Tiramisu is a cold dessert of Italian origin, specifically from the Veneto region, in northeastern Italy, which is tasted with a spoon. Its name derives from the Italian ‘tira mi su’, which translated into Spanish means ‘lift me the mood’.
And this is because it is said that it was created by the prostitutes of the fifties of this Italian region to give energy, eliminate fatigue and lift the spirits of their clients. Another version of its origin explains that the name means rather ‘pull me’ or ‘raise me’, because trying this exquisite dessert allows you to rise to the seventh heaven.
Therefore, it is a modern dessert, which is not as old as other well-known dishes of Italian cuisine, but which instead has managed to become popular worldwide. In addition, there are a lot of variants, but all the recipes of this delicious dessert share several ingredients that we could consider main: a solid ingredient (cake, cookies, etc.) moistened in coffee, between layer and layer a cream based on mascarpone cheese, beaten eggs and sugar, and cocoa powder. These ingredients, very particular for the energy they provide, for their flavors and the creaminess that can be achieved when using them, make this dessert a real delight for our palate.
In this case, we present the version of the most Italian recipe, original and easy to make that exists, so that there is no excuse when preparing this dessert.
- Rectangular mold
- 500 grams mascarpone cheese
- 20 ladyfinger biscuits (sponge fingers)
- 350 ml coffee liquid
- 2 eggs
- 80 grams sugar
- 30 grams pure dark cocoa powder
- Prepare the coffee and let it cool in the fridge.
- Meanwhile, in a bowl separate the white from the yolk of the eggs, and assemble the whites to the point of snow. It can be made by hand, or more easily by making use of an electric rod mixer.
- In another bowl, assemble the yolks together with the sugar until it is dissolved completely and the mixture increases in size and adopts a more yellow tone.
- Then, add the mascarpone cheese little by little until you get a lump-free and soft dough.
- Add the egg whites that we had reserved and mix again gently until we get a mixture with all the ingredients perfectly integrated. It is important that the creamy texture that has been achieved by mounting the whites to the point of snow is maintained.
- In a rectangular mold, cover the base with ladyfinger biscuits and wet them with cold coffee. Distribute a third of the mixture of mascarpone cheese and eggs on top of the biscuits until completely covered.
- Repeat the previous step two more times, until we have assembled a total of three layers of biscuits, coffee and cream.
- We reserve and keep the result in the fridge for a minimum of 4 hours, until the time of serving. Although it is highly recommended that we let it rest for about 8 hours. This way, we allow the flavors to settle and the cream to acquire more consistency.
- Finally, before serving, sprinkle the fstk cocoa powder, sifting with a strainer, until covering the tiramisú with a thin layer.
- DIFFICULTY: easy
- BUDGET: medium-low
It is important that coffee is used when it is very cold, or else the soletilla cakes could be moistened too much. And, of course, that the coffee is of quality is key to achieving a much more intense and tasty flavor.
The mixture of yolks and sugar has to be integrated well based on beating energetically, until the moment in which the sugar grains are not noticed and the mixture is totally homogeneous.
A widespread version of the tiramisu recipe includes the mixture of a jet (to taste) of Amaretto liqueur with the coffee that will be used to dip the soletilla cakes, to give the dessert a more adult touch.