Get ready to indulge in the most famous dessert in the world: Tiramisu! It’s the ultimate Italian sweet treat that has become a household name across the globe. In fact, Tiramisu is the fifth word of Italian cuisine that is most recognized and beloved internationally, and it’s number one when it comes to desserts!
By: Silvana Lanzetta
Where do I even start with Tiramisu? This heavenly dessert holds a special place in my heart as it was my mum’s go-to cake for my birthdays growing up. Now, my daughter requests it every year for her birthday, and I can’t blame her – it’s just that good! Even though she doesn’t know that my mum made it for me too, it’s like we’re keeping a sweet family tradition alive with every bite. Layers of fluffy sponge fingers, creamy mascarpone filling, and bold coffee flavours make this classic Italian dessert an all-time favorite.
Tiramisu is a coffee lovers’ dream!
Picture this: layers of strong coffee and Marsala-soaked sponge biscuits, with a creamy egg and mascarpone filling, and a generous dusting of cocoa powder on top. It’s like a dream in dessert form! And the best part is, it’s so easy to make that even if you’re not a pro baker, you can still impress your friends and family with this delicious and decadent treat.
So, who invented the tiramisu?
But did you know that Tiramisu has a fascinating history too? It’s believed to have originated in Treviso, Italy in the second half of the 19th century. It all started with a peasant dish called Sbatudin, which eventually evolved into the delicious dessert we know and love today. Each family would personalize the cream with their own unique ingredients, making it a truly regional specialty.
From peasant treat to world’s favourite dessert
Today, Tiramisu has become a worldwide favorite, and it’s easy to see why. Whether you’re celebrating a special occasion or just want to satisfy your sweet tooth, this dessert is the perfect combination of rich coffee flavor, creamy filling, and light, airy sponge biscuits. And because it doesn’t require any baking, it’s ideal for those scorching summer days when you don’t want to turn on the oven.
So, whether you’re a seasoned baker or a total newbie, I highly recommend giving Tiramisu a try. It’s the perfect way to indulge in something sweet and delicious, and I guarantee it’ll become a favorite in your household too!
Tiramisu is a rich and indulgent dessert, so it should be enjoyed in moderation as part of a balanced diet.
- Proteins 10% 10%
- Carbs 34% 34%
- Fats 56% 56%
Make Your Delicious Tiramisu
Step by Step Instructions
Let’s start making the cream for the ultimate Tiramisu. First, we’ll need to separate the egg yolks and whites into two bowls. To the yolks, add 60 grams of sugar and whisk it until it forms a frothy and clear cream. Then, add the mascarpone and keep whisking until it’s smooth.
Now, let’s move to the egg whites. Add 60 grams of sugar and whisk until it becomes firm and white like snow. It will take you about 10 minutes with an electric beater.
Gently fold the egg whites into the egg yolk and mascarpone cream with a spoon, and refrigerate it for at least an hour to firm it up.
Next up, let’s prepare the coffee, sugar, and Marsala mixture. Mix everything a bowl, and make sure that it’s not too hot.
Now, let’s assemble the tiramisu! Soak each savoiardi biscuit in the liqueur, arrange them on a platter or oven dish vertically to form a base. Add layers of cream, chocolate chips, and savoiardi biscuits (alternating the direction of the biscuits on each layer). Finish with a layer of cream, chocolate chips, and cocoa powder.
Get ready for the most challenging part – waiting! Pop your tiramisu in the fridge for a minimum of 2 hours, so the biscuits can soak up all the delicious flavors and reach peak indulgence. Trust me, it’s worth the wait!
Remember to keep it refrigerated and consume within 48 hours.
It’s important to note that the traditional tiramisù recipe calls for raw eggs, which can carry a risk of salmonella. To be safe, avoid serving it to young children and the elderly. If you’re unsure or want to err on the side of caution, consider leaving out the eggs or using powdered egg as a substitute.