If you ask people from different countries: “Which one do you know?”, most of them will probably answer: “Tiramisu!” Thanks to the simplicity of the recipe and extraordinary taste, it has become a bestseller among sweet dishes. There are so many variations of it that a few years ago a hobby arose: be sure to order tiramisu in various restaurants in order to replenish your palate with new sensations. In Italy they say that all families in the republic have their own type of dessert. At the same time, everyone thinks that the recipe is the best.

The history of tiramisu is relatively short. It is so good that several regions of Italy competed for the right to bear the proud title “Homeland of Tiramisu”: (Toscana), (Piemonte) and (Veneto). But the latter region won by a huge margin.

Many historians are inclined to believe that its recipe was invented in the 60s in the Alle Beccherie restaurant in Treviso. Chef Roberto "Loli" Linguanotto, a longtime pastry chef in Germany, combined Bavarian sweet recipes with the Italian tradition of giving children an yolk whipped with sugar for an overall strengthening effect. And so a new dessert was born. After some time, Loli went to Bavaria again, but his love for his homeland forced him to return.

Colleagues ironically reproached Roberto, who came to Italy: “Why did you invent tiramisu? Now we have to work hard because customers are not asking for anything other than this dessert!”

The word “Tiramisu” first appeared on the pages of Sabatini Coletti’s dictionary in 1980. It literally translates to “pull me up” (the Italian version of the phrase “cheer me up”). People with wild imagination suggest that the dessert received this name because it can act as an aphrodisiac (increase libido). In fact The dish's name refers to its high nutritional value.

In 2006, tiramisu was chosen as the “representative” of Italy in the ranks of “Sweet Europe” dishes (a list of desserts from different countries of the European Union). On January 17, 2013, it was recognized as the official dish of the International Day of Italian Cuisine.

Assumptions and their refutations

One of the assumptions attributes the birth of tiramisu to (Siena). They say that it was first prepared on the occasion of the visit and was called “soup for the Duke.”

But if the use of such a dessert component as coffee can still be confirmed (although at that time it was used only as a drink), then mascarpone, originally from (Lombardia), and lady fingers (cookies from the French Savoie) are unlikely to have been used by Tuscan confectioners of the 17th-18th centuries. In addition, soft cheese quickly goes rancid, it could not be quickly transported from Lombardy to Tuscany. In addition, the use of raw eggs in dessert is unlikely. The lack of storage methods increased the risk of salmonellosis.

“Soup for the Duke” is not mentioned in such a classic cookbook as “The Science of Cooking and the Art of Eating Well” (La Scienza in cucina e l’arte di mangiar bene) by Pellegrino Artusi.

Another version says that tiramisu was created in (Torino) to support Count Cavour in his attempts to unify Italy. Firstly, the middle of the 19th century did not shine with the presence of refrigerators, which excludes the possibility of storing the product. Secondly, there is not a single documentary evidence of this theory.

Italian chef Carminantonio Iannacone, now living in the United States, claims in a 2007 Washington Post article that he invented the famous dessert while in Trevisio. Such a selfish statement had no evidence and was quickly refuted.
There are still many Italian establishments trying to take credit for the tiramisu recipe, but none of them have a stable footing.

• Do you want to learn how to make real tiramisu? We recommend visiting a professional pastry chef.

Homemade recipe

Today there are many variations of tiramisu. But to create your own unique dessert, you need to know the basics - the classic recipe.

For the original tiramisu you will need the following ingredients:

• 500 g “Mascarpone”;
• 250 g lady fingers cookies;
• 80 g sugar;
• 4 eggs;
• 1 cup of coffee;
• Unsweetened cocoa powder for dusting (to taste).

The cooking equipment is quite simple: a mixer, a coffee cup and a tiramisu pan.

As a result, you will get almost 1 kg of cake, which can feed 6 people.

Preparation

So, let's start sculpting tiramisu:

• Prepare strong coffee and cool to room temperature;
• Beat the egg yolks with sugar until smooth (the mixture should lighten);
• Mix the mascarpone, which until now was in the refrigerator (!), with the egg-sugar mixture and put it back in the refrigerator until needed;
• Dip your fingers one at a time into the coffee. Liquid should not flow from the cookies. It only needs to be soaked a little;
• Take the mold and place alternately a layer of cookies and a layer of mascarpone until the ingredients are gone. The last one must be cream;
• Sprinkle the resulting cake with cocoa and refrigerate for at least 2 hours. The ideal option is to let it sit overnight.

The calorie content of the prepared dessert per 100 g will be 384 kcal, consisting of:

• Protein 8 g;
• Fat 28 g;
• Carbohydrates 25 g.

