Italy has an extremely important and famous pastry culture, and one of the most famous desserts is undoubtedly tiramisu.
Tiramisù is the fifth most recognized term in Italian cuisine worldwide. The etymology of this word can be traced back to the Treviso dialect of northeastern Italy. This delightful dessert seems to have originated in Veneto, specifically Treviso. Of course, like many Italian recipes, there are other versions of tiramisu's origins. For example, Tuscany and Piedmont claim to be related to this dessert, but the most widely accepted version places its origins in Treviso.
The origin of tiramisu
Local oral tradition tells us that this delightful dessert was said to have been created by an intelligent “hostess” of a happy house in the historic center of Treviso in the late eighteenth and early nineteenth centuries. It is believed that the woman conceived this invigorating dessert to serve to her customers at the end of the evening, with the aim of restoring their energy.
To back up this charming legend, we discovered that tiramisu is rich and caloric in its ingredients: eggs, sugar, savoiardi (unique soft biscuits), mascarpone cheese, coffee and cocoa.
The recipe and its simple preparation back up this statement. Making this dessert doesn't require the expertise of a senior chef; anyone can do it, no special tools required.
For centuries, tiramisu's true origins were shrouded in mystery, and it wasn't until the second half of the twentieth century that it appeared in books.
Whatever the legend, the recipe was derived from a mixture of egg yolks and sugar, often used as a restorative by peasant families in Treviso. Mascarpone cheese, coffee, cocoa and biscuits are then added to the mixture.
History tells us that long before 1950, since there were no refrigerators, tiramisu was prepared at home and eaten almost immediately, and was known only in the province of Treviso.
Measurements and Ingredients/Dosage Ingredients
- 550g mascarpone cheese
550 g mascarpone cheese
- 6/8 tablespoons sugar (3 tablespoons in egg yolks, 3/4 tablespoons in egg whites)
6/8 tablespoons sugar (3 tablespoons in egg yolks, 3/4 tablespoons in egg whites)
- 300 g Savoiardi type biscuits
300 g finger biscuits
- 8 small cups of cold coffee, sweetened or bitter if preferred, bitter cocoa
8 cups of cold coffee, sweet or bitter (if you prefer)
- Separate the yolks from the whites and place the whites in the refrigerator.
Separate the yolks from the whites and place the whites in the refrigerator.
- Beat the egg yolks with half the sugar.
Beat the egg yolks with half the sugar.
- Add the mascarpone cheese little by little and set aside.
Add the mascarpone cheese a little at a time and set aside.
- Beat the egg whites and gradually add the remaining sugar until you reach a stiff peak consistency.
Beat the egg whites and pour in the remaining sugar a little at a time until you get a stiff snow consistency.
- Add the whipped egg whites little by little to the egg yolk and mascarpone cream mixture.
Add the whipped egg whites little by little to the egg yolks and mascarpone cream.
- Pour a little cream into a baking dish (about 30 x 20 cm).
Place some cream into a baking dish (approx. 30×20 cm).
- Quickly dip both sides of the cookies in cold coffee and place on top of the first layer of cream.
Quickly dip both sides of the cookies in cold coffee and place on top of the first layer of cream.
- Spread more cream on top of the first layer of biscuits to create a second layer of biscuits.
Spread more cream on top of the first layer of biscuits to create a second layer of biscuits.
- Cover with remaining cream and sprinkle with bitter cocoa powder.
Cover with remaining cream and sprinkle with bitter cocoa powder.
- Let it set in the refrigerator for a few hours (about 3-4).
Leave in the refrigerator for a few hours (about 3-4) to harden.
Allegra Lucarelli, professionally known as allegraLu, is a certified bilingual neuro-linguistic coach for children who is a native Italian speaker and fluent in English. At AllegraLu.com, she helps families develop their children's bilingual and multilingual skills.