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The name "Tiramisu" comes from three words, sounding like tira mi su, which, when translated from Italian, sound like “lift me up”. Probably, the dessert is named so for its high calorie content. There are also claims that the name arose from the emotional state that this delicacy causes, and therefore, the translation may sound like
"uplifting".
There are versions that tiramisu has an exciting property due to the successful combination of chocolate and coffee in it. Perhaps this opinion arose due to the fact that noble people used it on the eve of a love date.
It is difficult to understand which dessert dish is called tiramisu, if you compare it with cakes made from the most delicate dough, soufflé or puddings. This is a very refined dessert from Italy, it should not be eaten in a hurry or sitting on a bench, without respecting its aristocratic origin, without paying some attention to it. Tiramisu is delicate in taste, airy in texture and cannot be described in words.
History of appearance
Tiramisu is a 100% Italian dish in origin, along with pizza, spaghetti.
The masterpiece was created in the northern part of Italy at the very end of the 17th century. and his appearance was, one might say, an accident: the Duke of Tuscany, Cosimo III, was a famous connoisseur of sweets, and one day he decided to visit Siena. The cooks of the town wanted to surprise the guest with something, and were not afraid to serve a unique dish for dessert, the name of which is translated as "Duke's soup". The nobleman liked the food so much that he did not leave even a crumb, and after that he took the recipe to Florence. Eminent artists appreciated the innovation among Italian desserts. It became a source of strength for creativity in the creation of famous masterpieces (Florence during the reign of the Medici was the center of Italian art).
Further, the dessert ended up in Treviso, whose courtesans very soon figured out what the uniqueness of the “soup” was. Ladies began to consume it, going on very responsible dates. Women claimed that the food uplifts and excites, it was they who gave him the ambiguous name known to us “excite me” or “lift me up”.
The second version of the name suggests that the dessert got its name while in Venice, where it migrated not without the help of merchants.
Other versions of the origin of the name are rather boring. Skeptics sometimes say that among the old recipes there is nothing that could, even remotely, resemble the most delicate dessert. Based on this, they claim that the dish was created quite recently and is called old only so that customers pay attention to it.
A journalist from the Baltimore Sun newspaper interviewed a pastry chef in which the man claimed that tiramisu was his invention. Most new idea says ─ Italians dipped stale cookies into a cup of coffee, a little later enhanced the taste of the drink with liquor, then for some reason added cheese to this strange combination.
What is real tiramisu
The dessert has become famous in all countries, but it is foolish to hope to try it outside of Italy. The cake with the same name displayed in the store window has nothing to do with a real dessert, however, like a dessert served in a restaurant or cafe, cut into pieces.
The basis of tiramisu is very fresh cheese with the name mascarpone, produced only on the Apennine Peninsula (Lombardy), its fat content is 55%. This product is located somewhere between butter and the fattest sour cream. The product is derived from maschera ("cottage cheese" in Lombard dialect). The most delicate cheese appears as a result of processing not milk, but cream, giving it a fabulous aroma and taste, as well as a lot of calories.
The second component is savoiardi cookies, which are airy cookies in the form of cookies made from egg white, sugar, and flour. The product is shaped like sticks. Some chefs replace cookies with biscuits, which makes the dessert look different from itself.
Marsala wine is also used to make dessert, which is no less popular among confectioners than rum, cognac and liqueurs. The wine is very fragrant and has a unique taste, for which it is called "culinary". For the production of wine, a variety of additives are used that give it a taste of coffee, orange, banana or tangerine.
From the above, it is clear that cooking a real gourmet dessert at home is impossible.
Tiramisu in Russian
For those who do not have the opportunity to visit Italy and try dessert there, they can be comforted by its “domestic” version. You can buy mascarpone cheese at the store or replace it with full-fat cottage cheese/cream. Marsala is usually replaced with liqueur or cognac, if Savoyardi cannot be found, a biscuit is used instead.
The confectionery product is not baked in the oven, but cooled in the refrigerator.
To prepare tiramisu according to classic recipe, it is necessary to rub six egg yolks together with sugar until a dense and fluffy mass is obtained. Then 450 gr. mascarpone, pour in a little marsala and the resulting creamy mass is mixed. The whites whipped into a thick foam are spread into the mixture, chilled espresso coffee (200 gr.) is added there, everything is thoroughly mixed.
Savoyardi sticks are very quickly dipped into the cream, laid out on the bottom of a square plate. This is followed by a layer of cream, after a layer of soaked sticks, then a layer of air cream. The final step is chocolate chips. Dessert should be in the refrigerator for at least six hours before serving, sprinkled with cocoa powder.
Simpler dessert options can be found in recipe books, as well as on the Internet.
