An Italian Gem

Tiramisu

Flavored with a hint of bitterness of the cocoa powder, coated with velvety and rich-buttered texture of the Mascarpone cheese, structured with smooth layers of ladyfingers dipped in coffee, scented with a touch of Rosolio, Tiramisu is unquestionably a palatable piece of art of Italy. When Italian cuisine is mentioned, tiramisu seems to be blurred behind the iconic varieties of Neapolitan Pizza, Lasagna, Ravioli, Tortellini, Maccheroni or the distinguished wine-brands from the region of Tuscany; yet, for me, Tiramisu does not merely carry the exquisite essence of an Italian dessert but also, it is something nostalgic that has been attached to my childhood.

It was a late afternoon, in an Italian cuisine restaurant alongside the Arno River of Florence. After enjoying the best Risotto that I had ever tasted, I was then served a small plate of a layered, creamy dessert with vibrant-red raspberry sauce as decoration. At first, I did not know what was it, but it seemed extremely appealing and delicious with that thick surface of cocoa powder. Observing me perplexed attempting to figure out the plate, the waiter then responded with his Tuscanian accent: “It’s Tiramisu.”

Tiramisu Cup

I then took a scoop of my coffee spoon through that thick buttery Savoiardi layer and tasted this Italian dessert for the first time. Right at the moment, I could already confidently assure that Tiramisu is unlike any dessert I had ever had before; perhaps, the best dessert that I had ever had. The taste was an enchanting symphony of flavors—sweet, sour, and bitter—all combined together. The overwhelmed sweetness of the Savoiardi layer blended with the bitterness of the cocoa powder on top, and balanced out with the sourness of the raspberry sauce, making Tiramisu an extraordinary piece of art.

Even for a boy who does not enjoy anything that has the sense of coffee, Tiramisu is the only exception. And even for a person, who does not enjoy any Western Cuisine as my dad, he did truly love it. Because my parents and I all obsessed with the taste of this exquisite gift from Florence, my mum decided to find the recipe and learn how to prepare it. Surprisingly, it wasn't that complicated that my mum was able to quickly teach me afterward as well. Just a few simple steps of preparing some basics measurements and ingredients—eggs, sugar, cream, Savoiardi, vanilla extract, mascarpone cheese, coffee, and cocoa powder—and Tiramisu is ready to be served.

Savoiardi

My mum and I would usually prepare Tiramisu for Saturday night, so Tiramisu would be done with Sunday’s breakfast for the whole family to have; thus, I tried to remember every particular procedure step and necessary ingredients that would be required to create an ideal Tiramisu. I remembered every time I was sick, my mum would make me Tiramisu as a treat for me, hoping for me to recover from any sickness. And for every day that I had a soccer tournament, I always found a Tiramisu plate sitting on the kitchen table. Even for now, being a boarding student, for every opportunity for me to return to my hometown, I know there will always be a Tiramisu waiting for me when my mom picks me up from the airport. I know the Tiramisu that my mom makes for me cannot compare to the one that restaurants offer; but it has a flavor that always unique in her way of cooking, a flavor of my childhood, and a flavor of the best Tiramisu.

Despite the fact that Tiramisu is not a typical traditional food that would be served during holidays for an ordinary Vietnamese family, for our family, Tiramisu has become a “traditional” cuisine that is indispensable on the table during New Year, Mid-Autumn Festival or just a family gathering.

Tyson Nguyen