Tiramisu is a cool, refreshing Italian dessert that once tasted, leaves an indelible impression on you.
Also known as "Tuscan Trifle," the dessert was initially created in Siena, in the northwestern Italian province of Tuscany. The occasion was a visit by Grand Duke Cosimo de'Medici III, in whose honor the concoction was dubbed zuppa del duca (the "duke's soup"). The erstwhile duke brought the dessert back with him to Florence. In the 19th Century, zuppa del duca became popular among the English intellectuals and artists who lived there consequently, it is also known as zuppa Inglese. They took the dessert to England, where its popularity grew. Zuppa del duca eventually made its way to Treviso, just northwest of Venice, in the northeastern province of Veneto. Treviso is best know for its canals, frescoes and . . . Tiramisu.
- BITTERSWEET CHOCOLATE, ground fine, 6 ounces
- DARK ESPRESSO, cooled, 6 ounces
- MARSALA, 1 cup
- LADY FINGERS, dry Italian, 36
- EGGS, 7 with yolks and whites separated
- SUGAR, 3 tablespoons
- MASCARPONE, 1-1/4 pounds
Stuff You'll Need
- Kitchen whip (do not use an electric mixer)
- 3 mixing bowls
- 3- to 4-quart glass serving dish
- Mix the coffee with half of the Marsala.
- Place half the ladyfingers tightly together on the bottom of a shallow 3- to 4-quart glass serving dish and splash them with half the coffee mixture so they are soaked (but do not leave any unabsorbed liquid in the dish.
- In a mixing bowl, whisk the egg yolks with the sugar and the remaining Marsala until the eggs are light and foamy.
- Add the Mascarpone and continue to whisk until the mixture is smooth.
- In another bowl, whip the egg whites to firm peaks and fold them into the Mascarpone cream.
- Spread half this mixture over the ladyfingers, and then, using half the ground chocolate, cover the cream mixture with an even layer.
- Sprinkle the remaining ladyfingers with the rest of the coffee mixture and layer them in the dish.
- Then, cover them with the remaining Mascarpone cream, and then with the remaining chocolate.
- Refrigerate for at least 5 hours.
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.