Where does Tiramisu originate from and what is a recipe for it?

Answer 1

Italian origin. But some dispute it's origin.
http://en.wikipedia.org/wiki/Tiramisu

Italian Tiramisu
30 Italian ladyfingers, divided
2 1/2 C. strong warm espresso
2 ounces chopped chocolate, divided
Unsweetened cocoa, for dusting
6 egg yolks
3/4 C. sugar
1 1/4 lbs. mascarpone cheese
2 C. heavy cream
1/3 C. sugar
1 1/2 T. dark rum
Dip the first 18 ladyfingers in the espresso, and line the bottom of the 12 x 9 pan with them. Sprinkle half of the chopped chocolate, and add a generous dusting of the cocoa to the ladyfingers; set aside.
Combine the yolks and 3/4 cup of sugar and mix on high with a mixer about 10 minutes. By hand, mix in the mascarpone until incorporated and relatively lump-free; set aside.
With a mixer or by hand, whip the cream, 1/3 cup sugar and rum until stiff peaks are formed. Add the mascarpone mixture and whip again until homogeneous.
Spread half of the egg/cheese filling on the ladyfingers in the pan. Soak the remaining ladyfingers in espresso and make a second layer (with spaces in between the ladyfingers). Sprinkle with remaining filling evenly over the ladyfingers, and lightly sprinkle with more cocoa.
Wrap, refrigerate and chill 4 to 6 hours. Before serving, sprinkle again with a light dusting of cocoa. Slice and serve with a spoon or spatula.

Answer 2

Tiramisu is a wonderful Italian dessert. Below is the recipe for the cake. Tiramisu is also available at Italian bakeries, the Olive Garden, and Costco.

Tiramisu

Genoise sponge:
3 1/2 ounces (110 grams) caster sugar
4 eggs
1 3/4 ounces (50 grams) melted butter
3 ounces (85 grams) plain flour
1-ounce (30 grams) good-quality cocoa powder
Filling:
1 pound 1-ounce (500 grams) mascarpone
2 1/2 ounces (70 grams) caster sugar
2 egg yolks*
3.5 fluid ounces (100 milliliters) Vin Santo
4 to 5 shots espresso coffee
Tia Maria liqueur
3 1/2 ounces (110 grams) good-quality white chocolate, melted
Cocoa powder, for dusting
1 bar good-quality dark chocolate, for shavings

First make the sponge. Preheat the oven to 350 degrees F (180 degrees C /gas 4).

Whisk the sugar and eggs until they are at ribbon stage. Fold in the melted butter, then fold in the sifted flour and cocoa. Pour the mixture into a lined Swiss roll tin and bake in the preheated oven for 10 minutes. Remove the sponge from the oven when it is done and leave to cool.

To make the filling, put the mascarpone, sugar, egg yolks, and Vin Santo into a bowl and mix until smooth.

To assemble the tiramisu, break up the sponge and press it into the bottom of a shallow dish. Drizzle over the coffee, Tia Maria, and white chocolate. Spoon over the mascarpone filling, then dust liberally with cocoa. Using a large knife, scrape the chocolate towards you to make shavings and arrange these delicately over the top.

Answer 3

Tiramisu is a cool, refreshing Italian dessert that once tasted, leaves an indelible impression on you.

Also known as "Tuscan Trifle," the dessert was initially created in Siena, in the northwestern Italian province of Tuscany. The occasion was a visit by Grand Duke Cosimo de'Medici III, in whose honor the concoction was dubbed zuppa del duca (the "duke's soup"). The erstwhile duke brought the dessert back with him to Florence. In the 19th Century, zuppa del duca became popular among the English intellectuals and artists who lived there Consequently, it is also known as zuppa Inglese. They took the dessert to England, where its popularity grew. Zuppa del duca eventually made its way to Treviso, just northwest of Venice, in the northeastern province of Veneto. Treviso is best know for its canals, frescoes and . . . Tiramisu.

Stories are told about how Tiramisu was the favorite of Venice's courtesans, who needed a "pick me up" (the literal translation of "tirami-su") to fortify themselves between their amorous encounters. True? Probably not. But it makes for a colorful history. Its American popularity arose in San Francisco, and today, Tiramisu can be found in restaurants throughout the nation.

Answer 4

This recipe is from the TV Food Network, specifically from David Rosengarten's Taste program. This recipe makes 12 servings.

Ingredients

EGGS, 8, with yolks and whites separated
SUGAR, 1/3 cup
MASCARPONE, 1 pound
HEAVY CREAM, 1 cup
ESPRESSO COFFEE, 2 cups cooled
BRANDY, 2/3 cup
LADY FINGERS, 30
BITTERSWEET CHOCOLATE, 2 ounces grated
COCOA POWDER, Dutch process, sifted, for garnish
Directions

Mix the sugar into the egg yolks, blending well.
Add a little Mascarpone at a time to the egg yolk mixture, and mix until smooth. Set aside.
In a separate bowl, beat the whipping cream until stiff peaks form. Set this aside as well.
In another bowl, beat the egg whites until stiff peaks form.
Fold the whipped cream into the egg yolk mixture, then fold in the beaten egg whites.
Spread about 1/3 of the cream mixture of a 4-6 quart glass baking dish or serving bowl.
Place expresso coffee in a large mixing bowl, and combine with the brandy.
Dip a lady finger into the expresso, lay it in baking dish on cream mixture.
Top with grated chocolate.
Continue in this manner, laying lady fingers side by side to cover the bottom.
Place another 1/3 of cream mixture on top of soaked lady fingers.
Cover this with another layer of expresso-soaked lady fingers.
Top with remaining cream mixture and grated chocolate.
Dust final layer with grated chocolate and cocoa powder.
Chill 2 hours to set.

Enjoy!

Answer 5

The dessert was initially created in Treviso, in the northwestern Italian province of Tuscany and one of the oldest places that served it was Le Beccherie the recipes are in the folwing links

Answer 6

My Italian grandma used to make tiramisu with some brandy in it. YUM

Answer 7

Italy

Answer 8

it is an italian dessert. You can find recipes for it on food network, bon appetit, epicurious etc.

Answer 9

http://www.annamariavolpi.com/page38.html