Top Tricks for Perfect Tiramisu
The most delicious, worldwide known Italian dessert is a hotly disputed dessert between many Italian regions. The most acclaimed theory says that it was created in the city of Treviso, Veneto. Tirami su, literally “cheer me up” meets all the requirements to do so -- the boost of espresso, the calories of mascarpone and eggs.
Every family has its own recipe: with yolks-only, with egg whites, with heavy cream, with Marsala, or alcohol-free. They are all delicious, and you really can’t go wrong with any of them. Tiramisu is the perfect combination of creaminess and sweetness contrasted by the bitterness of strong Italian espresso coffee and cocoa. It’s simple and quick to prepare, like most Italian dishes. Tiramisu is the balance that is impossible to resist. Everyone loves it, from children to grandmothers.
Let’s start from the basics: what coffee should be used? Espresso coffee. No compromises here. Espresso possibly made with a big Moka pot, a strange tool for non-Italians, very easy to use once you learn how it works. That’s what most Italians use at home in the morning. Coffee is rigorously and definitely unsweetened.
What biscuits? The most traditional recipe uses Savoiardi (ladyfingers). They bring a perfect balance of structure and softness to the Tiramisu base. Most recently and very commonly used in Italy are Pavesini, thinner biscuits that can be found in a few Italian specialty online stores. They easily absorb coffee and create a Tiramisu with a higher ratio of cream to biscuit layer. Homemade Savoiardi is the best option as they are very spongy but they are also more time-consuming (even if the recipe is very easy).
About Mascarpone: you should choose one with at least 42 grams of fat per 100 grams. The higher the percentage of fat, the creamier the tiramisu will be. Take it out of the fridge half an hour before starting -- it should be at room temperature and easily spreadable. Heavy cream is banned by Tiramisu purists, without mentioning how rich your dessert will become and considering that Mascarpone’s main ingredient is cream.
