The Tiramisu dessert nobbles with its daintiness. It is always associated with some light holidays of joy and happiness. It is very unlikely that a person would just taste it without enjoyment – there is a great desire to indulge yourself, to be alone with that heavenly flavour. Nowadays this marvelous Italian dessert has become a legend all over the world, also there have been created a plenty of adaptations for the local cuisines. However, its popularity owes to the uniqueness and fineness of the original ingredients which have been a domain of Italy for many centuries.


A basis for Tiramisu is the freshest cheese mascarpone which is produced only on the Apennine Peninsula, more specifically – in Lombardia. This cream cheese appeared in 13th century, although some sources disagree with this statement suggesting the later period. ‘Mascherpe’ means ‘cheese’ in the local dialect. Generally cheese is the milk processing product, and mascarpone is the cream processing product: cream tinctures the cheese fine aroma, delicate and unique flavour. Romantics say that the name of mascarpone has been inspired by the Spanish expression ‘masquebueno’ meaning ‘better than good’.


Another, not less important, component of Tiramisu is Savoiardi – a fluffy stretched biscuit covered with tiny sugar crumbs.


One more famous ingredient of this elegant dessert is Marsala wine which is often called ‘cooking wine’ for its unique flavour and aroma. In some variations of Tiramisu they use the Baileys liqueur adding a special zest to the dessert.


Tiramisu is an Italian word, that is why it has the penultimate accent, i.e. it is pronounced as ‘tiramIsu’, which literally means ‘elevate me’. It is believed that the dessert was named like this for its amazing ability to improve one’s mood. Indeed, getting back to the history of Tiramisu, one version says that this dessert owes its creation to Cosimo III de Medici,Grand Duchess of Tuscany. While travelling along Italy the Duke arrived in Siena with his spouse, Marguerite Louise d'Orléans, Grand Duchess of Tuscany. In order to avoid her husband’s grumbling after a long and tiresome trip, the Duchess ordered a cook to make some delicacy. The cook managed to do something incredible. He named his masterpiece ‘Duke’s soup’. It is seems quite odd for us that the dessert was called a soup. According to one interpretation, it is because Tiramisu is put into sherbets and eaten with a spoon – such a sweet soup. The Duke-gourmet enjoyed the dessert, and he took the recipe to Florence, and afterwards it occurred in Venice. In Venice this fluffy dessert gained great popularity, as the aphrodisiac qualities were ascribed to it. And there is a reason for that because one of the ingredients of Tiramisu is strong coffee, chocolate or cocoa, a little of alcohol – the ingredients which give vigour to the body and spirit.


In contradiction to this romantic legend there are more down-to-earth facts. They say that Tiramisu appeared in the end of 1960s and was the innovation and original idea of Roberto Linguanotto, a confectioner who worked at the Alle Beccherie restaurant in Treviso city. Sometimes the authorship is ascribed to other famous or not very famous cooks.


Whoever created the recipe of Tiramisu – this dessert has become a triumph of the Italian cookery, and all the luxury and fineness of savour has been incarnated in the ‘Tiramisu’ dessert of TM ‘Cremoire’. Tiramisu complemented the collection of desserts in September 2013, whereafter it has become a sales leader and keeps on delighting even the most exquisite gourmets. There merged a fine aroma of the Renaissance epoch and all the mightiness of masters who put their heart and care to make every moment of your life unforgettable.