Tiramisu is coming to an end! No but almost…
Last week the news spread over the internet: Le Becchierie in Trevise closed its doors on March 30, 2014.
It was in this restaurant that were served the first tiramisus in the seventies.
The Campeols who owned the restaurant since 1939 for 3 generations did not manage to overcome the crisis and the debts piled up.
The little family restaurant with only 3 employees closed down. Its closing down symbolizes the end of a true symbol of the Italian gastronomic heritage.
The secret of Tiramisu in Chicago
The secret of its creation spread a long time ago and three ingredients are essential: coffee, Mascarpone cheese and Marsala wine.
In Chicago, many restaurants offer you homemade tiramisu, but I can only advise you to book a table at Mario’s Table! I also invite you to read my article about the app Coffee Up !
Small history of Tiramisu
Regardless, recipes for tiramisu are unknown in cookbooks before the 1960s and the Italian-language dictionary Sabatini Coletti traces the first mention of the word to 1980.
In traditional pastry Tiramisu has similarities with cakes in addition to the above Zuppa Inglese, in particular with the Charlotte, composed of a Bavarian cream surrounded by a crown of ladyfingers and covered by a sweet cream; the Turin cake, consisting of ladyfingers soaked in rosolio and alchermes with a spread made of butter, egg yolks, sugar, milk and dark chocolate; and the Bavarese Lombarda, with is similar in the preparation and the presence of certain ingredients such as ladyfingers and egg yolks (albeit cooked ones).
Here is a picture of a Tiramisu as served at Le Becchierie restaurant in Trevise :