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Decadent Tiramisu Recipe

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by JKnick (subscribe)
Freelance writer
Published February 4th 2013
Alcohol-laden, keep out of kidsí reach
Tiramisu is a decadent, creamy Italian dessert. It is layers of lady finger biscuits or savoiardi, topped with mascarpone cheese and complimented with espresso liqueur. Its origin goes back to royal Siena in the sixteen hundreds. Tiramisu was invented by pastry chefs to honour the Grand Duke of Tuscany, Cosimo III De'Medici, who reigned from 1642 to 1723.

Tuscany's sixth grand duke was known for his sweet tooth and was honoured with what was originally known as Zuppa del Duca (duke's pudding). Zuppa del Duca was developed by Sienese pastry chefs on the occurrence of a state visit. Courtesans later found Tiramisu stimulating, attributed aphrodisiac qualities to it and enjoyed it before (amoral) amore. The name developed to Tiramisu or pick-me-up for this reason.

Photo courtesy of 123rf stock photos

The grand duke's government left a legacy of bigotry and corrupt despotism and there's probably as much truth to Tiramisu being an aphrodisiac as there is as much truth to a work of fiction. Still, it is a truly decadent dessert that one should enjoy perhaps only occasionally.

You will need:

Six egg yolks
120 grams of white sugar
500 grams of mascarpone cheese
500 grams of savoiardi biscuits
One half cup of amaretto liqueur
One cup of espresso coffee
One teaspoon of unsweetened cocoa powder
A double boiler
A deep china dish

Photo courtesy of 123rf stock photos


1. Place a small amount of water in the bottom of a double boiler.

2. Heat up the water to a gentle boil. Keep heat low once water is boiling.

3. Combine the egg yolks and some of the sugar in the top of the double boiler.

4. Stir gently until the sugar is fully dissolved and is smooth in the yolk mixture.

5. Add some more sugar and repeat the process until all sugar has been utilised.

6. Add the mascarpone cheese gradually to the smooth yolk mixture while continuing to stir gently. Keep stirring until the mixture is of a smooth and somewhat thick consistency.

7. Set aside.

8. Mix the espresso coffee and the amaretto liqueur.

9. Place one layer of biscuits in the dish.

10. Saturate with espresso amaretto mixture (ladle espresso-amaretto combination on biscuits until biscuits are well-drenched).

11. Ladle yolk-mascarpone mixture on espresso-drenched biscuits.

12. Place the second layer of biscuits and repeat steps 10 and 11 until all biscuits have been used up and there are least three biscuit layers.

13. Pour the rest of espresso-amaretto and yolk-mascarpone mixtures on the topmost layer.

14. Sprinkle with cocoa powder.

15. Let cool, then refrigerate.

Enjoy with a cup of coffee or tea. Salute!

Photo courtesy of 123rf stock photos

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Why? Tiramisu is decadently sinful.
When: Anytime you need something sweet
Where: In the kitchen
Your Comment
I've never like Tiramisu, but I liked finding out how it originated. Nice article.
by Bryony Harrison (score: 4|11687) 1870 days ago
Change a layer of biscuits with fresh cut strawberries - and serve in a martini glass - always a hit at every dinner party I have ever hosted!
by l_m_s (score: 0|8) 1870 days ago
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