Tiramisu – Italy’s perhaps most famous and beloved dessert
The name of this Italian classic means “pick me up”, referring both to the effect of the coffee and the previous status of the dessert as an aphrodisiac.
The History of Tiramisu
To this day, the origin of the Tiramisu is still debated. According to some sources, it dates back to the 18th century, where Sienna’s pastry chefs are said to have prepared it in honour of the visiting Tuscan duke. Others claim that it wasn’t created until the 1960’s, naming several chefs, pastry chefs and bakers as potential inventors.
The Original Tiramisu
Regardless of the origin, there’s little doubt about the simple ingredient list. The original Tiramisu is made with savoiardi (ladyfingers), egg yolks, sugar, coffee, mascarpone cheese, and cocoa powder. This original version is without alcohol, and so is mine, but I have added egg whites to the mascarpone custard to make it a little lighter.
If you follow this simple recipe, you will get a delicious and light dessert.
500 g mascarpone cheese
150 g egg yolks
220 g egg whites
120 g sugar
Soften the mascarpone and gently fold in the egg yolks. Whip the egg whites with sugar until stiff and gently fold in the mascarpone mixture.
Take a mold and start with a layer of custard. Follow with a layer of ladyfingers quickly dipped in coffee (less than a second). Continue to add layers, ending with custard. Leave the Tiramisu to cool until the next day and finish it off with cocoa powder before serving.