It’s typical to make a tiramisu when one thinks about coffee. This is probably the most famousest of Italian desserts in the world. Go to your nearest Italian eatery and you’d definitely find a tiramisu in the menu. You can even find it disguised under unfamiliar ingredients such as matcha, strawberries or even beer (you heard me right). Despite its worldwide reputation and popularity, the tiramisu was only a recent invention. Created in the 1970s at Le Beccherie in a northern town of Treviso (the restaurant is closing down though), the tiramisu is an icon beside the pizza and pasta of Italy.
To me, the tiramisu is almost like eating a trifle (will Italians kill me for saying that). Its too creamy for a cake but too stodgy to be called a mousse. With a concoction of mascarpone, coffee, marsala wine and sponge ladyfinger biscuits, the dessert is a great after-dinner treat of booze and coffee. We have eaten many tiramisu, from horrendous watery sloshes in cups to frozen ice-cream like cakes, and knew immediately what we wanted our own tiramisu to be like.
Although we grew up eating creamy cups of tiramisu, we were not big fans of digging our spoons into tons of cream. Here was the challenge: to make the tiramisu an elegant dish. It got Ned really excited with the prospect of designing and creating her own dessert. But that was where it got difficult. She had to get the ingredients, quantity and cooking methods right. It was basically a trial-and-error with a sit-and-pray mindset. You should see the number of designs she came up with. They were terrifying and amazing at the same time. It was like watching The Doctor come up with plans that aren’t really plans.
All the usual ingredients had to remain to stay true to its origin but the dessert will have to be almost cake-like for a cleaner shape. More chocolate was incorporated into the pastry in the form of luxurious ganaches. Soaked in potent espresso, ladyfinger biscuits act as the base and divider between the ganache and mascarpone custard. The key difference is the form of the mascarpone. No longer sloppy, the top layer is a sturdy semifreddo-like custard. Dusted with lavish sprinkles of cocoa powder, the dish was definitely a tiramisu when you taste it, but in a new dress.
We might have committed a crime by tweaking the recipe but as with life, nothing stays still. And with all things well-loved, classics will always stay close to one’s heart but new interpretations must be welcomed with open arms. Besides, the tiramisu itself is considered a new kid on the block in the books of history. So, a little makeover won’t do this dessert any harm. If anything, we are loving the new look.