Tiramisu was elected official dish of the 6th edition of the World Italian Cuisine Day last year and we are still talking about it. There is not one blog that doesn't give a list of the best in town, not one chef who hasn't invented his own fine dining recipe, not a single Italian restaurant that doesn't have it on its menu.
It's such a beloved dessert that everyone makes it around the world: some say the best one is at Cafe Tiramisu in San Francisco's financial district, some are convinced the best one is still (winner of first prize for many years) at Via Quadronno on the Upper East Side, New York. The French think they have it at Casa Bini in Saint-Germain-Des-Prés, Paris.
Some think Carlo Cracco's steamed version is the best, or the strawberry one of Caffè Pompi, in Rome, according to some people is the absolute best. Others prefer Maurizio Santin's destructured version, or Andrea Berton's tiramisu hidden under a thin layer of cacao.
Heston Blumenthal is another chef who couldn't resist to the calling: "Tiramisu is a classic Italian desert but there is nothing classic about my version which is served in clean flower pots and topped with edible soil and chocolate herbs. The soil is delicious (caramelized white chocolate tastes like Caramac bars) and kids love it because eating it looks so wrong but it tastes so right!".
THE PERFECT TIRAMISU: 4 TIPS TO RECOGNIZE IT
Let's see how to recognize and judge a good tiramisu. There are many layers and you can taste it by digging your spoon in the delicate mascarpone cream and coffee drenched biscuits. Sounds easy, but it's not: tiramisu is a perfect example of how important is balance in the kitchen.
- Mascarpone, a Made in Italy ingredient, is a type of cream cheese and apparently its fame comes mainly from the fact that it is used in tiramisu.
- Another important ingredient is the biscuits, in Italy they use the ladyfingers, or a layer of sponge-cake, as for the rest of the world, they use whatever comes to their mind. It's crucial that biscuits shouldn't be too wet or they will crumble and fall apart. They need to blend in with the other ingredients creating a good harmony.
- Also be careful with sugar, you need to be able to taste the coffee.
- Time is of primary importance: the tiramisu needs to rest in the fridge for a few hours for perfect results.
Tiramisu became popular again recently thanks to a debate regarding its origins, they talked about it on The Telegraph. Veneto, Piedmont and Friuli Venezia Giulia each believe they've invented it. We might never learn the truth, yet we might need to secure the original recipe and traditions.
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