When you dream of a dessert that you can eat with a spoon, tiramisù might come to mind. It is a true classic in Italian cuisine and widely known across the globe. With this tiramisù recipe, you will have a perfect dessert to be eaten for a sweet Sunday dessert or for any other occasion.
Since I was a child, tiramisù was one of the most common desserts made in my family. When you are still little, your parents tell you that you can’t eat lots of it because it has coffee, but fortunately, sometimes it’s mixed with water, so you can take a couple of spoons more.
When growing up, the problem of coffee is solved and you can finally enjoy as much as you want (if you don’t have problems falling asleep, better!).
The origin of the tiramisù recipe
Tiramisù is Italian, as you might well know. It is another cornerstone of Italian cuisine and forms part of the long culinary history of the country. No doubt it is one of the most common desserts made in Italy, but probably abroad as well. The question is: when did all of this start? Who invented the tiramisù recipe?
Unfortunately, it seems we do not have an exclusive story about the history and the origin of the tiramisù. There are some legends and theories about its origin, but we cannot know for sure which one is the correct one. Also, we cannot exclude, for instance, that more than one tells the truth and that the tiramisù recipe was born out in different places around the country.
To mention some of the stories available to us, the original might date back to the chef Norma Pielli, who, in the 1950s, in Friuli Venezia Giulia created this recipe, changing a couple of ingredients from a different recipe. A second theory links the creation of the tiramisù recipe to chef Carminantonio Iannaccone, this time in Veneto and twenty years later.
There are also some legends about this important Italian dessert. One of these tells that it was created in a locked house for clients that were sad after the provision of the service. This relates the name of the dish to the need for cheering them up.
Ingredients and recipe
Tiramisù is said to be a dessert of poor origins, as its ingredients are relatively simple. This might also explain why it’s so difficult to locate its origin precisely. When the ingredients used are poor and easily accessible in several parts of a country, it does not come as a surprise that we have information about its origins that do not match.
To make tiramisù, we need Savoiardi (ladyfingers), eggs, coffee, mascarpone, cocoa, and sugar. Nothing more to make one of the most delicious foods on earth.
The only strict requirement for this recipe is to check the eggs you use. The tiramisù won’t be cooked, so all the ingredients will stay raw. While this is not a problem for sure when it comes to ladyfingers and cocoa, it might be for the eggs. For this reason, you need to be extremely sure that the eggs are very fresh and safe to be eaten raw.
Regarding the coffee, we have used filter coffee, the most common one in Finland, so we have used it as is. In case you use a Moka or any other device that makes stronger coffee, feel free to add just a bit of water if you want to make the coffee taste a bit less strong.
How to store tiramisù
We are very confident that when you follow this tiramisù recipe, none will be left to store. In case this happens though, feel free to store the leftover in the refrigerator for a couple of days. Close it properly to not let any air inside.
Alternatively, you can store it in the freezer for 2-4 weeks. Before eating, move it to the refrigerator for around 4 hours.
Separate the egg whites from the egg yolks and beat the egg yolks with half of the sugar.Be careful when separating them. The egg whites must not contain any part of the egg yolks.
Add the mascarpone cheese bit by bit and keep beating. Keep the mixture aside and wash your beater blades before beating the egg whites.
In a separate bowl, beat the egg whites, adding the second half of the sugar little by little .
Spoon the mixture of egg whites and sugar into the bowl where you have the first mixture. Mix with a spatula and keep adding the rest.
Take a 30x20cm baking dish and start spreading the mascarpone cheese mixture on the surface. Use less than a third of the mixture.
Dip the ladyfingers swiftly in coffee on both sides and start placing them next to each other to create a layer.Before dipping the ladyfingers in coffee, make sure the coffee has cooled down. Also, add a tea spoon of sugar to the coffee.
After finishing the first layer, cover it with half of the remaining mascarpone mix. Create another layer just like the first one, and cover that with the rest of the mixture.Spread in a way that the cream is spread evenly.
Let it rest in the fridge for at least 2 hours. Sprinkle cocoa powder to cover the entire surface before serving.