Let’s now explore togehter some of the exquisite creations made by his passionate and talented students…
We all need a little (I just saied little? Huge, I mean huge!) ‘Cheer-me-up’ as we approach the end of this incredibly tough year. Don’t we?
Which is why we decided to dedicate an entire post sharing with you some
E P I C goodness called Tiramisu.
Aren’t they look soft and sumptuous?
Crafted with love, passion & creativity… Plus layered with all things indulgent (a heavenly mix of mascarpone, coffee, finger-biscuits/ or sponge cake, sugar, and cocoa). Simply W O W!
It’s no surprise tiramisù has become one of the most appriciated dessert in the world! This exquisite treat makes everybody agree. Doesn’t matter if you have a sweet thooth or not, you’ll love it for sure and after every feast there will always be a space for a teaspoon of this delight 100% made in Italy.
Would you like to learn how to make this dreamy-creamy blissful & decadent treat?
Let’s meet Chef Abram on Zoom for a crazy delicious experience!
Meantime, some quick curiosities about this famous Italian dessert:
Did you know that quite appropriately tiramisù means ‘pick me up’ in Italian? Add enough coffee, and you’ll soon see why!
Recipes named “tiramisu” are unknown in cookbooks before the 1960s. The word appears in print in Italian in 1980, and in English in 1982.
There are several legends about the birth of the tiramisu, who claims that it was conceived in Piedmont by a Turinese chef to support Camillo Benso Count of Cavour while performing his work of Italy ‘s reunificationy (1861).
Even further back in time it is said that the tiramisu was created in Tuscany around 1600 during the visit of Cosimo III de’ Medici in Siena.
Here some of the Sienese pastrymen, who were already famous for their skill, decided to homage the Grand Duke making for the occasion a cake that reflected his ersonality: the so called “zuppa del Duca”: a delicious treat made out of a very few simple ingredients.
But it doesn’t stop here.
Specifically, the dish is claimed to have first been created by a confectioner named Alba Campeol, owner of “Le Beccherie”.
She apparently regrets not having patented their creation to avoid the confusion.
In an interview with the writer Pietro Mascioni, former owner Alba Campeol recalls the moment it was invented:
“When my son was born, I was very weak, and my mother-in-law, to help me recuperate some energy, gave me zabaglione. You know, a simple one like the kind we make in Treviso, egg-yolk and sugar beaten together, with a bit of mascarpone cheese… That time, my mother-in-law also added a bit of coffee to it. ‘Mangia,’ she told me, ‘It will lift you up.”
About the origins of the most loved and desired dessert in the world, the most reliable version is that Tiramisu has only one mother, who would give birth to her sweet creature in the far 24 December 1969.
So the time is right, let’s make together this festive delight!
See you soon for a memorable experience of sharing & creating, live from Chef Abram’s kitchen to yours!
Cecilia & Chef Abram