Tiramisù is one of the most well-loved Italian desserts worldwide, so it comes as no surprise that we have dedicated a whole calendar day to celebrating its’ history, adoration, and deliciousness. As a 2nd generation, Italian American who grew up on the rustic cuisine of my family’s native Campania, tiramisù was a seemingly “grown-up” dessert that I only discovered in my teenage years while eating out at a fancy restaurant. From the moment I tasted it for the first time, I entered into what I knew would be a life-long love affair with this ethereal delight. My eyes widened as I sunk my spoon into rows of espresso-soaked biscuits caressed by rich layers of luxurious and barely-sweet mascarpone cream are sealed with a kiss of cocoa powder. I was hooked.
My affinity for tiramisù is just a small slice of the tremendous passion that I possess for Italian cuisine as a whole. Exploring, experiencing, and cooking the food of my heritage not only evokes a sense of nostalgia, but has also inspired a deeply rooted desire to connect with those who share that same interest and love, from home cooks to professional chefs alike. As a long-time reader of La Cucina Italiana, I am thrilled to have the opportunity to share my discoveries, recipes and genuine excitement with Italian food enthusiasts all over the country, thanks to the recent arrival of the US Edition.
Back to the tiramisù…
I have indulged in an immeasurable amount of tiramisù over the years, throughout my travels to Italy as well as here in NYC (with no plans of slowing down). After returning from a recent trip to Tuscany where I discovered one of the best traditional renditions I’ve ever tasted at Badia di Morrona, I was overcome with the desire to recreate it at home, barring a few small changes. The conclusion of that trip serendipitously coincided with my birthday, which I share with my twin sister, Jessica. She’s the only person I know who loves tiramisù more than me, so this recipe is truly dedicated to her. I hope that you enjoy it!
TIRAMISU' by Stephanie Rizzolo
A quick and simple tiramisù that delivers all of the traditional flavors, without the use of raw egg
Prep Time: 15 minutes Cook time: 0 minutes
Serves: 6
Ingredients:
1 cup (250ml) heavy whipping cream
1 cup (250g) mascarpone (left out to room temperature)
¼ cup (50g) granulated sugar
1 tsp. vanilla extract
1 cup espresso or very strong coffee, cooled
25-30 ladyfinger biscuits (Pavesini or Savoiardi)
2 tbsp. cocoa powder
1 tbsp. coffee, Marsala or rum liquor (optional)
8x8 or 9x9 inch baking dish
Instructions:
Make espresso/strong coffee. Add in optional liquor and set aside to cool.
Combine vanilla extract and cold whipping cream in a bowl. Beat until soft peaks form and set aside.
Mix mascarpone and sugar. Fold whipped cream in with a spatula until combined. Beat with a mixer on low speed until very well combined and fluffy.
Dip each biscuit in coffee for 1 second and line an 8x8 or 9x9 baking dish until the bottom is covered.
Spread half of the mascarpone cream mixture over the biscuits, being sure to completely cover them.
Repeat a second layer of biscuits and mascarpone cream.
Refrigerate for at least 4 hours, but overnight is ideal.
Before serving, dust the top with an even coating of cocoa powder.
Serve and enjoy!
Extra Tip: go to @lacucinaitalianausa Instagram account and in the Highlights you'll find Stephanie making the tiramisù!