If you decide to share tiramisu among 6 people, then you need to come to terms with the fact that your serving (157 g) will contain about 600 kcal. But, believe me, this is such a small thing compared to its divine taste.

Wikipedia

Tiramisu? (Italian: Tiramis?, literally “lift me up”) is an Italian dessert prepared with mascarpone cheese. Also included are savoiardi (Italian: savoiardi) - dry porous cookies, chicken eggs, sugar, coffee (preferably espresso), alcohol (rum, brandy, marsala); The dessert is decorated with cocoa powder and grated chocolate on top. The cake is not baked, the consistency is soft, like pudding.

Literally translated, the name “tiramisu” means “pull (lift) me up” - according to one version, due to its high calorie content. And some argue that this translation should be understood as “cheer me up.” And there is also a version that tiramisu is considered an exciting delicacy (due to the combination of coffee and chocolate). Nobles ate tiramisu before love dates and that’s why this dessert got its name.

Tiramisu is one of the most popular desserts in the world. Served not only in Italian restaurants, but also in establishments with other cuisines. There are variations and adaptations of the traditional recipe, according to which tiramisu can resemble pudding or cake. In some cases, instead of coffee, another flavor is used - for example, strawberry or lemon.

origin of name

Tiramisu- a 100% Italian dish, like spaghetti or pizza. There are quite a few versions of its origin. Some believe that tiramisu was first prepared at the end of the 17th century in the city of Siena (Italian region of Tuscany) in honor of the Grand Duke Cosimo III de Medici. To celebrate the arrival of the Duke, a famous lover of sweets, Siena's pastry chefs, renowned for their skill, wanted to prepare something special. This dessert was called "zuppa del duca" (Duke's soup). Later, the recipe came to Florence, which at that time was the cultural center of Europe and where, thanks to the activities of the Medici dynasty, all the greatest poets, sculptors, and artists flocked). From Florence, the dessert came to Venice, where the courtesans were very fond of it. It is believed that they were the first to note its stimulating properties and came up with its modern name, an ambiguous name.

A more popular version credits the invention of the dessert to the restaurant Le Beccherie in the Italian city of Treviso in the late 1960s and early 1970s. The Baltimore Sun published an article on October 8, 2006, claiming that the dessert was invented by Carminantonio Iannaccone, an Italian who currently lives in Baltimore, Maryland, USA and is a restaurant supplier of desserts.

Another version of the origin of the dessert is completely devoid of any romantic flair and is, rather, economically practical. It is believed that the Italians came up with the idea of ​​​​creating Tiramisu by simply dipping stale cookies into coffee. Then they began to add liquor to the cake for taste, and even later - cheese.

Where to try real tiramisu?

Today, tiramisu is on the menu of many coffee shops and restaurants. But none of these desserts are true tiramisu, since they do not contain the main thing - fresh mascarpone cheese - the basis of the dessert. This cheese (translated from the Lombard dialect means “cottage cheese”) is made from high-quality cream, which is why tiramisu is so filling.

The second, extremely important component of tiramisu is the airy Italian savoiardi cookies. It consists of egg white, flour, sugar and is shaped like tubes.

And the third, fundamental component of tiramisu is Marsala wine. It is called "cooking wine" because it is often used to make pastries.

Thus, the two main components of tiramisu can only be purchased in Italy. Even if you order mascarpone cheese directly from there, it will most likely spoil on the way or, in any case, will not have the freshness that is necessary for making tiramisu.

Tiramisu recipes:

Classic recipe

Prepare coffee (2-3 teaspoons of instant coffee 200 ml of boiling water), cool, pour into a deep bowl, add Amaretto liqueur or brandy to the drink. Thoroughly beat the yolks and granulated sugar with a broom until completely dissolved. Add Mascarpone cheese into the egg mixture in portions and stir until a thick, homogeneous mass is formed.

Quickly dip half of the biscuits into the prepared coffee mixture and place in a deep rectangular pan, close to each other. Spread half of the mascarpone cream evenly onto the cookies soaked in the coffee mixture and carefully smooth them out. Also quickly dip the remaining biscuits into the coffee mixture and place them in a thick layer on top of the cream. Drizzle with remaining coffee mixture.

Spread the remaining cream evenly over the top and smooth it out. Cover the finished tiramisu with cling film and put it in the refrigerator for 4 hours so that the dessert is well soaked.

Just before serving, sprinkle the tiramisu with a thin layer of cocoa powder; it can be mixed with a small amount of powdered sugar. Before cutting into portions, immerse the knife in hot water each time.

