A tiramisu recipe seemed to me to be one of the authentic Italian dessert recipes. I started thinking back to when I first made one of these Italian desserts. I could only go back to the “nineties”.
After a little research, I found one report that this dessert originated about 1979 or 1980 and maybe not even in Italy. Another report says it was created in Siena and migrated to Florence in the nineteenth century. Recently the mascarpone cheese was added to the original custard. There are other stories linked to tiramisu and it could have begun in Greece or another country.
Like the cannoli recipe the tiramisu recipe seemed to me to be one of the authentic Italian dessert recipes. I started thinking back to when I first made one of these Italian desserts. I could only go back to the “nineties”. After a little research, I found one report that this dessert originated about 1979 or 1980 and maybe not even in Italy. There are other stories linked to tiramisu and it could have begun in Greece or another country. The name (tiramisu) means a pick-me-up; I believe that with the caffeine in the strong coffee and cocoa powder along with the sugar. This is the kind of pick-me-up that I love!
There are many versions of the tiramisu recipe; perhaps this is why there are so many references to the origination. There is even a whole layer cake tiramisu, but typically it is a layered dessert filled with creamy custard recipes known as a zabaglione recipe; more recent ones include mascarpone cheese. The traditional recipes uses lady fingers, Marsala and strong coffee like espresso. A tiramisu recipe is made by soaking the ladyfingers in the coffee and then layering them. Unlike any of the (finger food) desserts, the sogginess of this soaking process gave some reason to call it a soup. Some say this recipe was created in Siena way back in the 1600’s where it was called the Dukes soup. From there it is believed to migrated to Florence among many English people and where it is known as the English soup. Whatever you want to call it, like the Italian cream puffs and many of the delicious Italian sweets, it is a very delicious dessert.
Despite how elegant the tiramisu recipe appears and how delicious the taste is, it is not hard to make. With a casing and layers of saturated light airy ladyfingers and a wonderful creaming filling of mascarpone cheese, this is one of the most requested Italian desserts. The light ladyfingers are made with eggs, sugar and flour; after baking they are trimmed for easy fitting in a pan or molds. No matter what alcohol is used or what flavors you add to the filling, this dessert is a sight to behold. And eat!
Mix together the Marsala and coffee. Dip ½ package dried ladyfingers in the coffee mixture and line a shallow casserole dish (8x8 or 8x9).
Filling for Tiramisu recipe:
Combine sugar, cream, flour and vanilla bean in a heavy saucepan. Heat just to boiling point. Pour part of hot mixture into beaten yolks, stirring as you pour. Add egg mixture back into saucepan with remaining sugar and cream mixture. Cook and stir constantly until thickened. (About 20 minutes) Cool and remove vanilla bean. Slowly beat in the cheese and coffee liqueur. Pour half of the mixture over the layer of ladyfingers. Soak remaining ladyfingers in the remaining coffee mixture and layer over filling. Pour remaining cheese filling over the ladyfingers. Prepare topping below and cover the cheese filling.
Whip cream on high speed, gradually adding in the sugar; Beat until peaks form. Spoon over the pudding mixture. Sift the cocoa powder over the top. Chill for several hours to set.
TIRAMISU CAKE RECIPE
This is a nice presentation for tiramisu recipe.
Preheat oven to 350F degrees.
Sift together flour, salt and baking powder.
Beat egg yolks and sugar together until light and fluffy.
Add vanilla extract and flour mixture and blend well.
Beat egg whites until stiff but not dry; fold whites into batter just until blended.
Spoon batter into ungreased tube pan; bake about 45 to 50 minutes or until pick comes out clean.
Remove cake from oven and invert upside down to cool completely.
When cake is cold slice horizontally making 3 even layers
Combine espresso, water and sugar; bring to a boil stirring until sugar dissolves.
Remove from heat and stir in rum; set aside to cool.
When cold drizzle over cake layers before spreading cream filling.
Mix sugar, flour and salt in top of double boiler.
Add cream and espresso and cook 10 minutes stirring constantly.
Add a small amount of hot mixture to beaten egg yolks.
Return mixture to double boiler and cook about 2 minutes or until thickened.
Stir in rum and butter; cool.
To Assemble Cake:
Place top slice of cake cut side up on cake platter, drizzle with soaking liquid, spread 1/3 cream mixture.
Place next slice of cake on top, drizzle with liquid, spread top with cream.
Place last slice on top, cut side down (this is the section on bottom of pan), drizzle, spread cream on top.
Refrigerate for a couple of hours or until cold and set.
Whip 1 pint whipping cream with ¼ cup powdered sugar and 1 teaspoon rum until stiff; cover sides and top (over cream) of cake.
Sift unsweetened cocoa powder over the top of whipped cream.
Refrigerate for 1 hour before serving.
CHOCOLATE TIRAMISU RECIPE
Preheat oven to 350F degrees; grease and flour 12 X 17 half sheet pan.
Melt chocolate in top of double boiler over simmering water.
Combine in large mixing bowl egg yolks and 2 tablespoons sugar; beat on high for 2 minutes.
On low speed slowing pour in flour and beat just until blended.
Beat egg whites on medium speed to soft peaks gradually adding remaining sugar.
Increase speed to high and beat until peaks are firm.
Fold egg whites into egg yolk mixture just to blend; fold in the melted chocolate until well mixed.
Scrape into prepared pan and spread out evenly; bake about 15 minutes or until pick comes out clean.
When cake is cook cut out 24 circles with 2 inch cookie cutter; set aside.
Combine water and sugar; bring to boil and cook until mixture is clear and sugar dissolves completely 3 to 5 minutes.
Combine hot syrup with remaining ingredients; stir until blended and set aside to cool.
Chocolate Mascarpone Cream:
Beat mascarpone in mixing bowl until fluffy; in another bowl melt chocolate over simmering water.
Set another large heatproof bowl over simmering water; whisk egg yolks and ¼ cup sugar until sugar dissolves and mixture is hot to touch.
Scrape hot mixture into mascarpone mixture; beat just to combine.
On low speed blend chocolate into mascarpone mixture and mix well.
Beat egg whites to soft peaks gradually adding remaining ¼ cup sugar; beat until firm peaks.
Fold egg whites, Kahlua and rum into mascarpone mixture.
Spoon 2 ounces mascarpone filling in bottom of 8 ounce cup.
Dip cake circle into soaking liquid; arrange on top of filling.
Spoon about 2 ounces mascarpone cream on top of soaked cake; then another cake circle.
Each cup should have 2 cake circles and about 6 ounces mascarpone filling.
Place cups on tray; cover with foil and refrigerate.
To serve, sift cocoa powder over the top and top with grated chocolate.