It has been easy for this Italian dessert to gain world fame.  The perfect way all the ingredients harmonized and its smoothness make it an outstanding sweet delight.

The origin of Tiramisu is still a matter of debate, but many food writers coincide that it was invented in Treviso, actually not too long ago, in the 1970s by Ada Campeol.

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Try my homemade version:

Coffee Syrup:
1 cup espresso or very strong coffee
1 tablespoon sugar
3 tablespoons Amaretto and 2 tablespoons Cointreau
or 5 tablespoons rum or cognac – if using rum or cognac, add one additional tablespoon sugar

Mascarpone Filling:
2 egg yolks
¼ cup sugar
1 lemon, only zest
250-300 gr mascarpone
1 package (8 gr) vanilla sugar (or 1 teaspoon vanilla extract and 1 teaspoon white sugar)
2 egg whites
1 pinch salt

200 gr (approx. 30 biscuits) Savoiardi ladyfingers

Unsweetened cocoa powder for dusting

1 dish/pan (approx. volume 6 cups)

Preparing Coffee Syrup:  In a shallow dish combine coffee, sugar and liquor of your choice until sugar has dissolved.  Set aside.

 

Preparing Mascarpone Filling:  Beat egg yolks and sugar until the mixture is pale yellow.

 

Fold in lemon zest, mascarpone, and vanilla.

 

Wash and dry beaters.  Beat egg whites with salt until stiff peaks form.

 

Fold into mascarpone mixture.  Set aside.

 

Assembling:  Using half the biscuits, dip biscuits one at a time in coffee syrup, turning to coat.  Try to do it very quickly or the biscuit will absorb too much liquid, will break, and  the Tiramisu will turn soggy.

 

Place in a single layer over the base of a dish.

 

Spread half the mascarpone mixture over ladyfingers to cover.

 

Repeat layers with remaining biscuits and mascarpone mixture.

 

Cover and refrigerate for, at least, 3 hours.

 

When ready to serve, dust generously with unsweetened cocoa powder, garnish, and don’t wait to indulge!

 

 

 

 

Tiramisu can be chilled up to 2 days.  If you have concerns about raw eggs, be sure to use the freshest eggs possible.