Tiramisu three-layer

Separate the whites from the yolks. Beat the yolks with sugar until foamy. Stirring constantly, add cheese (or cottage cheese previously pureed through a sieve) and rum. Beat the whites until stiff and add them to the mixture, stirring gently. Quickly dip the sponge cake into the cooled coffee, remove it and place it on a wire rack to drain.

Place a sponge cake on the bottom of the mold, cover it with some of the cream, put the next cake on top, cover with cream again, then the third cake and a layer of cream on top. Cover the finished product with film and refrigerate for 3 hours. Garnish with cocoa powder before serving.

Homemade recipe

For four:

Pour espresso and 4 tbsp into a bowl. l. “Amaretto.”

In a separate bowl, beat the yolks with half the sugar for 5 minutes until a thick, light mass is obtained. Add Mascarpone cheese and beat a little more. In the third bowl, whip the cream, add the Mascarpone cream to it and mix it all carefully.

With the remaining half, beat the whites (the whites must be at room temperature) into a thick foam. Also mix them with the cream, adding the remaining Amaretto liqueur.

Serving. Place savoiardi cookies on a dessert plate. Lightly moisten it with a mixture of liqueur and espresso so that it becomes slightly moist. Place a layer of cream on top. Repeat the procedure: again a layer of moistened cookies and a layer of cream. Cover the finished dessert with cling film and refrigerate for at least 2 hours.

Cut it all into pieces and place on a plate. Just before serving, garnish with cocoa powder (not earlier, otherwise the dessert will taste bitter).

Another serving option

Place dessert in small wide glasses. One or two moistened cookies - a layer of cream, cookies-cream. Portions can be kept in the refrigerator ready to eat throughout the day.

You probably know about the taste of tartiramisu: what kind of dessert it is, what it’s eaten with. Translated from Italian, tiramisu literally means “pull me up.”

A delicate, airy creamy cake attracts with its divine aroma of Espresso coffee, melts in your mouth with snow-white cheese cream in a harmonious combination with pleasant bitter chocolate and wine. A small piece of dessert will lift your mood for the whole day.

Magic tiramisu has driven more than one generation crazy. The Archduke of Tuscany, Cosimo III de' Medici, was the first to try this masterpiece, appreciating its exquisite taste and calling it “sweet soup.” This is how tiramisu received its first name “Duke’s soup”, and its recipe spread throughout the world. Today the dessert is a creamy cake with an improved recipe for Italian tiramisu, a photo of which can be seen below. It no longer resembles a soup, since it is a jelly-like sweetness and is beautifully presented in portioned dishes or in the form of a cake.

This delicacy has another characteristic feature: the top of the dessert is necessarily sprinkled with grated cocoa.

Italian tiramisu

What ingredients are included in a real Italian dessert? This special sweetness is incomparable to the tiramisu that you tried, for example, in a restaurant. The most delicate cheese filling is made from Mascarpone cheese, which can only be bought at This is the best 55% tender cottage cheese, which has an impeccable taste and is made from heavy cream without adding milk according to a special recipe.

One of the important components of real tiramisu is the tender, melt-in-your-mouth Savoyardi cookies. Of course, you will find such cookies only in the homeland of tiramisu.

But you shouldn’t despair, because you can find a way out of any situation. Our chefs are enterprising, so they can replace Mascarpone cheese with our curd mass, and Savoyardi with an ordinary sponge cake or similar cookies.

What is tiramisu without Marsala wine? Of course, without this Sicilian red drink with a pleasant aroma, the taste of the dessert will not be as complete. But at home, you can easily replace expensive overseas wine with ordinary Amaretto.

You should not adhere to all the nuances in preparing tiramisu - you will only waste time looking for overseas products. You can use your imagination a little and show off your culinary talent by choosing ingredients that are only identical to the real thing. If tiramisu is not the first sweet dish you set out to prepare, then you will cope with the task perfectly. Making the dessert does not take much time; it does not need to be baked, but just kept in the refrigerator. Therefore, following the recommendations in the recipe below, you can easily and happily create this delicacy for yourself, without wondering what Italian tiramisu is.

Tiramisu recipe

Take 6 eggs

separate the yolks and beat them until smooth with 1 cup of sugar. Add 400 g of fat sour cream and a few grams of wine to this mixture. Next, add the whites whipped to a strong foam.

Cool the brewed Espresso coffee in a separate bowl and add wine. We dip cookies into this “cocktail”.

Take serving glasses or bowls and pour the sour cream mixture into the bottom of each. Then add a layer of cookies soaked in coffee. We spread it with cream and again put a layer of cookies soaked in coffee and wine. Pour sour cream on top and sprinkle with grated chocolate and cocoa.

