Has anyone heard of the dessert, Thiramisu???

Answer 1

Tiramisu is an Italian dessert typically made from Lady Fingers, espresso coffee, mascarpone cheese, eggs, cream, sugar, marsala wine, cocoa and rum. The name tiramisù means "pick-me-up", referring to the two caffeine-containing ingredients, espresso and cocoa.

The Lady Fingers are sprinkled with or briefly soaked in a mixture of the coffee, rum, and sugar. They are then layered with a mixture of mascarpone cheese and a custard made from egg yolks, marsala and sugar, known as zabaglione. Cocoa powder is then sprinkled on top.

The dessert has become one of the most popular types of dessert served in upscale restaurants of all types, not just Italian restaurants. The recipe has been adapted into cakes, puddings and other varieties of dessert. Other flavours are often used now in place of coffee, including strawberry, lemon or chocolate.

It was the sweet chosen to represent Italy in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006.

History
There is some debate regarding the history of tiramisu. Some believe it was first created during the First World War. Women in northern Italy made these desserts for their men to take with them as they were being sent off to war, presumably to remind them of their love together, as the bitter-sweet taste of the dessert alludes to the perplexing feeling of love itself. Or more practically, they might have believed the high caffeine and energy content of these desserts give their men more energy to fight and help bring them home safely.

Another story regarding tiramisu dates back even further. It is said that during the Renaissance periods, Venetian women made these to be shared with their men during the late hours because they believed it would give them the energy to make more vigorous love later. A different take on this story is that Venetian prostitutes, living above cafés, would order this as a late night pick-me-up.

A less glamorous theory explains that the dessert was a way of salvaging old cake and coffee that had gone cold by using the left over coffee and perhaps some liqueur to moisten the stale cake. The dish was greatly improved by layering it with cream or cream cheese.

Still others claim that the dessert is a recent invention, creating a trendy demand that will not last long. They point out that while the recipes and histories of other layered desserts are very similar, the first documented mention of tiramisù in a published work appears in an Italian cookbook. Backing up this story is the fact that the author of the aforementioned Italian cookbook explained in an earlier article that tiramisù was created in 1971 (actually "10 years ago" in the article, which was written in 1981) in the restaurant Le Beccherie, and the owners of Le Beccherie do indeed claim that they invented the recipe.

Answer 2

Yes Olive Garden..

Answer 3

I have heard of it. It an Italian desert consisting of coffee dipped lady fingers and I believe custard.

Answer 4

Tiramisu is Italian for Little Pick me up!

Answer 5

40 recipes found for Tiramisu

Answer 6

Yes, but I've never eaten it before. I bet it's delicious.

Answer 7

yes it is disgusting,if you are looking to by it go to tesco or sainsburys (it is at the begining of the sainsburys advert at the moment)

Answer 8

Yes and it was delicious.

Answer 9

Not, unfortunately. Why?

Answer 10

Yup, I've heard of it, had it, and love it. Here's some recipes if you're interested :)

Tiramisu

2 Tbsp. MAXWELL HOUSE Instant Coffee
1/4 cup boiling water
32 Reduced Fat NILLA Wafers, divided
1 tub (8 oz.) PHILADELPHIA Light Cream Cheese Spread
1/4 cup powdered sugar
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed
1 cup fresh raspberries
1 tsp. unsweetened cocoa powder

STIR coffee granules into boiling water until dissolved. Cover bottom of 8-inch square dish with 16 of the wafers. Drizzle evenly with 1 Tbsp. of the coffee mixture.
ADD 2 Tbsp. of the remaining coffee mixture gradually to cream cheese spread in medium bowl, beating with wire whisk until well blended. Add powdered sugar; mix well. Gently stir in whipped topping. Spoon half of the cream cheese mixture over wafers in dish; cover with the remaining 16 wafers. Drizzle with the remaining coffee mixture; top with the remaining cream cheese mixture.
REFRIGERATE overnight. Top with the raspberries just before serving; sprinkle with cocoa. Store leftover dessert in refrigerator.

Tiramisu 2

1 pkg. (3 oz.) ladyfingers, split
1-1/2 cups cold fat free milk, divided
1 container (8 oz.) PHILADELPHIA Light Cream Cheese Spread
2 Tbsp. MAXWELL HOUSE Instant Coffee
1 Tbsp. hot water
2 Tbsp. brandy
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
2 cups thawed COOL WHIP LITE Whipped Topping
1 square BAKER'S Semi-Sweet Baking Chocolate, grated

CUT ladyfingers crosswise in half. Cover bottom of 8-inch springform pan with some of the ladyfinger halves; arrange remaining ladyfinger halves, cut ends down, around side of pan.
PLACE 1/2 cup of the milk and the cream cheese spread in blender container; cover. Blend on medium speed until well blended. Dissolve coffee granules in hot water. Add to blender container along with the brandy and remaining 1 cup milk. Add dry pudding mix; cover. Blend well.
POUR into large bowl. Gently stir in whipped topping; spoon into prepared springform pan. Refrigerate 4 hours or until set. Remove rim of pan. Sprinkle chocolate over dessert just before serving. Store leftover dessert in refrigerator.

Tiramisu Cheesecake

1 box (12 oz.) NILLA Wafers (about 88 wafers), divided
5 tsp. MAXWELL HOUSE Instant Coffee, divided
3 Tbsp. hot water, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 cup thawed COOL WHIP Whipped Topping
2 Tbsp. unsweetened cocoa powder

PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Layer half of the wafers (about 44) on bottom of prepared pan. Dissolve 2 tsp. of the coffee granules in 2 Tbsp. of the hot water. Brush wafers with half of the dissolved coffee mixture; set remaining aside.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Dissolve remaining 3 tsp. coffee granules in remaining 1 Tbsp. hot water. Remove 3-1/2 cups of the batter; place in medium bowl. Stir in dissolved coffee. Pour coffee flavored batter over wafers in baking pan. Layer remaining wafers over batter. Brush wafers with reserved dissolved coffee. Pour remaining plain batter over wafers.
BAKE 45 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles. Spread with whipped topping; sprinkle with cocoa. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.