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Tiramisu Recipe

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ronounced tih-ruh-mee-SOO. Literally translated it means "pick me up" or "carry me up". It is an Italian dessert invented in the 1960's at the El Touga restaurant in Treviso, Italy. The classic version is composed of a sponge cake... See more » ronounced tih-ruh-mee-SOO. Literally translated it means "pick me up" or "carry me up". It is an Italian dessert invented in the 1960's at the El Touga restaurant in Treviso, Italy. The classic version is composed of a sponge cake or ladyfingers that are dipped or soaked in a mixture of coffee (espresso) and alcohol (rum or brandy). The next layer is typically a Zabaglione (Zabaione) (pronounced zah-bahl-YOH-nay) combined with mascarpone cheese. Zabaglione is a light, airy wine custard made by whipping egg yolks, sugar and sweet Marsala wine over a water bath. Grated chocolate is then sprinkled over the Zabaglione, followed by a layer of softly whipped cream. The layers are often repeated which is why it is oftentimes called an Italian Trifle. Now, this recipe deviates from the classic Tiramisu and is served in tall wine glasses. Each individual Tiramisu starts with a layer of ladyfingers that have been dipped in a coffee and rum mixture. A cream layer made with mascarpone cheese and heavy cream comes next followed by a sprinkling of grated chocolate. Sometimes I also like to add a few fresh raspberries when they are in season. Now, If you are using the ladyfinger recipe on the site, you will need 20 (5 ladyfingers per glass). This recipe produces a light and delicate ladyfinger that is ideal for soaking up the coffee and rum mixture. If you are using store bought ladyfingers (Savoiardi) you will need less (about 2 ladyfingers per glass) as they are larger and more crispy. Note: Mascarpone pronounced mas-kahr-POH-nay is a soft unripened cheese that belongs to the cream cheese family. It comes from Switzerland and Italy and is a thick, buttery-rich, sweet and velvety, ivory-colored cheese produced from cow's milk that has the texture of clotted or sour cream. It delicate and mild flavor is great with fresh fruit and is probably best known for its use in Tiramisu. Produced mainly in the fall and winter it is sold in plastic 8 ounce tubs and can be found in specialty food stores and in the deli section of some grocery stores. See less »

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