Classic and original. our best tiramisu recipes

Tiramisu, a wonderful classic of Transalpine gastronomy, has enjoyed a privileged place on the tables of the world for thirty years. Baptized Mistress, Italian for “pull me up”, this creamy dessert takes its name from the invigorating properties of coffee. A creation depicted in the 16th century, of which, as often happens with culinary legends, two regions compete for motherhood: Tuscany and Veneto. Traditionally made from cookies Savoyard (or spoon cookies) dipped in coffee, mascarpone cream and a thin layer of dark cocoa, tiramisu now comes in a thousand and one ways, easily lending itself to the variety game. Whatever the season, enjoy with 27 recipes.

Classic

You don’t need to be a confectionery expert to make tiramisu. Cookies for a delicious dessert Savoyard just dipped in strong coffee. And the stronger the coffee, the better the tiramisu, the bitter drink providing a nice contrast to the sweetness of the mascarpone. To taste it, some will opt for a drop of marsala, this sweet and vanilla wine that originates from Sicily. Other recipes are based on dark rum, or better yet, local products from La Botte, such as amaretto, this almond-flavored alcohol, or kahlua, a coffee liqueur.

Its cream, creamy and enveloping, is composed of mascarpone, this velvety and smooth cheese made from the cream of Lombardy cows. Cheese mixed with beaten egg whites for an airy texture that can be flavored with cardamom, vanilla or even crème fraîche.

Tutti Frutti

Fruit also goes well with tiramisu. This summer, for a delicious and original combination, add nectarines to your desserts and replace spoon cookies with speculoos. Red fruits, the big stars of the season, are also the ideal ally of Italian desserts. While you can simply garnish your tiramisu with fresh strawberries when serving, some recipes also offer dairy-free or gluten-free alternatives, such as Strawberry and Silken Tofu Tiramisu.

In another, most original recipe, red currant becomes an ally of lingonberry and white chocolate. A make-ahead and pour-in-a-cup dessert, ideal when hosting lots of guests. Finally, some famous names in pastry production, such as Pierre Hermé, are daring, for example by creating a grapefruit tiramisu decorated with wasabi cream. In any case, whatever the recipe, to obtain a tiramisu worthy of the name, one rule must be observed: respect the resting time. The secret of getting a fragrant dessert with a velvety texture. Bon Appetit !