A sweet story of curiosity.
Tiramisu is the Italian dessert par excellence, a masterpiece, as simple to make as delicious, made with four main ingredients: mascarpone, eggs, ladyfingers and coffee.
This cold dessert is a very successful preparation with a variety of declinations, but classic recipe we make is always the queen.
IT WAS ORIGINALLY CALLED “TIRAMESÙ”, FOR ITS NUTRITIONAL AND RESTORATIVE VALUES, EVEN THOUGH SOME OTHERS CLAIM ITS NAME IS DUE TO POSSIBLE APHRODISIAC EFFETCS.
FIRST RECIPE COMES FROM A SORT OF ALCOHOL-FREE EGGNOG CALLED “SBATUDIN”.
THEY SAY IT WAS SERVED FOR THE FIRST TIME AT “ALLE BECCHERIE” RESTAURANT FROM A PASTRY CHEF WHO HAD WORKED IN GERMANY, ROBERTO “LOLY” LINGUANOTTO.
ITS ORIGIN ARE OFTEN DISPUTED, BUT IT’S SURE THAT IT WAS BORN IN ITALY AND IT IS THE DESSERT THAT MOSTLY REPRESENTS OUR COUNTRY WORLDWIDE.
