Tiramisu
Origin
Tiramisu is believed to have been created in the 1970s by Ada Campoel and Roberto Linguanotto, the owner and pastry chef of the restaurant Alle Beccherie, respectively, located in Treviso, Italy. It is said that Ada wanted to create an energy boosting dessert after the birth of her first child. Tiramisu translates to “little pick me up” due to its sugar, coffee, and chocolate content. In 2013, the town petitioned th European Union to grant them Guaranteed Traditional Specialty status for the dish.
However, it has never been conclusively proven that Ada Campeol is the creator of tiramisu. Indeed, in recent years there have been discoveries of written recipes dating from the 1950s from other areas of Italy albeit with different names. There are also unproven legends that claim tiramisu was created in the 1950s in an Italian brothel as a pick me up for the prostitutes, in the 17th century in honor of the Grand Duke of Tuscany, and in the 19th century to honor Italy’s first Prime Minister.
Description
Lady fingers soaked in espresso, layered with mascarpone cream, and garnished with cocoa powder.
Ingredients
Eggs, sugar, milk, mascarpone, espresso, ladyfingers, cocoa powder
