Tiramisu

The tiramisu ( tiramisù in Italian, from the Venetian tirime sù , “draws me in top”, or more poetically “takes me along to the sky”) is a dessert of origin Italy.

Origins

There are many theories on the origins of the tiramisu: four Régions of Italy - the Piedmont, the Lombardy, the Friuli-Venezia Giulia and the Tuscan - proclaim the ground of origin of this dessert.

Among the legends concerning the origins of the tiramisu, one finds of them one which makes go up its invention at the end of the 16th century, in Tuscany, at the time of the visit of the duke of Tuscany, Cosme III of Médicis, with His. The duke made tiramisu his dessert preferred, bringing back the receipt to the court of Florence, from where it was spread in Venezia, with Trévise and Venice. It is in Venice that the Mascarpone is added to the receipt.

The tiramisu is an Italian dessert which wants to say " think of moi" or " do not forget me pas". During the First World War, the women took the remainders of cakes and with cookies and sprinkled them coffee, and gave them to their husbands who went to the war. When they felt this good coffee odor, they thought of their wives. It is at the 18th century that it starts to be known apart from the Italy thanks to many authors of books of Italian Cuisine, which popularize the addition with the receipt of cookies called Boudoir S.

Another legend says that during the Renaissance the Venetian ones made tiramisu to eat some with their lovers the evening, believer that it would give them more energy during their sexual relationships. More prosaically, another version says that they are the Venetian prostitutes, working above the coffees, which would have bought the night of it to give again energy to them.

A theory even more prosaic is that explaining than the dessert was simply a manner of benefitting from the remainders of cake and Café become cold not to waste them. It would be enough to add a little Liqueur to make the cake hardened softer and to then cover the whole with cream or mascarpone.

Others say that the dessert is a recent invention, made in 1971 in the Restaurant trévisien Beccherie , or in its rival also trévisien, El Toulà .

According to another tradition, it is about the base of a receipt for convalescence made up of alcohol and egg yolk which would have evolved/moved with the wire of time.

In Emilie-Romagna there exists a lighter version, made with cream, without boudoirs and with plates or glares of Chocolat inside. It is called there creamed beyond duchessa or zuppa beyond duchessa .

Ingredients

See too

Internal bonds

Sources

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