Let this simple recipe of Tiramisu cheer you up! Made from whipped cream and homemade mascarpone layered with espresso-dipped ladyfingers and generously dusted with cocoa powder.
What is Tiramisu?
Tiramisu is a coffee-flavored Italian dessert popular in any special dining events. This classic, creamy dessert is made from ladyfingers (savoiardi) dipped in espresso, mascarpone cream, eggs, sugar, and powdered cocoa. Sometimes also lazed with booze, traditionally Marsala wine, served for adults.
It is usually eaten cold and was originally served in a goblet. Although, square-sliced versios became a thing nowadays. Another good thing about this dessert is that it can be made a day or two ahead of time and it can last for about a week refrigerated.
Tiramisu literally means “pick me up” or “cheer me up” in Italian [tiramiˈsu]. This is probably because of the espresso present in the dessert.
Origin of Tiramisu?
There are many versions and stories as to its origin and up to this day, it is still debatable as to who invented it. One thing is for sure: Tiramisu originated from Italy.
Many historical records about the origin of this dessert point back to Treviso in the region of Veneto, Italy in the 1960s. There is a restaurant, “Le Beccherie,” which claims that it was in their menu where this Italian dessert first made a debut.
Unbeknownst to many, Tiramisu was once believed by the Italians to have aphrodisiac effects and was served in the brothels of the said area int the earlier years.
About this Tiramisu recipe
This classic Italian dessert is popular worldwide, and many recipes were published anywhere. But then, a traditional tiramisu has its standard. Here are some notes about this recipe:
- Authentic tiramisu should have a strong taste of espresso. Of course, you can adjust this to your preference. I am not a coffee drinker so I made it a little milder.
- Eggs are not cooked but rather beaten raw with mascarpone cream and sugar. In this recipe, however, I skipped the eggs.
- Coffee should be at room temperature before dipping the ladyfingers on it.
- The ladyfingers, when dipped in coffee, should not result in a flaky texture. Avoid soaking them in coffee or you will end up with watery Tiramisu. Dipping one side actually should be enough.
- I used dutch-processed cocoa powder because I like its mild taste compared to natural cocoa that is more bitter.
- Mascarpone in our area is like gold, very rare to find and expensive. I made this recipe using homemade mascarpone.
- It is also alcohol-free.
How to make Tiramisu
- 1 1/2 cup hot water
- 1 tbsp strong coffee
- 20-22 pieces ladyfingers
- 1 cup mascarpone cheese
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 1/2 cup whipping cream
- 1/4 cup dutch processed cocoa powder
- Place the hot water in a shallow bowl and sprinkle the coffee powder on top. Stir to blend and set aside to cool down to room temperature.
- In a bowl, whip mascarpone cheese, sugar and vanilla extract until fluffy. Avoid overbeating it or will start to curdle. Set aside.
- Pour whipping cream in a chilled mixing bowl and whip until stiff peaks. Scoop whipped cream into the mascarpone mixture and gently fold in, using a spatula, until well combined.
- Dip one side of the ladyfingers in coffee and line them in a single layer on a 7x10 pan or dish.
- Spread half of the cream mixture on top of the first layer of ladyfingers. Repeat the process of layering the ladyfingers and the remaining cream.
- Sprinkle with cocoa powder until the top is completely covered. Chill for at least 2 hours or until ready to serve. Can also be made a day or two ahead.