An international tribute, on the first day of Spring, to the most famous Italian dessert in the world. Also at La Darbia we celebrate #tiramisuday.
It is pointless to deny it. If there was a crown for the most popular dessert, it would be for the delicious tiramisu, one of the most famous Italian desserts, appreciated by generations of gourmets. It never knows a crisis, even in the difficult months of the pandemic, so much so that it seems to be one of the most requested products in the food delivery sector.
It is therefore not surprising that tiramisu has been awarded a real international “celebration day” which falls on March 21st, the first day of Spring. On this symbolic date, tribute is paid to the popular dessert by organizing online conferences, contests and social challenges, such as the trophy called the “Tiramisù Word Cup” in which a fierce group of competitors engages in a virtual competition preparing creative and original recipes.
Egg yolks, mascarpone, ladyfingers dipped in sweetened coffee and bitter cocoa: the classic recipe for this delicacy is as simple as it is effective: a single taste guarantees a good mood and transports us to the familiar warmth of our childhood, when mothers and grandmothers prepared for us cups full of a creamy dessert with restorative powers. The etymology of the word tiramisu itself refers to its ability to lift the soul and strengthen the body, in times of fatigue and in cold winters it has an extraordinary energizing power.
Many variations characterize the classic recipe, which can be modified at will and give life to an infinite number of original interpretations: there are those who appreciate it with fruit, those who prefer it with pistachio, those who love more daring combinations, such as Nutella and bananas , those who use greedy biscuits such as amaretti or the legendary Pan di Stelle. And then there are the alcoholic versions of course, a sort of "drunk tiramisu" based on Marsala, cognac or limoncello. The beauty of this dessert is that everyone can create their own personal version, giving free rein to culinary creativity.
It is also worth mentioning the record-breaking tiramisu, the largest in history, made in Milan and certified in the official Guinness book: the title belongs to a team of thirty pastry chefs from the "Teatro7 Lab" Cooking School who prepared a dessert of 273 meters using 300 kg of mascarpone, thousands of ladyfingers and more than 70 eggs!
Although an ancient legend traces the origins of our favorite dessert to a Tuscan recipe created in honor of Cosimo de 'Medici for the so-called "Duke's soup", in reality, tiramisu seems to have originated in a restaurant in Treviso in the twentieth century. And the Treviso emigrants were the first ambassadors of this dessert in the world, decreeing its success without borders. It is a poor and homemade dessert, but today even the famous chefs and gourmet restaurants offer a refined version, as well as many pastry shops which prepare it for their customers as an elegant pastry-mignon or creamy ice cream cake.
It is therefore a story of infinite love that binds us to tiramisu, a story of genuine and rich ingredients, a story of family traditions and modern creativity. Irresistible temptation, overwhelming like spring.
