If you ask people from different countries: “What Italian dessert do you know?”, Most of them will probably answer: “Tiramisu!” Thanks to the simplicity of the recipe and the unusual taste, it became a bestseller among sweet dishes. There are so many options for it that a few years ago a hobby arose: it was imperative to order tiramisu at various restaurants in order to replenish the taste piggy bank with new sensations. In Italy they say that all families of the republic have their own kind of dessert. Moreover, everyone believes that his mother’s recipe is the best.
The history of tiramisu is relatively short. He is so good that several regions of Italy fought for the right to bear the proud title of “Homeland of Tiramisu”: Toscana, Piemonte and Veneto. But the last area won with a huge margin. Many historians are inclined to believe that his recipe was invented in the 60s in the Alle Beccherie restaurant in Treviso. Chef Roberto Linguanotto, nicknamed Loli, who had worked as a pastry chef in Germany for a long time, combined Bavarian sweets recipes with the Italian tradition of giving children a yolk whipped with sugar for overall strengthening.
And so a new dessert came into being. After some time, Loli again went to Bavaria, but the love of his homeland made him return. Colleagues ironically reproached Roberto, who arrived in Italy: “Why did you invent tiramisu? Now we have to work hard, because customers are not asking for anything but this dessert! ”
For the first time the word “Tiramisu” appeared on the pages of the Italian language dictionary Sabatini Coletti in 1980. It literally translates as “pull me up” (Italian version of the phrase “cheer me up”). People with wild fantasies suggest that the dessert got such a name because it can act as an aphrodisiac (increase sex drive). In fact, the name of the dish is associated with its high nutritional value.
Tiramisu recipe was first published in 1983 in the book “Veneto Sweets” by Giovani Kapnista.
In 1986, Paolo Zolli included it in the Dictionary of Dialects as a word born in the Veneto region. In 2006, tiramisu was chosen as the “representative” of Italy in the series of dishes “Sweet Europe” (a list of desserts from different countries of the European Union). January 17, 2013 he was recognized as the official dish of the International Day of Italian cuisine.
Assumptions and their refutations One of the assumptions ascribes tiramis to birth in Siena. They say that for the first time it was cooked on the occasion of the visit of Cosimo the Old Medici and was called “soup for the duke.” But if the use of such a component of the dessert as coffee can still be confirmed (although at that time it was used only as a drink), then the mascarpone, originally from Lombardia, and ladies’ fingers (cookies from the French Savoy) were hardly used Tuscan confectioners of the 17th-18th centuries. In addition, soft cheese rancid quickly, they could not be delivered from Lombardy to Tuscany soon.
In addition, the use of raw eggs in dessert is unlikely. The lack of storage methods increased the risk of developing salmonellosis. “Duke’s Soup” is not mentioned in such a classic cookbook as “The science of cooking and art is good” (La Scienza in cucina e l’arte di mangiar bene) Pellegrino Artusi. Another version says that tiramisu was created in Torino to support Count Cavour in his attempts to unite Italy.
Firstly, the middle of the XIX century did not shine with the presence of refrigerators, which excludes the possibility of storing the product.
Secondly, there is no documentary evidence of this theory. Italian chef Carminantonio Giannacone, currently residing in the United States, claims in a 2007 Washington Post article that he invented the famous dessert while in Trevisio. Such a selfish statement had no evidence and was quickly refuted. There are many more Italian establishments trying to appropriate the authorship of the tiramisu recipe, but not one of them has a stable soil.
Want to learn how to make a real tiramisu?
We recommend attending a tiramisu workshop in Rome with a professional pastry chef. Recipe at home Today, there are many variations of tiramisu. But in order to create your own unique dessert, you need to know the basis – the classic recipe.
For the original tiramisu, you will need the following ingredients: 500 g Mascarpone; 250 g cookies “Lady’s fingers”; 80 g of sugar; 4 eggs; 1 cup of coffee; Unsweetened cocoa powder for sprinkling (to taste). Inventory for preparation is quite simple: a mixer, a cup for coffee and a tiramisu mold. As a result, you will get almost 1 kg of cake, which you can feed 6 people. Preparation So, we proceed to sculpting tiramisu: Prepare strong coffee and cool to room temperature; Beat the egg yolks with sugar until smooth (the mixture should lighten); Mix the mascarpone, which until that moment was in the refrigerator (!), With the egg-sugar mass and send again to the refrigerator on demand.