Tiramisu From Italy: Delicious Recipes From Around The World!

In this week’s recipes from around the world series, we travel back to Italy where we try a recipe for tiramisu that has grown in popularity around the world for the past 50 years.

Italy

Italy is the fifth most visited country in the world and has the most UNESCO sites, 55 to be exact.

There are over 2,500 different types of cheese in Italy.

Tiramisu 

Tiramisu literally means “pick me up” or “cheer me up” and for good reason. It consists of savoiardi biscuits dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, and then dusted with cocoa. The origins of who invented this heavenly concoction are widely debated although many resources point to Veneto in the 1960s and some sources going even further back to the 17th century. 

Ingredients  

• 4 large egg yolks
• 2 egg whites
• 140g caster sugar plus 1 tbsp for the egg whites
• 400g mascarpone cheese
• 24 savoiardi biscuits
• coffee, enough to wet the biscuits, but not to soak them.
• dark cocoa powder to sprinkle on top

Method 

• Brew about 2 cups of strong coffee and set aside to cool.
• Get cracking by separating the egg yolks from the whites and putting them in a large mixing bowl (or stand mixer if you have one) along with the 140g caster sugar, mixing with an electric mixer for about 3-4 minutes or until the mixture becomes fluffy.
• Add Mascarpone cheese and mix for another 30 seconds.
• In a separate bowl add two egg whites and a tablespoon of sugar and beat until fluffy.
• With a spatula carefully fold in the fluffed egg whites into the mascarpone egg yolk mix.
• Dip the biscuits in the now cooled coffee for one second (no more or else they get too soggy) and line the bottom of a baking dish with half of them making an even layer.
• Spread out half of the mascarpone egg mixture evenly over the first layer of coffee-soaked biscuits. Then repeat the process soaking the second half of the biscuits in coffee, layering them evenly, and finally covering them with the remaining mascarpone egg mixture. 
• Using a metal sieve, dust the top with cocoa powder until the white is no longer visible. 
• Cover with plastic wrap and let rest in the fridge for AT LEAST 8 HOURS before cutting into it to help preserve the shape when lifting it out of the pan. 

Little Fingers Can

2-4-year-old

• Crack eggs into bowl
• Dust the cocoa powder on top 
• Dip biscuits in coffee and place in baking dish

5-7-year-old

• Crack eggs into bowl
• Dip biscuits in coffee and place in baking dish
• Spread mascarpone egg mixture on top of biscuits in tray
• Separate the egg yolks from whites 
• Dust the cocoa powder on top 

7-year +

• Crack eggs into bowl
• Separate the egg yolks from whites 
• Dip biscuits in coffee and place in baking dish
• Spread mascarpone egg mixture on top of biscuits in tray
• Dust the cocoa powder on top 
• Use electric mixer to mix ingredients together (under adult supervision)

You may also like these recipes from the Bébé Voyage Around The World series:

Jollof Rice From Nigeria: Delicious Recipes From Around The World!

Stroganoff From Russia: Delicious Recipes From Around The World

Papas Chorreadas, Cheese And Tomato Sauce Smothered Potatoes From Colombia: Delicious Recipes From Around The World!