Even though tiramisù is actually a fairly recent invention, this dessert of coffee-soaked ladyfingers layered with mascarpone cream enjoys an iconic status among Italian desserts. Its name stems from the phrase tirami sù, an Italian expression which literally means pick me up, a reference to the uplifting effects of sugar, liquor, and coffee.
The origins of tiramisù are heavily disputed between Veneto and Friuli-Venezia Giulia regions, but it is often suggested that the first was made in Veneto in the early 1960s. The earliest documented recipe for tiramisù (interestingly, without alcohol!) was printed in the 1981 spring edition of Vin Veneto magazine in an article on coffee-based desserts by Giuseppe Maffioli, a renowned food critic and member of the Italian Academy of Cuisine.
However, in August 2017, Friuli-Venezia Giulia's tiramisu was officially added to the list of traditional regional dishes, but a Veneto local won the Tiramisu World Cup in November 2017, so the playing field is somewhat levelled once again. Regardless of these disputes, the perfect tiramisù should always deliver a serious caffeine kick from a shot of strong espresso, while brandy-fortified Marsala wine adds a nice sweet buzz.
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Located in the Venetian province of Treviso, restaurant Le Beccherie is said to be have been the birthplace of the original tiramisù. With a tradition dating back to the 1970s, La Beccherie recipe variation uses no alcohol and thus yields a more delicately flavored dessert. Also, their original tiramisù is round-shaped which gives it a recognizable appearance.
Published by the Italian Academy of Cuisine, this recipe features the aromatic, fortified dry Marsala wine but also offers a substitute, for example, brandy. Also, this tiramisu cake is assembled in only one layer, and a mix of sugar syrup and ristretto (lit. "shortened" espresso) is used instead of regular espresso.
Located in the Venetian province of Treviso, restaurant Le Beccherie is said to be have been the birthplace of the original tiramisù. With a tradition dating back to the 1970s, La Beccherie recipe variation uses no alcohol and thus yields a more delicately flavored dessert. Also, their original tiramisù is round-shaped which gives it a recognizable appearance.