Among the most popular and elegant Italian desserts, tiramisu is undoubtedly No. 1. In Italian, it’s literal meaning is “pick me up”— a name that was given through blending the four diverse ingredients of cocoa powder, instant espresso, mascarpone cheese, and layered with Savoiardi ladyfinger biscuits.
Theories surrounding this popular Italian dessert date back to the 17th century in the medieval city of Siena — and then reached modern times through a restaurant in Treviso called “Le Beccherie” in the 1960s.
The traditional tiramisu recipe was comprised of savoiardi, mascarpone cheese, sugar, coffee, cocoa powder, and egg yolk, but in the later years, cream and alcohol were added into the mix to become the recipe’s basic ingredients.
This particular recipe is well-balanced in terms of taste and texture, and also constitutes the Italian model for tiramisu. Its light taste is very delightful.
1 package Savoiardi ladyfingers (approximately 400 g)
500 g mascarpone cheese
200 g thickened cream
1 cup of icing sugar
2 tsp Bailey’s Irish Cream (Liqueur)
For the syrup:
1 cup lukewarm milk
1 1/2 tbsp sugar
1 tbsp instant coffee
2 tsp Bailey’s Irish Cream
- In a mixing bowl, whisk thickened cream and icing sugar together until it becomes whipped cream.
- Add mascarpone cheese and Bailey’s into the mix, and keep stirring until smooth and combined.
- For syrup, combine all the ingredients together and pour into a shallow dish.
- Quickly dip each ladyfinger into the syrup, wetting both sides of the cookie, but not soaking it. Arrange ladyfingers along the base of a square pan (28 x 28 cm)
- Spread half of mascarpone mixture evenly on top, sprinkle with cocoa powder.
- Next, add another layer of ladyfingers. Top with the remaining mascarpone mixture and sprinkle with the remaining cocoa powder. Cover and refrigerate at least 3 hours before serving.