Tiramisù
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The Tale of Tiramisù
Story updated
Tiramisù is a relatively recent Italian dessert, generally credited to the Veneto region, with the restaurant Le Beccherie in Treviso often cited as its birthplace sometime in the 1960s-70s. Its exact inventor is disputed among a few competing claims, but its name, 'pick me up,' nods to the jolt of espresso and cocoa in every layer.
Ingredients
Scale:· 8 servings
- 6 egg yolks
- 3/4 cup sugar
- 16 oz mascarpone cheese
- 1 1/2 cups heavy cream, whipped
- 2 cups strong espresso, cooled
- 2 tbsp coffee liqueur (optional)
- 2 packages ladyfingers (savoiardi)
- Cocoa powder, for dusting
Instructions
- 1Whisk egg yolks and sugar over a double boiler until pale and thick, then cool.
- 2Fold mascarpone into the cooled yolk mixture until smooth.
- 3Fold in whipped cream gently to keep it airy.
- 4Combine espresso and liqueur in a shallow dish.
- 5Quickly dip ladyfingers in the espresso and layer in a dish.
- 6Spread half the mascarpone cream over the ladyfingers, then repeat layers.
- 7Dust the top with cocoa powder and refrigerate at least 4 hours before serving.
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