Few desserts hit the spot after a classic Italian cena quite tiramisu. This classic coffee dessert satiates your sweet tooth while providing that bitter kick needed to end your night on a high note. Creamy and rich, this iconic Italian sweet comes together to create a layered pot of heaven.
A quick search will reveal countless tiramisu recipes along with even more variations, but which one is most authentic? Have no fear, your search is over.
Today, we’ll indulge in Italy’s favorite sweet treat and discuss its fascinatingly recent history along with our top secret authentic Italian tiramisu.
So, put a pot of moka coffee on and ready your whisk – it’s time to whip up a mind-altering tiramisu.
Let’s get cooking!
What Is Tiramisu? A Classic Italian Dessert
Literally translating to “pick me up,” tiramisu is traditionally made from strong coffee (typically espresso), mascarpone cheese, egg, ladyfinger cookies, and sifted cocoa powder.
Chilled then served cold, tiramisu is typically made ahead of time and was intended to make use of old coffee and stale baked goods as the cookies rehydrate during the chilling process.
But who first had the ingenious idea of combining coffee and cream?
Let’s delve into the layered origins of tiramisu!
Origins of Tiramisu
While the tiramisu dessert is a rather simple one, its history is surprisingly convoluted.
Many modern Italians credit this decadent dessert to Chef Roberto Linguanotto of Treviso, Veneto. It’s his restaurant, Le Beccherie, that lays claim to tiramisu, boasting that it first appeared on their menu in 1972.
However, Veneto mythology has it that the original tiramisu served a much more practical purpose. It’s said ladies of the night would offer this moka delight (which originally contained liqueur) to their clients to revitalize their energy before sending them on their way. While many households still use liqueur in their tiramisu today, it’s said this rich dessert became a popular treatment for ill children and nursing mothers. This led Le Beccheire to remove liqueur from their secret tiramisu recipe, making it accessible to all their clientele.
Why Mascarpone Is Essential
Step into any Italian grocery store and you’ll find mascarpone right beside the mozzarella and ricotta. However, this special ingredient can be harder to find outside of the bel Paese.
So, when push comes to shove, do you really need mascarpone in tiramisu?
Yes, you do. Mascarpone is an essential ingredient in tiramisu that can not be substituted.
Mascarpone has an exceptionally thick and creamy texture, boasting nearly twice the fat content of cream cheese. This high fat content is what lends tiramisu its thick texture and rich flavor.
While a quick search will reveal several websites claiming cream cheese is a suitable substitute for mascarpone, we couldn’t agree less. Apart from having a lower fat content, cream cheese also has a notably tangy taste which will invariably affect the final result.
Mascarpone is also usually whipped with eggs to create a light and fluffy texture. As cream cheese is denser than mascarpone, the cream will not be quite as thick or airy.
Needless to say, whipped cream is also an unsuitable substitute as it’s not thick enough and will likely deflate over time once you put your tiramisu in the fridge to chill.
So, while mascarpone can be difficult to find and pricey outside of Italy, it’s impossible to make tiramisu without it.
Ingredients for the Best Tiramisu Recipe
One thing that makes tiramisu so special is its simplicity. Made with common household Italian ingredients, a classic tiramisu is the perfect quick dessert to make if you’re in a pinch. While many tiramisu recipes out there will contain special ingredients like rum or bourbon, traditional Italian tiramisu has very few ingredients, which at least in Italy, are affordable and accessible.
The Key Ingredients in Tiramisu
Classic tiramisu recipes typically have very few, high-quality ingredients. Every ingredient plays a key role in the final product’s taste, texture, and tinge. Although every restaurant and family has their own twist on this wonderfully rich dessert, the base ingredients remain more or less the same.
Coffee: No classic tiramisu is complete without that strong coffee taste to balance out the sweetness. Traditional recipes use espresso, but any strong coffee works as long as it’s been completely cooled.
Mascarpone: Fatty, rich, and creamy, mascarpone is to credit for tiramisu’s full-flavored aroma. While many non-Italian recipes will offer substitutes such as cream cheese, we recommend splurging on the real thing to lend your final product that quintessential taste and texture.
Egg yolks: That’s right – tiramisu uses fresh eggs! The egg yolks are whipped to perfection with sugar, creating an airy texture while balancing out the richness, and contributing to the cream’s golden hue.
Heavy cream: A very small amount of heavy cream is whipped into the mascarpone to give it that extra lift.
Savoiardi (Ladyfingers): The sponge-cake cookies create tiramisu’s iconic layers. Their dry texture allows them to absorb any flavors they come in contact with, like strong coffee.
Cacao powder: The final step to any dignified tiramisu recipe is a dusting of unsweetened cacao powder. Once combined with the top layer of cream, the power creates an interesting grainy texture and cuts through the desserts’ sweetness while pairing excellently with the coffee.