Where was the TIRAMISU cake invented, and how is its name translated? and got the best answer
Answer from Staurus[guru]
Tiramisu (ital. Tiramisù) is an exquisite Italian dessert prepared on the basis of mascarpone cheese. Also included are savoiardi (Italian savoiardi) - dry porous biscuits, chicken eggs, sugar, coffee (preferably espresso), alcohol (rum, brandy, marsala); top dessert is decorated with cocoa powder and grated chocolate. 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, because of 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 treat (due to the combination of coffee and chocolate). The nobles ate tiramisu before love dates and therefore this dessert got its name.
There are various versions of the origin of tiramisu. It is believed 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. Siena's confectioners, known for their craftsmanship, wanted to make something special for the duke, who was very fond of sweets. This dessert was called "zuppa del duca" (duke's soup). Later, the recipe came to Florence, and from there to Venice, where it became widely known. Then the dessert was called "Tiramisù". The most generally accepted version is that this invention is attributed to the Le Beccherie restaurant in the Italian city of Treviso (Treviso) in the late 1960s and early 1970s. On October 8, 2006, the Baltimore Sun published an article claiming that the restaurant's dessert supplier was Carminantonio Iannaccone, currently living in Baltimore, Maryland, USA, and that he was the one who invented tiramisu.
Tiramisu is one of the most popular desserts in the world. It is served not only in Italian restaurants, but also in establishments with a different cuisine. There are options and adaptations traditional recipe, according to which tiramisu can resemble pudding or cake. In some cases, another flavor is used instead of coffee - for example, strawberry or lemon.
Source: wikipedia
Answer from Yoterva[guru]
Invented in Italy, I don’t know how to translate.
Answer from Evgeniya gurova[newbie]
in Italy
Answer from MY LADY[guru]
There are many legends about the "birth" of Tiramisu, and here is one of them:
At the end of the 17th century, this dessert was first prepared in Siena (Italy) in honor of the arrival of the Grand Duke of Tuscany, Cosimo III de "Medici. A vain, wasteful lover of luxury, this historical character was also an excellent sweet tooth - he liked the dessert and was immediately dubbed "Duke's Soup".
The recipe wandered along with the ducal retinue and finally ended up in Florence, which at that time was flooded with intellectuals and artists from all over the world. So the "Duke's soup" became known to foreigners. When he got to Venice, he became a favorite dessert of the courtiers and the highest nobility, to a greater extent because of the stimulating effect attributed to this sweet dish. It even became a habit to fill up with "Duke's soup" before each love date - hence the name tiramisu appeared - pick me up in English (in Russian, not a single literary word came to mind in connection with this). That's the whole story.
And as for the exciting effect, one can argue - a slight invigorating effect is certainly present, coffee, after all + chocolate. But the fact that tiramisu is an energy bomb, no doubt - only the "correct" mascarpone - 55% fat, plus sugar and biscuits.
There are many varieties of tiramisu.
You probably know how to taste tiramisu: what kind of dessert it is, what it is eaten with. Tiramisu literally means "pull me up" in Italian.
Delicate, airy-creamy cake beckons with its divine aroma of Espresso coffee, melts in the mouth with snow-white cheese cream in a harmonious combination with pleasant bitter chocolate and wine. A small piece of dessert will cheer you up for the whole day.
Magical tiramisu drove generations 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". So tiramisu got its first name "Duke's soup", and its recipe spread all over the world. Today, the dessert is a creamy cake with an improved Italian tiramisu recipe, a photo of which can be seen below. It no longer resembles soup, as it is a jelly-like sweetness and is beautifully decorated in portioned dishes or in the form of a cake.
This delicacy has one more salient feature: the top of the dessert is necessarily sprinkled with grated and cocoa.
Italian tiramisu
What are the ingredients in a real Italian dessert? This special sweetness is incomparable to the tiramisu that you have tasted, 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 Savoyardi cookies that melt in your mouth. Of course, you will find such cookies only in the homeland of tiramisu.
But you should not despair, because you can find a way out of any situation. Our culinary specialists are enterprising, so they can replace Mascarpone cheese with our curd mass, and Savoyardi with ordinary biscuit 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 full. But at home, you can easily replace expensive overseas wine with ordinary Amaretto.
You should not follow all the nuances in cooking tiramisu - you will only lose time looking for overseas products. You can turn on your imagination a little and show your culinary talent by choosing ingredients that are only identical to the real ones. If tiramisu isn't the first sweet dish you've made, then you're up to the task. Making a dessert does not take much time, it does not need to be baked, but only kept in the refrigerator. Therefore, following the recommendations in the recipe below, you can easily and with pleasure create this delicacy for yourself, without thinking about what Italian tiramisu is.
tiramisu recipe
We take 6 eggs,
Separate the yolks and beat them until smooth with 1 cup of sugar. In this mixture, add 400 g of fat sour cream and a few grams of wine. Next, add the whites whipped into a strong foam.
