Hidden under the veil of prudence, the Italians stake the claim to this famous coffee dessert— from its not-so-humble origins to its mainstream adoption, here’s a lowdown on its journey so far.
Back in the 1900’s patenting was not as rigid as it is today, so the smooth coffee-flavored tiramisu’s origins, like some of the world’s most decadent desserts, remain contested. The Italians will disagree, for they Italianised the name to Tiramisù, which translates to “pick me up”.
There’s a spicy story behind the dreamy texture and flavor of the tiramisu, as the Italians have recorded.
It was reportedly created in a bawdy house in Treviso in the 1800s by one of the mistresses of the house. The tiramisu served as an aphrodisiac, almost like viagra, to men who had troubles in their conjugal lives. This was served at the pleasure house before they returned to their wives.
It was soon served at an old inn nearby, which is the modern-day Le Beccherie restaurant. The restaurant proudly advertises it on its page: “Low-lit, sophisticated restaurant with a terrace, where tiramisu was first served in 1972”. It is the same recipe invented at the pleasure house, and consists of the same ingredients of sugar, eggs, lady finger biscuits soaked in coffee, mascarpone, and the dusting of cocoa.
What Makes Tiramisu So Addictive
Today’s Tiramisu has not changed much, but there are some modern variations of it that might just offend the Italians. Some of the recipes add different flavors that work with the coffee-rich tiramisu quite well.
Here is the original tiramisu recipe you can try your hand at:
Ingredients:
- 250 gm mascarpone cheese, room temperature
- 1/2 cup powdered sugar or icing sugar/li>
- 1/4 cup strong coffee, cooled
- 1/4 cup brandy or coffee liqueur (optional)
- 1 packet ladyfinger biscuits (savoiardi biscuits)
- 1 tbsp cocoa powder
Instructions:
- In a large bowl, whisk the mascarpone cheese and powdered sugar until smooth and creamy. Add the cooled coffee and brandy/liqueur and whisk to combine.
- Dip half of the ladyfinger biscuits into the coffee-brandy mixture one at a time, soaking each side for 2-3 seconds. Arrange the soaked biscuits in the bottom of a small serving dish.
- Spread a third of the mascarpone mixture evenly over the soaked biscuits. Repeat layering with biscuits and mascarpone mixture, using up all the ingredients.
- Dust the top layer of mascarpone with cocoa powder. Refrigerate for at least 4 hours before serving to allow the flavors to blend.
- Serve chilled in small dessert bowls or cups. Garnish with extra cocoa powder dusting if desired.
Achieve Restaurant-Quality Tiramisu at Home
While the basic recipe is simple, following some extra steps can elevate your homemade tiramisu to attain true restaurant standards. The ingredients are easily available on e-commerce sites and in specialty stores in your city.
- Use high-quality ingredients. Seek out imported Mascarpone cheese, real Savoiardi biscuits, and freshly brewed strong espresso or coffee. Fresh ingredients will make a big difference in flavor and texture.
- Chill the biscuits before dipping. Place the Savoiardi biscuits in the freezer for 30 minutes prior to dipping. This will prevent them from becoming soggy too quickly in the coffee mixture.
- Dip biscuits quickly. Use tongs to dip each biscuit for 2-3 seconds only, flipping to coat both sides lightly. Excessive soaking will cause biscuits to break down.
- Layer with care. Gently spread the mascarpone mixture evenly between each biscuit layer without crushing the layers. Tap the dish on the counter to release air bubbles.
- Dust with sifted cocoa. Sift powdered cocoa through a fine mesh sieve over the top layer for an even dusting without clumps.
- Chill overnight. Long, slow chilling in the refrigerator for at least 8 hours or up to 2 days allows flavors to develop fully. This is why some places ask to be informed 24 hours in advance if you want your tiramisu after your meal.
- Garnish as desired. Consider shaved chocolate or mint leaves as optional garnishes to enhance the presentation like restaurants do.
Following these extra steps will give your homemade tiramisu a luscious, creamy texture and intense coffee-chocolate flavor just like the best Italian cafes.
Modern Variations of the Tiramisu
Deviating from the original Treviso recipe that is richer, there exist modern variations that choose to bring out the best of this scrumptious dessert. You can try these too for a different kind of tiramisu without changing much of the classic recipe:
- Fruit Tiramisu: Fruits like strawberries and peaches are layered with the mascarpone for a lighter option, and best suited for those who like a fruity dessert with the kick of coffee.
- Chocolate Tiramisu: Instead of cocoa powder, chocolate ganache or chocolate chips can be mixed into the mascarpone for an intense chocolate flavor.
- Caramel Tiramisu: Salted caramel is a rage these days. You can make your own and add it into the mascarpone to add a sweet yet salty flavor to your tiramisu. Caramel biscuits will also provide a perfect substitute for the original biscuits if you want more caramel in your dessert.
- Liqueur-Infused Tiramisu: Fruity liqueurs like amaretto, cherry brandy or orange liqueur add new dimensions when substituted in part for the coffee or brandy.
- Low-Fat Tiramisu: Reduced-fat cream cheese, yogurt, or silken tofu can stand in for some of the mascarpone, lowering the calorie count significantly.