Tiramisu Day 2024: Mango tiramisu, Tiramisu Gateau and other recipes to follow and celebrate the dessert

Popularly made with ladyfingers dipped in coffee, along with a whipped mixture of eggs, sugar and mascarpone and cocoa, the classic tiramisu has come a long way since it was said to be invented in Italy in the 20th century. While some believe the dessert, which means ‘Pick me up', was first made in Veneto, there are others who believe it originates in Friuli-Venezia Giulia.

Interestingly in 2021, when Italian restaurateur Ado Campeol passed away, it was reported that the dessert was first served at his restaurant, Le Beccherie in Treviso in 1972, three years after it was invented by his wife Alba di Pillo and the chef Roberto Linguanotto. The history of the dish gets even better because there are claims that it was also used as an aphrodisiac in a Treviso brothel to attract customers. Even as the origins of the tiramisu are debatable, the Italian dessert has stood the test of time with its unique flavours. One aspect though of the dish is true - that it will attract anybody with a sweet tooth almost immediately.

Every year, the world celebrates Tiramisu Day on March 21, since it was started by Italian food writers Clara and Gigi Padovani in 2017 after the success of their book, ‘Tiramisu - History, curiosity, interpretations of the most loved Italian dessert' in 2016. According to the Tiramisu Day website, the duo state how their travels have shown how the Italian dessert has transcended borders, and that is why they decided to celebrate it on the first day of spring. Over the years, even Indian chefs have taken the liberty to give it their twist, and in the process elevate it for diners in the country and more particularly Mumbai, where chefs say people love to try out anything new.

With such a love for tiramisu, mid-day.com reached out to Mumbai and Indian chefs to share some of their favourite versions of the classic dessert. They not only make a cake out of it, but also add a seasonal touch by making it with mango and strawberry, as well as wine, Irish cream and Kahlua, and elevate the dish like you would have never imagined before. While purists may be hesitant, it is probably the best time for your taste buds to do the talking as you enter the kitchen and follow these recipes to make the delicious dessert any time of the year.

Tiramisu Gateau
Innovating with the classic tiramisu, sous chef Niriksha Reddy at ITC Grand Central in Parel makes a Tiramisu Gateau. It has nicamalai coffee ganache, mascarpone vanilla mousse, homemade saviorde dipped in coffee liquor and coffee bean jaconde sponge. She explains, "The tiramisu is a very versatile dessert which more often comes in single serving. The whole idea of the tiramisu gateau came to my mind to eat it in a cake form that can be used for celebrations while keeping its authenticity intact. The addition of a crunch element and a creamy coffee-flavoured ganache only enhances its taste making it more enjoyable among all desserts."

Coffee Bean Jaconde Sponge

Ingredients:
Almond Powder 150 gm
Icing sugar 150 gm
Amul Unsalted Butter 32 gm
Egg white 100 g
Castor sugar 24 gm
Eggs 3 nos
Refined flour 40 gm
Nescafe Gold coffee powder 10 gm

Method:
1. Pre-heat the oven to 190 degrees Celsius.
2. Whip the egg whites and castor sugar to form a meringue.
3. Sift the almond flour.
4. Combine the whole eggs, Icing sugar and almond flour with a whisk (Whipping is not required).
5. Sift the refined flour and coffee powder.
6. Melt the butter in a microwave.
7. In the following order, combine the whole egg mixture with refined flour, and coffee powder and stir in the melted butter.
8. Spread the mixture evenly on the Coffee bean Silicon mat to a 1cm height.
9. Bake for 8-10 minutes and set aside for cooling.
10. Flip the sponge upside down and remove the mat.
11. Cut the sponge into the size of the SS mould.

Nicamalai Coffee Ganache

Ingredients:
Elle & Vire Cream 60 gm
Fabelle dark chocolate 60 gm
Coffee powder 5 gm

Method:
1. Heat the cream and add the coffee powder.
2. Add the heated cream to the chopped chocolate and keep stirring until the mixture becomes smooth.
3. Using a lamination sheet or an OHB sheet make a cylinder of 2.5cm diametre and pour the ganache into it and place it in the refrigerator to set it.