In a separate bowl, cool the brewed Espresso coffee, add wine. In this "cocktail" we lower the cookies.
We take portioned glasses or bowls, pour sour cream mixture at the bottom of each. Then we put a layer of cookies soaked in coffee. We smear it with cream and again put a layer of cookies soaked in coffee and wine. Top with sour cream and sprinkle with grated chocolate and cocoa.
This dessert will delight not only your family, but also beautifully decorate festive table and will certainly please the guests who appreciate your masterpiece for the first time. They will definitely fall in love and find out what tiramisu is.
The name "Tiramisu" consists of three Italian words: tira mi su, which can literally be translated as "lift me up" - according to one version, because of its high calorie content. But most say that the Italians mean emotional condition and this translation should be understood as "lift my spirits". And there is also a version that Tiramisu is considered an exciting treat (due to the combination of coffee and chocolate). The nobles ate Tiramisu before love dates and therefore this dessert got its name.
It is useless to explain what Tiramisu is by comparing it to a delicate cake, pudding, or soufflé. Only the following can be stated with certainty: this is an exquisite Italian dessert that cannot be eaten on the go, in a car or sitting on a park bench - after all, Tiramisu has an aristocratic origin, and therefore requires an appropriate attitude. This is a gentle, airy, weightless "something".
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, decided one day 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 ate everything to the last spoonful, and took the recipe with him to Florence, because he could not 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 arts, where artists, sculptors and poets flocked from all over Italy. They appreciated the "know-how" of the Sienese confectioners, drawing from it creative forces to create their immortal masterpieces.
From Florence, the "Duke's soup" migrated to Treviso, from there to Venice. Golden-haired Venetian courtesans quickly figured out the charm of this high-calorie dessert and began to use it before the most important dates. Being staunch supporters of sensationalism, highly experienced priestesses of love claimed that the "Duke's soup" not only uplifts the mood, but also has exciting properties. It is from their light hand a fashionable dish received a new, now final name "Tiramisu", which in translation from Italian sounds somewhat ambiguous: "cheer me up" (cheer me up).
According to one version, Tiramisu received real recognition already in Venice, where he got thanks to the ubiquitous merchants.
There are other versions, more dry and boring. So, for example, there are skeptics who claim that there is nothing like Tiramisu in old Italian recipes, so it was invented quite recently and only “disguised” as a traditional dish with a century of history to draw attention to this dessert.
In 2006, the Baltimore Sun newspaper published an interview with pastry chef Carminantonio Iannacone, who claims that he invented Tiramisu and made it for years in Treviso bakeries.
Finally, there is a very economic and practical theory: supposedly the Italians thought 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 Tiramisu? Tiramisu.
Today this delicacy is known all over the world, but leave the hope of trying the real Tiramisu outside of sunny Italy. If you saw a large round cake in the window of a pastry shop on one of the central Moscow streets, the price tag of which says "Tiramisu", do not believe your eyes: this is 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 rather, in Lombardy. Even Petrarch, Dante and D'Annunzio admired the Lombard landscapes, singing in their works the green meadows and the mirror-like surface of the lakes of this region. To this day, plump cows graze in the emerald expanses of Lombardy, from whose milk high-quality cream is obtained, and from cream - a unique cheese (55% fat content). The product is a cross between very fatty sour cream and butter. Its name comes from the word mascherpa - this is how cottage cheese is called in the Lombard dialect. If all other cheeses are a product of milk processing, then mascarpone is a product of cream processing, which gives the cheese a delicate aroma, delicate, unique taste and a powerful calorie charge.
next, no less important component Tiramisu is a savoiardi, an airy Italian tube-shaped cookie made from protein, flour and sugar. Sometimes, in the absence of cookies, enterprising would-be chefs use biscuit cakes, but this is no longer the case.
The quintessence of Tiramisu is Marsala wine, which, along with rum, cognac and liquors, is very popular with confectioners. Therefore, Marsala, which has a unique aroma and taste, is often called "culinary wine." For cooking confectionery usually marsala fine and superiore are used, 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. The Mediterranean squadron of Admiral Nelson, following to Egypt, captured a batch of new wine on the ship so that the "sea wolves" - real connoisseurs of strong drinks - would appreciate its merits. The sailors (and the admiral himself) liked the wine so much that when they returned to their homeland, they arranged 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 understood what to cook Tiramisu according to the classic Italian recipe almost impossible at home. 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 to cook Tiramisu yourself - "Tiramisu a la russe" (or whatever you like). Mascarpone can be replaced with cream and fatty cottage cheese, Marsala with cognac or Amaretto liqueur, and savoiardi with biscuit cakes.
The dessert is not baked in the oven, but simply cooled in the refrigerator, so even those who are very far from cooking can try to impress their guests with this masterpiece of confectionery art.
