Tiramisu

Classic Tiramisu

The tiramisu ( Italian tiramisù [ tiramiˈsu ], literally "pull me up") is a dessert from the Italian region of Veneto , which became known far beyond the place of origin. Tiramisu consists of alternating layers of ladyfingers and a cream made from mascarpone , egg yolks and sugar. The ladyfingers are drizzled with cold espresso , which can be flavored with marsala or amaretto , alternatively with brandy or another alcoholic beverage. The dessert is layered and then refrigerated for several hours so that it sets. Before serving, the final layer of cream is dusted with plenty of cocoa powder.

history

Tiramisu with blueberries and raspberries

It is said again and again that the tiramisu comes from the Tuscan Zuppa del duca , the Zuppa inglese . This is but one with custard filled sponge layer cake, whereas the tiramisu one filled with mascarpone Charlotte is.

After the French chef Marie-Antoine Carême invented the Charlotte russe with biscuits in honor of the Russian tsar in early 1800 , cooks from Modena and Veneto, which was then under Austrian administration, made a Charlotte with mascarpone cream. But instead of nut liqueur, this was soaked with brandy, Marsala or rum and the biscuits with coffee.

There are the following stories about its origins in northern Italy:

In 1939 the dessert is said to have been served under the name Coppa Vetturino in the Trattoria Al Vetturino ("To the coachman") in Pieris ( province of Gorizia ), but at that time with zabaglione instead of mascarpone. After a guest exclaimed in the 1940s: "Ottimo, c'ha tirato su" ("Great, that pulled me up"), the owner Cosolo is said to have called this dessert in the local dialect Tireme su .
In 1951 the tiramisu is said to have been served for the first time in the Albergo Roma in Tolmezzo ( Carnia region ). The first written evidence shows a menu dated August 16, 1969 with the name Tirami Su .
In 1956, Speranza Bon is said to have served this dessert for the first time in Treviso in her Ristorante Al Camin . After her marriage, she and her husband Ottorino Garatti opened the Ristorante Al Fogher , where this dessert was still prepared under the name Coppa Imperiale (“Imperial Cup”).
The dessert also became famous in 1981 through an article by Giuseppe Maffioli in the magazine Vin Veneto about a dessert from the Le Beccherie restaurant. It is reported here that Giancarlo Campeol, at the time the manager of the restaurant, did not invent tiramisu directly with his young chef Roberto Linguanotto, but that he has always prepared it that way. The original recipe from that time is also listed.

Tiramisu cake

Example of a tiramisu cake

The tiramisu cake (also tiramisu cake , ital. Torta al tiramisu ) is a modification of the Italian dessert tiramisu.

The tiramisu cake differs from the tiramisu dessert in that the typical mascarpone filling is placed between the cake bases. The cake made from sponge cake is filled with tiramisu or mascarpone cream. The cream or filling is, for example, mascarpone, whipped cream , tiramisu or mocha paste, eggs, sponge fingers and / or gelatin prepared. To Soak the sponge layers, for example, is usually alcohol, amaretto -Mandellikör, Marsala , Passito - straw wine , and / or strong coffee used. In some recipes, ladyfingers are attached to the edge of the cake.

A tiramisu cake won the best presentation award in a 1997 competition in New York. In 2014, episode 2 of the TV show The Great British Bake Off made a tiramisu cake based on a recipe by Mary Berry .

Web links

Commons : Tiramisu - collection of images, videos and audio files

Wikibooks: Tiramisu Recipe

Individual evidence

↑ Time to lose . (Italian)
↑ Gennaro Contaldo : Gennaro's Fast Cook Italian: From fridge to fork in 40 minutes or less . Pavilion Books, 2018, ISBN 978-1-911624-36-3 ( google.de ).
^ Mary Berry (cook) : Tiramisu cake. www.bbc.co.uk, accessed April 7, 2020 (English).
^ Dorie Greenspan : Baking: From My Home to Yours . Houghton Mifflin Harcourt, 2013, ISBN 978-0-547-34806-3 , pp. 266 ( google.de ).
↑ Tiramisu cake. Fachschule Neumarkt (South Tyrol), accessed on April 7, 2020 (German).
↑ The Big Book of Baking . Teubner, an imprint by GRÄFE UND UNZER Verlag GmbH, 2012, ISBN 978-3-8338-2267-4 , p. 268 ( google.de ).
^ Claus Schünemann: Alphabetical Technical Words Lexicon Technical words from T to V and their explanations. Europa-Lehrmittel , p. 6 , accessed on June 3, 2019 .
↑ Christa Troll, Michaela Hartl, Nadine Lohmann: Housekeeping in Pictures: Baking: Baking for beginners (5th to 10th grade) . Auer Verlag , 2010, ISBN 978-3-403-06645-3 ( google.de ).
↑ Florence Fabricant : Food Stuff - A Prize-Winning Cake (And Eating It, Too) . In: The New York Times . October 22, 1997, ISSN 0362-4331 ( nytimes.com [accessed April 7, 2020]).

[1] Time to lose . (Italian)

[2] Gennaro Contaldo : Gennaro's Fast Cook Italian: From fridge to fork in 40 minutes or less . Pavilion Books, 2018, ISBN 978-1-911624-36-3 ( google.de ).

[3] Mary Berry (cook) : Tiramisu cake. www.bbc.co.uk, accessed April 7, 2020 (English).

[4] Dorie Greenspan : Baking: From My Home to Yours . Houghton Mifflin Harcourt, 2013, ISBN 978-0-547-34806-3 , pp. 266 ( google.de ).

[5] Tiramisu cake. Fachschule Neumarkt (South Tyrol), accessed on April 7, 2020 (German).

[6] The Big Book of Baking . Teubner, an imprint by GRÄFE UND UNZER Verlag GmbH, 2012, ISBN 978-3-8338-2267-4 , p. 268 ( google.de ).

[7] Claus Schünemann: Alphabetical Technical Words Lexicon Technical words from T to V and their explanations. Europa-Lehrmittel , p. 6 , accessed on June 3, 2019 .

[8] Christa Troll, Michaela Hartl, Nadine Lohmann: Housekeeping in Pictures: Baking: Baking for beginners (5th to 10th grade) . Auer Verlag , 2010, ISBN 978-3-403-06645-3 ( google.de ).

[9] Florence Fabricant : Food Stuff - A Prize-Winning Cake (And Eating It, Too) . In: The New York Times . October 22, 1997, ISSN 0362-4331 ( nytimes.com [accessed April 7, 2020]).