The word Tiramisù literally means “pick me up”. It comes from the Treviso dialect, “Tireme su”, Italianised into Tiramisù in the latter half of the 20th century. Historical records state that Tiramisù originated in Treviso in 1800. It is said that this dessert was invented by a clever “maitresse” of a house of pleasure in the centre of Treviso. The “Siora” who ran the premises developed this aphrodisiac dessert to offer to customers at the end of the evening in order to reinvigorate them and solve the problems they may have had with their conjugal duties on their return to their wives.
Over the centuries, a veil of popular prudery hid the true origins of Tiramisù. In fact it is not mentioned in books until the 1980s. The original recipe for tiramisu involves the use of few ingredients: egg yolks and sugar combined together, with the addition of mascarpone and a drop of Marsala wine, giving us the classic tiramisu cream, which must be broken up by biscuits soaked in coffee to create the finished dessert. But the quintessential classic recipe lends itself to many variations, both when it comes to ingredients and presentation. Here’s my take on tiramisu in a jar
• A jar for your tiramisu
• Strong espresso
• Marscapone frosting (learn to make a delicious marscapone frosting here)
• Cocoa powder
• Ladyfinger sponges (savoiardi in Italian) . You can purchase these from most grocery stores or if you prefer to make these yourself, here’s a good recipe to follow.
- Dip the ladyfingers in the espresso and layer them at the bottom of the jar. Don’t over dip the sponges otherwise they may become soggy.
- Add a layer or the marscapone frosting, followed by a layer of the espresso soaked ladyfingers. Continue layering till you reach the top of the jar
- Top it off with a swirl of marscapone frosting and lightly dust some cocoa powder over your dessert.
Go “pick yourself up” with your delicious tiramisu in a jar!