There are many Tiramisu recipes out there, each offering a different take on this classic Italian dessert. The variations range from cake-like textures to pudding-like consistencies, and from intensely chocolaty flavors to those with a prominent alcoholic kick. My personal favorite is a pudding-like Tiramisu with a touch of chocolate and a splash of Vin Santo for that extra depth of flavor.

A Bit of History…

Tiramisu, which translates to “pick me up” or “cheer me up” in Italian, is a relatively modern addition to the rich tapestry of Italian cuisine. Although its exact origins are somewhat disputed, most sources agree that it was created in the Veneto region of Italy in the late 1960s to early 1970s. The dessert gained popularity quickly and spread throughout Italy and beyond, becoming a beloved treat worldwide.

Legend has it that Tiramisu was invented at the restaurant Le Beccherie in Treviso by chef Roberto Linguanotto and his apprentice Francesca Valori, whose maiden name was Tiramisu. This version of the story credits the dessert’s name to Francesca’s family name. The original recipe featured simple, readily available ingredients, making it easy to prepare and enjoy.

What to do…

Prepare the Base:

Add in the mascarpone and a pinch of salt, mixing until smooth and well combined.

Beat the egg yolks with sugar until the mixture is pale and creamy.

Almost there!

And finished, glossy with stiff peaks

Add Flavor:

Brew a cup of espresso and mix in a splash of Vin Santo. This step is optional, and you can substitute with decaf if you prefer.

Whisk the Egg Whites:

Whisk the egg whites with a tablespoon of sugar until stiff peaks form. The mixture should be glossy and hold its shape well.

Combine the Mixtures:

Start by taking a small amount of the whipped egg whites and gently fold it into the mascarpone mixture. This helps lighten the base.

Slowly fold in the rest of the egg whites, being careful not to overmix. The goal is to maintain a light and airy texture.

Assembling the Tiramisu:

Layer the Ladyfingers:

In a medium-sized flat casserole dish, lay a row of ladyfingers.

Pour about half a cup of the coffee (with the Vin Santo, if using) over the ladyfingers, just enough to lightly soak them.

Add the Cream Layer:

Spread a layer of the mascarpone cream mixture over the soaked ladyfingers.

Second Layer of Ladyfingers:

Dip the bottom of each remaining ladyfinger in the coffee mixture and place them on top of the cream layer.

Final Cream Layer:

Cover with the remaining mascarpone cream mixture.

Finish with Cocoa:

Sprinkle a generous amount of cocoa powder on top.

Chill:

Refrigerate the assembled Tiramisu for at least an hour before serving. This allows the flavors to meld together and the dessert to firm up to the perfect pudding-like consistency

Enjoy your Tiramisu, rich with the flavors of coffee, Vin Santo, and creamy mascarpone, finished with a dusting of cocoa for a delightful touch of chocolate.