In celebration of National Tiramisu Day today, Costa Cruises is sharing a traditional tiramisu recipe served on board its ships to help bring a taste of Italian cruising to your home.
While the origin of tiramisu is debatable, many credit confectioner Roberto Linguanotto as the first to serve the treat at his Treviso, Italy restaurant — Le Beccherie — in the 1960s. Despite its uncertain history, one thing is for sure: tiramisu is synonymous with fine Italian dining.
The literal translation of tiramisu is “pick me up,” and it’s easy to see why. Composed of ladyfinger biscuits, egg yolks, sugar, coffee, mascarpone cream, and cocoa powder, it’s the perfect ending to a meal.
“As the only cruise line flying the Italian flag, Costa takes tremendous pride in providing exceptional, authentic Italian cuisine,” said Scott Knutson, vice president of sales and marketing for Costa Cruises North America. “We know many of our cruisers are anxious to return to the sea, so we wanted to share a slice of la dolce vita and a little part of the Costa experience in the meantime.”
Here’s the recipe, which makes 12 servings. It takes approximately 20 minutes to prepare and requires a minimum of 2 hours in the refrigerator.
- 6 eggs, separated
- 3/8 cup sugar, divided
- 1 vanilla bean, cut lengthwise and scooped out (or 1 teaspoon vanilla extract)
- 1 1/2 cups flour, sifted
- Powdered sugar for dusting
(If you prefer, instead of making ladyfingers you can purchase 14 ounces of ready-made ones or use biscotti.)
Cream Filling Ingredients:
- 10 eggs, separated
- 1/2 cup sugar
- 4 generous cups of mascarpone cheese
- A pinch of salt
- 2 cups espresso coffee
- 2/3 cup sugar
- Cocoa powder for dusting
- Heat the oven to 375 degrees Fahrenheit.
For the homemade ladyfingers:
- In a mixer, whip the egg yolks, half the sugar, and vanilla bean together.
- In another bowl, whip the egg whites and slowly add the remaining sugar until stiff peaks appear.
- Fold the egg whites into the egg yolk mixture, gently using a rubber spatula. Then slowly sift the flower into the mixture and mix until well combined.
- Using a piping bag, pipe 3 1/2 inch-long fingers onto a baking tray lined with baking paper and dust with sugar and powdered sugar.
- Bake for 10 minutes.
For the cream filling:
- Beat the egg yolks until combined, then add the sugar and beat on medium-high until thick, about 2 minutes.
- Add the mascarpone cheese and mix on medium until combined.
- In another bowl, beat the egg whites with sugar and a pinch of salt until stiff.
- Using a rubber spatula, gently fold the egg white mixture into the mascarpone mixture. Tip: Add spoon by spoon using the spatula, moving it from bottom to top of the mixing bowl gently until well-incorporated.
For the coffee syrup:
- Add the sugar to the espresso and mix well.
- Lightly soak or spray the ladyfingers with the coffee syrup (don’t let them get soggy) and arrange the first layer.
- Then pipe the cream on top of the biscuits and arrange a second layer of biscuits on top of the cream, then pipe a new layer of cream on top.
- Finish by gently sifting cocoa powder over the top.
- Cover with plastic wrap and refrigerate for at least 2 hours before serving.