An Italian Gem
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| 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.”
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| 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.
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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
