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« coffee or fruit tiramisu, a very popular Italian dessert, is believed to have been invented in Treviso, Italy, at the restaurant Le Beccherie in the late 20th century. Interestingly, the tiramisu recipe was only first published in 1968. The name of this dessert, ‘tiramisu’, literally means ‘pull me up’, in the sense of ‘cheer me up’, which adds to its charm. »

Tiramisu is a delicious dessert that consists of several key elements. In the center there is a base made of eggs, sugar, cold coffee, mascarpone, soaked biscuits and alcohol (Marsala or Amaretto). Biscuits, usually boudoirs, sponge cakes or spoons, are dipped in the coffee and liqueur mixture and covered with a mascarpone mixture. Finally, everything is sprinkled with cocoa powder to give a dark and rich appearance.

According to some theories, tiramisu was created as a trick for reusing cold coffee and leftover cakes. The Italians added a dose of liqueur to soften the cookies and make them easier to mix with the coffee. Then they would have covered this set with cream or mascarpone to create a rich and delicious dessert. This story could explain why tiramisu is often considered a creative and economical dessert.

Base of Fruit Tiramisu Ingredients

• 3 Eggs.
• 100 g of brown or white sugar.
• 250 g of Mascarpone.
• Soak biscuit: about 12 spoon biscuits for my 4 jars of jam or 250 mg whiskey glass.
• 500 g pitted fruit, 100 g sugar and 100 g water for fruit syrup and puree.
• 2 tablespoons of cherry alcohol (Kirsch optional)
• 1 tablespoon of lemon juice (option)
• 1 pinch of salt
• Bitter cocoa powder.

Preparation of fruit puree

• I heat my cherries for 10 minutes at the boil, with a little sugar, the Kirsch and a spoonful of lemon juice and let them cool.
• I separate the juice and the fruit. I mix the cherries and reserve this fruit puree to integrate it into my assembly.

• I reserve the juice to soak my cookies in.

Preparation of the cream

• I separate the white and the yellows.

• In a mixing bowl, I blanch the egg yolks and sugar.
• I add the mascarpone gently with a whisk.
• Last I add the whipped egg whites to the spatula and reserve.

Preparation of biscuits and assembly of fruit Tiramisu

• In the original version, we use cold coffee and alcohol, but today I revisit tiramisu with cherries in syrup. So I’m going to soak my cookies with the cherry syrup for a few seconds.
• I place the biscuits cut to the right size and soaked, one by one, in my pot to cover the bottom. Then I level my layer of cookies with fruit puree.

• I cover with a layer of mascarpone cream and repeat the operation a second time to fill my jar. (biscuit/mash layer and mascarpone cream layer)

• I fill 3 jars of jam, 1 whiskey glass and 1/2 extra whiskey glass to finish my cream.
• I sprinkle all the containers with cocoa.
• I put in the refrigerator for at least 4 hours before eating.

Tips and advice

• Use quality ingredients: cookies and mascarpone: spoon cookies are ideal for tiramisu. I get my cookies from an Italian store: Forno Bonomi Dal 1850: Savoiardi.
• Don’t add too much sugar: fruit tiramisu is already sweet thanks to the fruit and mascarpone.
• Let it cool: Tiramisu should be left to cool in the refrigerator for at least 4 hours before serving. This will allow the flavors to mix and the dessert to take on a light texture. Can stay overnight in the fridge…
• Don’t forget the decoration: fruit tiramisu can be decorated with nuts, candied fruits or mint leaves. This adds a touch of color and flavor to the dessert.
• Prepare it in advance: Fruit tiramisu can be prepared in advance and stored in the refrigerator for several days. This allows it to be served on special occasions or shared with friends and families.
• I also tested an apricot tiramisu in the same way (with 500 grams of shelters, 100 g of sugar and 100 g of water). It’s delicious too. You can really let your imagination run wild.