It’s funny how we Americans latch onto a new food or recipe and eat it to death and then get bored with it. Like quiche and blackened fish, which were popular in the 1980s but we don’t hear about them much anymore.
Tiramisu also came along in the 1980s, at least in the States. In Italy it was a long-standing classic. I had my first taste when we were on a family vacation with the kids and our waiter in some lovely restaurant near Venice suggested we “have the tiramisu.” None of us knew what it was but from the description it sure sounded good, which it was.
And then, when we got back home, Tiramisu was all over the news (the food pages anyway). I felt as if I had sent some sort of brain wave signal: Eat this — it’s great!
But of course, it’s just that some American chef or other had discovered this Italian dish and then it popped up at dozens of restaurants and then everyone wanted the recipe to make at home so there were dozens of versions for the food pages.
And then, as with so many other foods, people got tired of tiramisu because they had eaten it so often.
But only for a while. Tiramisu never really went out of style.
Tiramisu is still in style because it’s rich and creamy, it’s light and refreshing, it’s delicious and also easy to make. You can’t beat that.
Yes, there are complicated versions — the classic recipe calls for eggs and soaked ladyfingers and so on. But there are also some really good quick and easy ones too. Like the recipe here. It’s a good choice for a last minute dessert for Shavuot. But also suitable all summer and into the fall.
12 ounces Mascarpone cheese
1 cup small curd cottage cheese or ricotta cheese
2 tablespoons dairy sour cream or heavy sweet cream
1/2 cup sugar
4 tablespoons cold brewed coffee
2 tablespoons coffee flavored liqueur
1 teaspoon cocoa powder
1 teaspoon confectioner’s sugar
3-4 tablespoons finely chopped chocolate
Place the Mascarpone and cottage cheeses in an electric mixer bowl (or use a hand mixer) and beat at medium-high speed for 2-3 minutes or until smooth and well blended. Add the cream, sugar, 2 tablespoons coffee and the liqueur and beat to blend them in thoroughly,. Raise the speed to high and beat for 2-3 minutes or until thick. Place some ladyfingers in a serving dish. Brush with the remaining coffee. Spoon the cheese mixture on top. Dust with cocoa powder and confectioner’s sugar (best to use a small strainer). Sprinkle the chocolate on top. Refrigerate for at least one hour. Makes 6 servings