Tiramisù might be the most famous and loved dessert in the world. The word ‘tiramisù’ literally means “pull me up,” or, “cheer me up.” Many translate it as “pick me up” because the coffee and the liquor lift your spirits.
My love affair with this decadent dessert happened in the late 1980s when I was hired by the owner of Sapphire Boutique in Fashion Square, Scottsdale, Arizona to be an interpreter for a couture buying trip to Italy. There were three of us traveling together: the owner, the buyer, and myself. The first city we went to was Florence. There we met with a friend of mine, Pino DeLorenzo, a native who was a fashion designer for men’s clothing in Beverly Hills and Florence. He took us around the city. Pino seemed to know everyone in town.
He invited us to have dinner in an amazing, private club restaurant where he was a member, located in Piazza della Signoria. The restaurant was incredible. We walked down into a basement where the rooms were separated by arched walls, perhaps two feet thick. The walls were covered with ancient Roman etchings. I felt as if I were being transported back in time.
We were served a seven-course meal. As a final course, they brought out a dream: a dessert called tiramisù. This delicacy was sanctified with a cordial glass of Vin Santo, a dessert wine known as “holy wine.”
Tiramisù consists of ladyfingers (called savoiardi in Italian) bathed in coffee and a touch of brandy. They are layered with a whipped mixture of eggs, sugar, and mascarpone cheese then crowned with a dusting of cocoa powder. This angelic combination transported us all into heaven!
Pino was so elated with our response that he made sure I got the recipe from the owner, Adriano, a chef who rarely shared recipes. Adriano assured me that this was the original recipe; the brandy was his addition. I have been using his recipe ever since, sharing it with students in my cooking classes, and with my friends. It’s always a winner. After your first taste, you also will be in heaven.
There are many legends about the history of tiramisù since the 1960s. Many claim that it was created in Siena, Tuscany. Some say Torino, Piedmont, and Emiglia Romagna, or perhaps its truth comes from a restaurant in Veneto: at the restaurant Le Beccherie, in Treviso, and the well-known chef, Roberto Linguanotto.I have tasted many varieties of tiramisù, but Adriano’s recipe is best. It takes me back to that magical moment sitting amongst the ancient Roman etchings while savoring the ambrosia of the Gods: Tiramisù. Alla Salute!
Adriano’s Tiramisù
Ingredients:
Eggs – 6
Sugar – 6 Tbsp.
Mascarpone cheese – 16 oz.
Brandy – ½ cup
Ladyfingers – 48 (may use gluten-free)
Cold espresso – 2½ cups
Cocoa powder – to sprinkle on top
Preparation:
1. Separate the yolks and the whites of the eggs.
2. In a large bowl, beat yolks and sugar until pale and thick.
3. Add the mascarpone and beat until the mixture is smooth.
4. In another bowl, beat the egg whites until they are stiff and form soft medium peaks.
5. Fold the egg whites into the mascarpone mixture.
6. Pour the espresso into a shallow dish and add the brandy.
7. Dip a ladyfinger into the espresso mixture, turning it quickly to moisten.
8. Place it on the bottom of a 13 x 8½ pan; repeat until the bottom of the pan is covered.
9. Spoon half of the mascarpone mixture over the ladyfingers.
10. Repeat with another layer of soaked ladyfingers and cover with remaining mascarpone.
11. Level the surface with a spatula and then sift the cocoa powder over the top.
12. Cover. Chill for several hours or overnight before serving
Article & Photo by Rita Romano
A native of Bari, Italy, Rita Romano also lived in Naples and La Spezia. At age 10, she immigrated to the United States. She operated three restaurants, a cooking school, and published Sauces for Pasta Lovers, Italian Entrées for Protein Lovers, and Ciao Tesoro! which includes her family’s legacy recipes. Visit Rita Romano at: www.ritasrecipes.com.