Today, 21 March, is International Tiramisu Day. You probably didn’t know this yet, because this holiday has only existed since 2017.
Legend has it that today’s dessert classic was first served in 1939 at the Trattoria Al Vetturino in the northern Italian town of Pieris (province of Gorizia). A guest there is said to have exclaimed after the meal: “Optimal, that pulled me up” – “Ottimo, c’ha tirato su”. This is how the dessert got its name.
There are now quite a few variations and interpretations of tiramisu, but the classic version is still our favourite. With the right and well-chosen products, it is always a delight.
For a dessert for four to six people, you need the following ingredients:
500 g mascarpone
100 g icing sugar
200 g sponge fingers
4 egg yolks
2 egg whites
3 cups espresso (double)
3 tablespoons amaretto
Cocoa powder for dusting
The tiramisu tastes best when it has been left to infuse overnight. Therefore, it is best to prepare it the day before. First beat the four egg yolks and the icing sugar until white and fluffy and then stir in the amaretto. Then add the mascarpone and stir it in (carefully). You have to do this by hand with a large whisk, the mixture will be too liquid with a mixer.
Now beat the two egg whites to egg whites and fold into the mixture.
Dip the sponge fingers in the espresso and leave to drain briefly on a paper towel.
Put a layer of mascarpone cream in a square baking dish and spread a layer of biscuits on top. Then add another layer of cream on top, biscuits, etc. Finish with the cream.
Now you need to be patient. The tiramisu must be kept in a cool place for at least 3 to 4 hours. It will be even better if it rests overnight. Before serving, sprinkle with cocoa powder and enjoy.
An Guatn!
