Featuring coffee-soaked ladyfingers biscuits covered with thick cream and dusted with cocoa, Tiramisu is not a dessert that one can turn down. Not only it is well-loved in its origin country, Italy, but also in the world. Many of its variations thrived across the globe, such as poured tiramisu, and many more. 

In the local dialect of its origin, Treviso, Tiramisu means “pick me up”. There were many theories about the invention of the original Tiramisu recipe. However, these stories agreed on one thing: Tiramisu was initially served for someone to regain strength. Knowing its high nutritional value, it is no wonder that people chose to serve Tiramisu to do so.

In the past few years, the popularity of Tiramisu has shot up in Indonesia. It is not hard to find cafes in big cities that serve Tiramisu in many forms. Tiramisu in jars, poured Tiramisu, Tiramisu donuts, and Tiramisu mille crepes are only a few to name. Moreover, the behavioral shift of people during the pandemic also led to the rising popularity of individual-sized cakes. As a result, more cafes are offering cakes in slices, boxes, and jars instead of whole.

Cracking the Challenges in Making Tiramisu

The original recipe for Tiramisu only involves eggs, sugar, mascarpone cheese, and coffee-soaked ladyfingers. The recipe has evolved and been adapted into many variations, including using liqueur, whipped cream, and sponge cake.

Making Tiramisu may not take much time, but it needs at least a couple of hours for the cream to set. It also looked fairly easy, but there are common mistakes that people do in making Tiramisu.

The first one is if using eggs, washing them with water might cause a failure when whipping as the water might contaminate the eggs. The next one is soaking the ladyfingers biscuits in coffee for too long, resulting in a soggy and unappetizing Tiramisu.

As for the cream, not whipping the mascarpone cheese before mixing it with other ingredients is fatal. The mascarpone cheese must always be the first to whip until it is soft and smooth. The texture of the cream must be thick without being dense or too runny. Moreover, using the right amount of sugar is important, because Tiramisu is not supposed to be sickeningly sweet, especially when making Poured Tiramisu. Adding Lamequick® CE 6630 to the cream may be the solution you are looking for to perfect the balance between the taste and texture of the Tiramisu.

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