Tiramisu is one of Italy's most famous desserts, yet its origins are shrouded in legend. One account traces it back to 17th-century Siena, where it was reportedly served as "Zuppa del Duca" in honor of a visit by Grand Duke Cosimo III de' Medici. The Duke is said to have brought the dessert back to Florenz from where it spread across Europe via England. This story does not, however, explain today's name "Tiramisu".
Tiramisu as a "natural aphrodisiac"?
Another legend places the origins of Tiramisu in Treviso, where it reportedly served as a "natural aphrodisiac" for clientele at a public house in the early 19th century. The name "Tiramisu" means "pick me up" and refers to its invigorating effect, which made it a popular indulgence. According to another theory, Tiramisu was created in 1959 in the Friuli region. Hotel owner Norma Pielli is said to have served a dessert called "Scheibe Mascarpone" there, which later became known as "Tiramisu". This version, recognized as a traditional recipe in 2016, contradicts the story from Treviso, where Roberto Linguanotto and Alda Campeol allegedly developed the classic recipe in the 1960s.
Savoiardi, Mascarpone, Eier, Kaffee, Kakaopulver und Zucker
The original Tiramisu contains six key ingredients: Savoiardi (ladyfingers), Mascarpone, eggs, coffee, cocoa powder, and sugar. Over time, many variations have been developed featuring ingredients such as liqueur, fruit, and vegan alternatives. Despite the regional rivalry over its origins, Tiramisu remains an iconic dessert of Italian cuisine and has achieved international acclaim.
Tiramisu Recipe (approx. six servings)
Ingredients
- 250 g Mascarpone
- 200 ml heavy cream
- 3 eggs (separated: yolks and whites)
- 100 g sugar
- 1 packet vanilla sugar
- 200 ml cold espresso or strong coffee
- 2-3 tbsp Amaretto (optional)
- 200 g ladyfingers
- 2-3 tbsp cocoa powder (for dusting)
Preparation
Prepare the coffee:
- Brew the espresso or coffee and let it cool.
- Add Amaretto to the coffee if desired.
Mascarpone cream:
- Beat the egg yolks with the sugar and vanilla sugar in a bowl until light and fluffy.
- Gradually fold the Mascarpone into the egg yolk mixture, stirring until a smooth cream forms.
- Whip the heavy cream in a separate bowl until stiff and carefully fold it into the Mascarpone cream.
- Beat the egg whites until stiff and gently fold them in as well to achieve a light, airy cream.
Layering the ladyfingers:
- Briefly dip the ladyfingers into the cooled coffee (not too long, so they don't fall apart).
- Arrange a layer of soaked ladyfingers in a baking dish.
Layering:
- Spread an even layer of Mascarponecream over the ladyfingers.
- Add another layer of soaked ladyfingers and cover again with cream.
- Continue in this manner until all ingredients are used up. The top layer should be cream.
Chilling: Cover the tiramisu with plastic wrap and refrigerate for at least four hours, ideally overnight. Serving:
- Before serving, dust with cocoa powder .
- Cut into pieces with a sharp knife and enjoy!