It is the Italian dessert par excellence, impossible not to have made at least once, but how many can boast to have made it perfectly?
My grandmother was from Treviso and she always claimed that this dessert, which has travelled the world and has often been interpreted, originated from there. You can add ricotta or yogurt to make it lighter, fruit or pistachios to give it another flavour, but my grandmother didn’t really want to know about all these new versions!
“If you want something light, eat an apple”, she used to say to me! Tiramisu would not be called that if it weren’t so tempting: mascarpone, eggs, sugar, sponge fingers, cocoa powder and coffee. You should only use sponge fingers and no other type of biscuit because only sponge fingers soak up the coffee so well (and while the tiramisu is being prepared, the sponge fingers are also good to steal from the recipe!). And be careful to make sure that the coffee is always bitter and not too hot, otherwise you risk breaking the biscuits.
Like all simple recipes, its difficulty lies in finding the right balance, because tiramisu must have a generous amount of cream without becoming a liquid, and it must be structured with sponge fingers without turning into a cake. And there is only one way to know for sure if the recipe is the perfect one: if those eating it are satisfied with just one portion, there is something wrong!
