Тирамису
 | |
| Альтернативные имена | Tiramisu (на итальянском ), Tiramesù (в венецианском языке ) |
|---|---|
| Курс | Десерт |
| Место происхождения | Италия |
| Регион или государство | |
| Температура подачи | Холодный |
| Main ingredients | Savoiardi, egg yolks, mascarpone, cocoa, coffee |
Тирамису [ А ] это итальянский десерт, сделанный из выпечки божьего коровьи ( Савойарди ), окунутый кофе, наслоченной с помощью взбитой смесью яиц, сахара и маскарпоне и приправлена какао . Рецепт был адаптирован ко многим сортам тортов и других десертов. [ 1 ] [ 2 ] Его происхождение оспаривается между итальянскими регионами Венето и Фриули-Венезия Джулия . Название происходит от итальянской тирамин -су ( Lit. « забери меня » или « подбодрить меня » ). [ 3 ]
История
Тирамису, по -видимому, был изобретен в конце 1960 -х или начале 1970 -х годов, но где и когда именно неясно. [ 4 ] [ 5 ] Некоторые полагают, что рецепт был смоделирован после SBATUDIN, более простого десерта из яичных желтков и сахара. [ 6 ] Другие утверждают, что это произошло из другого блюда, Дольче Торино . [ 7 ]
Рецепт Тирамису не найден в кулинарных книгах до 1960 -х годов. [ 8 ] [ 9 ] [10] It is mentioned in a Sydney Morning Herald restaurant column published in 1978.[11] It is not mentioned in encyclopaedias and dictionaries of the 1970s,[12][13][14] first appearing in an Italian dictionary in 1980,[15] and in English in 1982.[16] It is mentioned in a 1983 cookbook devoted to cooking of the Veneto region.[17]
Obituaries for the restaurateur Ado Campeol (1928–2021) reported that it was invented at his restaurant Le Beccherie in Treviso on 24 December 1969 by his wife Alba di Pillo (1929–2021) and the pastry chef Roberto Linguanotto (1943–2024).[18][19][20] The dish was added to its menu in 1972.[21][22][23] According to Carminantonio Iannaccone, he created the tiramisu at his bakery, Le Beccherie, on 24 December 1969.[24] At the time of his death in July 2024, the Le Beccherie restaurant credited Linguanotto as the creator of the tiramisu.[25]
It has been claimed that tiramisu has aphrodisiac effects and was concocted by a 19th century Treviso brothel madam, as the Accademia Del Tiramisù explains, to "solve the problems they may have had with their conjugal duties on their return to their wives".[20][26]
There is evidence of a tiremesù semi-frozen dessert served by the Vetturino restaurant in Pieris, in the Friuli-Venezia Giulia region, since 1938.[27] This may be the name's origin, while the recipe for tiramisu may have originated as a variation of another layered dessert, zuppa inglese.[28] Others claim it was created towards the end of the 17th century in Siena in honour of Grand Duke Cosimo III.[29]
On 29 July 2017, tiramisu was entered by the Ministry of Agricultural, Food and Forestry Policies on the list of traditional Friulian and Giulian agri-food products in the Friuli-Venezia Giulia region.[30][31] In 2013, Luca Zaia, President of Veneto, sought European Union protected status certification for the dessert, based on the ingredients used in 1970, so substitute ingredients, such as strawberries, could not be used in a dish called tiramisu.[32][33][34]
Original ingredients
Traditional tiramisu contains ladyfingers (savoiardi), egg yolks, sugar, coffee, mascarpone, and cocoa powder. A common variant involves soaking the savoiardi in alcohol, such as Marsala wine, amaretto or a coffee-based liqueur. The original tiramisu made at Le Beccherie was circular.[35]
Variations
The original shape of the cake is round, although the shape of the biscuits also allows the use of a rectangular or square pan. However, it is often assembled in round glasses, which show the various layers, or pyramids. Modern versions can have the addition of whipped cream or whipped egg whites, or both, combined with mascarpone. This makes the dish lighter, thick and foamy. Among the most common alcoholic changes includes the addition of Marsala wine. The cake is usually eaten cold.[36]
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, yoghurt, banana, raspberry, and coconut.
