Tiramisù: The Classic Italian Dessert
What’s not to love about Italian desserts?…Crème Caramel, Panna cotta, Zabaglione…they are all absolutely delicious and richly flavoured, moreover, each one of them tells a regional story packed-full of traditions and culture. One of the most famous Italian desserts, known both for its amazing, coffee-infused succulence and for the fact that it needs no cooking, is the Tiramisù.
Tiramisù as you probably know, is a creamy, mascarpone-based cake that lays on a bed of coffee-dipped biscuits and that has the silkiness of an “al cucchiaio” dessert (one of those scrumptious desserts you just have to eat with a spoon straight from the dish). Made well (make sure you stick to the recipe) nothing can beat it!
The history and origins of Tiramisù
The origins of Tiramisù are not quite clear: it is not known if this dessert comes from Friuli Venezia Giulia or from the Veneto. It was not included in food books before the 1960s, which probably means that the recipe we follow today is quite recent. Nevertheless, Tiramisù resembles the Charlotte, a dessert made with cream and surrounded by biscuits, which probably originated in 1800s.
‘Tiramisù’ translates as ‘lift-me-up’ probably due to the fact that it contains raw eggs, sugar and is very calorific, therefore it is thought to reinvigorate the body and give a big energy boost when eaten. Another interpretation of the name suggests that this dessert has a powerful aphrodisiac effect when eaten… Whatever the case, why not take a look at one or two recipes so that you can make a mean Tiramisù at home!
Here we have the classic version plus a few variations on the theme. Choose your favourite and delight your family and your guests!
1. Classic Tiramisù
Ingredients for 8-10 people
500g Mascarpone Cheese
400g Savoiardi biscuits (or Pavesini)
100g Sugar
6 Eggs
About 450/500ml Espresso coffee
Unsweetened cocoa for decoration
Method
Step 1. Make your coffee. If you have an Italian stove top moka pot just go ahead and make 2 to 3 full pots of coffee and set it aside in a bowl to cool. You can also use espresso machine of course.
Step 2. While the coffee cools off make your cream. First, beat the egg yolks with half of your sugar until you get a creamy mixture.
Step 3. In a separate bowl place the mascarpone cheese and soften it with a wooden spoon. Add the egg cream and mix well, slowly, folding in all the ingredients.
Step 4. Now beat your egg whites in a separate bowl and add the rest of the sugar. Once they form soft peaks, add them to the mascarpone cheese mixture by folding in gently.
Step 5. At this point all you have to do is assemble your Tiramisù: Dip your biscuits in the coffee and make a first layer at the base of your dish, which traditionally should be rectangular and possibly made of glass. Cover the first layer with a thick layer of your mascarpone cream. Proceed this way for about two more layers or until all your ingredients are finished.
Step 6. Make sure your last layer is done with the cream and coat it with abundant cocoa powder. Place in the fridge for at least an hour before serving.
2. Vegan Tiramisù
This Tiramisù is easy to prepare and suitable for Vegetarians and Vegans.
Ingredients
4 Vanilla soya desserts (you can find them in any supermarket, choose the ones you prefer)
500 ml of thick vegan cream
A pinch of turmeric
400g vegan biscuits of choice
450ml coffee
Rice or agave syrup to sweeten the coffee
Method
Step 1. Add the cream to the soya puddings with a pinch of turmeric. Beat with an electric whisk until soft and creamy.
Step 2. Proceed with the preparation of your coffee as per the classic version. Dip the vegan biscuits in the coffee, which you will have sweetened with the agave syrup to taste.
Step 3. Layer your Tiramisù just like in the classic version and top with vegan cocoa. Set for an hour at least in the fridge before serving.
3. Gluten Free Tiramisù
This tiramisu is indicated for celiacs and for anybody who wants to reduce the amount of gluten in their diet.
Ingredients
500g Mascarpone Cheese
400g Gluten-free Savoyard biscuits (or Pavesini)
100g sugar
6 Eggs
About 450/ 500 ml coffee
Unsweetened cocoa for decoration
Method
Step 1. Make your coffee as per your classic Tiramisù recipe.
Step 2. While the coffee cools off make your cream. First, beat the egg yolks with half of your sugar until you get a creamy mixture.
Step 3. In a separate bowl place the mascarpone cheese and soften it with a wooden spoon. Add the egg cream and mix well, slowly, folding in all the ingredients.
Step 4. Now beat your egg whites in a separate bowl wit an electric beater and add the rest of the sugar. Once they form soft peaks, add them to the mascarpone cheese mixture by folding in gently.
Step 5. Now assemble your tiramisu like in the classic version but with the gluten-free Savoyard instead.
Step 6. Make sure your last layer is done with the cream and coat it with abundant cocoa powder. Place in the fridge for at least an hour before serving.
4. Naughty Nutella Tiramisù
Ingredients
500g Mascarpone Cheese
400g Savoyard biscuits (or Pavesini)
100g sugar
6 Eggs
About 450/500 ml coffee
200g Nutella chocolate spread
100g Crushed hazelnuts and almonds for decoration
Method
Step 1. Make your coffee as per your classic Tiramisù recipe.
Step 2. While the coffee cools off make your cream. First, beat the egg yolks with half of your sugar until you get a creamy mixture.
Step 3. In a separate bowl place the mascarpone cheese and soften it with a wooden spoon. Add the egg cream and mix well, slowly, folding in all the ingredients.
Step 4. Now beat your egg whites in a separate bowl with an electric beater and add the rest of the sugar. Once they form soft peaks, add them to the mascarpone cheese mixture by folding in gently.
Step 5. Now assemble your tiramisu like in the classic version but add a layer of Nutella before placing the mascarpone cream. Do this for all your layers.
Step 6. Make sure your last layer is done with the cream but this time coat it with drizzles of Nutella and the hazelnut and almond pieces. Place in the fridge for at least an hour before serving.
5. Strawberry Tiramisù
This version is a fresh and summery variant of the typical Tiramisù. It has no coffee but it is still absolutely delicious!
Ingredients
500g Mascarpone Cheese
300g Strawberries
100g Strawberries for decoration
400g Savoyard biscuits (or Pavesini)
100g Sugar
6 Eggs
Method
Step 1. First, wash your strawberries and cut them up into small pieces. Place them in a mixer with half the sugar and about 150ml of water. Place everything in a bowl and set aside.
Step 2. Beat the egg yolks with the rest of your sugar until you get a creamy mixture.
Step 3. In a separate bowl place the mascarpone cheese and soften it with a wooden spoon. Add the egg cream and mix well, slowly, folding in all the ingredients.
Step 4. Now beat your egg whites in a separate bowl with an electric beater and add the rest of the sugar. Once they form soft peaks, add them to the mascarpone cheese mixture by folding in gently.
Step 5. Next, assemble your Tiramisù as in the classic version but dip the biscuits in the strawberry compote instead. Make your layers and top the last one off with fresh strawberries and a sprinkle of icing sugar.
Place in the fridge for at least an hour before serving.
Of course there are MANY variations on the classic recipe, we are big fans of Nigella’s grown-up, indulgent Baileys Tiramisù and just yesterday made Jamie’s very easy version which adds a layer of melted dark chocolate to the top of the biscuits…try them all, life’s too short not to!