Learn how to make this classic Italian dessert!
Tiramisu’s origin can be traced back to the Veneto region in Northern Italy. Although there are a few legends surrounding its creation, the most widely accepted theory is that tiramisu was born in the late 17th century during the Renaissance period.
The name “tiramisu” translates to “pick me up” or “lift me up” in Italian, which is fitting considering energizing qualities. Some say that tiramisu was originally created as a nourishing dessert for nursing mothers, as it was believed to provide them with a boost of energy.
Over the years, tiramisu evolved and gained popularity throughout Italy before making its way onto the international culinary scene. Today, it is a staple on dessert menus in Italian restaurants worldwide, showcasing its enduring appeal.
- 6 large egg yolks
- ¾ cup granulated sugar
- 2/3 cup milk
- 1 ¼ cups heavy cream
- 8 ounces mascarpone cheese
- 24-28 ladyfingers
- 1 cup strong brewed coffee, cooled
- 2 tablespoons unsweetened cocoa powder, for dusting
- In a medium-sized bowl, whisk together the egg yolks and sugar until thick and pale yellow.
- In a small saucepan, heat the milk over low heat until it begins to steam. Gradually pour the heated milk into the egg yolk mixture while whisking continuously.
- Transfer the mixture back to the saucepan and cook over low heat, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature.
- In a separate bowl, whip the heavy cream until soft peaks form. Add the mascarpone cheese to the whipped cream and gently fold them together until well combined.
- Take half of the ladyfingers and dip each one quickly into the cooled coffee. Place them in a single layer in a rectangular serving dish.
- Spread half of the mascarpone cream mixture over the ladyfingers, ensuring an even layer. Repeat with another layer of dipped ladyfingers and the remaining cream mixture.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours.
- Just before serving, dust the top of the tiramisu with cocoa powder using a fine-mesh sieve.
- Slice and serve chilled