Sometime in the 1930’s, a small restorante (restaurant) in Treviso, located northwest of Venice on Italy’s Adriatic coast, came up with this decadent dessert.
Clients of a nearby House of ill Repute used to enjoy it as a ricostituente, or pick-me-up, after their labors. Hence the name.
- 3 pints blueberries
- 1/3 cup confectioners’ sugar
- 2 tablespoons water
- 2 teaspoons lemon juice
- 1 (8-ounce) container mascarpone (Italian cream cheese)
- 1 1/2 cups lemon curd
- 1/2 cup heavy whipping cream
- 1 (7-ounce) package crisp Italian ladyfingers cookies (Savoiardi)
Rinse the berries, remove any stems and juice the lemon.
In a large saucepan, cook the blueberries, sugar and water over medium heat until they are softened (about 5 minutes).
Remove from heat, stir in lemon juice. Allow to cool to room temperature.
In a large bowl, whisk together the mascarpone, lemon curd and cream until smooth.
Gather all your ingredients for assembly of the tiramisu.
Line a 9 1/4 x 5 x 2 3/4-inch loaf pan with plastic wrap, allowing the ends to extend over the sides (you’ll be folding it back over to wrap the assembled tiramisu).
Working with 1 or 2 ladyfingers at a time, dip (both sides) into limoncello, arrange side by side in a single layer in the pan (see below).
(This size pan takes 8 cookies for this layer).
Spoon 1 and 1/2 cups of the berry sauce over the ladyfingers.
Next, spoon 1/2 of the mascarpone-lemon curd mixture over the berry sauce.
Repeat the dipping into the limoncello and layering of the ladyfingers. (8 more cookies)
Spoon another 1 and 1/2 cups of the berry sauce (there will be some leftover) over the cookies, followed by the remaining mascarpone mixture.
Bring the plastic wrap up and over to completely cover the tiramisu. Use additional plastic if necessary. Refrigerate 8 hours or overnight.
Unwrap the plastic from the top of the tiramisu and invert onto a platter.
Remove the plastic, slice and serve immediately. Store the left over portions in fridge. It will get soft quickly.
Some occasions call for a special dessert (which this is ) but if I’m having a dinner party and it’s one of my friend’s birthday, after I’ve served everyone else, I bring out this individual serving of tiramisu (complete with lit birthday candle) and it really makes her (or him) feel special. I used a spring-form (cheesecake) pan. You’ll have to cut the ladyfingers to fit, other than that just layer as stated above.