Tiramisu
“Iconic Italian dessert of espresso-soaked ladyfingers layered with mascarpone cream and cocoa.”
Egg
Sugar
Coffee
Cocoa
Rum
VanillaWhere it comes from
Tiramisu, a quintessential Italian dessert, originates from the Veneto region and gained popularity in the 1960s. Its name translates to 'pick me up,' a nod to the invigorating combination of espresso and cocoa. Interestingly, the dessert was initially created in a small Venetian restaurant, and it rapidly became a symbol of indulgence across the world, beloved for its luxurious layers and rich flavors.
On the Palate
Ingredients
Serves 8
How it's made
6 steps · Show ↓30 min active · 240 min waiting
How it's made
6 steps · Show ↓- 15 min
Brew a strong pot of coffee and let it cool. Add a splash of rum and set aside. The coffee should be rich, aromatic, and slightly bitter.
- 210 min
In a mixing bowl, whisk egg yolks with sugar until the mixture is pale and forms ribbons. Fold in mascarpone gently until smooth and creamy.
- 35 min
Dip each savoiardi briefly into the cooled coffee, ensuring they are moist but not soggy, and layer them in a dish to form the base.
- 43 min
Spread half of the mascarpone mixture over the coffee-soaked savoiardi, smoothing it with a spatula for an even layer.
- 55 min
Repeat the process with another layer of coffee-dipped savoiardi, followed by the remaining mascarpone mixture.
- 62 min
Dust the top generously with cocoa powder, creating a rich, chocolatey finish. Cover and refrigerate for at least 4 hours to allow the flavors to meld.
