Tiramisu

 Did you know that the word Tiramisù is one of the most known Italian words worldwide? 

Almost every Italian food enthusiast has searched on Google the recipe for the most famous creamy dessert in Italy, namely Tiramisù! If you too have done that research you have probably found thousands of suggestions all very appealing and super delicious.  

Many people also wonder, what is the craze over this dessert?  

What does the Tiramisù taste like? Does it have many calories? Where does it come from, and how would an Italian mom make this dessert for an Italian dinner or lunch to best treat her guests? I’m going to answer all this, and at the end you will find the authentic recipes I’ve “stolen” … I mean borrowed from my very Italian mom!

I believe that out of all the different Italian desserts available, Tiramisù is indeed my favorite. If being a “Tiramisù sommelier” was a thing, I would probably be the very best sommelier there is! 

There is no doubt that if I go out to lunch in an Italian restaurant and I get asked “cosa vuole per dolce?” (what do you want for dessert?) if it’s on the list my choice is Tiramisù! 

Unfortunately I must say that I’m just spoiled.. I mean… I grew up in an Italian family with a mom who truly is an exceptional chef, so my standards when it comes to Tiramisù are extremely high! As of today I have not found a better Tiramisù than the one that my mom makes. 

My mom truly does make the most delicate tasting Tiramisù ever! 

It was her go-to dessert that she used to take to dinner parties also when we lived in the states. 

Everybody truly loved it… and sometimes too much because it happened a couple of times that the host would keep any leftovers (very rare) and also keep the baking dish! 

Now, please note that you never keep a dish, bowl or or anything that an Italian takes to your house, unless he or she has previously told you that it was part of the gift! 

My mom never had the courage to ask for the empty dishes back… and to this day she still misses and remembers a couple of them! 

Tiramisù is an easy to make but yet sumptuous, delicious Italian dessert loved by millions around the world. The calories count is a bit high, we are talking about 500 calories per serving size (about 175 gr). 

But as we Italians like to do… you can eat it and then go for a walk and the calories will magically disappear! 

This is the best way to describe Tiramisù.

Think of layers of creamy mascarpone cheese, coffee-soaked savoiardi cookies and a final touch of powdered cocoa. This is true culinary finesse!  Honestly, I believe that what really characterizes this Italian dessert is not only its amazing taste but the texture and the feeling that you get when the first spoonful reaches your mouth.

What does Tiramisù taste like?

Describing the flavor of tiramisu is not an easy task!

The taste unravels a complex mix that is harmoniously put together and arrives directly at your taste buds a spoonful after the other. Tiramisù is a celebration of contrasts – the bitterness of espresso coffee balanced by the delicate sweetness of creamy mascarpone cheese, all enveloped in the sponge-like texture of ladyfingers cookies, (savoiardi).

The softness of the mascarpone in contrast with the slight crunch of the coffee-soaked Savoiardi is simply incredible. Layer after layer your spoon will just want to keep the Tiramisù coming toward your mouth! Warning! It’s difficult to stop eating it! A single spoon will simply not do!

But it is perhaps the aftertaste of tiramisù that leaves the most lasting impression – a lingering sweetness tempered by the bitterness of coffee, reminiscent of a leisurely afternoon spent in an Italian cafe.

The Italian Tiramisù - The story about the most popular Italian dessert.

As with many stories on the origins of food, Tiramisù also has an interesting history to tell.

The most widely accepted story on the origins of this popular Italian dessert takes us to the late 20th century in the Veneto region.

The name Tiramisù (pick-me up literally) was born in the city of Treviso. Its origins take us back to another sweet dessert called “sbatudin” (comes from the verb sbattere : to whip) which was made of egg yolk whipped up with sugar.

This dessert was given mainly to children and to the elderly especially if they were recovering from illness… Yes, I know they gave raw eggs to children and the elderly to cure them!

For this reason it’s vital that the eggs that you use in Tiramisù are very fresh eggs!

This proteic dessert was rich with calories and the sugar helped to “bring up” (tirare su) the energy! You can already begin to understand the evolution of the dessert from these initial steps!

