Tiramisu, which means “pick me up” in Italian, is a classic dessert that originated in Italy. This no-bake dessert combines layers of coffee-soaked ladyfingers with a creamy mascarpone mixture, often flavored with cocoa and sometimes liqueur. The exact origins of tiramisu are somewhat disputed, with claims from different regions and various stories about its creation. However, it is widely accepted that tiramisu became popular in the Veneto region of Italy in the 1960s and 1970s.
The name “tiramisu” comes from the Italian phrase “tirami su,” which translates to “pick me up” or “cheer me up,” reflecting the uplifting combination of coffee and cocoa. This dessert is known for its rich flavors and light, airy texture, making it a favorite in Italian cuisine and around the world.
Tiramisu
Ingredients
For the Coffee Mixture:
- 1½ cups 360ml strong brewed espresso or coffee, cooled to room temperature
- 3 tablespoons coffee liqueur such as Kahlua or dark rum (optional)
For the Mascarpone Cream:
- 4 large egg yolks
- ¾ cup 150g granulated sugar, divided
- 1 cup 240ml heavy cream, cold
- 16 ounces 450g mascarpone cheese, cold
- 1 teaspoon vanilla extract
For Assembly:
- 40-45 ladyfingers savoiardi
- Unsweetened cocoa powder for dusting
- Dark chocolate shavings optional
Instructions
Step 1: Prepare the Coffee Mixture
- In a shallow bowl, combine the brewed espresso or coffee with the coffee liqueur or rum (if using). Set aside to cool to room temperature.
Step 2: Make the Mascarpone Cream
- In a medium heatproof bowl, whisk together the egg yolks and ½ cup (100g) of the sugar. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture is pale and thick, about 5-7 minutes. Remove from heat and let it cool slightly.
- In a separate large bowl, beat the heavy cream with the remaining ¼ cup (50g) of sugar and vanilla extract until stiff peaks form.
- In another bowl, gently fold the mascarpone cheese until smooth. Gradually fold the mascarpone into the egg yolk mixture until well combined.
- Gently fold the whipped cream into the mascarpone mixture until fully incorporated and smooth.
Step 3: Assemble the Tiramisu
- Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy. Arrange a layer of soaked ladyfingers in the bottom of a 9×13-inch (23×33 cm) baking dish.
- Spread half of the mascarpone cream mixture over the ladyfingers, smoothing the top with a spatula.
- Repeat with another layer of soaked ladyfingers and the remaining mascarpone cream mixture.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
Step 4: Serve
- Before serving, dust the top of the tiramisu with a generous layer of unsweetened cocoa powder. Add dark chocolate shavings if desired.
- Slice and serve chilled. Enjoy your delicious Tiramisu!
Tips and Information
- Make Ahead: Tiramisu is best made a day in advance to allow the flavors to develop fully.
- Alcohol-Free Version: Simply omit the coffee liqueur or rum and replace it with an equal amount of coffee or milk.
- Egg Safety: If you are concerned about using raw eggs, use pasteurized eggs or cook the egg yolk mixture to 160°F (71°C) to ensure safety.
Preparing this Tiramisu recipe at home allows you to enjoy the classic Italian dessert with fresh, high-quality ingredients. Whether you’re familiar with Italian cuisine or exploring it for the first time, Tiramisu is a dish that will surely delight your (and your guests’) taste buds!