There are many theories on where the dessert Tiramisu comes from, actually five regions in Italy – Piedmont, Lombardy, Venetia, Frioul-Vénétie and Tuscany – claim its origins. Among the legends concerning the origins of Tiramisu, one makes us go back to the end of the XVIth century, in Tuscany, during the visit of the duke of Tuscany, Cosme III de Médicis, in Siena. The duke made of the tiramisu his favorite dessert, and brought the recipe back to his court in Florence, from where it spread to Venetia, to Trevise and to Venice. It is in Trevise where the mascarpone was allegedly added to the recipe.
Another legend says that during the Renaissance, Venetian women would prepare Tiramisu in the evenings to share with their lovers , as the dessert would have energizing properties to make their encounters more passionate. Another similar version says that Venetian prostitutes, who would usually work above coffee places, would have eaten Tiramisu during their working nights to restore some energy.
A more prosaic theory explains that the dessert was simply a way to use up rests of old cake and cold coffee to avoid wasting them. It would have been enough to add a little Amaretto to soften the cake and then cover it up with some creamy mascarpone.
Again, another theory claims Tiramisu would only have been an old recovery meal for convalescents that would have evolved into a dessert: This would be confirmed by the yolk and alcohol basis of the cream which would have been a typical mix to serve to people recovering from an illness or a wound.
The word “Tiramisu” means “pull me upwards” in Italian that is “take me to the sky” to make it sound more poetic.
This name was certainly chosen to describe the effect ensuing from the richness of the ingredients used for its preparation: Eggs, sugar, mascarpone, Amaretto or sweet wine, boudoir biscuits, cold coffee and cocoa powder. Our Tiramisù recipe at Francesca’s also arises from my family tradition: And, of course, it has its secret ingredient.
Big 100g : 323 kcal