|Place of origin:|
|Savoiardi, egg yolks, mascarpone, cocoa|
|Recipes at Wikibooks:|
|Media at Wikimedia Commons:|
Tiramisu (from Italian, spelled tiramisù, [tiɾamiˈsu], meaning "pick me up" or "lift me up") is a popular coffee-flavoured Italian dessert. It is made of ladyfingers (Italian: Savoiardi, [savoˈjardi]) dipped in coffee, layered with a whipped mixture of egg yolks, egg whites, sugar and mascarpone cheese, flavoured with cocoa. The recipe has been adapted into many varieties of puddings, cakes and other desserts.
There is some debate regarding the origin of Tiramisu. Accounts by Carminantonio Iannaccone (as investigated by The Washington Post) establish the creation of Tiramisu by him on 24 December 1969 in Via Sottotreviso while he was head chef at Treviso, near Venice. Other sources claim that the dish was first created in Treviso in 1967 by a baker named Roberto Linguanotto and his apprentice, Francesca Valori.  Alternatively, it may have originated as a variation of another layered dessert, Zuppa Inglese. It is mentioned in Giovanni Capnist's 1983 cookbook I Dolci Del Veneto, while Merriam-Webster's Online Dictionary gives 1982 as the first mention of the dessert. Other sources report the creation of the cake to honour Grand Duke Cosimo III when he visited the city of Siena.
Tiramisu is a layered dessert, consisting of alternating layers of coffee-soaked Savoiardi biscuits and sweet mixture of mascarpone cheese, eggs and sugar.
To prepare the biscuit layer, the Savoiardi are dipped briefly in espresso or strong coffee.
For the mascarpone cheese layer, a mixture of egg yolks and sugar is first prepared, to which the mascarpone cheese is then added. This mixture is spread over the coffee-soaked biscuits. More layers are added and the dessert is finally topped with a layer of cream or icing and dusting of cocoa powder.
Countless variations for Tiramisu exist. Some cooks use other cakes or sweet, yeasted breads, such as panettone, in place of ladyfingers. Other cheese mixtures are used as well, some containing raw eggs, and others containing no eggs at all. Marsala wine can be added to the recipe, but other liquors are frequently substituted for it in both the coffee and the cheese mixture, including dark rum, Madeira, port, brandy or Irish Cream.
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- "Tiramisu Bread Puddings". bhg.com. Meredith Corporation. Retrieved 31 October 2013.
- "Piedigrotta: History". Retrieved 14 March 2010.
- Black, Jane (10 July 2007). "The Trail of Tiramisu". The Washington Post. Retrieved 11 July 2007.
- Capnist, Giovanni (2003). Italian Cuisine: A Cultural History (Arts and Traditions of the Table: Perspectives on Culinary History). ISBN 02-3112-232-2.
- "What gave the Tiramisu its name?". Ticino Online. Retrieved 1 October 2013.
- "History of tiramisù". Retrieved 16 August 2010.
- Capnist, Giovanni (1983). I Dolci Del Veneto. ISBN 88-7021-239-4.
- "Tiramisu". Merriam-Webster's Online Dictionary. Retrieved 14 March 2010.
- Francesco Soletti, Ettore Toscani L'Italia del caffè, 2004, p. 110.
- (in Italian) TG2 Eat Parade. . 31 August 2012. RAI.
- Larousse Gastronomique, New York: Clarkson Potter Publishers, 2001, pp. 1214.