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Tiramisu is a cool, refreshing Italian dessert that once tasted,
leaves an indelible impression on you.
Literally translated pick-me-up, tiramisu appropriately lightens the
mood at the end of any meal. |
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 If
you've never had the pleasure of tasting Tiramisu, you're in for a treat. If you
have tasted this Italian dessert, you know what I mean. Today, there are many
versions of this delectable "light" dessert..
A simple description of Tiramisu is
a cake made with an Italian sponge cookie called Savoiardi (known in
the U.S. as
ladyfingers) soaked in strong coffee or espresso, which can be
further spiked with a coffee liqueur. In a trifle or deep bowl, it is layered
with a custard-like filling, many times a zabaglione custard combined
with either mascarpone or cream cheese.
A Tiramisu is topped with whipped
cream followed by a sprinkling of cocoa powder, cinnamon or shaved chocolate.
The whole thing can be further spiked with sweet marsala wine or rum. Tiramisu
is best made a day in advance -- and to be eaten if you are not on a diet or
feel like cheating! -- However, I do have a
reduced-fat version listed here that tastes like the
real one
so you won't feel as guilty.
TIRAMISU'S INGREDIENTS:
Some recipes are very simple to complex,
reflecting the cook's pride in making the savoiardi and zabaglione from scratch,
and accessibility to imported mascarpone.
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Mascarpone
is a triple-creme cheese. It's made from the milk of cows that have been fed
special grasses filled with herbs and flowers. This special diet creates a
unique taste that has been described as "fresh and delicious." It can be found
in the grocery store or you can make you own. Sometimes the mascarpone mixture
can be a bit thick, in which case I add a tablespoon or two of cognac or
orange juice to the mixture which also gives it an extra zing. |
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Ladyfingers
(How to Make, Step-by-Step),
known in Italy as "Savoiardi" -- are sweet, little, fairly dry, finger-shaped
Sponge cakes.
You can substitute them for a Sponge cake,
Angel food cake or
Pound cake
that is cut up into pieces, made from a recipe or a mix.
The number needed will depend upon the size of the
dish (sizes 9x9 up to 9x13, one package can be used). You can also
make your own.
If you wish to use homemade ones, to keep them from getting soggy, be sure to
dry them first. Just let them sit out overnight until they are dry and more
crisp, like a crouton and then use them. This should help them from getting
soggy. |
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Instant Espresso Powder is really
an instant strong coffee. I like the Medaglia d'Oro Brand. You can use regular
instant coffee instead, but the flavor won't be as good. If you have an
espresso maker or can make a strong cup of coffee you can use that instead.
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Zabaglione
(more frequently used instead of custard) is another classic Italian dessert
that is an egg custard flavored with sweet wine for this version. While
traditional Tiramisu calls for raw egg yolks, often recipes use Zabaglione. Of
course, you also serve just the Zabaglione on its own over a slice of plain
cake or ladyfingers or even with fresh berries. |
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Raw Eggs. Some
Tiramisu recipes contain raw egg yolks, but
DON'T USE. Instead, substitute with powdered
pasteurized egg powder or use a
recipe requiring that the eggs be cooked on the stove. See
Pantry: Eggs for details. The consumption
of raw eggs is a culprit in the spread of the food-borne infection known as
salmonellosis, or infection with the Salmonella bacteria. Salmonellosis
usually occurs within 5 to 72 hours after consuming the contaminated recipe.
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