Tiramisu; the world-famous Italian dessert made with layers of espresso-soaked savoiardi biscuits and sweetened mascarpone cream.
Italy. A country with roots and influence in every part of our planet. Beloved the world over for its natural beauty, its culture, and its rich history. Oh, and, of course, for its food.
No matter where you were born and raised, it’s likely you’ve at least heard of Carbonara, of Lasagna, of Pizza. Italy’s food culture is a global giant, and after living here for over a year now, I can confidently agree that it deserves such a title.
Despite the endless praise its savoury dishes receive, we can’t forget about its desserts. Gelato, in the opinion of many, stands head-and-shoulders above most other forms of ice cream. The nation’s pastries, biscuits, and sweet spreads are iconic. It’s impossible to talk about Italy, however, without talking about tiramisu.
After months of travelling via taste buds, in today’s instalment of Desserts of the World, it is finally finally time to talk tiramisu.
Layers of simplicity that are somehow gentle and bold at the same time. A dessert that’s as welcome as a sweet spoonful in winter as it is a creamy refreshment in summer. One of the few treats you’ll find just as often in someone’s mamma’s kitchen as you will in a fine dining restaurant.
Tiramisu, meaning pull-me-up or pick-me-up, is apparently less than 50 years old. Despite its youth, especially relative to other famous Italian dishes, the tiramisu is a household name just about everywhere. Traditionally made with just eggs, sugar, cheese, biscuits, coffee, and cocoa, nowadays you’ll find hundreds of variations.
The version you see before you today is (hopefully) a respectful nod to the supposed original, while also tying in my own sentiments. Some influence from my lovely Francesco’s recipe, some advice from locals, and some of my own personal preferences. This tiramisu is creamy, soft, fluffy, light, satisfying, bold, gentle. It’s everything.
Fresh, strong espresso in every bite of coffee-soaked sweet savoiardi biscuit. Fluffy mascarpone cream lightened with whole eggs and gently sweetened with sugar. A generous snow of dark cocoa powder on top. This is a dessert that packs in just enough caffeine to wake you up, while lightly and deliciously rounding off a nice meal.
It’s a bit ‘80s, it’s very home-cooking, and it’s very good. That said, I don’t think anyone was in any doubt that an Italian recipe, however modern, wouldn’t disappoint. I hope you guys love this coffee-spiked classic as much as we do.
Want to save this tiramisu for later? You can pin the image below!
To make this tiramisu, simply follow the recipe below:
Ingredients
- 150ml-200ml black coffee, from pulled espresso or from a moka/cafetiere
- 3 large eggs, separated into yolks and whites
- 85g caster sugar
- Pinch of salt (optional)
- 450g mascarpone cheese
- 150g-200g savoiardi biscuits
- 2 tbsp cocoa powder, or a sprinkling of dark chocolate shavings, to decorate (optional)
Instructions
- Prepare the black coffee, and pour it out into a wide bowl to cool while you prepare your other components. I use 4 shots of espresso, diluted slightly with hot water.
- In a large bowl, whisk together the egg yolks and sugar until pale and airy. This should only take 2-3 minutes.
- Whisk the mascarpone into the egg yolk and sugar mixture for 1 minute, or until creamy and fluffy. Set aside.
- Using a clean whisk and separate bowl, beat the egg whites with a pinch of salt (if using) until holding soft white peaks.
- Gently stir the fluffy egg whites into the mascarpone mixture until you have a smooth and light cream. Try not to stir TOO much, as you risk knocking out too much of the air. Once you have prepared your mascarpone cream, and your coffee has cooled, it’s time to assemble!
- Look out a rectangular dish, trifle bowl, or individual glasses (like I did!).
- Spoon a little mascarpone cream into the base of your serving dish(es).
- Soak a few savoiardi biscuits (both sides) in the coffee and place them over the cream. You need just enough savoiardi to evenly create one layer to cover the cream. Only a few seconds of soaking is needed, and don’t worry if you have to break the savoiardi into smaller pieces to fit.
- Repeat this layering process until you’ve used up all of your mascarpone cream. Any leftover savoiardi and sponge soak make a tasty sweet snack in the meantime!
- Place your filled dish(es) in the fridge to chill and set for at least 2 hours, or up to 24 hours. By this time the cream should be thickened and the sponge fingers softened.
- Top your tiramisu with chocolate shavings or a dusting of cocoa powder and serve cold.
- Enjoy!
BE A MAVERICK: why not add a swig of your favourite liqueur to the coffee before soaking your savoiardi?
This tiramisu will keep well in the fridge for up to 3 days, but is best enjoyed fresh!
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