Tiramisu is an Italian dessert that many people know well. It is fairly easy to find, and almost every bakery has it on the menu.
Tiramisu is such an Italian classic that you can safely say Italian restaurants all over the world will have it as their house dessert.
What Does Tiramisu Mean?
Tiramisu is Italian for "pick me up", because this cake is packed with energy from its ingredients, including eggs and sugar, and a high dose of caffeine, which leaves anyone who tastes it feeling refreshed and energised. It can also be read as "choose me", and you will feel revitalised. Its distinctive character comes from strong espresso, rich mascarpone cheese and sweet ladyfinger biscuits soaked in coffee. Some recipes add Kahlúa or amaretto liqueur for extra aroma.
Tiramisu is usually coffee-flavoured, but some dessert shops have created other flavours to suit local tastes, such as using green tea instead of coffee, or white chocolate for a sweeter, more fragrant result. Today tiramisu is hugely popular not only in its home country of Italy but in many countries around the world, and in Thailand it has become part of the menu at many restaurants nationwide.
Tips for Making Tiramisu
Making tiramisu mainly involves preparing the different components and layering them in a dish. First, prepare the coffee: freshly brewed espresso or instant coffee both work. The key technique is adding the liqueur: let the coffee cool first before mixing in the liqueur, or the heat will make the alcohol and its aroma evaporate completely.
Next, when whisking the egg yolks with sugar over a pot of gently simmering water, make sure the water doesn't boil hard, or the yolks will turn grainy. Whisk until fluffy, then take it off the pot. When whipping the cream, it is ready when you can lift the whisk and draw patterns with it. Use well-chilled whipping cream and chilled equipment for the best volume.
The final step is assembling the tiramisu. Take care not to dip the ladyfingers in the coffee for too long, or they will turn soggy and fall apart. Dip them just until moist, or brush them with coffee using a pastry brush. Then arrange the layers neatly and evenly, and chill before serving so the components set and the flavours develop.
