Tiramisu, this mythical dessert of Italian cuisine, immediately evokes the sweetness of a creamy texture and the delicate bitterness of coffee. But beyond this meeting of flavors, it hides a fascinating story that dates back to the 1960s, in the region of **Veneto**. Discover its origin, its preparation secrets, and its multiple regional variations, a culinary journey for your taste buds.
While the invention of tiramisu is often attributed to the region of **Veneto**, its exact origin remains a mystery. This dessert appeared in the 1960s, more precisely in **Treviso**, within the restaurant **Le Beccherie**. It was there that the pastry chef **Roberto Linguanotto** is said to have created this perfect blend of **Savoiardi** biscuits, strong coffee, and mascarpone cream. The name "tiramisu" itself comes from the Venetian expression **"tireme su"**, which evokes the idea of "lifting one's spirits" with a bite of this delight. Today, it is a symbol of **Italian gastronomy** recognized worldwide.
What coffee to choose for tiramisu? Opt for a strong and aromatic coffee. An espresso or quality **Italian** coffee will provide the necessary intensity to balance the sweetness of the cream.
Can mascarpone be replaced? Traditionally, mascarpone is irreplaceable, but for a lighter version, you can try cream cheese, although the taste will not be quite the same.
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