It’s almost impossible to talk about desserts without mentioning tiramisu. There’s something about it that captivates us from the very first spoonful: that creamy mixture, the unmistakable aroma of coffee, and the final touch of cocoa that tops it all off. Tiramisu isn’t just eaten, it’s savored slowly, and perhaps that’s why it has become one of the most beloved desserts in the world.

Its history, like that of many traditional recipes, has an air of mystery and charm. Although it is now famous all over the world, it is believed to have originated in Italy, specifically in the Veneto region, in Treviso, during the second half of the 20th century. At that time, it was a simple dessert, prepared at home rather than in restaurants, designed to comfort and give energy: in fact, its name, tirami su, literally means “pick me up” or “cheer me up.”

Imagine Italian families after a long meal, serving this light and sweet delicacy which, in addition to its flavor, gave a little boost thanks to the coffee and sugar.

Over time, tiramisu began to travel outside Italy and appear on restaurant menus, but it always retained that homemade spirit that makes it so special. The interesting thing is that, despite its fame, it was never a pretentious dessert; it was born out of the need for something delicious, easy to prepare, and capable of bringing a smile to your face. That combination of simplicity and exquisite flavor is probably what has won the hearts of so many people around the world.

Tiramisu is popular because it is balanced, because it is not too much, because it is creamy without being heavy, and because each bite combines flavors that seem made for each other. It is also incredibly versatile: it can be made in classic versions, with liqueur, with chocolate, with fruit, or in more modern adaptations, but it always retains its essence.

Perhaps that is why tiramisu never goes out of style. No matter how many new trends appear in baking, there is always a place for it. It is a dessert that reminds us of long after-dinner conversations, special meals, and those moments when a simple sweet treat can brighten our day. And in the end, that is exactly what its name promises: to lift our spirits spoonful by spoonful.

If you like this recipe, you have to go see our lemon tiramisu, one of those more modern adaptations.

The best tiramisu

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Prep Time 25 minutes mins

Refrigeration Time: 4 hours hrs

Total Time 4 hours hrs 25 minutes mins

Servings: 10

Course: Dessert, Snack

Cuisine: Italian

Ingredients Method

Ingredients

  

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For the filling:

• 2 egg yolks
• 1/4 C (1.76 oz) (50 gr) white sugar
• 14.10 oz (400 gr) mascarpone cheese, at room temperature
• 1/2 C (2.15 oz) (61 gr) confectioners sugar (powdered sugar)
• 1 pinch salt
• 1 1/2 C (12.17 fl oz) (360 ml) whipping cream, really cold

For the coffee syrup:

• 1 C (8.11 fl oz) (240 ml) water
• 1/2 C (3.53 oz) (100 gr) white sugar
• 1 tbsp (0.17 oz) (5 gr) instant coffee (soluble)
• Rum or amaretto liqueur, to taste

To assemble and finish:

• 36 "lady fingers" type biscuits, for the tiramisu
• Unsweetened cocoa powder, for decorating

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Method

 

For the filling:

1. Place water in a small saucepan and bring to a boil over high heat. Separately, in a heatproof bowl, mix the egg yolks with the white sugar using a balloon whisk. Place the bowl over the saucepan of boiling water, without touching the water, and cook the mixture in a double boiler for 4 minutes, whisking constantly, until it lightens and thickens. Remove from the heat and set aside.
2. In a large bowl, add the mascarpone cheese with the powdered sugar and salt and beat with an electric mixer for 1 minute, until smooth. Add the egg yolk mixture and continue beating for 2 more minutes, until the mixture is smooth and homogeneous.
3. Add the whipping cream and beat for 2-3 minutes, until slightly stiff peaks form. It is important not to overbeat, as the mixture could curdle. Set aside in the refrigerator until ready to use.

For the coffee syrup:

1. Place the water and sugar in a small saucepan and cook over medium heat for about 4 minutes, until the sugar dissolves and a light syrup forms.
2. Pour the syrup into a heatproof bowl and, while still hot, add the instant coffee. Mix well with a spoon and let cool completely before adding the rum or liqueur of your choice.

For assembly and finishing:

1. Use a deep rectangular mold measuring approximately 30 cm x 20 cm that is not made of metal. It can be glass, plastic, or ceramic.
2. Dip one-third of the ladyfinger cookies in the coffee syrup one by one, then place them in tight rows inside the mold to form the first layer of the tiramisu. Add a third of the filling on top and spread it evenly with an offset spatula so that it covers the entire layer of cookies.
3. Repeat the above steps two more times to form three layers of cookies and filling. Once the tiramisu is assembled, cover it with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
4. When the tiramisu has been refrigerated and just before serving, sprinkle cocoa powder on top. Serve with strawberries or other red berries if desired, and it's ready to enjoy.

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