Tiramisu - a recipe for a delicious Italian dessert
Tiramisu is one of the most recognizable and beloved desserts in the world, a symbol of Italian culinary art. Its name, meaning "lift my spirits", perfectly reflects the character of this dessert. Delicate tiramisu cream based on mascarpone, fluffy sponge cakes soaked in aromatic coffee with a hint of liqueur and bitter cocoa, create a composition that delights with its taste. Preparing a tiramisu cake requires a bit of precision and patience, but the end result is worth your work. Try our recipe for Italian tiramisu and see how easy it is to prepare this classic Italian dessert with a creamy consistency and unique taste! How to make tiramisu?
Tiramisu recipe
Ingredients for the dough
- 500 g mascarpone cheese
- 300 g long sponge cakes
- 350 ml of strong brewed coffee
- 30 ml Amaretto liqueur
- 2 eggs + 2 yolks
- 80 g powdered sugar
- 2 tablespoons of bitter cocoa
Preparing tiramisu
Scald the eggs by pouring hot water over them, which will help to thoroughly clean them and increase the safety of consumption. In the meantime, brew fresh, strong coffee (e.g. from an espresso machine or instant), then add Amaretto liqueur to give the dessert a characteristic aroma. Set the coffee aside to cool.
Carefully separate the yolks from the whites, making sure that no white fragments get into the yolks. Place all 4 yolks in a large metal bowl and add the icing sugar. Place the bowl over a pot of hot water, making sure the bottom of the bowl does not touch the water, this will create a water bath effect. Beat the yolks and sugar with a mixer on low speed, gradually increasing the power. Continue beating for about 8 minutes, until the mixture is fluffy, light and warm. When the yolks have reached the right temperature, remove the bowl from the water bath and continue mixing outside the pot until the mixture cools.
Add mascarpone to the beaten yolks, preferably in batches of 2 tablespoons. After each portion, mix at medium speed until the cheese is thoroughly combined with the mass. Repeat the process until all the cheese is incorporated into the cream. The finished cream should be thick, smooth and uniform.
In a separate, clean bowl, beat 2 egg whites with a pinch of salt until stiff peaks form. The egg whites are ready when they form stable peaks that don't fall when you turn the bowl over. Then add the foam to the yolk and mascarpone mixture, gently folding with a spoon or spatula from the bottom up, so as not to lose fluffiness.
Prepare a rectangular dish (e.g. 20 x 22 cm) or individual dessert cups. Dip each sponge cake briefly in the chilled coffee with liqueur, making sure that they do not soak too much and do not fall apart. Then arrange them tightly on the bottom of the dish, creating the first layer. When the entire surface is covered with sponge cakes, sprinkle them evenly with a thin layer of cocoa.
Spread half of the prepared cream on the layer of biscuits and spread it evenly. Place another layer of soaked biscuits on the cream, sprinkle them with cocoa again, and then spread the rest of the cream. Level the top and sprinkle generously with cocoa to create an aesthetic and tasty layer on top of the dessert.
Place the finished tiramisu in the fridge for at least 4 hours, preferably overnight. This will allow the biscuits to absorb the cream and the flavours of the dessert to combine perfectly. Serve well chilled, cut into portions or served in individual dishes.
What is tiramisu cake and where does it come from?
Tiramisu comes from Italy, specifically the Veneto region and the neighboring Friuli-Venezia Giulia. Its origins are most often attributed to the city of Treviso. The Italian word "tiramisu" literally means "lift my spirits" or "give me energy," which is perfect for this dessert, whose main ingredients, coffee and cocoa, have stimulating properties.
There is no single confirmed version as to the exact moment of creation of this dessert, but it is most often stated that it appeared in 1960. However, there are theories that suggest that its roots go back much further.
Tiramisu in the old days
One popular legend has it that tiramisu was served in the 16th century at the court of Duke Cosimo III de’ Medici. According to this story, the delicacy was originally known as “zuppa del duca” (“duke’s soup”) and gained great popularity among the aristocracy. Another legend suggests that the dessert was prepared by Venetian courtesans, who consumed it before meetings with clients as an energetic aphrodisiac. The strengthening power of coffee and sugar was supposed to give them strength and improve their mood.
Modern tiramisu
Today's well-known version of Tiramisu, consisting of layers of ladyfingers soaked in espresso, mascarpone cream, cocoa and often a liqueur (such as amaretto or marsala), became popular in the second half of the 20th century. The modern recipe is attributed to the restaurant "Le Beccherie" in Treviso, where it was first officially served.
Today, Tiramisu is served all over the world and has many variations, including fruit, chocolate, and even decaffeinated versions for children. Despite numerous modifications, the classic version remains the most popular and is still associated with Italian elegance and tradition.
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