Mascarpone Vanilla Mousse

Ingredients:
Vanilla bean 3 no
Castor sugar 28 gm
Egg yolk 174 gm
Callebaut white chocolate 270 gm
Elle & vire Cream (1) 200 gm
Gelatin 10 gm
Water 50 gm
Elle & vire Cream (2) 732 gm
Mascarpone Cheese 300 gm

Method:
1. Semi-whip the Elle & Vire cream (2) and place it back in the refrigerator.
2. In a bowl soak the gelatin sheets in cold water.
3. In a pan heat Elle & Vire cream (1) and pour over the white chocolate and stir until creamy. Add the gelatin sheets and Vanilla bean and stir until it dissolves.
4. Add this mixture to the mascarpone cheese and smoothen it out.
5. Create a sabayon with the egg yolk and sugar. Fold it into the mascarpone cheese mixture.
6. Fold the mascarpone mixture with the vanilla bean mixture and the whipped Elle & Vire Cream.

Saviordi

Ingredients:
Coffee powder 15 gm
Castor sugar 25 gm
Water 200 ml
Kalhua liquour (check if liqueur)30 ml
Saviordi fingers 36 nos

Method:
1. Boil water and add Nescafe Gold, castor sugar and Kahlua liqour and make a syrup.
2. Dip the Saviordi Finger in the syrup to use it.

Assembly:
1. In a log mould, first place the sponge design facing down and pour the mousse batter 1/3rd way through.
2. Remove the lamination sheet from around the frozen Coffee ganache and place it in the centre of the mousse.
3. On either side of the ganache place the syrup dipped saviordi.
4. Pour rest of the mousse. Finally, place another coffee jaconde sponge to cover the mousse and rest in the deep freezer for about 6 hours before demoulding.

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Mango Misu
Making the most of the ongoing season of mangoes, Mumbai-based chef Guntas says people can add a unique seasonal touch and turn the classic Italian dessert into a Mango Misu. She shares, "All of us love tiramisu, but since we are at the brink of spring now, it means the gorgeous, beautiful Indian mangoes are here. So, why not make a fusion dish that is widely loved by everyone? The tartness and the sweetness of the mangoes, when paired with mascarpone cheese and whipped cream, add a beautiful textural flavour and variation also in taste to the Mango Misu. You could also include some chopped pistachios for that slight crunch. Soak the the biscuits traditionally used with some mango juice; when consumed because it gives a nice burst of freshness."

Ingredients:
Mascarpone cream 1 cup
Whipping cream 1 cup
Icing sugar 1/2 cup
Vanilla extract 1 tsp
Mango juice -1/2 cup
Ladyfinger biscuits
Ripe mangoes, large 2 nos
Garnish:
Freshly sliced mangoes
Mint leaves

Method:
1. In a bowl, combine mascarpone cream, vanilla extract, and icing sugar. Whisk the mixture thoroughly.
2. Then, fold in the whipping cream, blending until smooth. Allow the mixture to set by refrigerating it.
3. Pour mango juice into another bowl. Begin soaking the ladyfinger biscuits in the juice, ensuring they are evenly saturated.

Assembly:
1. Start by creating a base layer of the mango juice-soaked ladyfinger biscuits.
2. Follow this with a layer of the mascarpone cream mixture.
3. Add a generous amount of chopped mangoes over the cream.
4. Repeat the layering process once more, ensuring to finish with the mascarpone cream and mangoes on top.
5. Allow the dessert to firm up by refrigerating it for 2-3 hours before serving.

Tips:
1. You can use rusk in case you can't make lady finger biscuits and cream cheese as a close alternative for mascarpone cheese.
2. You can also use store-bought mango juice to avoid the extra effort of making it at home.
3. You can add some mango puree to the cream for an enhanced mango flavour.
4. Allow the dessert to chill for a few hours for it to set and get the beautiful layers you're dreaming of.

Strawberry Tiramisu
If you thought making a mango tiramisu was far-fetched, then think again because chef Suresh Babu, who is the executive chef at Clarks Exotica in Bengaluru, says you can also make a Strawberry Tiramisu. He explains, "This Strawberry Tiramisu is a delightful twist on the classic Italian dessert, infusing it with the vibrant flavours of fresh strawberries. What makes this recipe unique is its celebration of the season's bounty, highlighting the sweet and tangy notes of ripe strawberries. It's a refreshing departure from the traditional tiramisu, offering a burst of fruity goodness with every bite."

