According to (disputed) legend, tiramisu is believed to have been created in the 1960s in the Treviso region of Italy, although neighbouring areas also claim ownership. The trifle’s name is Italian for “pick me up” or “cheer me up.”
A traditional tiramisu only has six ingredients
Savoiardi (ladyfinger biscuits) are dipped in espresso or coffee, covered with a velvety mixture of mascarpone, eggs and granulated sugar (some recipes also call for Marsala here) and then topped with cocoa powder. Tiramisu is a recipe that is always open to interpretations, including a Strawberry Tiramisu that swaps espresso out for macerated strawberries.
The most important ingredient for a delicious tiramisu is mascarpone
Mascarpone – an Italian cow’s-milk cheese – is the key ingredient in tiramisu. Exceptionally creamy, milky and slightly sweet, mascarpone has a buttery finish that gives the trifle that covetable rich, melt-in-your-mouth quality.
The secret to having that robust coffee flavour come through in tiramisu is timing
Briefly dunk the savoiardi until they are soaked but not soggy. Still, some dilution of the coffee is natural, so be sure to use a strong espresso or coffee for dunking.
Classic Tiramisu
Ingredients
Dipping Liquid
- 1 cup hot brewed strong espresso or coffee
- 2 tbsp granulated sugar
- 3 tbsp sweet Marsala or dark rum or brandy
- 20-22 savoiardi (Italian ladyfingers) about 2 sleeves
Filling
- ¾ cup 35% cream
- 1 tbsp granulated sugar
- 4 eggs
- ⅔ cup granulated sugar
- ½ tsp kosher salt
- 1½ cups cold mascarpone straight from fridge
- 2 tbsp sweet Marsala or dark rum or brandy see note
- 1½ tsp vanilla
- 2 tbsp cocoa divided
Instructions
Dipping Liquid
- In pie plate or shallow bowl, stir together espresso, and sugar, until sugar is dissolved. Stir in Marsala; let cool completely. Set aside.
Filling
- In bowl of stand mixer, fitted with whisk attachment, beat cream with 1 tbsp sugar on medium speed until medium peaks form, about 2 minutes. Transfer to a bowl and refrigerate. Wipe bottom of mixing bowl.
- Fill a medium pot to fit mixing bowl with 1-inch (2.5 cm) water and simmer. In mixing bowl, combine eggs, ⅔ cup sugar and salt and cook, whisking every so often, scraping the bottom until hot and aerated, (160°F), about 6 minutes.
- Beat on high speed fitted with whisk attachment until foamy, tripled in size and mixture mounds easily, about 8 minutes.
- Reduce speed to medium; add cold mascarpone, ¼ cup at a time without waiting between additions. Scrape bottom and side of bowl; beat on medium-high until mixture is combined and thick, 10 to 15 seconds (don’t worry if you see any mascarpone bits). Add reserved whipped cream mixture and beat until just combined.
Assembly
- Quickly dip ladyfingers into expresso mixture, flipping to coat; arrange on bottom of 2 L casserole dish. Dust with some of the cocoa; carefully top with half of the mascarpone mixture, smoothing top. Repeat with remaining dipped ladyfingers, some of the cocoa and the remaining mascarpone mixture, smoothing top.
- Poke toothpicks all over top; cover with plastic wrap without puncturing. Refrigerate 6 hours or overnight for best results.
- To serve, smooth the top then dust with the remaining cocoa. Divide onto plates using large serving spoon. Dust with more cocoa if desired.
