The Tiramisú, story, curiosity, recipe. The word Tiramisù can be found in Italian dictionaries since 1982. The Tiramisù spread in Italy around 1980 and has conquered the whole world.
The origins of tiramisù
Its origins are disputed between Veneto and Friuli-Venezia Giulia.
It is said that Tiramisù originated in the Veneto in the 1960s and 1970s, when the owner of a well-known restaurant asked the cook to prepare a dessert to cheer up her daughter-in-law after giving birth to return to work immediately. Since there was a tradition of making 'Sbatudin', which was egg beaten with sugar and given to children and people who lacked strength, the cook added mascarpone, coffee and crumbly biscuits and gave it the name 'Tirame su' in Treviso dialect, which was later Italianised as Tiramisù.
Around 1960, still in Treviso, other restaurants prepared desserts similar to Tiramisù, such as the "Coppa Imperiale": a well-known restaurant that used pan di Spagna instead of savoiardi. In another restaurant in Treviso, they made "Porcospino" which was like Tiramisù but on the final layer they put pine nuts to give the idea of spines.
Another story tells that in the 1800s, in a pleasure house in Treviso. The owner invented the dessert to offer to the clients after they had consumed their pleasure with the girls so that they could recover their strength.
Also, in Friuli-Venezia Giulia, in a town called Pieris in the province of Gorizia, a restaurant made a dessert after the war and called it Tiramisù. Still, the recipe was different because it was made with zabaglione and whipped cream with a different composition.
Over the years, Tiramisù became very famous through a chain of restaurants that made it known throughout Italy and the world.
Every year on March 21 and October 3 is Tiramisu Day and is celebrated throughout Italy.
The most popular dessert in Italy and in the world
Tiramisù is a spoon dessert that unites the whole of Italy from North to South, with the difference that in the South they put a little Marsala in the coffee.
The word Tiramisù can be found in Italian dictionaries since 1982. The Tiramisù spread in Italy around 1980 and has conquered the whole world. The success of Tiramisù is also due to the fact that it is a dessert that everyone can eat because it contains no alcohol.
It is a spoon dessert that is very easy to make because it does not need to be cooked or leavened, and even those who are not culinary experts can succeed in making a Tiramisu.
The recipe of the tiramisù
The Tiramisu recipe is with pasteurised yolks. Although I use fresh eggs, the best way to be on the safe side is to pasteurise them to avoid any germs. The coffee must be strong and cold. The mascarpone cheese must first be mixed with a fork.
Ingredients for 6 people (25x16 dish)
500 g Mascarpone
250 ml Cold coffee
50 ml Water
150 g Sugar
Let's start preparing the coffee and let it cool down.
Put the water and the sugar in a saucepan, boil until 121 degrees, measure the temperature with a food thermometer and if you don't have a thermometer, put in a bowl some very cold water and pour in a teaspoon of the syrup, if moving with your fingers a little ball forms then it means that the syrup has reached a temperature of 121 degrees.
Whisk the egg yolks a little and slowly pour in the syrup. Continue to whisk until the mixture is frothy and cold.
Mix in the mascarpone with a fork, and a little at a time stir in the beaten yolks.
Lay the ladyfingers soaked in coffee in an oven dish, make a layer of cream and then another row of ladyfingers.
Finish with the cream. Cover the Tiramisu and put it overnight in the fridge. When it is time to serve, sprinkle the Tiramisu with unsweetened cocoa.
Did you like this? Let us know