Sam Baldwin: What do you mean by “tiramisu”?
Jay: You’ll discover it soon enough.
Sam Baldwin: Come on, what is it exactly?
Jay: Just wait and see!
Sam Baldwin: Some lady is going to ask me to do it, and I won’t even know what it is!
Jay: You’re going to adore it!Sleepless in Seattle
Contrary to what you might think, tiramisu is not the classic Italian dessert you expect; it’s actually a relatively modern creation. The earliest known appearance of it in a recipe book dates back to 1981, although it was likely developed in the 1950s. Like many culinary origin tales, there’s some debate over who should be credited, but most concur that it started in the northern town of Treviso. You can learn more about it in this The Guardian article, How to make the perfect Tiramisu, and in this Washington Post piece, The trail of tiramisu.
What I want to emphasize is that, when prepared correctly, a delightful blend of sponge fingers, coffee, liqueur, a light yet decadent creamy filling, and chocolate can be absolutely wonderful, and I truly enjoy it! My recipe aims to find a balance between richness and lightness by incorporating a few whipped egg whites in the cream layer. I also suggest avoiding soaking the sponge fingers until they’re saturated and letting the dish chill in the fridge for several hours so that the flavors meld and the texture is just right – airy, not heavy; creamy, not clumpy; and with an ideal hint of coffee flavor.
Ingredients:
- 16-24 savoiardi (depending on size)
- 1 double shot espresso combined 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
In a clean bowl, whisk the egg whites until soft peaks form. Set aside, and in another medium bowl, beat the mascarpone, cream, sugar, and vanilla until soft peaks are achieved. Gently fold the egg whites into the cream mixture, being careful not to deflate them. Combine the coffee with the liqueur and pour it into a shallow dish. Quickly dip the savoiardi on both sides into the coffee and liqueur mixture and layer them in the bottom of a glass serving bowl (approximately 20 cm in diameter). Top with 1/3 of the cream mixture, and repeat twice more, ending with a layer of cream. Dust the top with cocoa powder, cover, and refrigerate for several hours.
**Traditional Italian Tiramisu Dessert Recipe**
Tiramisu is a classic Italian treat, a delicious blend of coffee-soaked ladyfingers layered with luscious mascarpone cream and topped with cocoa powder. Its roots are commonly linked to the Veneto region of Italy, and it has gained popularity as a cherished dessert across the globe. Here’s a traditional recipe to help you prepare this decadent delight at home.
**Ingredients:**
– 6 large egg yolks
– 3/4 cup granulated sugar
– 2/3 cup milk
– 1 1/4 cups heavy cream
– 1/2 teaspoon pure vanilla extract
– 8 ounces mascarpone cheese
– 1 cup strong brewed coffee, cooled to room temperature
– 1/4 cup coffee liqueur (optional)
– 24-30 ladyfingers (savoiardi)
– Unsweetened cocoa powder for dusting
– Dark chocolate shavings or cocoa nibs (optional, for garnish)
**Instructions:**
1. **Make the Custard:**
– In a medium saucepan, whisk together the egg yolks and sugar until uniform. Whisk in the milk and cook over medium heat, stirring continually, until the mixture comes to a boil. Let it boil gently for 1 minute, then take it off the heat. Cover securely and refrigerate for 1 hour.
2. **Whip the Cream:**
– In a medium bowl, whisk the heavy cream with the vanilla extract until stiff peaks are formed. Set aside.
3. **Mix the Mascarpone:**
– In a large bowl, carefully fold the mascarpone cheese into the cooled custard mixture until smooth. Then, incorporate the whipped cream until fully mixed.
4. **Layer the Tiramisu:**
– Mix the coffee and coffee liqueur (if using) in a shallow dish. Quickly dip each ladyfinger into the coffee mixture, ensuring they get soaked but are not soggy.
– Arrange a layer of soaked ladyfingers in the base of a 9×13 inch dish or a similarly sized serving plate.
– Spread half of the mascarpone mixture over the ladyfingers, smoothing the surface with a spatula.
– Repeat with another layer of soaked ladyfingers and the rest of the mascarpone mixture.
5. **Chill and Serve:**
– Cover the dish with plastic wrap and refrigerate for no less than 4 hours, ideally overnight, to let the flavors develop and the dessert firm up.
– Before serving, generously dust the top with cocoa powder, and if desired, garnish with dark chocolate shavings or cocoa nibs.
**Tips for the Ultimate Tiramisu:**
– Use fresh, top-quality ingredients for the best flavor, particularly the mascarpone cheese and coffee.
– Make sure the coffee is robust and cooled before dipping the ladyfingers to avoid making them too mushy.
– Letting the tiramisu chill overnight boosts the flavors and enhances the texture.
Tiramisu is an elegant yet uncomplicated dessert that embodies the spirit of Italian cooking tradition. Its balanced mix of coffee, rich mascarpone, and cocoa makes it an ideal finish to any meal. Enjoy making this timeless dessert and relishing its layered, rich flavors.