What Is Tiramisu?
Origin
The name tiramisù comes from the Italian tiramisù, meaning “pick me up” or “cheer me up.” And that’s the perfect way to describe this rich and decadent Italian dessert. Some records state that Tiramisù originated in Treviso, Italy in 1800, but other records state that it originated from an idea by pastry chef Loly Linguanotto in the late 1960’s. Even though its exact origins have been debated, what we know for sure is that you’re going to love it.
Pronunciation
tee·ruh·mee·soo
Taste
Tiramisu is an elegant and rich layered Italian dessert made with delicate ladyfinger cookies, espresso or instant espresso, mascarpone cheese, eggs, sugar, Marsala wine, rum and cocoa powder. Through the grouping of these diverse ingredients, an intense yet refined dish emerges. The delicate flavor of layers of mascarpone and Italian custard are contrasted with the darkly robust presence of espresso and sharpness of cocoa powder. The name itself, tiramisu, means “pick me up” in Italian most likely referring to the two caffeinated ingredients that are present in the dish, espresso and cocoa.
Why You'll Love Tiramisu
Tiramisù is a layered no-bake dessert consisting of ladyfingers soaked with coffee and rum, then layered with a whipped mixture of sugar, eggs and the creamy, sweet mascarpone cheese sprinkled with cocoa. You wouldn’t believe how easy it is to whip up this incredible dessert. With just 7 ingredients and no baking, tiramisù is a simple treat that is sure to impress.
The Ingredients You Will Need To Make Tiramisu
Espresso Powder: Instead of fussing with an espresso machine or brewing espresso beans for just a few tablespoons, we suggest using Instant Espresso Powder for your tiramisù. The powder dissolves instantly in boiling water. So easy!
Ladyfingers: These crisp Italian biscuits are light and airy with a subtle sweetness. When dipped or soaked, ladyfingers soften and take on the bold, dark espresso flavor that tiramisù is famous for. If you don’t have Ladyfingers, sponge cake will work as a substitute.
Mascarpone: Originating in the region of Lombardy (Northern Italy), mascarpone is a double or triple cream cheese with a spreadable buttery texture and an out-of-this-world flavor. This rich, sweet and silky-smooth cow’s milk cheese is an essential ingredient in tiramisù. Cream cheese can be used in place of mascarpone, but we prefer the richer creaminess from mascarpone.
Additional ingredients you will need to make tiramisu are:
- Eggs
- Sugar
- Water
- Cocoa powder
- Spiced Rum (brandy, marsala wine or coffee liquor work well too)
How To Make Tiramisu In 4 Easy Steps
1. Prepare mascarpone mixture.
In a mixing bowl, whisk 3 egg whites until stiff peaks form. Set aside. In a separate mixing bowl, whisk egg yolks and sugar until thick and pale yellow. This takes about 5 minutes with a hand mixer on medium-high speed. Add the mascarpone and whisk until smooth and combined, about 1 to 2 minutes. When you are done mixing, the mascarpone cream should be smooth and creamy, but not airy like whipped cream. Gently and slowly fold egg whites into the mascarpone mixture, careful to maintain their fluffy texture.
2. Prepare espresso and rum mixture.
Next, add espresso powder and water in a medium shallow bowl and stir to combine. Then add the rum to the coffee mixture.
3. Layer ladyfingers and mascarpone.
Quickly dip each ladyfinger into the coffee, wetting both sides of cookie, but not soaking. Arrange ladyfingers along the base of a shallow 8”x8” baking dish. How many ladyfingers you need depends on the size of the ladyfingers as well as the dish used. Spread 1/3 of mascarpone mixture evenly on top, sprinkle with 1/3 of cocoa powder. Repeat the process of dipping the ladyfingers, arranging them in the casserole, and spreading mascarpone and cocoa powder on top two more times.
4. Chill and serve.
Wrap tiramisù with plastic wrap and chill in the refrigerator at least 6 hours before serving. If you want to get fancy, finish the Tiramisù with a layer of whipped cream piped on top and dust with more cocoa powder.
Watch How Easy It Is To Make Tiramisu
Tips For Making The Best Tiramisu
- When mixing the mascarpone, don’t skimp on the bowl. Use a large mixing bowl. Always use chilled mascarpone cheese straight from the refrigerator.
- Don’t soak! Quickly dip the cookies into your coffee or liquor. Try not to leave them in the liquid too long—a quick dip will do. Overly soggy cookies make for a wet texture and a messy dessert.
- Mix up your flavors. Keep it classic with fresh brewed (or instant) espresso or switch things up with a liquor like rum, amaretto, sambucca or Irish cream. Don’t be afraid to experiment with fruit for a non-coffee version. Use fruit purees or natural juices to give your tiramisu an extra summery flavor.
- Switch up the layers. When building your tiramisu, criss-cross cookie layers to create a sturdier dessert. This way allows for easier cutting and better presentation. (So your tiramisu won’t look like the Leaning Tower of Pisa).
- Line your pan. Line your pan with plastic wrap before building your tiramisu. When you’re ready to remove the trifle (after it has chilled), you can more easily flip the dessert onto a serving dish and get the full effect of your layered dessert without it falling over.
- Be patient. Once you whip it up, cover and refrigerate for at least 6 hours before serving. This gives the dessert time to develop its rich cocoa flavor.
- When storing the tiramisù in the refrigerator, be sure to cover with a lid or wrap tightly with plastic wrap so that no odors from the refrigerator seep into the dessert.
