The History of Tiramisu’ Cake: Where and how this famous dessert was invented

Open an old Italian cookbook and browse the catalog… Surprised! There is no tiramisu cake recipe. My first encounter with tiramisu was in 1985. At that time I was in Italy. A friend of mine told me about the recipe for this new cake she got. She was so excited I felt I had to try it right away. It was incredibly delicious, I’ve never tasted it before. Since then, I have fallen in love with this dessert.

Everyone now knows that tiramisu means “pick up” in Italian. This means a high percentage of energy (eggs and sugar) and caffeine in strong espresso. There are many stories about the origin of tiramisu. It is a layer cake. Therefore, some people place their origins in Tuscany, where another famous Italian layered dessert is very popular. It is called “Zuppa Inglese” (English soup). It’s neither English nor soup. Instead, it’s a simple ladyfinger cake or sponge cake dipped in “Arkermes” liquid, alternating with chocolate and egg custard.

Layered cakes have been around for a long time. The great idea of ​​tiramisu is in the ingredients, not the layering technique. A wonderful invention that combines coffee, zapion cream and chocolate: a true innovation of tiramisu.

I love studying the history of food. My book, The Timeless Art of Italian Cuisine – Centurys of Scrumptious Dining, contains comprehensive information on the history of food in different parts of Italy. I tried to trace the origin of the tiramisu, which is researching many Italian cookbooks.

The first clue comes from famous Italian food expert Giuseppe Mafiori. His first book, “Ilghiottone Veneto,” first published in 1968, speaks extensively of Zabaione’s Custard. The name of this cream comes from the zebra, a sweet dessert popular in the Illyrian region. It is a coastal region of the Adriatic, which was one of the lands of Venice for a long time during the golden age of the “Republic of Serenissima” in Venice (the quieter republic). Zabaione was made from the sweet Cypriot wine of that time.

“The groom’s only friend,” says Maffeuri. “At the end of a long wedding banquet, the couple gave him a large bottle of The Bajon before their retirement to ensure the success and prolongation of their honeymoon.” Pagon continues. Whipped cream was sometimes added, but in this case very cold and semi-frozen, accompanied by a small Venetian baicoli cookie invented by a bakery on the outskirts of Santa Margherita in the 1700s in Venice. Whipped cream, serving with heat, adding biscuits, these are all close to modern tiramisu recipes. Even references to Zabaione’s active properties seem to refer to the name Tiramisu.

The oldest recipe I found in my recent research was in Giovanni Capniste’s book “I Dolci del Veneto” (Dessert of Veneto). The first edition was published in 1983 and contains classic tiramisu recipes. “Modern recipes with endless variations from the town of Treviso,” says Cabneste, “a discovery of a restaurant rather than a family tradition.”

However, the last word on the origin of the tiramisu comes from the book “La Marca Gastronomica” by Fernando Etina Lares, published in 1998. This book is entirely devoted to the cuisine of the city of Treviso. The author recalls his book Giuseppe Mafiori in an article in 1981. “Tiramisu” was born in the town of Treviso exactly 10 years ago. It was first suggested in Le Beccherie. The dessert and its name quickly became very popular, and this cake and the name were copied first by Treviso and then by many restaurants all over Italy.

To this day, the restaurant “Le Beccherie” makes desserts with the classic recipe of strong, bitter espresso, mascarpone zapaignon cream, and lady fingers drenched in bitter cocoa powder. Restaurateurs Alba and Ado Campeol regret not having patented their names and recipes. In particular, all speculation and speculation about the origin of this cake and the original tiramisu. ”

I’ve tried countless recipes of endless variations of tiramisu, but I’ve still got the classic recipe (the one I see on my website) that of the restaurant “Le Beccherie”. It’s something I love.

One of the most delicious types of tiramisu is the “Mix Berry Tiramisu” recipe, which has quickly become a new classic on our website.

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