Tiramisù: A Contemporary Classic
Pizza, pasta, gelato, tiramisù.
Tiramisù is such an essential specialty, that the term has become one of the most recognized Italian words around the world. No wonder it is now the most famous spoon dessert in the country. I would wager there are very few people who haven’t heard of the delicious Italian dessert—it’s certainly one of the “Boot’s” most popular exports—and fewer still who didn’t fall in love at first bite!
Once upon a time…
Tiramisù is a somewhat regal-sounding dessert, and you’d be forgiven for thinking it was created in the 1600s, like cannoli and sfogliatelle. But tiramisù actually originated in the 1960s and didn’t gain popularity on our side of the Atlantic until the ’80s! The creamy dessert clearly won over the masses as it went from unheard of to unmissable in a matter of decades. Literally translated, tiramisù means “pick-me-up,” which is exactly the desired effect of this sweet, caffeinated, delicious dessert. Tiramisù is now on everyone’s lips, and I, for one, am not complaining.
Who, where, when, how?
Like poutine, the origins of tiramisù are somewhat blurred and often disputed. Some people think the king of layered Italian desserts was invented in Veneto, others, in the neighbouring region of Friuli. But regardless of its place of origin, there is no denying that tiramisù is a global hit that has spawned multiple variations. Nowadays, you can find versions made with or without espresso, fruity versions, lemon tiramisù, tiramisù made with genoise, made with lady fingers, sliced tiramisù, tiramisù served in delicate glass bowls … the list goes on and on. Whatever the version, the foundations remain the same: layers, a genoise or biscuits soaked in a fragrant liquid, and a creamy topping. Beyond that, you can go where your imagination takes you! There’s no doubt about it, there’s a tiramisù for everyone.
Spoons at the ready!
Interested in trying this no-bake dessert for yourself? Try our traditional recipe with espresso, lady fingers, mascarpone, and cocoa powder. It’s our tried and tested recipe that we serve at Impasto, my restaurant in Montréal’s Little Italy. And if you’re pressed for time or too tired to cook, head to your local IGA grocery store and pick up one of our ready-to-eat tiramisu varieties.
This illustrious dessert is proof that if something is truly very good, it can become a classic in no time and can be adapted and transformed to match tastes, seasons, and even at the whim of a chef’s inspiration. A classic dessert doesn’t need to be set in stone; it just needs to be absolutely buonissimo!