Ingredients:
Eggs, large, separated 3 nos
Granulated sugar 3 tbsp
Mascarpone cheese, softened 1 cup
Heavy cream 1 cup
Vanilla extract 1 tsp
Fresh strawberries, chopped 1 cup
Strawberry jam 1/4 cup
Strawberry liqueur (optional) 1/4 cup
Ladyfinger cookies 24-30 nos
Fresh strawberries, sliced, for garnish
Powdered sugar, for garnish

Method:
1. In a large mixing bowl, beat the egg yolks and sugar until thick and pale. Add the mascarpone cheese and mix until smooth.
2. In another bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until well combined.
3. In a separate clean bowl, beat the egg whites until stiff peaks form. Carefully fold the beaten egg whites into the mascarpone mixture until no white streaks remain.
4. In a shallow dish, combine the chopped strawberries, strawberry jam, and strawberry liqueur (if using). Dip each ladyfinger cookie into the strawberry mixture briefly, ensuring they are soaked but not soggy.
5. Arrange a layer of soaked ladyfingers at the bottom of a serving dish.
6. Spread half of the mascarpone mixture over the soaked ladyfingers.
7. Spread half of the chopped strawberry mixture over the mascarpone layer.
8. Repeat the layers with the remaining soaked ladyfingers, mascarpone mixture, and chopped strawberries.
9. Cover and refrigerate the tiramisu for at least 4 hours, or preferably overnight, to allow the flavours to meld.
10. Before serving, garnish the top of the tiramisu with sliced fresh strawberries and a dusting of powdered sugar.

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Irish Cream Kahlua Tiramisu
Nelson Alphonse Fernandes, the executive pastry chef at The Westin Mumbai Powai Lake, wants you to elevate the classic dish by adding a familiar yet delightful flavour to make the Irish Cream Kahlua Tiramisu. Fernandes makes use of ladyfingers, sabayon and a coffee decoction to change the way you look at tiramisu, as he blends the delicious flavour of coffee with Irish cream and Kahlua to enjoy the dessert in the best way possible.

Ingredients:

Lady Fingers
Egg Yolks 180 gm
Castor sugar 60 gm
Egg White 180 gm
Castor sugar 110 gm
Corn flour 90 gm
Flour 110 gm

Coffee Decoction
Water 175 ml
Kahlua liqueur 60 ml
Castor sugar 60 gm

Sabayon
Egg yolk 100 gm
Egg white 150 gm
Castor sugar 100 gm
Mascarpone cheese 500 gm (Zanetti IMP)
Whipped cream 350 gm
Irish cream 80 ml

Method:

Lady Fingers
1. Prepare meringue of egg white and 110 gm of castor sugar, beat yolk and rest of the caster sugar, fold together, sieve flour and corn flour together, fold flour to above mix, Pipe out on greased baking sheet.
2. Bake at 200 degrees Celsius for 12 minutes.
Coffee decoction
1. Mix thoroughly bring to a boil and use it to look warm.

Sabayon
1. Prepare sabayon with egg yolk, and castor sugar on a double boiler then soften mascarpone mix mascarpone and fold sabayon with Irish cream together then fold into whipped cream and chill it.
2. Then layer it with lady finger deep it in a coffee decoction.

Tiramisu Al Marsala
How about a boozy touch to the dessert? Chef Sameer Karkare, the chef de cuisine at The Westin Mumbai Garden City, wants you to experiment with the Tiramisu Al Marsala. Karkare shares, "In essence, tiramisu is a delicate balancing act between rich, creamy mascarpone cheese and robust, aromatic espresso. The first bite is luscious sweetness quickly gives way to the coffee's depth and delicate bitterness." By adding a little bit of espresso and Marsala wine, it could be just the pick-me-up you need on a dull day or any weekend soon.

Ingredients:
Large egg yolks 4 nos
Castor sugar 120 gm
Mascarpone cheese 230 gm
Heavy cream 180 gm
Espresso 30 ml
Marsala wine 60 ml
Ladyfinger cookies (7 ounces package) 60 ml
Cocoa powder 20 gm

Method:
1. Place a saucepan filled with about an inch of water and bring to a simmer. Whisk the eggs and sugar in a bowl that fits snuggly over the saucepan but doesn't touch the water. Continue whisking constantly until the eggs turn pale yellow, about 5-8 minutes. The temperature of the mixture should be about 160 degrees. Remove from the fire and set aside.
2. When the egg mixture has cooled slightly, whisk in the mascarpone cheese.
3. In a separate bowl, use a handheld mixer to whisk the heavy cream until hard peaks form. Gently fold the cream into the egg mascarpone mixture and set aside.
4. In a small shallow bowl, mix the espresso and Marsala wine. Dip the ladyfinger cookies into the espresso mixture, one at a time, and then layer on the bottom of the baking dish.
5. Use a rubber spatula to spread half of the egg mascarpone mixture over the ladyfingers. Repeat layer with the remaining ladyfingers and espresso, then top with the remaining egg mascarpone mixture.
6. Refrigerate for at least 4 hours, up to 24 hours. Place the cocoa powder in a fine mesh sieve and dust the top of the tiramisu. Slice into pieces and serve.