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Tiramisu (from Italian, spelled ''tiramisù'' (:tiramiˈsu *), meaning "pick me up" or "lift me up") is a popular coffee-flavored Italian dessert. It is made of ladyfingers (Italian: ''Savoiardi'', (:savoˈjardi)) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa. The recipe has been adapted into many varieties of cakes and other desserts. Its origins are often disputed among Italian regions such as Veneto, Friuli Venezia Giulia, Piedmont, and others. ==History== Most accounts of the origin of tiramisu date its invention to the 1960s in the region of Veneto, Italy, at the restaurant "Le Beccherie" in Treviso, Italy. Specifically, the dish is claimed to have first been created by a confectioner named Roberto Linguanotto, owner of "Le Beccherie" and his apprentice, Francesca Valori, whose maiden name was Tiramisu. 〔 〕〔(【引用サイトリンク】 work = Ticino Online ) 〕 Some debate remains, however. Accounts by Carminantonio Iannaccone (as first reported by David Rosengarten in ''The Rosengarten Report'' and later followed up by ''The Baltimore Sun'' and ''The Washington Post'') claim the tiramisu sold at Le Beccherie was made by him in his bakery, created by him on 24 December 1969.〔David Rosengarten (October 2006) "The Man Who Invented Tiramisu!" ''The Rosengarten Report'', Publisher: Walter Pearce, Salt Pig Publishing, pp: 17-19.〕〔(【引用サイトリンク】 url = http://www.piedigrottabakery.com/subpages/history.html ) 〕〔 〕〔 〕 Other sources report the creation of the cake as originating towards the end of the 17th century in Siena in honor of Grand Duke Cosimo III.〔Francesco Soletti, Ettore Toscani ''L'Italia del caffè'', 2004, p. 110.〕 Regardless, recipes named "tiramisu" are unknown in cookbooks before the 1960s and the Italian-language dictionary ''Sabatini Coletti'' traces the first printed mention of the word to 1980, while ''Merriam-Webster's Online Dictionary'' gives 1982 as the first mention of the dessert.〔(【引用サイトリンク】 work = Merriam-Webster's Online Dictionary ) 〕 Tiramisu may have originated as a variation of another layered dessert, ''Zuppa Inglese''.〔(【引用サイトリンク】url=http://www.annamariavolpi.com/page38.html )〕 It is mentioned in Giovanni Capnist's 1983 cookbook ''I Dolci Del Veneto'',〔 〕 Among traditional pastry, tiramisu also has similarities with many other cakes, in particular with the Charlotte, in some versions composed of a Bavarian cream surrounded by a crown of ladyfingers and covered by a sweet cream; the Turin cake (''dolce Torino''), consisting of ladyfingers soaked in rosolio and alchermes with a spread made of butter, egg yolks, sugar, milk, and dark chocolate; and the ''Bavarese Lombarda'', which is similar in the preparation and the presence of certain ingredients such as ladyfingers and egg yolks (albeit cooked ones). In ''Bavarese'', butter and rosolio (or alchermes) are also used, but not mascarpone cream nor coffee. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Tiramisu」の詳細全文を読む スポンサード リンク
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