The origin of tiramisu is linked to northern Italy, where this dessert was born as a symbol of elegance and timelessness. The name literally means "lift me up" - and indeed, tiramisu's lightness and flavour will cheer you up even on the cloudiest of days
Preparing tiramisu
There are several preparation options, but they all taste absolutely delicious: you can make the tiramisu in a large bowl or in a mould with a removable rim, or in individual portions in small bowls or cups.
The base is the classic long pastry biscuit - experts recommend the so-called "long biscuits". saviardi, black coffee, Italian Amaretto liqueur, fresh eggs, sugar, cocoa and above all creamy Italian mascarpone cheese.
Recipe for a real Italian Tiramisu:
- 1 package of long pastry sponge cakes
- 500 g (two cups) Mascarpone
- 5 tablespoons semolina sugar
- 5 fresh eggs (separate yolks and whites)
- 0,5 dcl Italian Amaretto liqueur
- 1 cup strong black coffee (can be instant)
- cocoa for sprinkling, can be replaced by dark grated chocolate
Beat all the egg whites into stiff snow. In another bowl, beat the egg yolks and sugar until foamy, stir in the mascarpone and finally slowly add the snow to make a soft fluffy cream.
In the meantime, make a strong black coffee, flavour with Amaretto and soak the biscuits in it - be sure to move quickly so the biscuits don't get soggy. Stack the biscuits in the tin, one layer of biscuits, one layer of cream, then biscuits again and finally the last layer of cream, which you sprinkle with cocoa.
Refrigerate the tiramisu for at least two hours, but overnight is ideal to allow the dessert to set nicely.
Of course, the best way to enjoy tiramisu is right in Italy, either as a dessert after lunch or dinner in a restaurant or just with coffee in a patisserie during the day. But be prepared for the fact that everyone has their favourite and guaranteed "real" recipe, so the dessert may look and taste a little different every time - but of course always delicious!
