Tiramisu (from Italian, spelled tiramisù, meaning “pick me up”, “cheer me up”, “wake me up” or “lift me up”) is a popular coffee-flavoured Italian dessert. It is made of lady’s fingers (Italian: Savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa. The recipe has been adapted into many varieties of cakes and other desserts. Its origins are often disputed among Italian regions such as Veneto, Friuli Venezia Giulia, Piedmont, and others.
- 6 egg yolks
- 150g (¾ cup) white sugar
- 170ml (²/3) cup milk
- 310ml (1 ¼) cups heavy cream (nata espesa)
- ½ teaspoon vanilla extract (esencia vainilla)
- 450g (1 pound) mascarpone cheese
- 60ml (¼ cup) strong brewed coffee, room temperature
- 2 tablespoons rum
- 170g (6oz) ladyfinger cookies (“Soletillas”)
- 1 tablespoon unsweetened cocoa powder (cacao puro en polvo)
- In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
- In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
- In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
- Arrange half of soaked ladyfingers in bottom of an 18 x28cm (7×11 inch) dish. Spread half of the mascarpone mixture over ladyfingers, then half of the whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.