Tiramisu[a] is anItaliandessert made with coffee-soakedladyfingers (savoiardi) covered with a cream of egg yolks, sugar,mascarpone, andcocoa powder.[1][2][3] The dessert originated in northeastern Italy, and modern versions were popularized in restaurants from the late 1960s onward. Since then, tiramisu has become one of the most internationally recognised Italian desserts and has inspired many variations in home and professional cooking.[3][4] The name comes from theItaliantirami su, meaning 'pick me up' or 'cheer me up'.[5][6]
Tiramisu seems to have been invented in the late 1960s or early 1970s, but where and when exactly is unclear.[7][8] Some believe the recipe was derived fromsbatudin, a simpler dessert made of egg yolks and sugar.[9] Others argue it originated from another dish,dolce Torino [it].[10]
The tiramisu recipe is not found in cookbooks before the 1960s.[11][12][13] It is mentioned in aSydney Morning Herald restaurant column published in 1978.[14] It is not mentioned in encyclopaedias and dictionaries of the 1970s,[15][16][17] first appearing in an Italian dictionary in 1980,[18] and in English in 1982.[19] It is mentioned in a 1983 cookbook devoted to cooking of theVeneto region.[20]
Obituaries for the restaurateur Ado Campeol (1928–2021) reported that it was invented at his restaurant Le Beccherie inTreviso on 24 December 1969 by his wife Alba di Pillo (1929–2021) and the pastry chef Roberto Linguanotto (1943–2024).[21][22][23] The dish was added to its menu in 1972.[24][25][26] At the time of his death in July 2024, the Le Beccherie restaurant credited Linguanotto as the creator of the tiramisu.[27]
It has been claimed that tiramisu hasaphrodisiac effects and was concocted by a 19th-century Treviso brothel madam, as the Accademia Del Tiramisù explains, to "solve the problems they may have had with their conjugal duties on their return to their wives".[23][28]
There is evidence of atiremesù semi-frozen dessert served by the Vetturino restaurant in Pieris, in theFriuli-Venezia Giulia region, since 1938.[citation needed] This may be the name's origin, while the recipe for tiramisu may have originated as a variation of another layered dessert,zuppa inglese.[29] Others claim it was created toward the end of the 17th century inSiena in honour of Grand DukeCosimo III.[30]
On 29 July 2017, tiramisu was entered by theMinistry of Agricultural, Food and Forestry Policies on the list of traditional Friulian and Giulian agri-food products in the Friuli-Venezia Giulia region.[31][32] In 2013,Luca Zaia, President of Veneto, soughtEuropean Union protected status certification for the dessert, based on the ingredients used in 1970, so substitute ingredients, such as strawberries, could not be used in a dish called tiramisu.[33][34][35]
Traditional ingredients and early composition
Traditional tiramisu containsladyfingers (savoiardi), egg yolks, sugar,coffee,mascarpone, andcocoa powder. Several of these components were already well established in Italian domestic cooking.Savoiardi were commonly used in traditional desserts and spoon cakes,[36] while egg-based creams such aszabaglione have a long culinary history in northern Italy.[37] Coffee was also used in combination with egg-based creams in Italian pastry by the late 19th century, as shown in Sorbiatti’s recipes (1873).[38] Cocoa powder was likewise employed in northern Italian home pastry by the late 19th century. Mascarpone, by contrast, represents the relatively more recent component that characterizes the dessert in its contemporary version. The modern stabilized variety of mascarpone became more widely available in northern Italy only in the early 20th century,[39] with documented industrial production in the province of Treviso as early as 1933 through the Mascherpone Valmarino trademark.[40][41] Previous historical uses of the termmascarpone may not have corresponded to the modern dairy cream produced by acid-heat coagulation of cream.[42]
The original tiramisu served at Le Beccherie was round.[43] Modern versions are often made in a rectangular or square pan, making it easier to arrange the biscuits.[citation needed]
Modern versions sometimes have whipped cream or whipped egg whites, or both, combined with mascarpone. This makes the dish lighter, thick and foamy. Another variation involves the preparation of the cream with eggs heated just enough topasteurize the mixture without scrambling the eggs. The cake is usually eaten cold.[45]
Numerous variations of tiramisu exist. Many replace the coffee with other ingredients such as chocolate, amaretto, lemon, strawberry, pineapple, yoghurt, banana, raspberry, and coconut. Some cooks use other cakes or sweet, yeasted bread, such aspanettone, in place of the ladyfingers.[46] Bakers living in different Italian regions often debate the use and structural qualities of utilising other types of cookies, such as pavesini for instance, in the recipe.[47]
^Artusi, Pellegrino (1991) [1891]. "Torte e dolci al cucchiaio".La scienza in cucina e l'arte di mangiar bene (Reprint ed.). Firenze: Giunti. p. 571.ISBN88-09-00386-1.
^Raris, Fernando; Raris, Tina (1998).La Marca gastronomica: amore e nostalgia per la cucina e i vini di nostra tradizione. Treviso: Canova Editore. p. 31.ISBN88-87061-55-6.
^Cremona, Luigi (2004).Italia dei dolci. Touring Editore. p. 57.ISBN88-365-2931-3.
^Lane, Trevor (30 August 1978)."The Irish in Paddington". Eating Out.The Sydney Morning Herald. p. 20.Archived from the original on 1 August 2023. Retrieved28 February 2023 – via Newspapers.com.
^Soletti, Francesco; Toscani, Ettore (2004).L'Italia del caffè (in Italian). p. 110.
^"Diciassettesima revisione dell elenco dei prodotti agroalimentari tradizionali" [Seventeenth revision of the list of traditional agri-food products].Ministry of Agriculture, Food Sovereignty and Forestry (in Italian). p. 24.Archived from the original on 26 June 2023. Retrieved26 June 2023.pdf download=page 26 Regione Autonoma Friuli-Venezia Giulia item 137
^Sorbiatti, Giuseppe (1873).Il Re dei Cuochi (in Italian). Milano: Sonzogno.Include ricette ottocentesche come la "crema al caffè" e varianti di zabaglione al caffè, che combinano caffè ed uova in preparazioni dolci.
^Smith, F. W. G. (1935).Cheese Making. London: Ernest Benn Ltd. pp. 112–113.
