From Aphrodisiac Beginnings To Modern Delicacy, All About The Origins Of Tiramisu; Recipe Inside

Tiramisu, the delectable Italian dessert loved by many, is a culinary masterpiece that has captured the hearts and taste buds of people all around the globe. With its rich layers of creamy mascarpone cheese, delicate ladyfinger biscuits soaked in coffee, and a dusting of cocoa powder, it’s no wonder that tiramisu has become a staple in Italian cuisine and a favourite indulgence for dessert enthusiasts worldwide.

The Rich History Of Tiramisu’s Rise To Fame

The history of tiramisu is as intriguing as its taste, shrouded in mystery and legend. While its exact origins are debated, one thing is for certain: its roots lie in Italy. Some claim that tiramisu was born out of the inventive minds of the 1960s or early 1970s, while others trace its lineage back even further.

One popular narrative suggests that tiramisu originated in Treviso, Italy, around the 1800s. According to local lore, a shrewd “maitresse” of a house of pleasure in Treviso concocted this dessert as an aphrodisiac to revitalise weary customers at the end of their evening escapades.  Another version of the story credits the creation of tiramisu to the renowned Italian restaurateur Ado Campeol and his wife, Alba di Pillo, who reportedly invented the dessert at their restaurant, Le Beccherie, in Treviso on December 24, 1969. 

However, the origins of tiramisu may stretch even further into history. There are hints of a similar dessert called “tiremesù” being served as early as the 19th century in Treviso, hinting at a long-standing tradition of indulgence in the region.  Despite its enigmatic beginnings, Tiramisu’s rise to fame was swift and undeniable. From its humble origins in the charming streets of Treviso, it spread like wildfire across Italy and eventually found its place on dessert menus worldwide. 

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Try The Classic Recipe At Home

Now, let’s delve into the essence of the original tiramisu recipe, passed down through generations and cherished for its simplicity and elegance:

Original Tiramisu Recipe from Treviso, preserved by Accademia del Tiramisù

Ingredients:

• 300g mascarpone cheese
• 3 egg yolks
• 90g sugar
• Ladyfinger biscuits
• Strong coffee
• Bitter cocoa powder

Method:

1. Begin by beating the egg yolks together with the sugar until they form a creamy mixture.
2. Gently fold in the mascarpone cheese until you achieve a smooth and soft cream consistency.
3. Dip the ladyfinger biscuits into the strong coffee, ensuring they are fully soaked but not overly soggy.
4. Arrange a layer of the coffee-soaked ladyfinger biscuits in a serving dish.
5. Spread a generous layer of the mascarpone cream mixture over the biscuits, ensuring even coverage.
6. Continue layering the soaked biscuits and mascarpone cream until you’ve used up all the ingredients, finishing with a final layer of the cream mixture.
7. Refrigerate the tiramisu for at least 10 hours to allow the flavours to meld together and the dessert to set.
8. Before serving, dust the top of the tiramisu with a generous sprinkling of bitter cocoa powder for a finishing touch.
9. Slice and serve chilled, savouring each heavenly bite of this beloved Italian delicacy.

With its rich history, tantalising flavour profile, and timeless appeal, tiramisu continues to reign as one of the world’s most beloved desserts. Buon appetito!

Cover Image Courtesy: Canva