International Baking

Italian Tiramisu A Classic Dessert


Italian Tiramisu A Classic Dessert


Ingredients for making Italian Tiramisu.jpg: Baking

Ingredients for making Italian Tiramisu

Title: Espresso Your Love for Dessert: Mastering the Italian Tiramisu

You’ve tasted it at your favorite trattoria or your Nonna’s Sunday dinner, and now you’re looking to recreate this creamy, coffee-imbued dream – the Italian Tiramisu. That’s ‘pick-me-up’ for those not immersed in la bella lingua. What it really does is much more – it picks up your mood, your spirits, and who could forget the dessert fork that constantly finds its way back to the plate!

Now, before we plunge spoon-first into this creamy dream, remember, the tiramisu is like a well-tailored Italian suit. To pull it off, you need the right ingredients, charm, and a dash of style.

Let’s start unmasking the secret agents that double as innocent ingredients in your kitchen:

1. Ladyfingers (Savoiardi): Tiramisu’s pillar, the literal base, if you will. Light, delicately sweet, and they’ve got a poker face like no other when they soak up all that coffee and booze. That’s right – they’re the unsung heroes of this dessert, absorbing all the heavy flavors and still managing to stay light on their, well, feet!

2. Espresso: The single-shot of wow in every bite! That’s amore, my friend! The stronger, the better, but remember, you’re aiming for the love-bite level of pain, not a heart-stopping espresso shot to the chest!

3. Mascarpone Cheese: This is the Gucci of cheeses, the ultimate luxurious ingredient crucial for crafting a heavenly tiramisu. So don’t even think about low-fat substitutes, or the Italian dessert gods might never forgive you!


“”After showing at great length the deceptive and dangerous ingredients used in a large number of patent medicines, the Committee on the Judiciary of the House of Representatives went on in its report of February 6, 1849: The public prints, without exception, published these promises and commendations.””

~ Gustavus Myers , roject Gutenberg’s Great Fortunes from Railroads

Eggs: Humble, unassuming eggs that we hotfoot to the grocery store to buy the second a pandemic strikes! Yes, those! Firm up the whites for that feather-light texture and rich custardy yolks for naughtiness in every bite.

5. Sugar: The sweet whisper in this otherwise bold and coffee laden Italian love saga. It balances the robust espresso flavor and the sharpness of the cheese.

6. Cocoa Powder: For that fine, velvety dusting on top! It’s like that fairy tale snowfall on your cake. Just a sprinkling can make a world difference, trust me!

7. Optional Titillating Twist: Marsala Wine/Brandy. Only if you are game for a little giddy in your tiramisu. Think of this as Sinatra’s wink – understated, yet undeniable.

So now that our secret dossier on Italian Tiramisu is unveiled, we can march towards the kitchen with newfound bravado. Create something so irresistible, it will make the moon hit your eye like a big pizza pie (that’s amore!). And for those feeling extra audacious, sing Volare while you whisk the mixture, because nothing flavors the Tiramisu better than some delicious Italian notes!

Remember, my tiramisu-loving friend, La vita è un sogno – life is but a dream, and in this dream, we always say ‘yes’ to an Italian Tiramisu!


Steps to prepare traditional Tiramisu.jpg: Baking

Steps to prepare traditional Tiramisu

Title: An Odyssey of Whisking and Layering: Your Hilarious Journey to Master Traditional Tiramisu

Ciao, fellow gastronauts! Get your aprons dusted off, your pallid cheese forks polished, and your humor fine-tuned, as we embark on an unserious deep dive into crafting an intimidatingly divine Italian dessert – Tiramisu. The Makar Sankranti of desserts, Tiramisu is lighter than Manfredine the Milanese opera singer, yet as rich as Uncle Giuseppe’s Tuscan truffle trove. Let’s scamper through the carnival of coffee-soaked biscuits, creamy mascarpone, and chocolate dust crossroads, leaving calorie-weenies cringing at the corner.

Fear not the calories, dear reader; no one puts on weight by merely reading about them. So, gather round, hoist your whisk and let’s walk through the steps of creating a traditional Tiramisu that would make ol’ Nonna weep with joy.

Step 1: Gather Your Tools and Ingredients – Mission Impossible Style

Tiramisu demands a bite-sized list of fancy-sounding ingredients. Into your cart: savoiardi (ladyfinger biscuits), good quality espresso coffee, egg yolks, granulated sugar, mascarpone cheese, whipped cream, cocoa powder, vanilla extract, and a magical ingredient known as rum. If you cannot find ladyfingers at your local vendor, soft sponge cake will do the trick.

Step 2: A Coffee Crepe Suzette Story

Whip out your espresso machine (or Nescafé and hope an Italian Nonna doesn’t punish you for your sins) and make some robust coffee. Consult ancient tarot cards if you wish, we’re in no hurry. Let it cool, then blend in your chosen rum. Don’t ‘taste test’ too many times or this Tiramisu will be prepared horizontally.

Step 3: Yolk-a Beater… Beat it Like an Egg Yolk Symphony!

Take four yolks, add sugar, and get whisking until the mix gives you a creamy crescendo. Add in your mascarpone cheese and pull off the culinary equivalent of a symphonic masterpiece. Be sure to fold gently to make your mixture as light as Pavarotti on helium.

