If you’re looking for a romantic dessert, you couldn’t do better than tiramisu. The name literally means ‘pick me up’. This delicious Italian treat is a calorific concoction of rich mascarpone (a thick, creamy cheese), sponge fingers and chocolate. The dessert is layered, a bit like English trifle, but it is thoroughly Italian in origin.
Tiramisu from Treviso
There are many variations – so adapt the recipe to suit your taste. You might think it is an adaptation of the Tuscan trifle zuppa inglese – but although it has similarities, it's generally accepted that it was invented in the northern city of Treviso, in the 1960s, in a restaurant called Beccherie on Piazza Ancilotto. The original dish contained no alcohol, but most versions today are made with Marsala (a sweet wine from Sicily), amaretto, or dark rum. Choose whichever you prefer.
And yes, the dish does contain raw eggs, so it's obviously not suitable for everyone. You could adapt it by omitting the eggs, as it would still be tasty. Some people also prefer to make a much lighter version by using Greek yoghurt instead of mascarpone.
Ingredients
- 3 eggs – separated
- 2oz (50g) caster sugar
- 1 tub of mascarpone (about 250-300g)
- 5fl oz (150ml) or 6 fl oz (175ml) strong dark black coffee (depending on how soft you want the base)
- 4 tablespoons (approx 57 ml) amaretto or dark rum or Marsala etc of choice (optional)
- about 20 savoiardi – Italian sponge fingers
- cocoa powder – sifted
Method
- Put the egg yolks in a bowl with the sugar, beat with a whisk until they’re creamy. Stir the mascarpone in another bowl, then gradually add the beaten egg yolks to it.
- Whisk the egg whites until they stand in soft peaks, then fold them into the mascarpone mixture. Put the coffee and amaretto (or whatever alcohol you’ve chosen) into the bottom of a shallow dish. Dip the savoiardi in – don’t let them get too soggy or they’ll disintegrate.
- Then place some of the soaked savoiardi in the bottom of a serving dish (or individual dishes if you prefer). Put some mascarpone mixture on top, then follow with another layer of savoiardi – and then more mascarpone. Dust the surface with the sifted cocoa powder – then cover and leave in the fridge to chill for at least 2 hours.
Try Gino D'Acampo's recipe for Strawberry Pavlova then read how to make zabaglione.
Rebecca Ford - I'm a UK based freelance travel writer and photographer - and the country I most like to visit is Italy. That's not just because of the ...
