Instant Bliss with a Taste of Italy: Festive Café Enrista Tiramisu

Ever had a slice of pure bliss? 

Tiramisu, meaning “pick me up” in Italian, is a beloved dessert that originated in the country over six decades ago. Although the exact origins of tiramisu are often debated, it is widely accepted that this delectable, coffee-laced creation emerged from Italy’s Veneto region during the 1960s.

The brainchild of restaurateur Roberto Linguanotto and his apprentice Francesca Valori, tiramisu quickly became famous for its energising layers of espresso-soaked ladyfinger biscuits, creamy mascarpone cheese, eggs, and sugar, all topped with cocoa.

Today, tiramisu stands as a symbol of Italian cooking and a slice of instant bliss, enjoyed all over the world – and perfect for the festive season.

Festive Café Enrista Tiramisu Recipe

For our Festive Café Enrista tiramisu recipe, we skipped the raw eggs and opted for whipped cream instead. This substitution makes the recipe even easier, giving it a lighter texture and a creamier flavour that we’re sure you’ll love!

Ingredients

• 200 g Ladyfinger biscuits
• 250 ml fresh cream
• 250 g mascarpone cheese
• 85 ml castor sugar
• 5 ml vanilla essence
• 250 ml coffee, made with 4 sachets of Cafe Enrista Strong 3-in-1 Coffee
• 30 ml cocoa powder

Instructions

• In a mixing bowl, whip the cream and castor sugar until soft peaks form.
• Add the vanilla essence and mascarpone cheese and whip until stiff peaks form.
• Briefly dip the biscuits into a shallow bowl of the cooled coffee mixture (just a quick dip – be careful not to soak the biscuits too much).
• Place a layer of dipped biscuits at the bottom of a dessert dish.
• Spread half of the cream mixture over the biscuits.
• Add another layer of biscuits and spread the remaining cream mixture on top.
• Refrigerate the dessert for 3-4 hours to set.
• Just before serving, sprinkle cocoa powder on top (use a fine mesh strainer for an even coating).

Tiramisu Fun Facts

1. This blissfully sweet and creamy delicacy not only promises to give you a “java jolt,” it’s also famous for its alleged aphrodisiac properties!
2. Tiramisu’s origins are a subject of great debate. Some accounts suggest that the dessert first appeared in Italy during the late 1700s to celebrate Grand Duke Cosimo di Medici’s visit to Tuscany. However, after extensive research of Italian cookbooks, one historian found that the first description of tiramisu only appeared in 1968.
3. “Tiramisu” literally translates to “pick me up” – perfectly named to reflect the dessert’s heavenly texture and blissful flavours. But with its strong coffee component and high sugar content, tiramisu also lives up to its name as a literal “pick-me-up” energy booster.
4. On May 25, 2015, the record for the largest tiramisu was set in Gemona del Friuli, Italy, weighing in at an astonishing 3,015 kg. This massive dessert incorporated 350 kg of zabaione cream, 750 litres of coffee, 625 kg each of mascarpone and cream, 450 kg of Savoiardi biscuits, 250 kg of sugar, 25 kg of cocoa, and 25 kg of whipped cream.

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