Tiramisu! - literally means 'pick me up' in Italian and is one of the simplest and effortless desserts one can put together for any event, big or small or simply to end a regular meal on a very special note.
I like to read about the history of a dish I'm making and found some interesting articles on Tiramisu. There seem to be a couple of theories and disputes as to the origin of Tiramisu, it's popularity being fairly recent in the dessert world and having gained fame only in the late 90's! Lucky us!
Trivia: Tiramisu is considered to have aphrodisiac properties!
One of the articles read: "Historical records state that Tiramisù originated in Treviso, Italy in 1800. It is said that this dessert was invented by a clever “maitresse” of a ''house of pleasure'' in the centre of Treviso.
The “Siora” who ran the premises developed this aphrodisiac dessert to offer to customers at the end of the evening in order to reinvigorate them and solve the problems they may have had with their conjugal duties on their return to their wives. This would seem to be the origin of the Tiremesù, a natural Viagra from the 19th century, served to customers in a brothel!" - Delicious idea indeed!
A few simple ingredients, namely eggs, sugar, coffee, mascarpone cheese, savoiardi biscuits and cocoa powder, with or without the addition of Marsala wine as flavouring, makes a brilliant dessert that just melts in your mouth, of course if made the right way!
I've tried many a tiramisus, both in India and abroad, and even though I don't like wasting food, most of the times the first bite of a tiramisu decides whether I'm going to finish it or not. Well I've had some excellent tiramisus in India, (including the one that I make :D), and have tasted some pretty okay-ish stuff abroad as well, sadly including Italy.
Eggy custard, dense and heavy mouthfeel, stale/cracked cream, etc are just some of the major deal breakers and I simply refuse to taint my sublime tiramisu eating experience with any of these.
(From L to R : Evolution of egg-free tiramisu in my kitchen oven the years)
Now lucky for me, when I travel my bags are filled with baking staples (or ingredients that I might have to hunt for in a foreign land) and equipments, for the urge to bake / replicate something I've just tried strikes quite often.
I was in Paris on a month long trip, when my ex Italian airbnb host turned now a great friend, called to ask if I hand mixer. Of course I had (along with tools enough to start my mini production unit) and she invited me home as she wanted to make some tiramisu. I had no major plans that evening and I accepted the invitation in the blink of an eye as the prospect of helping an Italian with her family recipe for tiramisu sounded super exciting to me!
I've made delicious tiramisu in pastry school and we always used cooked eggs to make an indulgent zabaglione. So when Flavia (my friend) explained the process of making her recipe, I was a little perplexed at the use of raw eggs. (Hmm well yes, there's always so much to learn when it comes to any art you see!)
I followed her instructions diligently, keeping my doubts of raw egg taste and smell (more than the fear of salmonella) aside. The process was easy and straightforward: - Separate egg yolks and egg whites
- Beat yolks till thick ribbon consistency
- Fold in mascarpone in the beaten yolks
- Beat whites till stiff
- Fold it delicately in the above mix
Et voilà! You perfect tiramisu base is ready! All you got to do now is soak some ready made savoiardi in a strong espresso soaking syrup and layer the tiramisu all the way up to your casserole / baking dish and dust the top generously with excellent quality cocoa powder. Refrigerate for a few hours for the flavours to mature and integrate and there you have a stunning dessert ready to impress the fussiest of guests!
I've used Flavia's recipe countless times and have always received raving reviews and recipe requests! I'd even shared this recipe on my FB page (link here) and my inbox was flooded with thank you notes!
So here it is again, a super simple AUTHENTIC recipe (this one is with eggs!) for all Tiramisu enthusiasts: (Feel free to download the image)
I hope you enjoy making this and it brings you and your guests as much joy as it did to mine! I'd LOVE to see your creations, share with me on instagram!
Braaaaaaaava 🤩🤩🤩🤩👏👏👏👏