Hey my lovelies!
The Tiramisu Obsession Begins
Tiramisu is the ultimate Italian dessert, blending coffee-soaked layers with creamy mascarpone and a dusting of cocoa. Perfect for any occasion!
Okay, I won’t lie, I can not lie to you. It has been, for a very long time, the symbol of some kind of schizophrenic state for me. Let me explain… (I have to explain, right? 😉 )
I love tiramisu. Honestly, I am such a huge fan! However, I can be very (I mean very, very) critical about the quality of the one I find in restaurants or pastry shops.
And, of course, I’m super critical about my own (not to mention the very constructive remarks I get from my very dear children! Hum hum!). Well, for years, I’ve been baking pathetic tiramisus. Aww!! I feel so much better now! I’ve said it!! Wow! Lighter than a feather!!
The Struggle for the Perfect Tiramisu
Seriously, the taste was good, which is already a starting point. However, my tiramisus never had the appropriate firmness. They used to get close to a badly prepared porridge!!
I wouldn’t say I was having nightmares about it (though maybe once!!!), but I was starting to get seriously angry about it!!
A few weeks ago, I saw an amazing one on Pinterest. Impeccable! The top layer of the tiramisu was made with a nozzle; it was beautifully done. This was too much to bear. Enough is enough! To make tiramisu or not to make tiramisu, that is the question!!
The Redemption Attempt
It’s your last chance, Emma. If this one fails, you forget about tiramisu FOREVER! I made a deal with myself, shook my right hand with the left one (pastry can bring your brain into strange states, be very careful…), and I tried for the last time!
First, I had to follow the link of the famous Pinterest pic and found out an Italian girl’s blog. So, I had to translate the recipe from Italian to French. Thank you, Google Translate!
Then, I started!
The result, you may ask? See for yourself… even though there’s still room for improvement…
A bit of history
Tiramisu is one of Italy’s most beloved desserts and has become a favorite around the world. With its layers of coffee-soaked biscuits, creamy mascarpone filling, and dusting of cocoa powder, it is a dessert that perfectly combines simplicity and indulgence. Yet its origins are surprisingly recent compared to many classic European pastries.
Most food historians agree that tiramisu was created in the Veneto region of northern Italy during the 1960s or early 1970s. The dessert is often associated with the city of Treviso, where several restaurants have claimed to be its birthplace. Among them, Le Beccherie restaurant is the most frequently cited. According to popular accounts, the dessert was developed by pastry chef Roberto Linguanotto and restaurant owner Alba Campeol.
The name tiramisu literally means « pick me up » or « cheer me up » in Italian. The name likely refers to the energizing combination of coffee, sugar, and cocoa, although over the years many legends have emerged around its supposed restorative qualities.
While tiramisu may seem like an ancient recipe, it was actually inspired by older Italian desserts. Traditional preparations made with egg yolks, sugar, and coffee existed long before the modern version appeared. The addition of mascarpone cheese and ladyfinger biscuits eventually gave rise to the dessert we know today.
More recently, we’ve seen more creative recipes
The classic recipe consists of layers of savoiardi (ladyfingers) dipped in espresso, mascarpone cream made with eggs and sugar, and a final dusting of cocoa powder. Over time, countless variations have appeared, featuring ingredients such as strawberries, pistachios, chocolate, lemon, or even matcha tea.
Today, tiramisu is considered a symbol of Italian gastronomy and can be found in restaurants and homes across the globe. Its success lies in its balance of flavors, creamy texture, and remarkable simplicity. Despite its relatively modern origins, tiramisu has earned its place among the world’s most iconic desserts.
Essential tools for the recipe
A small saucepan,
One large bowl,
A mixer with a whisk for whipping the cream,
One spatula.
Tiramisu: Frequently Asked Questions
What is it made out of?
Tiramisu is made from layers of coffee-soaked ladyfingers, mascarpone cheese, eggs, sugar and cocoa powder.
Does it contain alcohol?
Traditional tiramisu recipes often include a splash of liqueur, such as Marsala or rum, but it can be omitted for a non-alcoholic version.
Is it healthy or unhealthy?
Tiramisu is a rich dessert with ingredients like mascarpone and sugar, making it indulgent rather than low-calorie. Enjoy in moderation!
What is the secret to a good tiramisu?
The secret lies in using fresh, high-quality ingredients and assembling the dessert with care to maintain its layers and texture.
All I can say is that this is a killer recipe!! The taste is great, and the texture is as expected. I’m saved, dear friends!! I’m saved! Finally, we will keep on eating it!! Yay!!
Now, it’s your turn to « qualify » the Italian tiramisu from the Italian blogger!!
The recipe Chef !
Make a large mug of dark expresso and put it in the fridge. Take a large bowl and put the mascarpone in. Set aside in your fridge. In a pan, put the water and sugar. Heat until you get a syrup making little bubbles (2 minutes should be enough). Add the syrup to the egg yolks in a bowl and whisk with your electric mixer for 5 to 6 minutes. The mixture should cool down. Put in your freezer for 2-3 minutes. Add the syrup and eggs to the mascarpone and mix with a spatula until you get a creamy and homogeneous mixture. Set aside in your fridge. Make a firm chantilly cream with the cream and iced sugar. Add the chantilly cream to the mascarpone mixture (use a spatula). Set aside in your fridge for 2 hours. After the 2 hours, soak briefly the ladyfingers in your cold expresso and make a layer in your dish. Cover with mascarpone cream. Put the rest of the cream back in the fridge. Cover with another layer of soaked ladyfingers and finish with a final layer of mascarpone cream. Set aside in your fridge for 12 hours before serving. Just before enjoying your tiramisu, spread cocoa over the cream layer. Cold is key in this recipe. Stick to the chilling times in the refrigerator for the best result.
Do not add the cocoa powder immediately after spreading the last layer of cream, as it will absorb moisture and won't look good.Le Tiramisu
( Vote !)
Loading...Ingredients
Instructions
Notes
For the recipe in French, go here.
Tiramisu: Frequently Asked Questions
What is tiramisu made out of?
Tiramisu is made from layers of coffee-soaked ladyfingers, mascarpone cheese, eggs, sugar and cocoa powder.
Does tiramisu contain alcohol?
Traditional tiramisu recipes often include a splash of liqueur, such as Marsala or rum, but it can be omitted for a non-alcoholic version.
Is tiramisu healthy or unhealthy?
Tiramisu is a rich dessert with ingredients like mascarpone and sugar, making it indulgent rather than low-calorie. Enjoy in moderation!
What is the secret to a good tiramisu?
The secret lies in using fresh, high-quality ingredients and assembling the dessert with care to maintain its layers and texture.
You might also love these recipes: Easy Strawberry Tiramisu Recipe – No-Bake Dessert, Easy No-Bake Raspberry Tiramisu Recipe, Classic Christmas Tiramisu Yule Log Recipe.
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