Tiramisu

Tiramisu

Alessandro Clemente

Tiramisu. This word is already enough to get people salivating. If you haven’t tried Tiramisu then you don’t know what you’re missing. With Mascarpone custard, delicate layers of rum drenched sponge cake, and the crucial ‘Lady Finger”, these delicacies are among Italy’s favorite desserts. Not only is this a favorite dessert of traditional Italians, it's fame has reached all four corners of the globe and millions of pieces are served around the world each year. Many foods in Italy have roots and traditions dating back hundreds of years. Some of the other recipes we’ve highlighted have origin stories dating back to Renaissance times. Tiramisu, one would assume to be the same. This however simply isn’t true. Even though Tiramisu is now a beloved favorite of Italians, it only originated in the 1960s. Given its short history, we can really understand its origination. Roberto Linguanotto, a Venetian confectioner, first developed this specific recipe in 1969 and it wasn’t until 1980 that the name became official. We can all be grateful that Tiramisu is now a national pride, as its flavor and aroma are purely blissful.

What you’ll Need

  • 6 egg yolks
  • ¾ cup white sugar
  • ⅔ cup milk
  • 1 ¼ cups heavy cream
  • ¼ cup strong brewed coffee
  • 2 tablespoons of rum
  • 1 pound Mascarpone cheese
  • 6 ounces of lady finger cookies
  • ½ teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder

What to do

  1. In a medium saucepan, whisk egg yolks and sugar together until blended. Stir in milk, mixing evenly throughout.
  2. Turn on medium heat and allow mixture to come to a boil.
  3. Boil gently for only one minute and then remove from heat. Cover tightly and allow to cool for one hour.
  4. In a medium bowl combine vanilla and cream and whisk until cream begins to develop peaks
  5. Whisk mascarpone into egg yolk mixture and combine evenly.
  6. In a small bowl combine your rum and coffee.
  7. Drizzle rum and coffee mixture on top of lady finger cookies. Cut each cookie in half width wise.
  8. Arrange half of your drenched lady fingers along the bottom of a baking dish of 7x11 inches.
  9. Cover the lady fingers with a thick layer of about half of your mascarpone
  10. Cover mascarpone with a thick layer of about half of your whipped cream
  11. Repeat all three layers (lady fingers, mascarpone, whipping cream) layers once more and lastly cover with an even sprinkling of cocoa powder
  12. Cover with aluminum foil and let sit for 6-8 hours or until firm.
  13. You can decorate the edges of your cake with additional lady fingers to give it a real Italian presentation!

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