Tiramisu, with a name that sounds like a Japanese movie monster, this Italian, coffee-flavored dessert, is one of my favorites. You will find this extraordinary scrumptious dessert in better Italian restaurants around the world. While most of my experience has been limited to Italian restaurants in Mexico City, I began to realize that numerous variations of Tiramisu exist. For me finding the perfect tiramisu has become the quest.

Tiramisu is a cold dessert that is assembled in layers with its origins traced to Veneto, a region in Northern Italy. There is no single recipe for its preparation, but variations from the base list of ingredients have led to huge differences in the final outcome of the dessert.  

The main ingredients are, Ladyfinger biscuits, sometimes known by their original Italian name as, savoiardi. In preparation the biscuits are dipped in espresso, and then layered with a whipped mixture of eggs, sugar, and mascarpone cheese. The finally assembly is topped and flavored with powdered cocoa.

But wait!! You can´t eat it yet. Finally, after all that preparation, we need to let the tiramisu rest for a minimum of 8 hours, but they say its the best after resting in the refrigerator for 2 days or 48 hours before serving.

In closing I must say that I am always doing food research. Food research means ordering tiramisu in every restaurant that offers it. I suggest that you do the same; here are a few links that can educate you a bit more before you begin your research.

How to make Savoiardi (Italian Sponge Finger Biscuits)                                                                     https://www.youtube.com/watch?v=jvtT_xTyg8w

How to make Tiramisu                                                                                    https://www.youtube.com/watch?v=bvVH4Mk2ku4