Tiramisu: A Dessert Full of Legends and Italian Passion

Tiramisu is one of Italy's most famous desserts, yet its origins are shrouded in legend. One account traces it back to the 17th century in Siena, where it was reportedly served as "Zuppa del Duca" in honour of a visit by Grand Duke Cosimo III de' Medici. The Duke is said to have taken the dessert back to Florenz , from where it spread across Europe via England. This storia does not, however, explain today's name "Tiramisu".

Tiramisu as a "natural aphrodisiac"?

Another legend places Tiramisu in Treviso, where it was served in a public house in the early 19th century as a "natural aphrodisiac" for clientele. The name "Tiramisu" means "pick me up" and alludes to its invigorating effect, which made it a popular indulgence.

According to another theory, Tiramisu originated in 1959 in the Friuli region. The hotel owner Norma Pielli is said to have served a dessert there called "Scheibe Mascarpone", which later became known as "Tiramisu". This version, recognised as a traditional recipe in 2016, contradicts, however, the story from Treviso, where Roberto Linguanotto and Alda Campeol allegedly developed the classic recipe in the 1960s.

Savoiardi, Mascarpone, eggs, coffee, cocoa powder and sugar

The original Tiramisu contains six key ingredients: Savoiardi (ladyfingers), Mascarpone, eggs, coffee, cocoa powder and sugar. Over time, many variations have been developed incorporating ingredients such as liqueur, fruit and vegan alternatives. Despite the regional rivalry over its origins, Tiramisu is an iconic dessert of Italian cuisine and has achieved international renown.

Tiramisu recipe (serves approximately six)

Ingredients

• 250 g Mascarpone
• 200 ml cream
• 3 eggs (separated: yolks and whites)
• 100 g sugar
• 1 sachet vanilla sugar
• 200 ml cold espresso or strong coffee
• 2,3 tbsp Amaretto (optional)
• 200 g ladyfingers
• 2,3 tbsp cocoa powder (for dusting)

Method

Prepare the coffee:

1. Prepare the espresso or coffee and leave to cool.
2. If desired, add Amaretto to the coffee.

Mascarpone cream:

1. Whisk the egg yolks with the sugar and vanilla sugar in a bowl until pale and fluffy.
2. Fold the Mascarpone gradually into the egg yolk mixture, stirring until a smooth cream forms.
3. Whip the cream to stiff peaks in a separate bowl and carefully fold it into the Mascarpone cream.
4. Whisk the egg whites to stiff peaks and fold these in carefully as well, to achieve a light, airy cream.

Layering the ladyfingers:

1. Briefly dip the ladyfingers in the cooled coffee (not too long, so they do not fall apart).
2. Arrange a layer of soaked ladyfingers in a baking dish.

Layering:

1. A layer of MascarponeSpread the cream evenly over the ladyfinger biscuits.
2. Place another layer of soaked ladyfinger biscuits on top and cover again with cream.
3. Continue in this way until all the ingredients have been used up. The top layer should be cream.

Chilling: Cover the tiramisu with cling film and leave to set in the refrigerator for at least four hours, ideally overnight.

Serving:

1. Before serving, dust with cocoa powder .
2. Cut into portions with a sharp knife and enjoy!