If this classical Italian dessert were a song, it would be definitely be classified as an Evergreen. Tiramisù always stays fresh in your memory, fresh like it were the first time you ever tasted it, and you never get tired of it’s smooth creamy texture and mild sweetness “colored” with a hint of coffee. It really “picks you up” every time, but that is what tiramisù literally means.
Of course there exist numerous interpretations of the tiramisù theme as one can imagine, that seems to be originated in Veneto.
It is one of the principal Italian desserts al cucchaio (by the spoon), that is a classification given to desserts that have a soft and creamy consistency and definitely need a spoon as an utensil. This most loved (I permit me to say) of all Italian desserts, has a special day dedicated to it. 21st of march is the Tiramisù day, invented by food writers Clara e Gigi Padovani, writers of the book success “Fenomeno tiramisù“. The date is connected to the name of the dessert “pick me up”, and in this case the tiramisù is attributed the power to “pick you up” after the gloomy dark winter.
The main ingredients of this white, cloudy dessert are mascarpone cream cheese, savoiardi biscuits (ladyfingers), coffee, eggs, cacao powder and sugar. And in some variants there is also a hint of liqueur present, and Marsala is considered by many to be the post appropriate. I generally use one of the 4 classical recipes (according to Eataly) attributed to Hotel Ristorante Roma Tolmezzo (UD), Norma Pielli del Fabbro. I don’t make the cookie layers, just the bottom, and I like to mix the caco on top with crumbled amaretti cookies.
- 4 eggs
- 300g sugar
- 500g mascarpone
- Savoiardi biscuits (ladyfingers) (number depending of how thick you prefer your biscuit part)
- coffee (enough to cover the savoiardi biscuits)
- cacao powder
- handful amaretti biscuits
- Put three egg yolks and 1 whole egg in a bowl and mix with the sugar.
- Add the mascarpone and stir all together, going only in one direction.
- Whisk the egg whites stiff and blend everything delicately together in a soft mousse.
- Bathe the savoiardi biscuits with good black coffee and place them in glass serving bowls or glass mold as you wish.
- Cover with the mascarpone egg cream and let rest in the fridge for at least 12 hours before serving.
- Powder or crumble the amaretti biscuits and mix them with cacao powder.
- Sprinkle the cacao-amaretti powder over the tiramisù just before serving. Enjoy!