The origin of Tiramisu is as follows:

Tiramisu's origins can be traced back to a northwestern Italian dessert of the 17th century, but the real Tiramisu began to appear in the 1960s in the northwestern area of Venice, Italy. The locals used mascarpone cheese as the main ingredient, then replaced the traditional dessert sponge cake with finger cookies, adding other elements such as coffee and cocoa powder.

In Italian tiramisu means take me away immediately. An Italian soldier is about to go off to war, but there is nothing left at home.

The wife who loved him made all the cookies and bread in the house into a pastry called tiramisu to prepare dry food for him. Whenever this soldier ate tiramisu on the battlefield, he would think of his home and his beloved ones at home.

Food Characteristics

Tiramisu tastes fragrant, smooth, sweet, creamy and soft with a change of texture in the mouth, and the flavor is not one-dimensional sweetness, but slightly bitter because of cocoa powder, which is just right for cappuccino.

It combines the bitterness of Espresso, the moistness of egg and sugar, the mellowness of liqueur, the richness of chocolate, the denseness of finger cookies, the thick aroma of cheese and whipped cream, and the dryness of cocoa powder in a flavorful, rich, and heavy texture. With fewer than ten ingredients, this is the ultimate interpretation of sweetness and all the intricacies it can evoke, layer by layer.