Tiramisu is one of the most emblematic desserts of Italian cuisine, recognized worldwide for its smooth flavor and creamy texture. Its origin dates back to the Veneto region of Italy during the 1960s, although there are several theories about who its exact creator was. The name "tiramisu" literally means "pick me up" or "cheer me up," referring to the combination of coffee and liqueur that provides a revitalizing effect.
In Latin America, this dessert is mainly known as "tiramisu" in countries such as Mexico, Argentina, Colombia, and Chile, although in some places it can be found adapted with variations that include fruits or different types of liqueurs. Its popularity has been increasing due to its ease of preparation and the delicious contrast between the espresso coffee and the smoothness of the mascarpone cheese.
How to prepare Balducci Tiramisu in New York City
Ingredients: ladyfinger cookies, espresso coffee, eggs, sugar, mascarpone, marsala wine, triple sec, brandy, orange extract, semi-sweet chocolate.
Place the ladyfingers on a plate and lightly soak them with cold espresso.
Place half of the soaked ladyfingers in a layer in a rectangular serving dish.
While the ladyfingers are soaking, beat the egg yolks with the sugar until the yolks lighten in color.
Add the mascarpone, liqueurs, and extract, and mix gently.
In a separate bowl, beat the egg whites with a whisk until stiff.
Gently fold the egg whites into the mascarpone mixture.
Use half of this mixture to make a layer on top of the ladyfingers in the serving dish.
Sprinkle with half of the chopped chocolate.
Repeat the process with another layer of soaked ladyfingers, the mascarpone mixture, and the chocolate.
Cover with aluminum foil and refrigerate for at least 1 hour before serving.
