The tiramisu it is one of the symbols of Italian cuisine abroad. Soft, delicious, easy to prepare (with the necessary precautions) it is the spoon dessert suitable for any occasion. Over the years, next to the classic recipe, exquisite fruit-based variants have multiplied, but also alternative recipes without eggs or for vegans and lactose intolerant.

Find out how to do the perfect tiramisu with the advice of Sale & Pepe!

How tiramisu was born

The master confectioner gives us a first coordinate on the origins of tiramisu Iginio Massari. He calls him a dessert with poor origins. It is in fact inspired by the peasant breakfast, the one made with an egg yolk beaten with sugar, in which soaked lady biscuits were soaked in a cup of coffee with milk.

On the origin of this dessert that has brought prestige to Italy abroad, the debate is very heated. At first the credited origins for the birth of tiramisu traced the first version of the dessert to Treviso. It was a review of the "sbatudin”, A poor but substantial dessert, prepared with egg yolk whipped with sugar. Others onvece indicate in "duke's soup", sweet of Siena dedicated to Cosimo III de 'Medici, the oldest ancestor: but this recipe does not include mascarpone and savoiardi, remaining closer to that of the zuppa inglese. But the tiramisu as we know it today would have appeared in 1970. In that year the dessert was proposed for the first time in the restaurant Le Beccherie in Treviso. The pastry chef was the first to prepare it Loli Linguanotto, who called it a "coffee zuppa inglese". Linguanotto's work had suffered many influences during his years in Germany. So the "sbatudin", part of his Venetian DNA, he was married to English soup, becoming a spoon dessert, type of dessert much loved in the Bavarian territories. But it's not over here … Not happy, Linguanotto adds i savoiardi biscuits, biscuits born in the Savoy of the late Middle Ages, which appear in the French Charlotte and Dolce "Torino". It is this sweet that many people refer to as one of the possible ancestors of tiramisu. Linguanotto then gives the final touch with the mascarpone cheese Lombard, creating a synthesis of the gastronomic delicacies of northern Italy.

However Clara and Gigi Padovani, authors of the book Tiramisu – History, curiosity, interpretations of the most loved Italian dessert (Giunti), they carried out various historical reconstructions that would take the original primacy from the restaurant Le Beccherie (which closed its doors in 2014). According to scholars, the sweet would have been born in Pieris (Gorizia) and then perfected a Tolmezzo (Udine). Pieris was born Vetturino Cup, which takes its name from the restaurant where it was first served in 1939, on the royal yacht heading towards Syracuse. To create it, Mario Cosolo, vice cook from Friuli, Queen Marina. At the base of this first creation was a chocolate mousse, sponge cake soaked with Marsala, zabaione and whipped cream. Since the fifties, it is called only "Tirime up".

Another theory, always credited by the Padovans, maintains that the origins of the tiramisu date back to the Fifties, but moved to the Albergo Roma in Tolmezzo, in the province of Udine. Here Norma Pielli proposes a modified version of the Dolce Torino, recipe already known also a Pellegrino Artusi which also describes it in his book The science of cooking and the art of eating well (recipe 649). The variation of the ancient Piedmontese recipe provided for the replacement of the butter with the mascarpone cheese, while alchermes was replaced with the coffee. In support of this theory there is evidence: a bill dated 1959 in which among the desserts ordered there are also two "pull me up". In addition, one was also found menu of the Albergo, printed between 1963 and 1965 in which desserts are shown in Friulian the desserts of tirimi-su un pôc and of côce i flôrs (for dessert: a little bit of tirimi-su and zucchini flowers). Finally, there is also one recipe which lists the mascarpone among the ingredients used to make this dessert.

To carry out the pasteurization you will need an indispensable tool: the kitchen thermometer. This way you can measure the water temperature, which should never exceed 121 ° C.

To make tiramisu pasteurize the first yolks: top them with 50 grams of sugar, while with another 50 g of sugar and 25 g of water prepare a syrup in parallel. Wait until the latter has reached 121 ° C and then pour it over the whipped yolks, stirring from the bottom upwards. Remember to remove 100 g of sugar from your recipe to avoid a sweet dessert with too much sugar. To pasteurize the egg whites, put them first with a pinch of salt. Separately, heat 50 grams of sugar in 25 grams of water: let the syrup reach 121 ° C and then turn off. Pour the syrup on the whipped egg whites until stiff and mix so as not to take them apart. Also in this case, remember to remove 50 grams of sugar from the total recipe count.

