Anectdote #0: Tiramisu Quickfacts

After reading Irfan’s blogs on Tiramisu, I myself, have developed a strange infatuation with this unique dessert. Who can resist this light dessert with a hint of creamy whipped cream and subtle aroma of expresso coffee? Well not me. Anyway, thought I’d share a few facts on Tiramisu after doing some googling for a while.

• This Italian dessert, although sounds like a Japanese food, is in fact an authentic Italian dessert originated from the town of Treviso, north eastern Italy.
• Tirami-su means ‘pick-me-up.’ Some local legend says that Tiramisu was a popular food among high-class Venice prostitutes, and hence the name.
• Tiramisu is a relatively new food. According to book written by Giuseppe Maffoli in 1981: “Tiramisu’ was born recently, just 10 years ago in the town of Treviso. It was proposed for the first time in the restaurant Le Beccherie.”
• What makes this semifreddo—dessert that’s served cold but not frozen—so special is not only the flavor. The ingredients and the cooking process is also unique.
• The classic Tiramisu, is made of ladyfingers (finger sized chiffon cake) soaked in expresso coffee, layered with zabaglione cream (a mixture of mascarpone cheese, whipping cream, egg yolks, sugar and Madeira wine), layered with the soaked ladyfinger again, sprinkled with cocoa powder and finally chilled.
• According to Dewi, a full-time Tiramisu analyst residing in Jogja, Tiramisu is an abundance in Jogjakarta. The best tasting Tiramisu can be found in Coklat (Jl Cik Di Tiro), Gajah Wong, Jogjakarta Plaza Hotel, Novotel, and Parsley with price ranging from IDR 12000 to IDR 120.000 (the big one).

Now who wants a bite of Tiramisu?