The word Tiramisù literally means “pick me up”. Coming from the Treviso dialect, Tireme su, its name morphed into Tiramisù in the latter half of the 20th century. Although historical records state that Tiramisù originated in Treviso in 1800, its origin is disputed between the Italian regions of Veneto and Friuli-Venezia Giulia. There is some evidence that it was first served at a restaurant in Pieris which is in the Fruili-Venezia Giulia region of Italy in 1938 and may have originated as a variation from zuppa inglese and was more of a custard than a cake.
The most widely accepted story is that it was invented by Roberto Linguanotto and Alba Campeol at the Le Beccherie restaurant in Treviso, Italy. Allegedly, Linguanotto, a pastry chef, accidentally dropped mascarpone cheese into a bowl of eggs and sugar. He and Alba Campeol, the wife of the owner, Ado Campeol, added coffee-soaked ladyfingers to form this dish. It appeared on the restaurant menu in 1972.
No matter where or how this recipe originated, this delicious dessert made its way to the United States in the 1980’s and is enjoyed by many.
Ingredients:
3 oz. bittersweet chocolate, finely chopped
1 1/2 c. heavy cream, divided
1/4 c. Kahlua
8 oz. mascarpone cheese
4 oz. cream cheese at room temperature
1/2 c. confectioners’ sugar
1/2 tsp. instant espresso powder
1/2 tsp. pure vanilla ex tract
Kosher salt
Unsweetened cocoa powder, for dusting
For a non-alcohol version substitute coffee syrup for Kahlua
Directions:
- Place chopped chocolate in medium bowl. In small saucepan, combine 1/4 cup heavy cream and Kahlua and heat on medium until simmering, 3 to 4 minutes. Pour cream mixture over chocolate, let sit 5 minutes, then stir until smooth. Refrigerate until cool but still pourable, 10 to 15 minutes.
- Meanwhile, using a stand or handheld mixer fitted with whisk attachment on medium, beat mascarpone, cream cheese, confectioners’ sugar, espresso powder, vanilla and a pinch of salt until smooth and creamy, 1 to 2 minutes.
- Gradually add the remaining 1 1/4 cups heavy cream and beat until stiff peaks form, 2 to 3 minutes.
- Divide tiramisu dip among glasses, layering with chocolate sauce and gently folding to swirl. Dust with cocoa powder.
- Serve with ladyfingers, biscotti, chocolate wafers, and/or broken cannoli shells.