Tiramisù literally means “Pick Me Up” due to the “lift” the Coffee dipped Savoiardi Biscuits provide from the Caffeine in the Coffee. The origin of this famous Mascarpone Wonder is often disputed between Venetia and Siena. Some claim the dessert was designed to honour the Grand Duke Cosimo the 3rd in the 17th Century, whilst other believe it to be the handiwork of Roberto Linguanotto, the Owner of “Le Beccherie” in 1969. There is even a frozen version of this creamy dessert since 1938.
Tiramisù consist of layers of Mascarpone Cheese, Coffee dipped Savoiardi Biscuits (Ladyfingers as we know them), a hint of Sweet Wine (Moscato, Marsala or Porto) and it is finished off with a Cocoa Powder Dusting just before serving. This is a traditional Egg Custard, remarkably similar to a Zabaglione or Bavarian Cream. Due to the Raw nature of eggs and the dangers it may impose, as well as “The Raw Eggy Taste” it may provide if the eggs are not cooked, the Egg Custard is gently beaten and “cooked” over a hot Bain Marie (just like a Zabaglione) until pale and fluffy. This provides a lighter, improved palatable experience to this Coffee Layden Fantasy Dessert and provide a HACCP Qualified Standard making it suitable for all guests, from Mommies-to-be all the way to “Grown-Up-Kids” alike! 😊
Traditional Tiramisù does not contain extra whipped cream or Liqueurs such a Amarula or Kahlua! The beauty of this dessert lies in the simplicity of the Four Main Ingredients: Eggs + Coffee + Biscuits + Mascarpone (The Sugar, Vanilla and Sweet Wine are Flavouring Agents).
I can assure you that by making your own DIY Bellissimo Mascarpone Cheese in advance (*See my YouTube Video + Recipe on Pronto Pesto Blog) you will provide any guest with Thee Ultimate Tiramisù Fantasia rapturous decadence to end off your Menu in Opulent Style!
*700 g DIY Mascarpone Cheese (*See Pronto Pesto Blog DIY Bellissimo Mascarpone Video on YouTube + Recipe on Pronto Pesto Blog) or Store-Bought cheese, left out at room temperature for 15 minutes.
For the Custard:
3 Extra Large Eggs, Room Temperature
3 Egg Yolks (The Enrichment)
2/3 c Castor Sugar
1 t Vanilla Paste
Biscuit Layer Prep:
200g Good Quality Savoiardi Biscuits (Ladyfingers)
1.5c STRONG Coffee
¼ c Sweet Wine (I used Cape Ruby) (*See Savoiardi Biscuits on Master Class Index, Biscuits of the World)
½ t Vanilla Paste
- Take out the Mascarpone form the refrigerator and allow to sit at room temperature for at least 15 minutes.
- Cook the Egg Custard Ingredients over a Double Boiler or Hot Bain Marie while whisking constantly until you have reached a thick, pale, fluffy egg custard. I use an Electric Hand Beater here to aerate and volumize the custard.
- Remove from the stove and heat. Gently whisk in the Mascarpone, 2 Tbsp of Coffee and 1 Tbsp of Sweet Wine. Set aside.
- Blend the rest of the coffee, Sweet Wine and Vanilla. Dip each biscuit in the coffee mixture and start packing your first layer of biscuits into a baking dish.
- Gently spoon over the first layer of Cooked Mascarpone Custard.
- Repeat two more layers until you reach the top third layer, not covering it with biscuits.
- This beauty will set up in the refrigerator overnight. Make it the day before.
- Just before serving, cut and dust each square with cocoa powder.
- I like to serve my Tiramisù Fantasia Dessert with Coffee Meringues and Shortbread Rounds.
- Make a Good Cuppa Joe to serve with this beauty dessert – this will be a Show Stopper Guaranteed!
Ps: You can also make individual Mason Jar Tiramisù desserts that will look just as beautiful to any Dessert Table!