Numerous variations of tiramisu exist. Some cooks use other cakes or sweet, yeasted bread, such as panettone, in place of ladyfingers (savoiardi).[37] Bakers living in different Italian regions often debate the use and structural qualities of utilising other types of cookies, such as pavesini for instance, in the recipe.[38] Other cheese mixtures are used as well, some containing raw eggs, and others containing no eggs at all. Marsala wine can be added to the recipe, but other liquors are frequently substituted for it in both the coffee and the cheese mixture, including dark rum, Madeira, port, brandy, Malibu or Irish cream and especially coffee-flavoured liqueurs such as Tia Maria and Kahlúa.[39] Amaretto liqueurs, such as Disaronno, are also often used to enhance the taste of tiramisu.[citation needed]
Tiramisu is similar to other desserts, in particular with the Charlotte, in some versions composed of a Bavarian cream surrounded by a crown of ladyfingers and covered by a sweet cream; the Turin cake (dolce Torino), 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, which is a similar composition of ladyfingers and egg yolks (albeit cooked ones). In bavarese, butter and rosolio (or alchermes) are also used, but not mascarpone cream or coffee.[citation needed]
See also
Media related to Tiramisu at Wikimedia Commons
Notes
- ^ UK: /ˌtɪrəmɪˈsuː/ TIRR-ə-miss-OO, US: /ˌtɪrəˈmiːsuː/ TIRR-ə-MEE-soo; Italian: tiramisù [ˌtiramiˈsu]; Venetian: tiramesù [ˌtiɾameˈsu].
References
- ^ "Classic Tiramisu". La Cucina Italiana. Retrieved 18 June 2024.
- ^ "Tiramisu Bread Puddings". bhg.com. Meredith Corporation. Archived from the original on 2 November 2013. Retrieved 31 October 2013.
- ^ Wilbur, T. (2006). Top Secret Restaurant Recipes 2. Penguin Publishing Group. p. 234. ISBN 978-1-101-04213-7. Archived from the original on 1 August 2023. Retrieved 12 December 2015.
- ^ Squires, Nick (17 May 2016). "Italian regions battle over who invented tiramisu". The Telegraph. Archived from the original on 28 March 2018. Retrieved 27 March 2018 – via telegraph.co.uk.
- ^ "Ado Campeol, at whose restaurant tiramisu was invented, passes away at 93". 1 November 2021. Archived from the original on 3 November 2021. Retrieved 3 November 2021.
- ^ Leigh, Wendy (1 April 2023). "Before Tiramisu Was Officially Created, It Was Sbatudin". Tasting Table. Archived from the original on 20 June 2023. Retrieved 20 June 2023.
- ^ Lim, Heather (7 May 2023). "The Original Tiramisu Recipe Has No Heavy Cream Or Marsala". Tasting Table. Archived from the original on 20 June 2023. Retrieved 20 June 2023.
- ^ Pellegrino Artusi (1960–1991). "Torte e dolci al cucchiaio". La Scienza in cucina e l'arte di mangiar bene. Giunti Editore. p. 571. ISBN 88-09-00386-1.
- ^ Fernando Raris; Tina Raris (1998). La Marca gastronomica: amore e nostalgia per la cucina e i vini di nostra tradizione. Treviso: Canova Editore. p. 31. ISBN 88-87061-55-6.
- ^ Cremona, Luigi (2004). Italia dei dolci. Touring Editore. p. 57. ISBN 88-365-2931-3.
- ^ Lane, Trevor (30 August 1978). "The Irish in Paddington". Eating Out. The Sydney Morning Herald. p. 20. Archived from the original on 1 August 2023. Retrieved 28 February 2023 – via Newspapers.com.
- ^ Enciclopedia Europea Garzanti. 1981.
- ^ Enciclopedia Universale Rizzoli Larousse. 1971.
- ^ Dizionario della lingua italiana Garzanti. 1980.
- ^ "Il Sabatini Coletti. Dizionario della Lingua Italiana". Archived from the original on 15 September 2020.
- ^ "Tiramisu". Merriam-Webster's Online Dictionary. Archived from the original on 20 February 2010. Retrieved 11 June 2020.
- ^ Capnist, Giovanni (1983). I Dolci Del Veneto. F. Muzzio. ISBN 88-7021-239-4.
- ^ "Ado Campeol, at whose restaurant tiramisu was invented, passes away at 93". 1 November 2021. Archived from the original on 3 November 2021. Retrieved 3 November 2021.