This dessert will delight not only your family, but will also beautifully decorate the holiday table and, of course, will please the guests who will appreciate your masterpiece for the first time. They will definitely love and know what tiramisu is.

It is useless to explain what Tiramisu is by comparing it with a delicate cake, pudding, or soufflé. We can only say the following with certainty: this is an exquisite Italian dessert that cannot be eaten on the go, in the car or sitting on a park bench - after all, Tiramisu has aristocratic origins, and therefore requires an appropriate attitude. This is a gentle, airy, weightless “something”.

Name "Tiramisu"

“Tiramisu” consists of three Italian words: tira mi su, which can literally be translated as “lift me up” - according to one version, due to its high calorie content. But most argue that Italians mean an emotional state and this translation should be understood as “cheer me up.” And there is also a version that Tiramisu is considered an exciting delicacy (due to the combination of coffee and chocolate). Nobles ate Tiramisu before love dates and that is why this dessert got its name.

History of tiramisu

Tiramisu is a 100% Italian dish, like spaghetti or pizza. The first portion of the famous dessert was prepared in northern Italy at the end of the 17th century. It happened almost by accident. The Tuscan Archduke Cosimo III de' Medici, a famous sweet tooth, once decided to pay a visit to neighboring Siena. Local chefs, wanting to please the distinguished guest, showed their imagination and prepared a completely new dish for dessert, calling it zuppa del duca (Duke's soup). The Archduke liked the “soup” so much that he devoured every last spoonful, and took the recipe with him to Florence, because he could no longer imagine his life without this delicacy. Florence, thanks to the wise rule of the Medici dynasty, turned by the end of the 17th century into a center of the arts, where artists, sculptors and poets flocked from all over Italy. They appreciated the know-how of the Siena confectioners, drawing creative strength from it to create their immortal masterpieces.

From Florence, the “Duke’s soup” migrated to Treviso, and from there to Venice. The golden-haired Venetian courtesans quickly realized the beauty of this high-calorie dessert and began to consume it before the most important dates. Being staunch supporters of sensualism, highly experienced priestesses of love argued that the “Duke’s soup” not only lifts the mood, but also has stimulating properties. It was with their light hand that the fashionable dish received a new, now definitive name “Tiramisu”, which translated from Italian sounds somewhat ambiguous: “cheer me up” (lift my spirits). According to one version, Tiramisu received real recognition already in Venice, where it came thanks to the ubiquitous merchants. There are other versions, drier and more boring. For example, there are skeptics who claim that in ancient Italian recipes there is nothing similar to Tiramisu, so it was invented quite recently and was only “disguised” as a traditional dish with a century-old history, in order to attract attention to this dessert. In 2006, the Baltimore Sun published an interview with pastry chef Carminantonio Iannacone, who claims that he invented Tiramisu and has been preparing it for years in Treviso bakeries. Finally, there is a very practical economic theory: supposedly the Italians came up with the idea of ​​​​creating Tiramisu by simply dipping stale cookies in coffee. Then they began to add liquor to the cake, and even later - cheese.

Tiramisu. Not Teramisu? Tiramisu.

Nowadays, this delicacy is known all over the world, but give up hope of trying real Tiramisu outside of sunny Italy. If in the window of a confectionery store on one of the central Moscow streets you saw a large round cake with the word “Tiramisu” written on its price tag, don’t believe your eyes: it’s not Tiramisu. If in one of the Moscow restaurants they brought you a dessert cut into neat portions, do not believe the waiter - this is not Tiramisu.

The fact is that it is based on the freshest mascarpone cheese, which is produced only on the Apennine Peninsula, or more precisely, in Lombardy. Even Petrarch, Dante and D'Annunzio admired the Lombardy landscapes, singing in their works the green meadows and mirror-like surface of the lakes of this region. To this day, plump cows graze on the emerald expanses of Lombardy, from whose milk high-quality cream is obtained, and from the cream - a unique cheese ( 55% fat). The product is a cross between very fatty sour cream and butter. Its name comes from the word mascherpa - this is what cottage cheese is called in the Lombardy dialect. If all other cheeses are a product of milk processing, then mascarpone is a product of processing cream, which gives cheese has a subtle aroma, delicate, unique taste and a powerful calorie charge.

The next, no less important component of Tiramisu is savoiardi, an airy Italian cookie made from protein, flour and sugar, shaped like a tube. Sometimes, in the absence of cookies, enterprising would-be cooks use sponge cakes, but this is not the same.

