Tiramisu
Tiramisu is a very popular dessert, arguably one of the most populat desserts in the world, that you often see in many establishments. In my experience, tiramisu is rarely done with love. People often think that it’s a simple dessert to make, but the results are often disappointing. I’ve tasted tiramisus that tasted like whipped cream and air, barely feeling any coffee or the balance of sweetness with the bitterness of the cocoa.
Tiramisu that is well done is a heavenly dessert. The balance of the custard-y, airy texture of the cream with the bitterness of the cocoa and coffee along with the soft, soaked sponge of the ladyfingers will have you asking for seconds!
The Origin of Tiramisu
According to The Accademia del Tiramisù, the word Tiramisu means “pick me up”. Tiramisu originated in the 1800s in Treviso, a city in the Veneto region of Northern Italy.
Surprisingly, it was invented in a brothel as a natural viagra. Yes, you read me right. The Madam of the establishment created this aphrodisiac to give to customers at the end of an evening so they are able to go back home to their wives and be able to perform their martial duties if need be.
Later, an old inn in the center of Treviso adopted this recipe. The origins of tiramisu have since been hidden, and was only written about in the 1980s.
The dessert have since been around for centuries, passing down from grandmother to grandmother for generations.
My Tiramisu Experience
The best tiramisu I have tried to date was surprisingly not in Italy, but in Switzerland. At the heart of Bern, Switzerland in the upper part of Bern’s old town, is Ristorante Luce. This gem of a place served one of the absolute best Italian food I’ve ever had the honor of trying, and their tiramisu was no different.
We would visit, day after day, after each long day of touring around the different towns and villages of Switzerland, only to go back to dine at Luce for dinner. It was our comfort home, and we were very sad to leave it behind.
Ever since that moment, I was dedicated to achieving that perfect tiramisu. After trials and errors, I could proudly say that this tiramisu made with my homemade ladyfingers recipe would make Italians, and Ristorante Luce, proud!
Tiramisu
Ingredients
- 6 large (105 g) egg yolks
- 130 g (⅔ cup) sugar
- 475 g (2 cups) mascarpone
- 230 ml (1 cup) heavy cream
- 1 tsp vanilla extract
- 1½ cup espresso or strong coffee
- 50 g sugar
- Chosen baking tray, a square baking tray would be best.
- Tiramisu cream
- 30-35 ladyfingers (homemade recipe in the website!)
- Cocoa powder, for sifting before serving
- Chocolate, for shaving before serving
Instructions
- Combine the egg yolks and sugar in a bowl and whisk until thoroughly blended.
- Place the bowl over simmering water and heat, whisking constantly, until the mixture is thick and foamy and has reached at least 165°F/74°C.
- Remove from the heat and whip with the whip attachment on high speed until cool and thick. It is ready when the mixture is lighter and thick enough to swirl ribbons.
- Whip the mascarpone to make it soft and airy and add 1 tsp of vanilla extract.
- Fold the egg yolk mixture into the mascarpone.
- Whip the whipped cream until medium to stiff peaks form.
- Gently fold in the whipped cream until the mixture is fully incorporated.
- Soak ladyfingers into the coffee mixture.
- Layer your tray with the soaked ladyfingers.
- Add half of your tiramisu cream and smooth it out.
- Layer the rest of the soaked ladyfingers.
- Add the rest of your tiramisu cream.
- Cover with plastic wrap to set overnight.
- Before serving, dust with cocoa powder and grate chocolate on top.
Nutrition Facts
Calories
405.73Fat (grams)
28.87Sat. Fat (grams)
17.02Carbs (grams)
32.47Fiber (grams)
0.26Net carbs
32.19Sugar (grams)
24.99Protein (grams)
6.56Sodium (milligrams)
35.03Cholesterol (grams)
219.84