Tiramisù

Directions

1. Prepare the coffee and let it cool completely. If using, mix in the Marsala wine.
2. Separate the egg yolks from the whites. In a bowl, beat the yolks with half of the sugar until the mixture becomes pale and creamy.
3. Add the mascarpone to the yolk mixture and blend until smooth.
4. In a separate bowl, beat the egg whites until they form soft peaks. Gradually add the remaining sugar and continue beating until stiff peaks form.
5. Gently fold the beaten egg whites into the mascarpone mixture, taking care not to deflate the mixture.
6. Quickly dip each savoiardo into the coffee mixture, ensuring they are moist but not soggy.
7. Arrange a layer of soaked savoiardi in the bottom of a serving dish.
8. Spread half of the mascarpone cream over the savoiardi layer.
9. Repeat the process with another layer of soaked savoiardi and the remaining mascarpone cream.
10. Cover and refrigerate the tiramisù for at least 4 hours, preferably overnight.
11. Before serving, dust the top with cocoa powder.

Suggestions from Lucia

• Use fresh, high-quality eggs and mascarpone for the best flavor and texture.
• Ensure the coffee is completely cooled before dipping the savoiardi to prevent them from becoming too soft.
• For a child-friendly version, omit the Marsala wine and use decaffeinated coffee or milk.

History of this Dish

The tiramisù, whose name means "pick me up" in Italian, is a relatively modern addition to Italian cuisine. Its origins are often attributed to the Veneto region, specifically the city of Treviso, where it was popularized in the 1960s and 1970s. The dessert combines elements of traditional Italian sweets, such as the use of mascarpone and coffee, into a layered treat that has gained international acclaim. While variations exist, the classic tiramisù remains a beloved symbol of Italian culinary tradition.