Step 4: The Grand Delicate Dip-n-Layer

Here comes the fun part. Soak the ladyfingers in your coffee and rum concoction (careful, not too long or these ladies will lose their dignity and disintegrate).

““I’m going straight back to ma,” said Corinne, as the two girls turned to retrace their steps”

~ Emilie Benson Knipe and Alden Arthur Knipe, Illustrated by Emilie Benson Knipe , ’64

Arrange the ladyfingers in your dish. Pour half of the mascarpone cream mixture over the soaked ladyfingers. Add another layer of soaked ladyfingers and round it off with the rest of the cream. Soon, you’ll start seeing more layers than in a badly written soap opera.

Step 5: A Light Dusting… As If It Just Returned from Mars!

Lightly dust the tiramisu with the cocoa powder as if it’s just returned from a sandy vacation on Mars. Careful with this part, or else you’ll land with cocoa dust in your nostrils and end up with a sneeze more powerful than Vesuvius.

Step 6: A Vacation in Chillville

Allow your Tiramisu to chill in a refrigerator for a couple of hours or overnight if you can withstand the temptation. This allows the flavors to meld together, and you’ll be left with a dessert that will send your taste buds on a Venetian gondola ride they’ll never forget.

Congratulations, you’ve just created a classic traditional Tiramisu! And in the process, you’ve possibly alarmed the Italian embassy, confused your neighbors, and sent evening TV ratings plummeting. Remember, the adventure was all worth it, because every spoonful of this luscious dessert promises a journey from the Alps to Sicily, all within your very comfortable dining room. Buon appetito!

So now you have it, the seemingly too-hard-basket of desserts made simple, with a dash of madness and a pinch of laughter. Just like the best things in life, this traditional Tiramisu too demands a bit of effort, a sprinkling of love, and a good sense of humor. If you have followed each delicious and witty step – you, my friend, are a bona fide, genuine, 100% certified Tiramisu master!


Origins and history of Tiramisu dessert.jpg: Baking

Origins and history of Tiramisu dessert

Title: ‘The Scrumptiously Sweet Saga of Tiramisu, or why The Italians Deserve a Standing Ovation?’

Tiramisu… velvet to the tongue, a playful symphony of flavors in every spoonful. This iconic Italian pleasure-dome of a dessert isn’t just food; it’s a joyous riot of coffee, cocoa, and creamy mascarpone that is the very essence of ‘Carpe Diem’. But before we get carried away in our unbridled, mouth-watering enthusiasm, let’s take a step back into the enchanting lanes of history, down memory street, to explore the origins of this lovely dessert.

Take a deep breath and imagine, if you will, a chilly evening in the 17th century, in the grand courts of Siena, in the heart of Tuscany. The aristocrats are staging a feast in honour of the visiting Grand Duke Cosimo III de’ Medici, and they desired a dessert that would reflect his ‘grandness’. Their creative desperation led to the birth of a dessert so grand, that it might well have danced at coronation parties. Yep, you’ve guessed it! The first ruffled layers of what would later become ‘Tiramisu’, were laid.

Now, relax. That was just the first verse of the Tiramisu ballad. The chorus is still to come. Historically, the star-cast of Tiramisu – mascarpone cream, eggs, sugar, ladyfingers (savoiardi), coffee, and cocoa – were not assembled in sacred union until the 1960s. Now, you may be wondering, ‘How?’ Well, strap in folks, it’s a bumpy, delectable ride!

There are multiple theories flying around about the true origin of Tiramsiu.

“After obstacles and delays, by solicitation, and dessert sales, a sufficient amount of money was raised to commence the purchase of books, and quite a nice collection of the best publications was secured”

~ S. J., the City of Fredericksburg, Virginia

Some claim that it was crafted at the kitchens of a tiny restaurant in Treviso called ‘Le Beccherie’. It was allegedly concocted by a pastry maestro for his pregnant wife, who needed a food lift as she was expecting. ‘Tiramisu’, originally meaning ‘pick me up’ in Italian, and trust me, there couldn’t have been a more apt name!

Of course, some dispute this claim, and believe Tiramisu was actually born in a brothel in Treviso. The ladies of the evening would have this creamy, caffeinated concoction to give them the necessary ‘pick-up’ to carry on through the night. Well, let’s just say, history has a way of being deliciously scandalous!

Moving forward to the 1980s, Tiramisu made its Hollywood debut and soon, this lush and dreamy dessert was rolling off tongues, both as a word and a delicacy. Tiramisu was no longer a child of Italy; it was now the adopted darling of the world!

In the end, does it really matter who truly upholstered the first ladyfinger with mascarpone cream or who had the epiphany to sprinkle cocoa like fairy dust? Regardless of its debated origin, Tiramisu is undeniably ‘Italianissimo’. It is the embodiment of Italian culinary love and flirtatiousness, offering comfort, yet teasing the palette with contrasting flavors.

In conclusion, the journey of Tiramisu, from a humble Tuscan experiment to a global phenomenon, is a testament to the culinary craftsmanship of man and woman alike. It’s a tale worth telling, over a generous serving of Tiramisu, of course! After all, who can resist a dish so delectable and with a history so delightful? Or as they aptly say in Italy, La vita è breve, mangia prima il dessert!- Life is short, eat dessert first.

Like This? Try: Origins And History Of Tiramisu Dessert