History of Tiramisu
(Tuscan Trifle, Zuppa Inglese)

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Photos from Kraft Foods and TiramiSutra
 

Tiramisu (tih-ruh-mee-SOO) - The Italian translation for tiramisu is "carry me up."

Also known as Tuscan Trifle and Zuppa Inglese. Tradition tiramisu is  a pudding-like dessert that usually consists of sponge cake or ladyfingers dipped in a liqueur, then layered with grated chocolate and rich custard. Tiramisu was originally made as a loose custard, it is only in recent years that using mascarpone cheese has come into fashion.


Photo from Kraft Foods


Photo from TiramiSutra

 

 

 

 

 

 


17th century - A dessert similar to tiramisu was was created in Siena, in the northwestern Italian province of Tuscany. The occasion was a visit by Grand Duke Cosimo de' Medici III (1642-1723), in whose honor the concoction was dubbed zuppa del duca (the "duke's soup"). He brought the recipe back with him to Florence. In the 19th century, tiramisu became extremely popular among the English intellectuals and artists who lived in Florence. The dessert made its way to England, where its popularity grew.

1970s - The present day version of tiramisu was said to have been created in a restaurant in Treviso, located northwest of Venice on Italy's northern Adriatic coast, called Le Beccherie. Today, Today the town of Treviso is best know for its canals, frescoes, and tiramisu. The Timeless Art of Italian Cuisine - Centuries of Scrumptious Dining by Anna Maria Volpi, states the following from her research on the history of tiramisu:

"Later in my research the oldest recipe I could find was in the book by Giovanni Capnist “I Dolci del Veneto” (The Desserts of Veneto). The first edition was published in 1983 and has a classic recipe for Tiramisu’. “Recent recipe with infinite variations from the town of Treviso”, says Capnist, “discovery of restaurants more then family tradition”.

But the final word on the origin of Tiramisu’ is from the book by Fernando e Tina Raris “La Marca Gastronomica” published in 1998, a book entirely dedicated to the cuisine from the town of Treviso. The authors remember what Giuseppe Maffioli wrote in an article in 1981: “Tiramisu’ was born recently, just 10 years ago in the town of Treviso. It was proposed for the first time in the restaurant Le Beccherie. The dessert and its name became immediately extremely popular, and this cake and the name where copied by many restaurants first in Treviso then all around Italy”. Still today the restaurant “Le Beccherie” makes the dessert with the classical recipe: ladyfingers soaked in bitter strong espresso coffee, mascarpone-zabaglione cream, and bitter cocoa powder. Alba and Ado Campeol, owners of the restaurant regret they didn’t patent the name and the recipe, especially to avoid all the speculation and guesses on the origin of this cake, and the diffusion of so many recipes that have nothing to do with the original Tiramisu."

Stories or legends are told about Venice's courtesans who worked in the brothel above the restaurant. According to legend, the ladies needed a "pick me up" to fortify themselves between amorous encounters.

1990s - In America, its popularity began in San Francisco, and today, Tiramisu can be found in restaurants throughout the United States.