There are many versions of Origin, and I chose two of them.
An Italian soldier is about to go to war, but there is nothing at home. In order to prepare dry food for him, his beloved wife made cakes of biscuits and bread that could be eaten at home. She was sweating and crying. Although the food is simple, it is sweet and full of deep love. Whenever a soldier eats Tiramisu on the battlefield, he will think of his home and his beloved family.
According to Italian legend, Tiramisu originated before soldiers went out to war. Anxious lovers wanted to mix eggs and cocoa cakes at will to make a simple and quick snack, and then gave it to soldiers with sweat and tears. The food she handed me was simple, but sweet and full of love. So one of the meanings of Tiramisu is "Remember me".
A boy named Fvan fell in love with a girl named Joe. The boy firmly believes that the "Tiramisu" cake with a name similar to Tianned will bring him good luck. So he spent many days and nights making a very delicate cake according to Tiramisu's method, and named it "Love in Tiramisu". After that, the girl ate the cake and felt deep love. Finally married a boy. After that, the story was widely circulated in towns and villages. Tiramisu cake has become synonymous with love and affection. Until today. When the sweetness of Tiramisu lingers in the girl's mouth, I believe my heart will be extremely sweet.
English paper! In English? then ......
The history of Tiramisu
-anna marie volpi
Where and how this famous dessert was invented.
Open an old Italian cookbook, browse the index, and … surprise! No tiramisu. I first met Tiramisu in 1985. I was in Italy at that time: a friend of mine told me that she got this new formula. She is so enthusiastic about it that I feel it necessary to try it at once. It tastes incredible. I've never tasted it. I've loved this dessert ever since.
Now, everyone knows that tiramisu means "refreshing" in Italian, because it is rich in energy (eggs and sugar) and caffeine in strong coffee. There are many different stories about the origin of Tiramisu. It is a layered cake; Therefore, some people put its origin in Tuscany, where another famous Italian layered dessert is very popular. It is called "Zuppa Inglese" (English soup). This is not English, nor is it soup. Instead, it is a simple cake, soaked in "alkermes" wine, with chocolate and custard alternately stacked. Layered cakes have existed for a long time. Tiramisu's brilliant idea lies not in the layered technology, but in its components. The great invention of combining coffee, zabaglione cream and chocolate: this is the real innovation of Tiramisu.
I like studying the history of food. In my book The Eternal Art of Italian Cooking-Delicious Dining for Centuries, there is a lot of information about the cooking history of various regions in Italy. I tried to trace the origin of Tiramisu and investigated many Italian cookbooks. The first clue comes from the famous Italian gourmet Giuseppe Maffioli. In his book "Il ghiottone Veneto", first published in 1968, he talked extensively about Zabaglione custard. The name of this cream comes from Zabaja, a dessert popular in Ilya. This is a coastal area across the Adriatic Sea, which was Venice's territory for a long time in the gol den era of Venice's "most tranquil Republic". At that time, Zabaglione was made from Cyprus liqueur.
"The groom's bachelor friends," Maffioli said, "at the end of the long wedding reception, they gave him a big bottle of zabajon before the couple retired to ensure a successful and long honeymoon." "zabajon," Maffioli continued, "sometimes whipped cream is added, but in this case, it is very cold, almost frozen, accompanied by baicoli, a Venetian pancake invented by a baker in Santa Margherita, a suburb of Venice, in A.D. 1700". As we have noticed, the addition of fresh cream, service temperature and biscuits are all close to the modern tiramisu formula. Even the mention of Zabaglione's energy attribute seems to refer to Tiramisu's name.
Later, in my research, the oldest recipe I could find was in Giovanni Capnist's book Dessert in Veneto. The first edition was published in 1983, with the classic formula of tiramisu. "the latest recipes in Trevis o town are changing endlessly," Capnist said. "more restaurants have been found than family traditions."
However, the final conclusion of the origin of Tiramisu comes from Fernando E Tina laris's book "Gourmet Marca", which was published in 1998. This book is entirely about the cuisine of treviso town. The author remembers that Giuseppe Maffioli wrote in an article in 198 1: "Tiramisu was born recently, in treviso town 10 years ago. It was first put forward in Le Beccherie's restaurant. This dessert and its name immediately became very popular. This cake and its name were imitated by many restaurants, first in treviso and then all over Italy. To this day, "Le Beccherie" restaurant still uses the classic recipe to make desserts: finger cakes soaked in bitter espresso, mascarpone-Zaba Nione cream and bitter cocoa powder. The owners of this restaurant, Alba and Ado Campio, regret that they didn't apply for a patent for the name and formula, especially to avoid all speculation about the origin of this cake and the spread of so many recipes that have nothing to do with the original Tiramisu.
I have tried countless different tiramisu recipes, but the classic recipe (the recipe I showed on the website), the recipe from the restaurant "Le Beccherie", is still prepared by me today and I like it better.
As an example of many delicious tiramisu, I showed a step-by-step recipe of "Mixed Berry Tiramisu" on my website, which quickly became a new classic.
In 2003, Anna Maria volpi