Sam Baldwin: What exactly is “tiramisu”?
Jay: You’ll find out soon enough.
Sam Baldwin: But really, what is it?
Jay: Just wait and see!
Sam Baldwin: A woman is going to ask me to do it to her, and I won’t have a clue what it is!
Jay: You’re going to love it!Sleepless in Seattle
Tiramisu, far from merely being the classic Italian dessert you might think it is, is actually a quite modern creation. It appears to have first shown up in a recipe book around 1981 and was invented sometime in the 1950s at the earliest. As with many culinary origin tales, there’s some debate among sources about who should receive credit, but the consensus is that it hails from the northern town of Treviso. You can read more about it in this piece from The Guardian, How to make the perfect Tiramisu and this article from the Washington Post, The trail of tiramisu
What I want to emphasize is that when prepared correctly, a blend of sponge fingers, coffee, liqueur, a light yet decadent creamy layer, and chocolate is an exquisite delight, and I absolutely adore it! My recipe aims to achieve a balance between decadence and lightness by incorporating a couple of whipped egg whites into the cream layer. I also recommend avoiding soaking the sponge fingers to the point of sogginess and allowing several hours in the fridge for the flavors to meld and the texture to reach perfection – fluffy, not gooey; creamy instead of heavy; with just the right kick from the coffee.
Ingredients:
- 16-24 savoiardi (depending on their size)
- 1 double shot espresso mixed with 80 ml hot water
- 2 tablespoons marsala, frangelico or brandy
- 250 g mascarpone
- 300 ml pure cream
- 1/4 cup caster sugar
- 1 teaspoon vanilla extract
- 2 egg whites
- 1 teaspoon high-quality dutch-process cocoa
To begin, in a clean bowl, whip the egg whites until they form soft peaks. Set them aside, and in another medium bowl, beat the mascarpone, cream, sugar, and vanilla until you achieve soft peaks. Gently fold the egg whites into the cream mixture, taking care not to deflate the egg whites. Combine the coffee with the liqueur and pour it into a shallow dish. Briefly dip the savoiardi in the coffee and liqueur on both sides and create a layer at the bottom of a glass serving bowl (about 20 cm in diameter). Add 1/3 of the cream mixture on top, repeating this process two more times, finishing with a layer of cream. Dust the top with cocoa, cover, and place it in the refrigerator for several hours.
**Traditional Italian Delight: Tiramisu Recipe and History**
Tiramisu, featuring its sumptuous layers of espresso-dipped ladyfingers and the creamy mascarpone filling, stands as one of Italy’s cherished desserts. Its name, translating to “pick me up” in Italian, references its invigorating components—coffee and cocoa. This luxurious dessert has firmly established itself in dessert menus globally, yet its history is quite recent in the vast narrative of Italian gastronomy. In this article, we will delve into the captivating tale behind tiramisu and share a classic recipe to recreate this timeless dessert at home.
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### The History of Tiramisu
In contrast to many classic Italian desserts with centuries-old legacies, tiramisu is a more contemporary invention. Many culinary historians trace its roots back to the Veneto region in northeastern Italy, particularly the city of Treviso, during the 1960s or 1970s.
One prevailing story credits Le Beccherie in Treviso with the creation of this dessert. According to this version, chef Roberto Linguanotto and his apprentice Francesca Valori (whose maiden name was Tiramisu) crafted the dish in 1969. The dessert rapidly became famous for its distinctive blend of flavors and textures, eventually making its way across Italy and the globe.
Although there are competing claims from different regions and establishments, including Friuli Venezia Giulia, the prevailing view is that tiramisu is a 20th-century invention that draws from classic Italian elements and culinary methods.
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### Essential Ingredients
The charm of tiramisu lies in its straightforwardness and the quality of its components. The classic recipe typically includes:
– **Ladyfingers (Savoiardi):** These light, fluffy sponge cookies are crucial for the dessert’s structure and mouthfeel.
– **Espresso:** Bold, freshly brewed espresso is used to soak the ladyfingers, imparting a deep coffee taste.
– **Mascarpone Cheese:** A rich, slightly sweet Italian cheese that serves as the filling’s foundation.
– **Eggs:** Traditionally, raw egg yolks and whites are included to produce a light and fluffy mascarpone cream.
– **Sugar:** Sweetens the mascarpone blend.
– **Cocoa Powder:** A sprinkle of unsweetened cocoa on top provides a hint of bitterness to counterbalance the sweetness.
– **Optional Enhancements:** Some variants incorporate a splash of Marsala wine, rum, or coffee liqueur for an extra dimension.
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### Classic Tiramisu Recipe
**Servings:** 6–8
**Preparation Time:** 30 minutes (plus chilling time)
#### Ingredients:
– 6 egg yolks
– 3/4 cup (150g) granulated sugar
– 1 cup (240ml) heavy cream
– 1 cup (225g) mascarpone cheese
– 2 cups (480ml) strong brewed espresso, cooled
– 2 tablespoons coffee liqueur (optional)
– 1 package (around 7 oz or 200g) ladyfingers
– Unsweetened cocoa powder, for dusting
– Dark chocolate shavings (optional)
#### Instructions:
1. **Prepare the Cream Mixture:**
– In a heat-resistant bowl, whisk together the egg yolks and sugar.
– Position the bowl over a simmering pot of water (double boiler) and whisk continuously until thick and pale (approximately 5–8 minutes). Remove from heat and allow to cool.
– In a separate bowl, whip the heavy cream until stiff peaks form.
– In another bowl, gently mix the mascarpone until it is smooth.
– Fold the mascarpone into the cooled egg mixture, then gently incorporate the whipped cream until thoroughly combined.
2. **Assemble the Tiramisu:**
– In a shallow dish, combine the espresso and coffee liqueur (if using).
– Quickly dip each ladyfinger into the espresso mixture—avoid soaking them, as they may become overly soggy.
– Lay a layer of dipped ladyfingers in the bottom of a 9×13-inch dish or similarly sized serving dish.
– Spread half of the mascarpone mixture over the ladyfingers.
– Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
3. **Chill and Serve:**
– Cover and refrigerate for a minimum of 4 hours, ideally overnight, to allow flavors to meld and the dessert to firm up.
– Prior to serving, dust the top with unsweetened cocoa powder and, if desired, garnish with chocolate shavings.
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### Variations and Contemporary Twists
While the classic tiramisu remains a standout favorite, chefs and home cooks alike have developed countless variations. Some well-known adaptations include:
– **Fruit Tiramisu:** Incorporating berries or citrus for a refreshing twist.
– **Chocolate Tiramisu:** Adding layers