Which country does tiramisu come from

As the story goes , one of the owners wanted a "pick me up" after the birth of her son. And the dessert made for her was similar to the tiramisu we know today—creamy and spiked with coffee.

Upon the owner's return to the restaurant, she worked with the pastry chef and invented a creamy, layered dessert that would become known as tiramisu. Although credit is most often given to Le Beccherie, the owner of Piedigrotta in Treviso claims otherwise. In an interview with The Washington Post , he credits himself for inventing the dessert.

He "based [it] on the everyday flavors of the region: strong coffee, creamy mascarpone, eggs, Marsala and lady fingers. Although he has no invoices to prove it, the owner of Piedigrotta states his late brother sold the dessert to Le Beccherie and then Le Beccherie passed it off as their own. Regardless, recipes named "tiramisu" are unknown in cookbooks before the s. Interest in tiramisu in the United States increased in when Tom Hanks' protagonist in the comedy Sleepless in Seattle heard of it only as a mysterious thing that modern women loved.

The original shape of the cake is round, although the shape of the biscuits allows the use of a rectangular or square pan. However, it is also often assembled in round glasses, which show the various layers, or pyramid.

Modern versions have as a rule the addition of whipped cream or whipped egg, or both, combined with mascarpone cream. This makes the dish lighter, thick and foamy. Among the most common alcoholic changes includes the addition of Marsala. The cake is usually eaten cold. Another variation involves the preparation of the cream with eggs heated to sterilize it, but not so much that the eggs scramble.

Over time, replacing some of the ingredients, mainly coffee, there arose numerous variants such as tiramisu with chocolate, amaretto, berry, lemon, strawberry, pineapple, yogurt, banana, raspberry, coconut, and even beer. Amaury Guichon is a French and Swiss pastry chef and artist. Then her grandmother would spoon the zabaglione in bowls, pour in a bit of espresso, and serve with dried bread or cookies for dunking.

By her estimation, in , the "deceptively airy but shamefully rich creation in the mousse-pudding family has at least variations, according one authoritative source. Others use only the yolks to make a zabaglione that is either combined with the mascarpone or served in a separate layer," she wrote. Tonon claims that in the early s, Garatti served the dish in a goblet, calling it coppa imperiale. Who should actually get credit for inventing tiramisu is a matter of dispute.

In her book, Bastianich gives credit to Garatti, writing that she was thrilled when Tonon "passed on to me the original assemblage of ladyfingers and mascarpone cream. Today at Felidia, current executive chef Fortunato Nicotra makes seasonal tiramisu, as well as one with Nutella and served with coffee cookies for dunking.

At places like Pasticceria Rocco on Bleecker Street and in Bay Ridge, the bakery sells a custardy tiramisu in a cup as well as a cake version, big as a brick, with vast sponge cake layers between pastry cream. At Front St. Trattoria in Red Bank, Aufiero served a custardy sheet pan version made with ladyfingers and mascarpone for years, but says she took off the menu a couple years ago due to flagging sales.

But as with any once haute dish, newer versions are emerging along with the next generations of chefs.