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'''Tiramisu''' is a beloved Italian dessert known for its rich and indulgent layers of coffee-soaked ladyfingers and a creamy mascarpone mixture. Translating to "pick me up" or "lift me up" in Italian, Tiramisu is celebrated for its delightful combination of flavours and textures. This iconic dessert has become a favourite worldwide and is often featured on the dessert menus of Italian restaurants.
==Origin and History==
The exact origin of Tiramisu is the subject of some culinary debate, with various regions in Italy claiming to be its birthplace. However, it is widely agreed that Tiramisu gained popularity in the Veneto region, particularly in the city of Treviso. The dessert is believed to have been created in the 1960s, and its popularity skyrocketed, eventually becoming a staple in Italian cuisine.
==Ingredients==
Basic Components:

Ladyfingers (Savoiardi): Spongy, finger-shaped cookies that absorb coffee and contribute to the dessert's texture.

Espresso Coffee: Strongly brewed coffee or espresso, often sweetened.

Mascarpone Cheese: A creamy and rich Italian cheese that forms the luscious filling.

Eggs: Separated into yolks and whites for different components of the dessert.

Sugar: Used to sweeten the mascarpone filling and coffee.

Cocoa Powder: Dusting the top of the Tiramisu for a finishing touch.

Optional Ingredients:

Marsala Wine or Brandy: Some recipes include a splash of alcohol in the coffee mixture.

Vanilla Extract: Adds depth of flavor to the mascarpone filling.
==Preparation==
Brew Espresso:

Prepare a strong cup of espresso or coffee and allow it to cool.

Prepare Mascarpone Filling:

Whisk together egg yolks and sugar until pale and creamy.

Gently fold mascarpone cheese into the egg mixture until smooth.
	'''Tiramisu''' is an Italian layered dessert made with coffee-soaked savoiardi, mascarpone cream and cocoa powder. It is served cold and is usually cut or spooned from a dish after chilling.

In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the mascarpone mixture.
	The name comes from Italian words meaning "pick me up" or "cheer me up", usually linked to the coffee and cocoa in the dessert.

Dip Ladyfingers:
	== Ingredients ==
	Traditional tiramisu is based on a small group of ingredients:

Briefly dip ladyfingers into the cooled coffee, ensuring they are moistened but not soaked.
	* savoiardi, also called ladyfingers;
	* coffee or espresso;
	* egg yolks;
	* sugar;
	* mascarpone;
	* cocoa powder.

Layering:
	Some recipes add Marsala, rum, brandy or another liqueur. Many modern versions use pasteurised eggs, whipped cream or egg-free creams for food-safety or texture reasons.

Arrange a layer of coffee-dipped ladyfingers at the bottom of a serving dish.
	== Preparation ==
	The usual method is to dip savoiardi briefly in coffee, layer them with mascarpone cream, dust the top with cocoa and chill the dessert until it sets. The biscuits should soften without turning into a wet paste.

Spread a portion of the mascarpone filling over the ladyfingers.
	Good tiramisu depends on balance. Too much coffee can make the layers collapse, too much sugar can flatten the coffee and cocoa, and a loose cream can prevent the dessert from holding shape.

Repeat the layers, finishing with a layer of mascarpone on top.
	== Origin ==
	The origin of tiramisu is disputed. The strongest modern restaurant claim is associated with Le Beccherie in Treviso, where the dessert appeared on the menu as ''Tiramesu'' in 1972 after work by Alba Campeol and pastry chef Roberto Linguanotto.

Chill:
	Other Italian origin stories exist, including claims from Friuli-Venezia Giulia and older dessert traditions. Because of those competing claims, the safest wording is that modern tiramisu became established in north-eastern Italy in the late twentieth century.

Refrigerate the Tiramisu for several hours or overnight to allow the flavours to meld and the dessert to set.
	== Variations ==
	Common variations include:

Dust with Cocoa:
	* alcohol-free tiramisu;
	* chocolate tiramisu;
	* fruit versions using berries or citrus;
	* pistachio or hazelnut versions;
	* individual glass portions;
	* egg-free or cream-based versions.

Before serving, dust the top of the Tiramisu with cocoa powder.
	These versions can be good desserts, but they should not be confused with the classic coffee, mascarpone and cocoa form.

Serve:
	== See Also ==
	* [[Panna_Cotta]]
	* [[Risotto_alla_Milanese]]
	* [[Risotto_ai_Frutti_di_Mare]]

Slice and serve the Tiramisu chilled, allowing it to come to a slightly cool temperature for optimal enjoyment.
==Serving Suggestions==
Tiramisu is often served in individual portions or in a larger dish, and it is commonly accompanied by a dusting of cocoa powder or chocolate shavings on top. It pairs well with a shot of espresso or a dessert wine.
==Variations==
Fruit Tiramisu: Incorporate fresh berries or sliced fruit between the layers for a fruity variation.
	== References ==
	* [https://www.lebeccherie.it/en/ Le Beccherie: Tiramisu history]
	* [https://www.lebeccherie.it/allegati/ricetta-storia-tiramisu-en.pdf Le Beccherie: Tiramisu recipe and history]
	* [https://www.britannica.com/topic/mascarpone Encyclopaedia Britannica: Mascarpone]
	* [https://www.giallozafferano.com/recipes/Tiramisu.html GialloZafferano: Tiramisu]
	* [https://www.lacucinaitaliana.com/italian-food/italian-dishes/tiramisu-all-you-need-to-know-about-the-iconic-italian-dessert La Cucina Italiana: Tiramisu history]

Chocolate Tiramisu: Add layers of chocolate ganache or chocolate shavings for a chocolate-infused version.
	[[Category:Food]]
	[[Category:Italian cuisine]]