How to Choose the Best Mascarpone for Tiramisu
By now you know that a high-quality mascarpone is essential for traditional tiramisu. But, with many grocery stores offering tens of mascarpone brands and varieties, how do you choose the best one?
The first thing to look for is a full fat content. Now is not the time to cut calories by purchasing low fat mascarpone. This unique cheese’s fat content is vital to tiramisu’s creaminess and any low-fat alternatives will not produce the same result.
Secondly, we suggest spending a little more on a higher-quality mascarpone cheese. Higher-quality cheese typically has a smoother texture, making it less prone to splitting and becoming grainy during the whipping process.
Finally, check the mascarpone’s ingredients. While mascarpone cheese does have a natural sweetness, it does not contain any additional sugars. So, if you see sugar as one of the top ingredients, stay away. This extra sweetness will make your tiramisu saccharine and lower the dish’s overall quality.
Ladyfingers: Store-Bought vs. Homemade
Ladyfingers are sponge cookies most famous for their star appearance in tiramisu. But, when choosing which elongated cooking to include in your coffee-flavored dessert, should you simply pick up a pack of ready-made ones or spend some extra time making your own?
Most tiramisu recipes out there use store-bought ladyfingers cookies (or savoiardi in Italian). These ready-made biscuits are not only cheap but also perfectly suitable for tiramisu as they have a very dry texture allowing them to effortlessly soak up the coffee and cream.
However, few people would upturn their noses to some freshly-baked ladyfingers, soft and steaming from the oven. These homemade ladyfingers’ supple, spongy texture is also the perfect consistency to soak up all those delicious flavors.
Homemade ladyfingers will quickly soften, risking them becoming soggy if they soak in the coffee or cream for too long. Meanwhile, store-bought ladyfingers are firmer and will keep their shape better if left soaking in the fridge for longer.
That said, nothing beats the taste of freshly-baked goods as whichever cookies you use will ultimately impart their flavor to the tiramisu.
All this considered, it’s completely up to you whether you want to spend the time baking and cooling homebaked ladyfingers. Store-bought will still produce a terrifically rich and supply final result and none of your guests will be the wiser.
Step-by-Step Guide: How to Make Tiramisu with Mascarpone
Now that you’re well-versed in tiramisu’s fascinating history and the ingredients that lend it that iconic taste and texture we all know and love, it’s time to don your apron and start cooking!
The ingredients you’ll need are:
- 4 egg yolks
- 4 tablespoons granulated sugar
- 4 tablespoons of mascarpone
- 180g. / 2.8 oz. fresh cream heavy cream
- Savoiardi (Ladyfingers)
- Black coffee – a full coffee maker (about 2 cups)
- Unsweetened cacao powder (for dusting)
Step 1: Preparing the Coffee Mixture
Brew some strong coffee in a moka pot or espresso machine. If you don’t have a moka pot, drip or french press coffee will also work. Simply make the coffee extra-strong to mimic espresso’s intensity.
Allow your coffee to cool completely as warm coffee will make the cookies soggy.
Step 2: Making the Mascarpone Cream
Separate the egg yolks and whites. Then, beat the egg yolks with the sugar until it lightens in color and thickens. Add the mascarpone to the egg mixture and whisk again.
In a clean bowl, whip the heavy cream until stiff peaks form before gently folding the cream into the mascarpone mixture using figure-eight motions.
Step 3: Assembling the Layers
Spread a generous amount of cream on the bottom of your serving dish.
One by one, dip your ladyfingers into your cold coffee, allowing any excess coffee to drip off. Create an even layer of the coffee-soaked ladyfingers in the serving dish before adding another layer of cream on top.
Repeat this process until you reach the top of your serving dish.
Finish off your tiramisu with an even dusting of unsweetened cocoa powder.
Step 4: Chilling the Tiramisu
Cover the tiramisu with plastic wrap or aluminum foil (so it doesn’t absorb the fridge’s odors).
Set it in the fridge to chill for at least four hours or overnight.
Wrapping Things Up
There’s nothing like a bit of tiramisu to pick you up after a heavy meal. With a history as rich as its cream, this coffee-based dessert isn’t only a popular treat but also an icon.
Luckily, tiramisu’s ingredients aren’t nearly as complicated as the mythology behind its creation, making it the perfect starting point for anyone interested in Italian cuisine.
Coming to Rome soon and interested in learning how to make this celebrated dessert? Join our Hands-on Pasta Making Class & Tiramisu Class where you’ll master the art of making (and eating!) fresh, homemade pasta and deliciously supple tiramisu.
Let us know how your tiramisu turns out in the comments below and save us a slice!
