Sam Baldwin: What exactly is “tiramisu”?
Jay: You’ll find out soon enough.
Sam Baldwin: I need to know what it is!
Jay: You’ll see!
Sam Baldwin: Some woman is going to expect me to do it to her and I won’t have a clue what it means!
Jay: You’re going to love it!Sleepless in Seattle
Far from being the conventional Italian sweet you might think it is, tiramisu is actually a relatively modern creation. It seems that its first mention in a recipe book dates back to 1981, and it was likely invented in the 1950s at the earliest. Like with many origin tales, there is disagreement over who should be credited, but it is generally agreed that it hails from the northern town of Treviso. You can read about it in this article from The Guardian, How to make the perfect Tiramisu and this one from the Washington Post, The trail of tiramisu
All I wish to convey is that when made properly, a delightful combination of sponge fingers, coffee, liqueur, a light yet decadent creamy filling, and chocolate is truly wonderful, and I adore it! My recipe aims to achieve a balance between richness and lightness by incorporating a couple of whipped egg whites into the cream layer. I also recommend avoiding soaking the sponge fingers until they become mushy and allowing several hours in the refrigerator for the flavors to meld and the texture to be perfect – fluffy, not gloppy; creamy instead of heavy; and with just enough brightness from the coffee.
Ingredients:
- 16-24 savoiardi (depending on 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 best quality dutch-process cocoa
In a clean bowl, whisk the egg whites until soft peaks form. Set aside and in another medium-sized bowl, beat the mascarpone, cream, sugar, and vanilla until soft peaks are achieved. Gently fold the egg whites into the cream mixture without deflating the egg whites. Combine the coffee with the liqueur and pour it into a shallow dish. Quickly dip each savoiardi on both sides into the coffee and liqueur and create a layer at the bottom of a glass serving bowl (approximately 20 cm in diameter). Top with 1/3 of the cream mixture and repeat twice, finishing with another layer of cream. Dust the top with cocoa, cover, and refrigerate for several hours.
Tiramisu: A Classic Italian Dessert Recipe
Tiramisu is a cherished Italian dessert that has won over the hearts and palates of people globally. Renowned for its rich flavors and creamy consistency, this classic treat is an ideal conclusion to any meal. The term “tiramisu” means “pick me up” in Italian, which suits its delightful mix of coffee, cocoa, and mascarpone cheese. In this section, we delve into the history of tiramisu and offer a traditional recipe for you to try at home.
### Origins of Tiramisu
The precise origins of tiramisu are somewhat contentious, but it is broadly believed to have been invented in the Veneto region of Italy during the 1960s. Some attribute its creation to the restaurant Le Beccherie in Treviso, while others contend it was developed in numerous Italian households. Regardless of its exact beginnings, tiramisu has become a hallmark of Italian cuisine and is enjoyed by many around the world.
### Traditional Tiramisu Recipe
#### 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
– 2 tablespoons coffee liqueur (optional)
– 24 ladyfingers
– 2 tablespoons unsweetened cocoa powder
– Dark chocolate shavings (optional, for garnish)
#### Instructions:
1. **Prepare the Custard:**
– In a medium saucepan, whisk the egg yolks and sugar until thoroughly combined.
– Incorporate the milk and cook over medium heat, stirring continuously until the mixture thickens and coats the back of a spoon. This process should take approximately 8-10 minutes.
– Remove from heat and let cool slightly. Cover with plastic wrap and refrigerate until completely chilled.
2. **Whip the Cream:**
– In a large mixing bowl, combine the heavy cream and vanilla extract.
– Beat using an electric mixer until stiff peaks are formed. Set aside.
3. **Combine with Mascarpone:**
– In another bowl, gently mix the mascarpone cheese into the chilled custard until smooth.
– Carefully fold in the whipped cream until fully blended.
4. **Assemble the Tiramisu:**
– In a shallow dish, mix the brewed coffee and coffee liqueur (if using).
– Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not mushy.
– Lay a layer of soaked ladyfingers in the bottom of a 9×13 inch baking dish.
– Spread half of the mascarpone mixture over the ladyfingers.
– Repeat with another layer of soaked ladyfingers and finish with the remaining mascarpone mixture.
5. **Chill and Serve:**
– Cover the dish with plastic wrap and refrigerate for a minimum of 4 hours, or overnight for optimal results.
– Before serving, dust the top with cocoa powder and add chocolate shavings if desired.
### Tips for the Perfect Tiramisu
– **Quality Ingredients:** Opt for high-grade mascarpone cheese and fresh eggs for the best flavor and texture.
– **Coffee Choice:** Use a robust, freshly brewed coffee or espresso to elevate the dessert’s taste.
– **Chilling Time:** Allowing the tiramisu to chill overnight enhances the melding of flavors beautifully.
Tiramisu is a classic dessert that offers a lovely harmony of flavors and textures. Whether you’re making it for a special event or simply to enjoy a slice of Italy at home, this traditional recipe is bound to impress. Buon appetito!