- ^ "Pochi giorni dopo Ado Campeol, il papà del tiramisù, muore anche la moglie Alba Di Pillo, la vera ideatrice del dolce dei record". La Repubblica. 11 November 2021. Archived from the original on 18 November 2021. Retrieved 18 November 2021.
- ^ Jump up to: a b "Ado Campeol, 'father of tiramisu' who helped the rich pudding to become a staple of Italian menus around the world – obituary". The Telegraph. London. 2 November 2021. Archived from the original on 11 January 2022. Retrieved 3 November 2021.
- ^ "'Father of tiramisu' Ado Campeol dies aged 93". BBC. 30 October 2021. Archived from the original on 1 November 2021. Retrieved 31 October 2021.
- ^ Vozzella, Laura (8 October 2006). "The Unsung Inventor of Tiramisu". The Baltimore Sun. Archived from the original on 3 June 2020. Retrieved 21 April 2014.
- ^ Black, Jane (10 July 2007). "The Trail of Tiramisu". The Washington Post. Archived from the original on 13 October 2008. Retrieved 11 July 2007.
- ^ Rosengarten, David (October 2006). "The Man Who Invented Tiramisu!". The Rosengarten Report. Walter Pearce, Salt Pig Publishing. pp. 17–19.
- ^ Robeldo, Anthony (30 July 2024). "Father of Tiramisu Roberto "Loli" Linguanotto dies at 81, leaving 'sweet legacy'". USA Today. Retrieved 30 July 2024.
- ^ "THE ORIGIN OF TIRAMISÙ: "FACT AND LEGEND". ⋆ Accademia Del Tiramisù". Archived from the original on 3 February 2019. Retrieved 3 February 2019.
- ^ Dolce Jasmine (13 November 2017), Tiramisù: The story behind it, archived from the original on 7 November 2021, retrieved 14 November 2017
- ^ "History of tiramisù". Archived from the original on 4 June 2012. Retrieved 16 August 2010.
- ^ Soletti, Francesco; Toscani, Ettore (2004). L'Italia del caffè (in Italian). p. 110.
- ^ "Diciassettesima revisione dell elenco dei prodotti agroalimentari tradizionali" [Seventeenth revision of the list of traditional agri-food products]. Ministry of Agriculture, Food Sovereignty and Forestry (in Italian). p. 24. Archived from the original on 26 June 2023. Retrieved 26 June 2023.
pdf download=page 26 Regione Autonoma Friuli-Venezia Giulia item 137
- ^ "GU Serie Generale n.176" (in Italian). 29 July 2017. Archived from the original on 5 August 2017. Retrieved 8 August 2017.
- ^ Hernandez, Joe (31 October 2021). "Ado Campeol, the man known as the 'father of tiramisu,' has died". NPR. Archived from the original on 3 November 2021. Retrieved 3 November 2021.
- ^ «Спасите тирамису, говорит итальянский политик» . Хранитель . 23 августа 2013 года. Архивировано с оригинала 20 ноября 2021 года . Получено 17 ноября 2021 года .
- ^ «Итальянский политик просит ЕС предоставить защищенный статус Тирамису» . Журнал Италии . Архивировано из оригинала 3 ноября 2021 года . Получено 3 ноября 2021 года .
- ^ «Ricetta Storia Tiramisu - рецепт и история тирамису» (PDF) . Ле Бекшери . Архивировано (PDF) из оригинала 3 ноября 2021 года . Получено 3 ноября 2021 года .
- ^ Гринспен, Дори (14 июня 2016 г.). «Способ сделать тирамису еще более незабываемым» . The Washington Post . ISSN 0190-8286 . Архивировано из оригинала 8 ноября 2020 года . Получено 4 августа 2022 года .
- ^ Гастрономический Larousse , Нью -Йорк: Clarkson Potter Publishers, 2001, с. 1214.
- ^ "Тирамису: Павесини против Савойарди, кто побеждает?" Полем Сладкий и кислый . 14 октября 2016 года. Архивировано с оригинала 29 сентября 2018 года . Получено 14 мая 2020 года .
- ^ Клоук, Фелисити (13 марта 2014 г.). «Как сделать идеальный тирамису» . Хранитель . ISSN 0261-3077 . Архивировано из оригинала 5 июля 2019 года . Получено 6 августа 2019 года .
