Did you know that tiramisu was once used as an aphrodisiac? What about the fact that the biggest one weighed 6,646 lbs? This classic dessert has a history as rich as its taste!
If you’re looking to whip up something tasty, we’ve got a classic Tiramisu recipe – just like the one we serve at our pizza restaurant, Fondis. Read on to learn the history of tiramisu and how you can make this amazing dessert at home.
The History of Tiramisu
Tiramisu first originated in 1800 and has been enjoyed for over 200 years. According to historical records, the dessert was first invented by the “Maitresse” of a Treviso brothel.
However, the dessert didn’t really gain widespread popularity until the 80s. This is when it came to America’s restaurants – it hasn’t been around nearly as long as other Italian classics like cannolis. Still, it’s just as delicious.
The first popular American tiramisu was served at NYC’s Upper East Side restaurant, Felida. At this point, it exploded onto menus across the US as well as abroad.
After a while, Italians began to recognize it as something they had eaten during childhood at home. They simply hadn’t known that it would become widespread. Now, though, Italians are more than happy to know that their favorite dessert is something that other families are making at home.
What Ingredients Do You Need?
Tiramisu is a coffee-flavored dessert that packs an energetic punch. That’s why it got its name from the Italian phrase tirami su, meaning “cheer-me-up.”
Its coffee flavor comes from ladyfinger biscuits dipped in coffee. These ladyfingers are then layered with a whipped mixture made from eggs, sugar, and cheese.
They then are flavored with dark cocoa. The bitterness contrasts with the sweet mixture for a more complex taste.
To make the best tiramisu recipe, you will need:
- Approximately 30 ladyfinger biscuits
- 1.25 cups of espresso
- 2 tablespoons of rum or marsala (optional)
- 2.25 cups of mascarpone cheese
- 4 medium pasteurized eggs
- 1/2 cup of granulated sugar
- Unsweetened cocoa powder
Note that the eggs must be pasteurized. You will be eating them raw.
If you are uncomfortable with raw eggs, substitute them for a mixture of 1 cup whipping cream and 1 cup of icing sugar. Eliminate the granulated sugar from the recipe- the icing sugar will replace it.
Beyond that simple alteration, the recipe will be the same as those that use raw eggs.
How to Make the Best Tiramisu Recipe Out There
When it comes to kitchen equipment, you will need:
- A ceramic baking pan
- An electric stand mixer or hand mixer
- A large mixing bowl
- A whisk
- A spatula or mixing spoon
The following recipe serves 8 people. It has a prep time of 30 minutes. The cooling time is 3 hours, so you will have your completed tiramisu in 3.5 hours after gathering your ingredients and tools.
Brew Your Coffee
Like most Italian desserts, making tiramisu is much easier than it initially sounds.
Step 1 is pretty simple assuming that you have an espresso machine. All you need to do is brew 1 1/4 cups of espresso. In a pinch, another dark roast will also work, but espresso is by far the most flavorful option for tiramisu.
You also may like to add 2 tablespoons of rum or marsala wine here. However, this is completely optional. If you dislike alcohol or plan to serve children, ignore this part of the recipe and simply set it aside to cool.
Beat Your Eggs and Sugar
Crack your eggs in the mixing bowl and separate the whites from the yolks. Set the yolks aside in another bowl and whip the egg whites until they’re still. You’ll know when to stop because the egg whites won’t move if you flip the bowl over.
Add your sugar to the bowl that contains your egg yolks. Beat them together for 3-5 minutes until they are smooth and light.
If you choose the eggless recipe, simply beat the whipping cream and icing sugar until they are smooth.
Adding the Mascarpone
Get another bowl and pour all of your mascarpone cheese into it. Beat at it with a mixing spoon to make it softer. It should be creamy and thick before you add it to the beaten yolk/sugar mixture.
Grab your electric mixer and set it to the slowest possible setting. Whip the mascarpone cream mixture for 2-3 minutes until smooth.
Put away the mixer and add the egg whites. Then, take a wooden spoon and mix everything together by hand. Start at the bottom and work your way up until the contents of the bowl are creamy and smooth like icing.
Spread the finished mixture into the bottom of your pan.
Prepping the Ladyfingers
Grab your cooled espresso from the fridge and quickly dip each ladyfinger biscuit into the bowl. Hold them there for 1-2 seconds each. Make sure not to hold them for too long so the tiramisu doesn’t end up runny.
Arrange the espresso-dipped ladyfingers in the pan on top of the cheese in a way that works for you. Making sure that they’re close together in the manner of a wooden bridge is usually a good way to go. You’re aiming for evenness.
Add mascarpone cream on top of the ladyfingers and layer until even. Continue to create layers of ladyfingers and cream until your tiramisu is at the desired height. Make sure that the top layer is mascarpone cream laid down thickly and generously.
Sprinkle a little bit of cocoa powder on top of the tiramisu and put it in the fridge for at least 3 hours. The longer, the better – overnight refrigeration is ideal.
At this point, you’re done! Enjoy!
Enjoy Classic Italian Tiramisu Today
While all Italian desserts are deliciously mouth-watering, tiramisu is a tradition that you won’t want to miss out on. Now that you have the best tiramisu recipe in your grasp, it’s time to learn more about enchanting Italian food and pastries.
Fondi is excited to share our recipes and homemade meals with you. Contact us to learn more about our food, recipes, and promotions!