Tiramisu

Introduction

Picture this: Your fork gliding through a cloud of featherlight zabaglione mixed with mascarpone and whipped cream, a bit of cocoa settling on the tines, and then through Italian ladyfingers softened by their dip in liqueur-spiked espresso. This tiramisu is a dream of a dessert—not least because it’s so easy to put together.

Tiramisu

The original shape of the cake is round, although the shape of the biscuits allows the use of a rectangular or square pan, spreading the classic image “to tile”. However, it is also often assembled in round glasses, which show the various layers, or pyramids. Modern versions have as a rule the addition of whipped cream or whipped egg, or both, combined with mascarpone cream. This makes the dish lighter, thick and foamy. Among the most common alcoholic changes includes the addition of Marsala. The cake is usually eaten cold.

It is mentioned in Giovanni Capnist’s 1983 cookbook I Dolci del Veneto. Among traditional pastry, tiramisu also has similarities with many other cakes, in particular with the Charlotte. Some versions composed of a Bavarian cream surrounded by a crown of ladyfingers and covered by a sweet cream; the Turin cake, consisting of ladyfingers soaked in rosolio and alchermes with a spread made of butter, egg yolks, sugar, milk, and dark chocolate; and the Bavarese Lombarda, which is similar in the preparation and the presence of certain ingredients such as ladyfingers and egg yolks. In Bavarese, butter and rosolio are also used, but not mascarpone cream nor coffee.

Tiramisu Pudding

Our version of Tiramisu is one we’ve concocted on our own, turning Tiramisu into a cake for everyone to enjoy. In our previous article, we stated that this cake is made of tried and true, tasty elements. This includes Chocolate sponge cake, Caramel jelly, Vanilla Pudding, Mascarpone Mousse, Chantilly Crème, and Coffee powder. After the release of our new cake, we do hope that it becomes a fan favorite.