Around the end of the 60’s the actor, director and food lover Giuseppe Maffioli wrote in his book “La cucina trevigiana” a story where he described that in the Veneto region it was common to incorporate zabaione cream (made of sugar and egg yolk) together with whipped cream and baicoli cookies.  Basically the bakers of those days were took the good, simple ingredients of the “sbatutin” and they created a super modern and creamy version of that dessert that later on took the name of Tiramisù.

The word Tiramisù officially entered the Italian dictionary in 1980 but the peak of its popularity was around the 1970s thanks to its inclusion on the menus of many upscale Italian restaurants throughout Italy. 

Now, don’t tell my mom… but this is her recipe:

As with many Italian dishes, the key to making this delicious dessert is using good ingredients.

It's easy to make this dessert, but quality ingredients will make you start off on the right foot!

Ingredients:

• 750 gr Mascarpone cheese
• 5 very fresh eggs (about 260 gr)
• 250 gr Savoiardi cookie
• 120 gr white sugar
• 300 gr coffee (better if done with Moka and with added sugar)
• Bitter Cocoa powder

If you do not have a Moka coffee machine an espresso will do! 

The first step is to make the coffee (about 1 ¼ cup). I like to add one teaspoon of sugar. Let it cool in a large bowl. The bowl needs to be wide enough to later place the savoiardi cookies in it, so make sure it’s big enough for a finger length size.

You will have to now separate the egg white from the egg yolk. Please note that in order to whip the whites there cannot be any part of yolk in the mix! So be careful when you separate the two parts. 

You will need to whip the yolks with an electric mixer and you will need to slowly add in half the quantity of sugar. The mix will need to become white and foamy. With the mixer still on, start adding the mascarpone cheese a little bit at a time. 

The mascarpone cheese will all need to be added to the mix and you will have a very dense looking cream. Once the mascarpone is all incorporated you will need to clean the mixer and start whipping the whites. Make sure that the mixer is super clean!. Once the whites are nice and foamy you can add the rest of the sugar. Add it slowly a little bit at a time. 

In Italian we say that you need to “montare a neve” which means that you need to whip them until they look like fresh fallen snow… can you imagine that? A nice soft cloud or fresh snow, super fluffy!

How do you know that it’s ready… you have to be brave here! If you turn the bowl upside down and nothing falls or moves from the bowl it means that you have whipped it correctly!

Take a spoonful of the yolk mix and place it in the bowl with the mascarpone cheese. Energetically mix it in with the help of a spatula or big spoon. Slowly add the rest of the yolk. Work your way very gently from the bottom up otherwise you will lose that soft cloud that you have created!

Once all is incorporated the mascarpone cream is done.

Take a baking dish (better if it’s made of glass). The suggested size is 30 x 19,5cm). Distribute a generous amount of mascarpone cream on the bottom of the dish.

It’s time to work with the Savoiardi cookies!

Be very careful here!

You will need to dip the cookies for a few seconds in the cold coffee on both sides of the cookie and then place it in the glass dish. Do not leave them to soak! It has to be a super quick dip and turn!

Otherwise they will be too soft and they will lose consistency when they are all in the dish. Some people like to dip one side only… others dip one side in coffee the other in Marsala wine (alcohol). Whatever you choose… remember to be quick and to not let it soak!

Nicely and orderly place all the Savoiardi on top of the first layer of mascarpone (the one covering the bottom). 

Once the first layer of savoiardi is done you can add the cream. Keep doing this until you have created a nice layer of cookies and cream. Go all the way to the top of the glass dish. 

Your final layer will be done with the mascarpone cream mix. Make sure to level everything nicely and to go all the way to the border. You can decorate it if you want to but I don’t think it’s that important! I usually only add cocoa powder on top and call it done!

Remember that the Tiramisù will need to rest in the fridge for at least 2 hours before it can be served. 

This easy Italian recipe will be a success for any event. You can serve it also in smaller portions in small glasses or cups.

Try the recipe and be ready to immerse yourself in a true Italian taste journey.