Dessert Recipes: Tiramisu

Dessert Recipes: Tiramisu was created for those who:
- loves Tiramisu, desserts, cakes
- wants to learn how to cook a Tiramisu
- searches dessert recipes, italian recipes, ideas, tips and variations of Tiramisu

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Did you know that is an Italian recipe? Do you love Italian recipes?
Maybe not everybody knows that the Italian recipe originates from the city of Treviso, northern Italy near Venice.The recipe "Tirame su" the original name from the Venetian dialect, was born in the 70s by the pastry chef Roberto Linguanotto, famous creator of dessert recipes.

On January 17, 2013 the International Day of Italian Cuisines the official dish was Tiramisu, undoubtedly the most widely known "dolce italiano" in the world. A perfect recipe for many reasons and one of the most imitated. Tiramisu could well be the symbol of the unhindered spread of Italian recipes cuisine in the world over the last 30 years. It has been described as heaven in your mouth, but certainly, to help make it famous the relative easiness of its recipe and preparation has contributed.

Start making your Tiramisu! Cooking dessert recipes was never so easy! The original Italian recipe!

Quotes:

"Eating habits are notable in that they don't change quickly and cultures resist new foods probably as often as they accept them. People are deeply attached to their traditional foods. Occasionally foods appear to be rapidly accepted. An example of the coffee sponge cake called tiramisu, meaning literally "pick-me-up," that was invented in the 1960s by the chef at El Toula restaurant in Trevisio in the Veneto region of Italy and is now ubiquitious in Italian restaurants in America."
---A Mediterranean Feast, Clifford A. Wright, [William Morrow:New York]

"Tirami su
"'Pick me up'. A rich dessert made of layers of ladyfingers, mascarpone, espresso, and chocolate. The dish was created in the 1960s at El Toula restaurant in Treviso and has since become one of the classic and international Italian desserts."
---Dictionary of Italian Food and Drink, John Mariani [Broadway Books:New York]

"Mascarpone...a fresh Italian cheese made from cream coagulated by citric or tartaric acid, and therefore a kind of cream cheese. This product does not keep, and is mainly produced in the autumn and winter. It is usually sold in small containers and is eaten by itself or in various mixtures with cocoa, coffee, liqueurs, etc. One such confection is the Venetian dessert tiramasu, meaning pick-me-up..."
---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford]

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