It's widely agreed upon that tiramisu was invented by Campeol and Linguanotto in their restaurant, Le Beccherie. In fact, their original tiramisu recipe has been certified by the Italian Academy of Cuisine. However, even with much acclaim, there has been debate about the origins of this dish, and some say it came not from sbatudin but another dish entirely: dolce Torino. Norma Pielli and Giussepe "Beppino" Del Fabbro had records of a "tirimu su" recipe from 1959, over a decade prior to Le Beccherie's debut of the dish.
Pielli was attempting to make dolce Torino, which is a cake made from (you guessed it) eggs and sugar; the difference is that she used the whole egg. The cream part of this cake is traditionally made from eggs, sugar, and butter, but Pielli replaced the butter with mascarpone. Layering the cream with coffee-soaked ladyfingers, Pielli felt that her cake was the original tiramisu, and some still agree. Regardless of which early iteration tiramisu recipe you want to follow, you'll find that both have straightforward creams made from eggs, sugar, and mascarpone. Pielli's tiramisu also had no liqueur, so both Le Beccherie's and Pielli's recipes are alcohol-free, cream-free, and simply delicious.
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May 07, 2023 at 11:30PM
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The Original Tiramisu Recipe Has No Heavy Cream Or Marsala - Tasting Table
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