Tiramisu (pick me up) – for Section 130


This is a small delicious diversion, because we love to argue.  According to Anna Maria Volpi of Anna Maria Volpi A Passion for Cooking, Tiramisu surfaced in Italy around 1985; although, I did read some anecdotal oral tradition dating this dessert back to the late 19th century when “competition between bordellos was fierce” (Villareale).  Apparently, an espresso coffee was offered to clients upon departure from one particular bordello prompting another to offer both the espresso and cookies called savoiardi also known as lady fingers (Villareale).  According to this account, “one Madam in particular took all of these ingredients, combined them and created this confection adding eggs and Mascarpone cheese to the filling” (Villareale).

According to the Coffee Couple, Tiramisu was presented to the Grand Duke of Tuscany sometime prior to his death in 1723 and was born out of dispute, somewhat like our own, over which dessert is best (Hamel).

The Internet is full of contradictions and disputes of where and when Tiramisu was created. The only consistency that seems to be found is the belief that Tiramisu is delicious.

References (which include recipes – hint, hint.)

Hamel, Andreanne . The History of Tiramisu The Kitchen Project,   2009. Web. 12 Nov. 2009.  <http://www.kitchenproject.com/history/tiramisu/index.htm&gt;.         

Villareale, Charlie. History of Tiramisu (Tuscan Trifle, Zuppa Inglese)  Ed. Linda Stradley. What’s Cooking America,   2004. Web. 12 Nov. 2009.  <http://whatscookingamerica.net/History/Cakes/Tiramisu.htm&gt;.         

Volpi, Anna Maria. History of Tiramisu  Ed. Anna Maria Volpi. N.p.,   2003. Web. 12 Nov. 2009.  <http://www.annamariavolpi.com/page38.html&gt;.


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