Tiramisu is a popular Italian dessert that consists of layers of ladyfingers (a type of biscuit) soaked in coffee and liqueur, and a creamy mixture of mascarpone cheese and whipped cream. The name “tiramisu” means “pick me up” in Italian, and it is thought to have originated in the 1960s or 1970s in the region of Veneto, Italy.
There are several different stories about the origin of tiramisu, and it is difficult to determine which is true. One theory is that it was invented by a pastry chef in Treviso, Italy, who was looking for a new dessert to serve at his cafe. Another theory is that it was created by a group of women in the town of Friuli as a way to use up leftover ingredients, such as mascarpone cheese and ladyfingers.
Regardless of its exact origins, tiramisu has become a popular dessert around the world and can be found on the menus of many Italian restaurants and cafes. It is often served chilled and can be accompanied by a dusting of cocoa powder or chocolate shavings on top.
Here is a recipe for coffee-flavored tiramisu, which would be a great dessert to celebrate National Coffee Day (September 29)
- 6 egg yolks
- 3/4 cup granulated sugar
- 1/3 cup Marsala wine
- 1 cup heavy cream
- 1 cup mascarpone cheese
- 1/2 cup brewed coffee, cooled
- 1/4 cup coffee liqueur
- 2 tablespoons unsweetened cocoa powder
- 1 (9-ounce) package ladyfingers
- In a medium saucepan, whisk together the egg yolks and sugar until well combined.
- Add the Marsala wine and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
- Remove the pan from the heat and let the mixture cool to room temperature.
- In a separate bowl, beat the heavy cream until stiff peaks form. Add the mascarpone cheese and beat until well combined.
- In a shallow dish, mix together the brewed coffee and coffee liqueur. Dip each ladyfinger into the coffee mixture, coating both sides, and place them in a single layer in the bottom of a 9×9-inch baking dish.
- Spread half of the mascarpone mixture over the ladyfingers. Repeat the process with another layer of ladyfingers and the remaining mascarpone mixture.
- Cover the tiramisu and refrigerate for at least 2 hours, or overnight.
- Before serving, dust the top of the tiramisu with cocoa powder. Cut into squares and serve chilled.
Happy National Coffee Day!