Tiramisu

The tiramisu (Italian Tiramisu, literally " pull me up" ) is a dessert from Veneto, known far beyond its origin beyond.

Tiramisu is made of alternating layers of ladyfingers and a cream of mascarpone, egg yolks and beaten egg whites. The ladyfingers are sprinkled with cold espresso, flavored with Marsala, Amaretto, brandy or any other alcoholic beverage. The layered dessert is then cooled for several hours, so that it becomes solid. Before serving, the final cream layer is dusted with plenty of cocoa powder.

The History of Tiramisu

It is often stated that the tiramisu came from the Tuscan zuppa del duca, zuppa inglese today, from. But this is a filled with English cream sponge layer cake, whereas the tiramisu is a filled with mascarpone Charlotte.

The mascarpone used for the tiramisu is originally from the village of Lodi (southeast of Milan) and has been known since the Middle Ages.

In Modena, then the crema di mascarpone was first established with the local walnut liqueur " Nocino " (whose recipe is similar to the Catalan Ratafia ).

After Marie- Antoine Carême beginning of 1800, the Charlotte Russe was invented with biscuits in honor of the Russian Tsar of the French chef, who cooks from Modena and the Veneto, which was then under Austrian administration, established a Charlotte with mascarpone cream. This was soaked but instead with walnut liqueur with brandy, rum or Marsala and biscuits with coffee. After the introduction of chocolate in Italy by Maria Giovanna Battista of Savoy the crema di mascarpone was sprinkled with cocoa. Order that the invention of the name " Tiramisu " is available in northern Italy now following stories: In 1939, she was named " Coppa Vetturino " at the Trattoria " Al Vetturino " ( the coachman ) in Pieris (Region Görtz ) served. But at that time with zabaglione instead of mascarpone. After a guest exclaimed in the 1940s: "Ottimo, C'ha tirato su" (Optimal, which has me pulled up ) named the owner Cosolo this dessert in the local dialect " Tireme su". 1951 is the Tiramisu in the " Albergo Roma " in Tolmezzo ( Carnia region ) for the first time have been served. The first written record shows a menu of 16 August 1969 entitled " Tirami Su ". 1956 has served in Treviso in your Ristorante " Al Camin " this dessert for the first time the owner of Speranza Bon. After your marriage she has opened with your spouse Ottorino Garatti the Ristorante " Al Fogher " where this dessert was continued under the name " Coppa Imperiale " ( = Imperial Cup " ) prepared. World famous dessert this 1970 in an article by Giuseppe Maffioli in the journal " Vin Veneto " about a dessert from the restaurant Le Beccherie in Tarvisio ( Treviso) with the name " Tiramesu ". After the Italian cuisine is automatically brought to the Amaretto liqueur as typical local spirit in conjunction in Germany, has been here this enforced as " alcoholizing " ingredient.

Meanwhile, Tiramisu ice cream is offered as dairy ice cream in many ice cream parlors.

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