Did you know that tiramisù means “pick me up” in Italian? Its rejuvenating powers surely come from the traditional ingredients—cocoa powder, espresso and liqueur—and the caffeine! Traditionally, it’s a layered dessert of spongy ladyfingers, dipped in coffee, in a puffy cloud of cocoa-flavored whipped mascarpone cheese.
Here, I’ve created a kid-friendly version (read: no alcohol and just a smidge of coffee) of this favorite treat. It’s a dessert my father and I used to make on Sundays, and it became a fun ritual for us to do together. No one knows just who invented Tiramisu, or when, but it seems to be a fairly recent creation, within the last 40 years from Italy.
Why an iconic Italian dessert in Hungary at Four Seasons Hotel Gresham Palace Budapest? My inspiration came when we were creating a new menu for the hotel’s Gresham Restaurant that features Italian cuisine along with traditional Hungarian dishes.
Here’s how to create this simple, yummy and hands-on dessert (that gives kids plenty of opportunities to practice cracking and separating eggs!). Kids just love to make—and eat—Tiramisu.
For the cream filling:
For the coffee sauce:
For the ladyfinger cookies:
To garnish: cocoa powder, candies or fresh berries
To prepare the cream filling:
To prepare the coffee sauce:
To prepare the ladyfinger cookies:
To prepare the layered dessert:
Dip each ladyfinger quickly in the warm coffee (so not too soggy) and arrange at the bottom of a ceramic or glass bowl. Alternate layers of the cream and the ladyfingers using 2/3 of each amount per layer. The last layer should be the cream. Before serving, dust with a thin sprinkling of cocoa powder. Keep refrigerated at least three hours before serving in order to settle. Garnish with some chocolate flakes.
Read more about Budapest in Four Seasons Magazine.
Read our Concierge Recommendations for Budapest in Four Seasons Magazine.
Simone Cerea is Executive Chef at Hungary’s Four Seasons Hotel Gresham Palace Budapest. He credits “destiny” for getting him into cooking. With no strong culinary influences during his childhood, Chef Simone had a chance meeting with a chef that piqued his interest and ignited a passion for his work in the kitchen. He loves to windsurf and to cook at home for his wife Candida and their friends.
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