Why do we love Tiramisù?
The meaning of Tiramisù is “tirami su”, translated is “pick me up” or “lift me up” and is so popular as a coffee-flavored Italian dessert.
Its origins are often disputed among Italian regions such as Veneto, Friuli Venezia Giulia, Tuscany and Piedmont because everyone would want the credit of its invention. The curios thing is that there are many legends about this cake, which were attributed even aphrodisiac qualities. In fact, if you are out for dinner with your lady, at the end of the meal Tiramisù is a must!
The other side of the coin is that this recipe, no matter where you are, has been adapted into many varieties of cakes and other desserts, which is incredible. Some people like it with fruits instead of mascarpone cheese (because it’s hard to find overseas, they also use cream). There is also a variation using liqueur like Marsala to dip the biscuits or add rum into the cream.
At the end, it always tastes Tiramisù. And we love it!
But here is the real scoop: The City Farm Girl has her own variation! You know I love desserts, cakes and all things sweet with a healthy twist, so guess what?? My Tiramisù is SOOOO DELICIOUS, SWEET, LIGHT AND WITHOUT COFFEE!!! You start wondering what I’m talking about, aren’t you? Don’t worry it’s not an alien Tiramisù, it’s just the world’s best Tiramisù, for me 🙂
Oh and it doesn’t have the traditional savoiardi because it would be too sweet otherwise and… don’t forget the healthy side of The City Farm Girl. As you will notice on many of my recipes, I substitute any kind of fatty cheese with RICOTTA cheese, which is the lightest and high protein cheese you can find. So you guessed right, my Tiramisù will have the ricotta cheese with half dose of mascarpone 😉 we always think at our legs right girls?!
We = me.
When I first did this recipe it was for my little sister’s birthday party. I had to make a cake for the kids and for the adults. So I made half pot with the coffee and half with my secret ingredient: milk! Another thing that I love. I would drink litres of milk a day, that’s why I thought to use it into the cake too. Sounds crazy but wait… make it, eat it and then tell me if is not so incredibly good even without coffee! –Sorry coffee lovers this time you are left aside. I’ll make it up to you next time!
So moral of the story is that everyone at the party, adults included, wiped out the side with the milk and left the half with the coffee there. Unbelievable! Guys it was so well balanced in the flavour and sweetness, the texture was right and the cream thick that we couldn’t stop eating it. And I guarantee you that you won’t either!
YES this Tiramisù is MY BEST EASY TO MAKE ITALIAN CAKE and it’s SUITABLE FOR KIDS too!
- Use only fresh eggs. As you will not cook them you have to be sure that they are fresh. (Tip: fill up a bowl with water and immense the eggs. If they go to the bowl bottom means that they are fresh.) I always opt for medium free range local eggs for my tiramisù.
- The mascarpone, the ricotta and the eggs must be at ambient temperature.
- The milk must be cold from the fridge. Dip the biscuits quickly so they do not soak up too much. I like them a bit hard and they will absorb liquid from the cream anyway.
- Beat the egg whites after making the cream and when you add them to the cream do a slow and repetitive movement in the same direction from bottom to top so the cream becomes thick and fluffy.
- Use dark cocoa powder. Or at least unsweetened powder. It will give a bitter taste to contrast the sweetness of the cream, creating an amazing overall flavour!
- Use thin hard biscuits. Make sure they are not the kind of tea biscuits that become thicker when wet, otherwise you will get milky baby paste.
- I know sometimes we are in a rush and we need it to be ready in few hours so we have this genius idea to put it in the freezer. Don’t worry I do it too 😉 but I strongly recommend to do it the night before and leave the Tiramisù overnight in the fridge. The next day effect will blow you away!!
Are you curious enough to make it this weekend? Have you made it yet? Let me know down below in the comments if you love it as much as I do or your own variation.
- 5 medium eggs
- 120 g sugar
- 500 g mascarpone cheese
- 150 g ricotta cheese
- 400 g biscuits
- 100 ml semi-skimmed milk
- q.b. cocoa powder
- N.B. use only fresh eggs. Eggs, mascarpone and ricotta have to be at ambient temperature.
- Use cold milk
- How to make the cream:
- Separate the yolk from the whites in two medium bowls.
- Whip the egg whites until firm and set aside
- Beat the yolk with the sugar until it's creamy. Add the mascarpone and the ricotta cheese and whisk until the cream is smooth and fluffy
- Add the whipped egg whites to the cream very slow so the cream should double the size
- Once you have done the cream, deep the biscuits very quickly into the milk. Just wet them, don't wait they soak into the milk and place them on the bottom of a 13x9 inch baking dish. Break the biscuits in two if necessary in order to cover the base completely.
- Spread a thick layer of the cream on top of the biscuits and repeat until the disk is full.
- Sprinkle the cocoa powder to cover the cream.
- Leave in the fridge for 4-6 hours until set.