To prepare a classic Tiramisu, grind 6 yolks with sugar until a homogeneous mass is obtained, then add 450 grams of mascarpone, a little marsala and mix everything well. Then carefully fold the beaten egg whites into the mixture. Brew 200 grams of espresso coffee, cool it down and mix it with marsala in a wide bowl. Quickly dip the savoiardi cookies one by one into the coffee-marsal mixture and spread them on the bottom of a square-shaped dish (you can use plastic, you can use Teflon, you can use foil). Top with a layer of mascarpone cream. Be sure to sprinkle it with chocolate chips. Next - another layer of coffee and wine soaked cookie sticks and a layer of cream with chocolate chips. Put it all in the refrigerator for at least 6 hours. Sprinkle generously with bitter cocoa powder before serving. By the way, many people use Amaretto liquor instead of Marsala, and instead of mascarpone they use fat sour cream from the central Moscow market, the one that is not poured, but shifted from jar to jar with a spoon.
Tiramisu recipe 
Recipe TiramisuSugar (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, bay 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 whisk until the sugar is completely dissolved. In portions, introduce Mascarpone cheese into the egg mass and knead until a thick homogeneous mass is formed.
Quickly dip half of the whole biscuit biscuit into the prepared coffer mixture and immediately place close to each other in a deep rectangular shape.
Spread half of the mascarpone cream evenly over the coffee-soaked biscuits and smooth evenly.
The rest of the biscuits also quickly dip into the coffee mixture and put in a dense layer on the cream. Drizzle with remaining coffee mixture.
Spread the rest of the cream evenly on top and smooth. 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, dip the knife into hot water each time.
Tiramisu three-layer
Egg - 6 pcs.,
sugar - 6 tablespoons,
mascarpone cheese (fat cottage cheese is possible) - 750g,
rum - 6 tablespoons,
strong coffee - 1.4 l,
ready-made biscuit - 3 round cakes,
cocoa powder - 3 tbsp
Separate the yolks from the whites. Beat the yolks with sugar until foamy, with constant stirring, add cheese (or cottage cheese previously rubbed through a sieve) and rum. Whisk the egg whites to stiff peaks and add to the mixture, stirring gently.
Quickly dip the biscuit into the chilled coffee, take it out and drain it on the wire rack.
Put the biscuit cake on the bottom of the mold, cover it with a part of the cream, put the next cake on it and again the cream, then the third cake and a layer of cream. Cover with cling film and refrigerate for 3 hours. Sprinkle with cocoa powder before serving and garnish.
Tiramisu is a traditional Italian dish whose name translates as "cheer me up" or "lift me up". There is a version that the dish got its name because of its relatively high calorie content. According to another version, the translation must be understood as or "cheer me up." Thanks to the perfect combination of chocolate and coffee, many Italians consider tiramisu an exciting treat.
Tiramisu has a real aristocratic origin, which means that dessert cannot be eaten sitting on a park bench, on the go or in a car. He demands an attitude corresponding to his aristocratic roots.
History of tiramisu
The first time the dish was cooked at the end of the 17th century in northern Italy. When the duke of Tuscany, Cosimo III de Medici, arrived in Siena, the local chefs called him "the duke's soup". The Duke was madly in love with the dessert, and he took the recipe for a delicacy with him to Florence. After that, the dish gained worldwide popularity.
According to unofficial versions, it is believed that the dish was invented recently, and the story with an ancient origin was invented just to attract those who want to try the dessert.
According to another version, the Italians came up with tiramisu only because of the habit of dipping stale cookies in coffee. Later for improvement palatability began to add liquor and mascarpone cheese.
Where to try real tiramisu?
Thanks to its worldwide popularity and fame, tiramisu is now sold on every street corner. But it is worth giving up any hope of trying a real, original tiramisu outside of beautiful Italy.
The fact is that one of the main ingredients of tiramisu - mascarpone cheese - is produced exclusively on the Apennine Peninsula. The product is something in common between tender butter and fatty sour cream. If we compare mascarpone with other cheeses, we should note its increased fat content (55%). And also the fact that all cheeses are a product of milk processing, not cream.
The second, no less necessary and important ingredient in tiramisu is Italian savoiardi cookies, consisting of flour, protein and sugar. As a substitute for savoiardi, chefs take an ordinary biscuit, as a result of which a real tiramisu will definitely not turn out.
Another essential ingredient of real tiramisu is Marsala fine and superiore wine. Today, not everyone can afford it.
So, most likely, you have already realized that it is almost impossible to cook a classic tiramisu at home. Therefore, the only way out for true sweet tooth is a trip to sunny Italy.
In the meantime, thoughts of Italy have given you inspiration, you can cook something in the kitchen. For example, pea puree recipe. it healthy dish not only passes the time, but also gives you an extra charge of vivacity, vitamins and strength for the whole day.
