Berry tiramisu (2024)

FAQs

What fruit goes well with tiramisu? ›

To balance the richness of tiramisu, consider pairing it with a medley of fresh berries. The natural sweetness and vibrant colours of strawberries, raspberries, blueberries and blackberries create a delightful contrast to the dessert's creamy and coffee-infused profile.

The secret to a true tiramisu? Mascarpone! Most people use regular cream cheese, but in order to get the real deal, you need to try is with this Italian specialty.

Roberto Linguanotto, a Venetian pastry chef who is often credited with the invention of tiramisu back in the 1960s, says that his creation is expensive because of the espresso used in another essential component to the dessert: espresso-soaked ladyfingers (via The Straits Times).

Stick With Sweet Wines

Muscat is often suggested, but it's too delicate, so it would be better to opt for sparkling red wine, like Sangue di Giuda from Oltrepo Pavese.

Fortified wine: The traditionalist's choice is a sweet fortified wine like Marsala. It's lower in alcohol content and adds a light, fragrant note. You could also use Vin Santo or Madeira. Liquor: Rum and brandy are the popular choices for boozy desserts, and when it comes to adding depth to tiramisu, it's no different.

Tiramisu is the clear loser here at 400 calories for 5 ounces. The primary ingredients are usually some mixture of creamy fats, processed sugars and alcohol. A typical recipe calls for eggs, mascarpone cheese, ladyfingers, cream, espresso, liquor (e.g., brandy, Marsala or rum), sugar, and cocoa or shaved chocolate.

4. The best ladyfingers for this recipe are very dry and crisp. They're often called savioardi and are imported from Italy. If you can't find these and your supermarket only has soft, cakelike ladyfingers, you'll need to let them dry out in the oven first.

Don't soak! Quickly dip the cookies into your coffee or liquor. Try not to leave them in the liquid too long—a quick dip will do. Overly soggy cookies make for a wet texture and a messy dessert.

The other main reasons the mixture would be runny is if other liquid ingredients have been added first, or if the mascarpone has been beaten so much that it has curdled (then you will get water separating out from the cheese curds).

What are the fingers called in tiramisu? ›

Ladyfingers (also known as “savoiardi” or “sponge fingers”) are simple sponge cookies that are often used to make Tiramisu!

The name comes from the Italian tirami su ( lit. 'pick me up' or 'cheer me up').

Most American recipes I've seen make tiramisu with heavy whipping cream–Italians would be appalled. Tiramisu cream should be made with only eggs, sugar, and mascarpone.

Although the core ingredients still remain the same, this dish is often tweaked from chef to chef. Tiramisu is also known to have quite an interesting history in Italian brothels. It is believed that the dessert was created inside the brothels of Treviso, to act as a pleasure-seeking aid to clients.

The cookies that make up the “cake” layers of a tiramisu are called Savoiardi, or lady fingers. These cookies are incredibly absorbent because they are made from a sponge cake-like batter. That's why when you dip them in coffee if you dip them for too long they will make your cake very soggy. Sponge cake absorbs.

Chill your tiramisu for at least 6 hours.

As it sits, the ladyfingers soften and absorb the moisture and flavor from the cream. When ready to serve, grate more chocolate over the top (because why not), and then enjoy!

To fully enjoy tiramisu, it is best eaten with utensils, using a fork to gently cut through the layers, bringing a little bit of each element onto the utensil for a complete taste. This allows one to appreciate the subtle balance between the bitterness of the cocoa and coffee and the sweetness of the mascarpone cream.

A decadent dessert and co*cktail pairing that coffee lovers would definitely appreciate! The bold and delicious flavours of Espresso Martini mingle seamlessly with the creamy goodness of Tiramisu.