Food - Drink
The Original Tiramisu Recipe Had No Heavy Cream Or Marsala
By HEATHER LIM
Tiramisu was inspired by an egg yolk drink called sbatudin. Chefs in Treviso combined it with mascarpone and coffee-soaked ladyfingers, creating the dessert we know today.
The original tiramisu recipe included the main star of the show, mascarpone cheese, but it didn't have any heavy cream or marsala wine.
The creamy component in this recipe is instead made by whipping lots of egg yolks with sugar and incorporating mascarpone cheese.
The bready part is simpler, too. You only need espresso for dipping, unlike the marsala, Madeira, or coffee liqueur that many modern recipes call for.
It’s widely agreed upon that tiramisu was invented by Alba di Pillo-Campeol and Roberto Loli Linguanotto at the restaurant Le Beccherie, but some say it has older origins.
Norma Pielli and Giussepe "Beppino" Del Fabbro had records of a "tirimu su" recipe from 1959, over a decade before Le Beccherie's debut of the dish.
Pielli was attempting to make dolce Torino, a cake made from eggs and sugar, but she used the whole egg, and also added mascarpone and coffee-soaked ladyfingers.
Regardless of which early tiramisu recipe you want to follow, you'll find that both lack liqueur and have straightforward creams made from eggs, sugar, and mascarpone.