How to wet the ladyfingers

The way of wet the Savoiardi it changes according to the type of biscuit used: whether homemade or industrial. When the time comes to soak the biscuits, be careful do not use freshly brewed coffee: it is too hot and could break the biscuit. Both warm and cold coffee are good.

For a perfect tiramisu he bathes the Savoiardi for 2 seconds dipping only the smooth half of the biscuit horizontally. Then place the Savoyard in the pan and start composing the first layer without overlapping the biscuits. In this way the coffee will naturally be absorbed by the remaining half of the Savoiardo in a slow and uniform manner.

How to make mascarpone cream

To do the cream for the tiramisu it starts by beating the egg yolks with the sugar, until they become white and frothy. Then join the Marsala and the mascarpone cheese, mixing everything in a homogeneous way. To get an even more frothy effect, whisk the egg whites and add them to the mascarpone cream at the end.

Instead of coffee it is possible to wet the Savoiardi with del milk, perhaps combined with chocolate. You can use the matcha tea, of thebarley or, if you have chosen to prepare a fruit tiramisu, try dipping the biscuits with del juice. Instead of Marsala you can also try del rum to achieve a tiramisu in flavored cup, or sweet wine and cherry brandy to create the tiramisu in red wine. In the fruit variants, also of the vermouth or del limoncello.

What to put in place of mascarpone

Among the variants of this famous spoon dessert is the tiramisu without mascarpone. Of course, it sounds like heresy, but making this dessert without the soft cheese of Lombard origin is possible. In ricotta tiramisu for example we can replace mascarpone with Greek yogurt and lean ricotta. You can also create a ricotta tiramisu with red fruits.

What to put in place of eggs

Prepare a tiramisu without eggs It's possible: here's how. If you want to limit yourself to replacing the whole eggs inside the mascarpone cream, use the whipped Cream sweetened (also vegetable) to which also to combine condensed milk for a more frothy effect.

Tiramisu for children

Even the children deserve the tiramisu! But, precisely because of the excessive presence of coffee, you need to use some foresight and maybe turn to a lighter version. Try soaking the ladyfingers in 1.5 dl of fresh milk in which you have diluted a teaspoon of sweet cocoa. Decorate the surface of the mascarpone cream with a teaspoon of mixed cocoa and a teaspoon of icing sugar.

Alternative tiramisu

The alternative tiramisu to prepare is the soft tiramisu, even more delicious and sumptuous than that obtained with the traditional recipe. For those who are fed up with the "mascarpone-caffè-savoiardi" mix, one of the easiest and most appetizing variations to prepare is the fruit tiramisu. The variations here are wasted: each fruit is fit for purpose. Try the fig tiramisu, pineapple, with raspberries, with strawberries or strawberries and oranges.

For beer lovers, don't miss the birramisù. With the necessary replacements it is also possible to prepare the tiramisu Vegan.

Tiramisu: how to present it

Presenting tiramisu on the table is a question of style and occasion. For example, for a family lunch the famous one baking dish or baking tin he always makes his figure, especially if you have gluttony at the table. However, on more crowded occasions, such as a standing buffet birthday party, it is best to serve tiramisu in cups, cups or in any case offer the guests of the portions. You can try to make gods at home too tiramisu macaron, where the biscuit is made with the Savoiardi mixture.

Tiramisu: how to combine it with wine

Tiramisu goes very well with a Moscato d'Asti Spumante, a wine with a fresh acidity, a sensitive and persistent aromatic charge, with a velvety texture. The fatness of this spoon dessert due to the mascarpone is well damped with passito wine, intense in aroma and taste. Make your choice between Passito di Pantelleria, Moscato Rosa is Zibibbo. Naturally among the liqueur wines from the end of the meal we remember the Marsala, already included in the original recipe.

Tiramisu: where, how and how much is preserved

Being a dessert made with fresh and raw food, tiramisu must necessarily be kept in fridge for no more than 48 hours. Mascarpone and eggs deteriorate easily and could become harmful to the body. However you can keep the dessert in freezer longer, but no more than 1 month beyond the date of its freezing.