Delightful Dessert

Tiramisu: A Traditional Italian Dessert

When was the last time you went to an Italian restaurant and didn’t see tiramisu on the menu? Although its origin and ingredients may be shrouded in mystery, tiramisu has been a mainstay of restaurant dessert menus for the last 20 years. Described by some as a “very light chocolate pudding” and others as “fluffy coffee-flavored goodness,” tiramisu has been said to have a personality of its own. But, after the wonderfully sweet coffee flavors have drifted from the palette, many tiramisu-lovers are left asking questions like “Where did tiramisu originally come from?” “What exactly does the name mean?” and “Where can I find an easy tiramisu recipe?” Well, like all mysteries,this one has been solved, so continue reading in order to learn about this classic dessert. 

What is Tiramisu?

Tiramisu is a type of Italian dessert that is primarily flavored with coffee and, sometimes, rum or other types of liquor. Nowadays, there are as many varieties of tiramisu as there are myths about its origin. Classic tiramisu is made by soaking ladyfingers or other types of dry sponge cake in espresso coffee. The soaked sponge cake is then layered with mascarpone and zabaglione – a type of Italian whipped custard made from marsala wine, eggs and sugar. The finished tiramisu dessert is then sprinkled with cocoa powder or chocolate flakes.

Of course, as with any iconic dessert, there are a number of variations of the classic recipe. Some people like to sprinkle biscotti throughout the layers to add a bit of crunch; others like to substitute ricotta cheese for the traditional mascarpone. Some chefs like to stamp their own heritage onto the dessert.

Where Does Tiramisu Come From?

For such a seemingly simple dessert, the true origins of tiramisu are surprisingly complex and hotly debated. Some sources claim that tiramisu can be traced all the way back to the 17th Century. A layered dessert similar to tiramisu was created by chefs in the Italian province of Tuscany to celebrate the visit of Grand Duke Cosimo di Medici to the region. Eventually, the dessert was brought to the town of Trevisa, near Venice where it quickly gained popularity and became an icon of the town. As people came to the region and sampled the delicious coffee-flavored dessert, news of tiramisu spread to the United States, where it fast became a staple on the menus of Italian restaurants.

However, this long-reaching legacy is seen as a little far-fetched by some tiramisu historians. They point out that, although similar layered desserts have been popular in Italy for centuries, tiramisu as we know it is a fairly recent concoction. In fact, after completing a survey of Italian cookbooks, one historian found that the first mention of tiramisu first appeared as late as 1968.

Many people agree that the tiramisu found in restaurants today was invented, not in the 1600s, but in the 1980s at a restaurant called Le Beccherie in Trevisa. The precise inspiration for the dessert is not known, although some point out that it may have been borne out of a surplus of stale cake and cold coffee at the restaurant. Whatever the inspiration, tiramisu became an immediate favorite with restaurant goers and was imitated in cafes and restaurants all over the world.

The only mystery yet to be cleared up is the meaning of the word tiramisu.

Ingredients

6 large egg yolks

3/4 cup sugar

3/4 cup whole milk

Four 8-ounce containers mascarpone cheese, at room temperature

1 1/2 cups espresso or strong coffee, at room temperature

1/2 cup brandy or cognac

30 to 32 crisp Italian ladyfingers (savoiardi)

1/4 cup Dutch-process cocoa powder

Bittersweet chocolate, for shaving

Directions

• Line an 8-inch-square baking dish with plastic wrap, leaving a 3-inch overhang on all sides. Fill a large bowl with ice water.

• Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) until the sugar dissolves. Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy, about 10 minutes (a thermometer inserted into the mixture should register 170 degrees F).

• Remove the bowl from the saucepan and set in the bowl of ice water; whisk until the custard is cool, about 1 minute. Put the mascarpone in a large bowl. Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth (do not overmix or the custard will be grainy).

• Combine the espresso and brandy in a shallow bowl. One at a time, dip the ladyfingers in the espresso mixture until soaked but not soggy; arrange 2 rows of about 5 biscuits each in the baking dish. Spread one-third of the mascarpone custard over the ladyfingers. Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction. Top with another one-third of the custard. Repeat with the remaining ladyfingers, alternating directions. Spread the remaining custard on top and dust with the cocoa powder. Cover with plastic wrap; refrigerate at least 4 hours, or overnight.

• Invert a plate on top of the tiramisu, then flip the tiramisu with the plate. Remove the baking dish and plastic wrap. Invert a serving plate on top of the tiramisu and flip again so it is cocoa-side up. Remove the remaining plastic wrap. Shave curls of chocolate on top with a vegetable peeler.

Tiramisu in a wine glass

Tiramisu Chesscake

Classic Tiramisu

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/tiramisu-recipe.html?oc=linkback