If it's true what I've always been told that "We are what we eat", then I would consider myself as a "Tiramisu person".
Possibly you may not know what this word stands for, or perhaps you've always referred to it differently, but if you consider I love food, with particular regard to cakes and sweets, you will easily understand what I'm talking about.
Tiramisu, pronounced tih-ruh-mee-SOO, (literally "pick me up" or "lift me up") is a popular dessert that is made by combining ladyfinger biscuits, espresso, mascarpone cheese, eggs, sugar, Marsala wine, Rum and cocoa powder. Its origins are not clear, even though the present day version was said to have been created in a restaurant in Treviso, located northwest of Venice, called Le Beccherie.
But, despite the controversy over where and when the dish was created, there's one thing we have no doubt about: the truly unforgettable flavour combinations provided by mascarpone cheese, and contrasted with the robust presence of espresso and sharpness of cocoa powder.
The original shape of the cake is round, although the shape of the biscuits favors the use of a rectangular or square pan; sometimes, it can be assembled in round glasses, too. It is interesting to know that the dessert was originally made as a loose custard, and it is only in recent years that using mascarpone cheese has come into fashion. This cream cheese can now be found almost in any supermarket, no matter where you live, and is made from the milk of cows, which is the reason why its taste has been described as "fresh and delicious" by many chefs and food experts.
Making Tiramisu is quite easy, even for those who have no experience at all in the kitchen. Yet this doesn't mean there are no rules to be followed. On the contrary, I would say there are some specific points that need to be taken into account during the dessert-making process.
First of all, a very important step anyone needs to follow to get the best result is to thoroughly combine all of the ingredients, and in particular the egg yolks with the sugar (they need to be beaten together until thick and pale; if you want, use a food processor or an electric mixer). The reason I'm saying this is many friends of mine keep asking me the same question: "Why don't I have cream as tick as yours?". And the answer is right there. If the yolks do not absorb the sugar completely, they won't whip at all, or not as much as they should.
If you cannot find them at the supermarket, make them at home. It's easy and fun! Here the link to a recipe I found on the net: give it a go!
Furthermore, I would also suggest you use only Marsala wine, without adding Rum. Marsala is a fortified wine produced in the region sorrounding the Italian city of Marsala, in Sicily. It is commonly used for cooking, but it can also be served alone. In the case of Tiramisu, pour some espresso you will use to dip your ladyfingers into in a shallow dish and add two tablespoons of the wine. Rum, definitely, has a stronger taste, which could somehow be a "disturbing presence" for those who do not like this distilled alcoholic beverage.
This is just some personal advice. Today a number of tiramisu variations are available, so you could happen to read hundreds of other versions. Possible alternatives may include: chocolate tiramisu, fruit tiramisu (where complementary fruit such as berries, peaches or apricots are added), frozen tiramisu, etc.
Last but not least. I'm pretty sure the images I uploaded kind of drew your attention. Tiramisu is among the most popular Italian desserts, and has been approved even by the most demanding palates. A very important Italian pastry chef referred to it as a "luxurious treat that will always hit the spot". After trying it once, you may not be able to wait too long before eating it again.
If you need further details on how to make tiramisu (full recipe with directions here), or just want to know for substitute ingredients or else, just leave me a comment.
I will be pleased to answer your questions.
Stefano.
