Tiramisù
Sponge fingers dipped in espresso and layered with a cream of mascarpone, egg and sugar, finished with bitter cocoa.
What makes it tiramisù
- Savoiardi, dipped quickly so they don't collapse.
- Mascarpone beaten with egg yolk and sugar.
- Cocoa over the top, and a night in the fridge.
Where it comes from
A young dessert — it appears in print only from around the 1970s. Its birthplace is argued between Treviso, in the Veneto, where the claim centres on the restaurant Le Beccherie, and neighbouring Friuli.
The name means 'pick me up', for the coffee and sugar. Whether it takes a splash of Marsala or liqueur is its own argument.
Be the first here
Start your own tiramisùNo one here has made tiramisù yet. Start it as v1, and every version after is an experiment the next cook can learn from.