Tiramisu on top of a plate dusted with cocoa powder - Tiramisu.

Tiramisu Classico

The origins of Tiramisu are somewhat disputed, but the dessert is commonly believed to have originated in the Veneto region of Italy during the 1960s or 1970s. Several accounts claim to be the creators of Tiramisu, but the most widely accepted story credits the confectioner Roberto Linguanotto. It is said that Linguanotto created Tiramisu in the small town of Treviso, Italy. The dessert's popularity soon spread throughout Italy and eventually worldwide, becoming one of the most beloved Italian desserts.

The name “Tiramisu" translates to “pick me up" or “lift me up," likely referencing the dessert's energizing and indulgent qualities.

Visit our “Celebrating International Coffee Day: A World of Brew-tiful Flavors” post for more information on coffee and recipes – https://thecultureties.com/international-coffee-day

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Ingredients

1 cup 240 ml strong brewed coffee, cooled
3 tablespoons coffee liqueur, optional
3 large egg yolks
1/2 cup 100 g granulated sugar
8 oz 225 g mascarpone cheese, softened
1 cup 240 ml heavy cream
1 teaspoon vanilla extract
24-30 ladyfingers, savoiardi (or look for gluten-free options)
Unsweetened cocoa powder, for dusting

Instructions

In a shallow dish, combine the cooled brewed coffee and coffee liqueur (if using).
In a mixing bowl, whisk the egg yolks and sugar until pale and creamy.
Add the softened mascarpone cheese to the egg mixture and beat until smooth and well combined.
In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
Dip each ladyfinger into the coffee mixture for a few seconds, making sure they are moist but not soggy.
Arrange a layer of soaked ladyfingers in the bottom of a serving dish or individual glasses.
Spread half of the mascarpone mixture over the ladyfingers, creating an even layer.
Add another layer of soaked ladyfingers on top of the mascarpone mixture.
Finish with the remaining mascarpone mixture, smoothing it out with a spatula.
Cover the dish or glasses with plastic wrap and refrigerate for at least 4 hours (preferably overnight) to allow the flavors to meld.
Before serving, dust the top with unsweetened cocoa powder using a fine sieve.
Enjoy your homemade Tiramisu!

READ MORE |
Mocha Cupcakes – https://thecultureties.com/mocha-cupcakes
Coffee-Rubbed Steak – https://thecultureties.com/coffee-rubbed-steak

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Tiramisu Classico