|Place of origin||Italy|
|Main ingredient(s)||Savoiardi, egg yolks, mascarpone, cocoa, coffee|
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 cakes and other desserts. Its origins are often disputed between Italian regions such as Veneto, Friuli Venezia Giulia, Piemonte and others.
Some debate remains, however. Accounts by Carminantonio Iannaccone (as investigated by The Washington Post) claim 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.
Regardless, recipes for tiramisu are unknown in cookbooks before the 1960s and the Italian-language dictionary Sabatini Coletti traces the first mention of the word to 1980.
In traditional pastry Tiramisu has similarities with cakes in addition to the above Zuppa Inglese, in particular with the Charlotte, composed of a Bavarian cream surrounded by a crown of ladyfingers and covered by a sweet cream; the Turin cake, consisting of ladyfingers soaked in rosolio and alchermes with a spread made of butter, egg yolks, sugar, milk and dark chocolate; and the Bavarese Lombarda, with is similar in the preparation and the presence of certain ingredients such as ladyfingers and egg yolks (albeit cooked ones). In Bavarese butter and rosolio (or alchermes) are also used, but not mascarpone cream nor coffee.
Traditional tiramisu contains a short list of ingredients: finger biscuits, egg yolks, sugar, coffee, mascarpone cheese and cocoa powder. In the original recipe there are no liquor nor egg whites.
The original shape of the cake is round, although the shape of the biscuits favors the use of a rectangular or square pan, spreading the classic image "to tile". However, it is also often assembled in round glasses, which show the various layers, or pyramid. Modern versions have as a rule the addition of whipped cream and / or whipped egg combined with mascarpone cream, in order to make it lighter, thick and foamy. Among the most common alcoholic changes includes the addition of Marsala. The cake is usually eaten cold.
Another variation involves the preparation of the cream with eggs heated to sterilize it, but not so much that the eggs scramble. Over time, replacing some of the ingredients, mainly coffee, there arose numerous variants such as tiramisu with chocolate, amaretto, berry, lemon, strawberry, pineapple, yogurt, banana, raspberry, coconut and even beer.
Countless variations of 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.
- "Le Beccherie".
- "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.
- Larousse Gastronomique, New York: Clarkson Potter Publishers, 2001, pp. 1214.