Tiramisu is the most internationally known Italian dessert. Although there are many variations, the classic tiramisu recipe has a very simple approach and is made with readily available ingredients: layers of sponge cake soaked in coffee with a touch of alcohol, alternated with mascarpone cream, eggs and sugar, and finally decorated with cocoa. Sticking to this idea, the truth is that tiramisu shares an approach with other traditional no-bake desserts, such as the classic English trifle or the French parfait , which basically consist of pieces of cake and creamy fillings, and sometimes fruit, which are placed in a transparent glass container, cooled and then served.
But clearly, there is something special about tiramisu that has made this delicious Italian dessert a hit. Tiramisu has become a favorite dessert among restaurant and catering clientele.
catering
restaurants and caterers all over the world, becoming also one of the most demanded desserts in the
delivery service
. And we are not only talking about Italian-style catering businesses, because the reality is that today there are many restaurant menus of all kinds that include among their desserts some version of tiramisu. Although the classic coffee and cocoa recipe is the most popular, there are more and more original versions of this dessert, such as red fruit tiramisu, white chocolate tiramisu or speculoos tiramisu.
The origin of tiramisu
As is often the case with such popular recipes, it is difficult to determine their exact origin. But one thing is certain: tiramisu came to us from Italy. Its Italian spelling is “tirami sù”, which literally means “pull me”, in the sense of encouraging someone. Several legends circulate about its origin and as with so many other desserts, many of these theories of origin are linked to kings and nobility, since they were the only ones who had kitchen staff to serve the whims of their stomach. One of the most widespread theories says that tiramisu was invented in Tuscany at the end of the 16th century, and that it was created especially for the visit of the Duke of Medici to the city of Siena. It is said to have been so much to his liking that he spread its production throughout Tuscany and beyond. And it was so successful that it is said that Venetian courtesans even offered tiramisu to their lovers to give them more vigor, being considered an aphrodisiac dish… A more humble theory about the origin of tiramisu, which seems closer to reality, is that tiramisu was originally a dessert for consumption. A sweet dish conceived to avoid wasting cold coffee and leftover pieces of sponge cake, which was practiced in many homes and did not require the use of an oven or stove. In fact, many historians claim that this is the explanation for why it is impossible to find a single direct reference to the recipe for tiramisu in written recipe books prior to the 20th century. A time when the massive migration of Italians to many parts of the world began, and which curiously coincides with the beginning of the popularization and fame of tiramisu.What are the secrets to a perfect tiramisu?
Having satisfied our curiosity about the origins of this delicious Italian dessert, it’s time to get into the secrets of making the perfect tiramisu. Its delicious taste of coffee, liqueur and cocoa mixed with the softness of mascarpone, makes it an exceptional dessert as long as it is perfectly prepared. And to make it so, we tell you the secrets of a good classic tiramisu that can be extended to any other version of tiramisu:Quality ingredients
One of the fundamental secrets of a high-end tiramisu lies in the quality of the ingredients with which it is made:- Choose very fresh free-range eggs so that the yolks have more flavor.
- The choice of the type of sponge cake or cookie is also important, because they must remain firm and not crumble when immersed in the coffee.
- The latter should also be chosen carefully to give strength and character to the dessert. Do not use soluble coffees or coffee substitutes to make tiramisu.
- The cocoa that coats the dessert should preferably be a strong and bitter cocoa (+70% purity) in order to complement the flavors of the coffee and give character to your tiramisu.
- Finally, and most importantly, the mascarpone, the essential ingredient to make a tiramisu worthy of being on the best dessert menu. Mascarpone cheese is the inseparable gourmet reference of tiramisu and without this ingredient the same creaminess and characteristic flavor of a tiramisu would not be achieved.
2. Precise preparation: every step counts for a perfect tiramisu.
Tiramisu is a simple dessert, without oven and with few complications, but it is precisely in this type of simple recipes where not only the quality of the ingredients but also the execution, is fundamental to obtain an exceptional result, a tiramisu not only tasty, but also with a perfect and creamy texture, and an impeccable aesthetic.- Preparation of the mascarpone cream, egg yolks and sugar:
- First of all, it is very important to whisk the egg yolks with thesugar and wait until the mixture is quite frothy, which is achieved by beating for at least 5 minutes.
- Our advice To temper the mascarpone cheese beforehand to prevent it from being too cold. This way we will have a more homogeneous cream. It is more difficult to achieve a soft and smooth texture and a good integration with the yolk-sugar mixture if the mascarpone is not at the correct temperature. It will be enough to take it out of the refrigerator 10 to 15 minutes before. We can also use a whisk to soften it well before integrating the mascarpone with the rest of the ingredients.
- Whipping and integration of the egg whites:
- Always beat the egg whites in a cold bowl: place the bowl in the freezer for a few minutes before beating the egg whites, which will also be cold. In this way we will achieve a greater consistency, and help the tiramisu to set more easily and not remain liquid.
- The egg whites should be beaten until stiff. To do this we can add a pinch of salt before whipping to make them firmer and beat them by adjusting the speed of the mixer to gradually increase it.