The quintessence of Tiramisu is Marsala wine, which, along with rum, cognac and liqueurs, is very popular among confectioners. Therefore, Marsala, which has a unique aroma and taste, is often called “culinary wine.” Marsala fine and superiore are usually used for the preparation of confectionery, while vergine, especially vergine soleras, is served exclusively as an aperitif or digestif (like port or sherry). Marsala began to be produced in 1773 in Sicily, in the vicinity of the city of Marsala. Admiral Nelson's Mediterranean squadron, en route to Egypt, took a shipment of new wine onto the ship so that its merits would be appreciated by the “sea wolves” - real connoisseurs of strong drinks. The sailors (and the admiral himself) liked the wine so much that when they returned home, they organized a successful promotion campaign for it. Today, Marsala has a DOC certificate, which means that the quality of the famous wine is beyond doubt. In the production of Marsala, a variety of additives are used to give the drink the taste of bananas, oranges, tangerines or coffee.

So, you probably already understand that you can prepare Tiramisu according to the classic Italian recipe at home it is almost impossible. Therefore, we strongly recommend that you go to sunny Italy.

Tiramisu a la russe

If there is no time and opportunity for this yet, let the domestic version of overseas sweets console you. Try making Tiramisu yourself - “Tiramisu a la russe” (or whatever you like). Mascarpone can be replaced with cream and full-fat cottage cheese, Marsala with cognac or Amaretto liqueur, and savoiardi with sponge cakes.

The dessert is not baked in the oven, but simply cooled in the refrigerator, therefore even those who are very far from cooking can try to amaze their guests with this masterpiece of confectionery art.

To prepare classic Tiramisu, grind 6 yolks with sugar until smooth, then add 450 grams of mascarpone, a little marsala and mix everything well. Then carefully fold the whipped whites into the resulting mixture. Brew 200 grams of espresso coffee, cool it and mix it with marsala in a wide bowl. Quickly dip the Savoyardi cookies, one after another, into the coffee-Marsala mixture and place them on the bottom of a square-shaped dish (plastic, Teflon, or foil). On top is a layer of mascarpone cream. Be sure to sprinkle it with chocolate chips. Next is another layer of coffee and wine-soaked cookie sticks and a layer of chocolate chip cream. Place this in the refrigerator for at least 6 hours. Before serving, sprinkle generously with bitter cocoa powder. By the way, many people use Amaretto liqueur instead of Marsala, and instead of mascarpone they use full-fat sour cream from the central Moscow market, the kind that is not poured, but transferred from jar to jar with a spoon.

Tiramisu recipe

• sugar (75 g)
• egg (3 fresh yolks)
• cheese (250 g Mascarpone)
• coffee (instant 2-3 teaspoons)
• cookies (biscuit in the form of sticks 120 g)
• cocoa (1 tablespoon)
• brandy (3-4 tablespoons)

Make coffee, pour 2-3 teaspoons. spoons of instant coffee 200 ml of boiling water. Cool, pour into a deep bowl, add brandy or Amaretto liqueur to the drink. Beat the yolks and granulated sugar thoroughly with a broom until the sugar is completely dissolved. Add Mascarpone cheese into the egg mixture in portions and stir until a thick, homogeneous mass is formed. Quickly dip half of the entire biscuit biscuits into the prepared cofrey mixture and immediately place them close to each other in a deep rectangular pan. Spread half of the mascarpone cream evenly onto the cookies soaked in the coffee mixture and carefully level them out. Dip the rest of the biscuits quickly into the coffee mixture and place them in a thick layer on top of the cream. Drizzle with remaining coffee mixture. Spread the remaining cream evenly on top and smooth it out. Cover the tiramisu with cling film and refrigerate for at least 4 hours so that the dessert is well soaked. Just before serving, sprinkle the tiramisu with a thin layer of cocoa powder; it can be mixed with a small amount of powdered sugar. Before cutting into portions, immerse the knife in hot water each time.

Tiramisu three-layer

• egg - 6 pcs.
• sugar - 6 tbsp.
• mascarpone cheese (you can use full-fat cottage cheese) - 750g
• rum - 6 tbsp.
• strong coffee - 1.4 l
• ready-made sponge cake - 3 round cakes
• cocoa powder - 3 tbsp.

Separate the yolks from the whites. Beat the yolks with sugar until foamy, add cheese (or cottage cheese previously pureed through a sieve) and rum while stirring constantly. Beat the whites into a strong foam and, stirring gently, add to the mixture. Quickly dip the sponge cake into the chilled coffee, remove it and place it on a wire rack to drain. Place the sponge cake on the bottom of the mold, cover it with some of the cream, put the next cake on it and again the cream, then the third cake layer and a layer of cream. Cover with film and refrigerate for 3 hours. Before serving, sprinkle with cocoa powder and garnish.

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