On the origin of Tiramisu, there is a heartwarming story: during World War II, an Italian soldier had to go to war, but there was nothing left in the house, and his loving wife, in order to prepare dry rations for him, put all the cookies and bread in the house into a pastry, which was called Tiramisu. Whenever the soldier ate Tiramisu on the battlefield, he would think of his home and his beloved ones at home. Tiramisu, which means "take me away" in Italian, takes away not only the flavor, but also the love and happiness.
If you fall in love with someone, just give each other a piece of Tiramisu, it means that the heart will be handed over to him (her), willing to travel with him (her) to the ends of the earth. That's why some people say, the bitter taste of tiramisu, is the key to open the love, is from the red dust to the taste of heaven, just don't crave too much, otherwise you will get used to forget the courage. Take a person, accompany a love, far away from the courage of the end of the world.
The traditional recipe for tiramisu is not to add alcohol at all, some people insist on adding Marsala wine produced in Sicily, Italy, to be considered orthodox, and only particularly able to make it give off an elegant and mellow fragrance. This kind of Tiramisu with Marsala wine does have its own unique characteristics, and is gradually accepted by the people. It is also served with brandy, kahlus or other fruit wines. In addition to wine, in the traditional recipe, the important Mascarpone cheese has also been replaced by cream cheese (cream cheese); there is no Ladyfinger, there is a sponge cake instead; cream - cheese - coffee - cocoa - (wine) the traditional flavor, there are also orange, matcha tea and so on, instead of coffee - cocoa variations of the flavor. And so on all sorts of alternative products borrowed after the reorganization, whether it is still considered tiramisu is a matter of opinion.
The authentic tiramisu, sugar water ingredients heavy, the cake is very wet, sugar water smeared on the cake, cheese, cake flavor into one. Cups of soft tiramisu, frozen for a short time, usually one or two hours; and pastry-style tiramisu is more "sturdy", frozen time to five or six hours. Authentic tiramisu is expensive, with Mascarpone cheese being a key ingredient (around RMB 100 for 500 grams), as well as Ladyfinger as the base. In order to reduce the cost burden, some merchants often replace finger cookies with cheaper sponge cake, and often "cut corners" on the amount of Mascarpone cheese, or replace it with cream cheese or whipped cream, sometimes even resulting in insufficient coagulation, resulting in a lack of consistency, flavor and taste. The consistency, flavor and texture of the Tiramisu is slightly less than that of the authentic Tiramisu.
Generally speaking, in order not to affect the richness and sweetness of Tiramisu, in addition to tea, coffee, and wine are not recommended to enjoy together, but if it is as a dessert, you may wish to finish the meal, eat Tiramisu before a bit of France's Sauternes or Germany's noblewoman's sweet white wine to clear the palate; eaten, then drink a bit of sweeter Spanish Sherry or Portugal's Port and other fortified wines. After eating, then drink a little sweeter Spanish Sherry or Portuguese Port and other strong wines, can play the excellent effect of the multiplication of flavors.