- Gently fold the whipped egg whites into the mascarpone cream, using a wooden spoon or silicone spatula to prevent them from dropping. Add 1/3 of the egg whites first to soften the mascarpone, egg and sugar mixture, then finish by gently folding in the rest. This will prevent our tiramisu from becoming lumpy.
- Our advice Always prepare the whipped egg whites at the last minute so that they do not have time to crumble.
- Soaking of biscuits
- Among tiramisu purists there is disagreement about whether to use savoiardi or novara sponge cakes or boudoir-style cookies, but they all agree on one thing: the soaking time of the biscuits in the coffee and liqueur bath is very important for the final result.
- Soaking too quickly will have the effect of not having enough coffee flavor and our tiramisu will lack character. On the contrary, a too long one will cause the excess of humidity to relax the mixture and finally it will not finish curdling, having an unpleasant texture in the mouth.
- Our advice Immerse for 1-2 seconds on each side. This simple method achieves the perfect texture.
- Cooling time.
- Tiramisu is served cold, which is one of its main attractions as a dessert. Its perfect temperature is between 5-6º C, therefore, after processing it, it is essential to immediately place it in cold storage for a recommended resting time of 4 to 12 hours.
- This cold rest will help our dessert achieve the texture and firmness we are looking for and all the flavors gain strength. It is important that the tiramisu is placed in the refrigerator well covered so that it does not absorb odors from other foods.
- On the other hand, the preservation of tiramisu is such an important aspect in the preparation of this dessert that it deserves a separate title to focus on all its details.
How to preserve tiramisu in your restaurant
In cooking and baking, it is obviously necessary to always respect all food hygiene and safety standards to the maximum, especially when working with raw foods, and especially if the preparations are not going to be consumed immediately. Tiramisu is made with fresh eggs that are not cooked, should always be kept refrigerated, and should be consumed within a maximum of 48 hours from its preparation (taking into account that this maximum time decreases each time the tiramisu is taken out of the refrigerator to serve an order). Serving desserts in individual cups to remove only the one that is going to be served at that moment, or using pasteurized yolks are recommended options to ensure better preservation.Freezing is a perfect option to preserve tiramisu.
If for production needs you have to make many tiramisu units at a time, you can choose to freeze the tiramisu without any problem. In this case, the quality of the mascarpone you choose for the preparation of your tiramisu will be decisive. A mascarpone with a consistent texture and a very stable structure, as is the case of Quescrem Mascarpone, will facilitate the freezing of any dessert, especially tiramisu, avoiding draining or loss of volume. To freeze the tiramisu correctly, it is important to put it in the freezer as soon as the preparation is finished, but just before adding the bitter cocoa on top. This should be added just before tasting, once the tiramisu has thawed. The defrosting time will vary depending on the format in which you have prepared your tiramisu: if it has been in individual cups or jars it will take a little over an hour; if you have prepared it in a cake or sponge cake mold it will take all night. Remember to always thaw cold in the refrigerator, never at room temperature. It is possible to freeze almost any recipe based on the original tiramisu, but this is not the case for tiramisu recipes containing fruit pieces or any other ingredient that may produce water and affect the final texture after thawing. Once thawed, tiramisu must be consumed absolutely the same day and never refrozen.Ways to serve tiramisu
For a perfect tiramisu, just as important as the choice of ingredients and the precise steps in its preparation, is the way the tiramisu is served. The choice of serving format and the right mold, according to the characteristics of your business and your clientele, are very important in order to offer an unforgettable tiramisu . The main options are reviewed below:- Tiramisu in classic rectangular molds. It is the classic option to serve on a plate in individual portions of tiramisu. For this presentation, we will opt for a large rectangular mold with high edges. This type of mold will facilitate the placement of the layers of cake or cookies much better than those with oval or circular shape. It will also be easier to draw from it the required rations for each
- Tiramisu in removable molds Traditionally, tiramisu did not come out of the mold, but rules are there to be broken. If you want to present it in your bakery or restaurant or in an innovative way, whole and unmolded, as if it were a tiramisu cake or cheesecake, choose a mold with removable edges.
- Tiramisu in individual cups or jars. It is the most versatile presentation (adaptable both for restaurant or cafeteria service and for delivery), as well as simple to assemble and very aesthetic. In today’s times when it is preferable not to share dishes, it is the best option for your business to include in the dessert menu. It also has the advantage that the individual tiramisu cups are easy and quick to freeze and thaw, allowing for easy stock management.
Innovate in your tiramisu recipes
From the classic or more traditional tiramisu recipe you can innovate in a thousand ways, incorporate all kinds of variations, play with the flavor and shapes, and customize it according to the gastronomic style of your restaurant:- Instead of the classic soletilla biscuits, experiment with variations such as speculoos, gingerbread cookies, brioche, spiced breads, etc.
- Although the most popular is to add a touch of amaretto to the coffee bath, you can add your personal touch with a good Pedro Ximenez, Marsala or Port wine. You can also replace it or add a dash of chocolate or salted caramel sauce to the mixture, which will undoubtedly give your tiramisu a special touch of flavor.
- For an even more delicious and colorful dessert, add an extra ingredient such as raspberries, apples, pears, coconut cream or chestnuts.
