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Typical italian spread prepared with mascarpone. To eat as a dessert, on ice cream, to fill cakes and biscuits and to prepare Tiramisù: alternate a lay of finger biscuits soaked with bitter coffee and cover with tiramisù cream.
Ideal for spreading on bread or cookies, the cream is excellent for filling croissants, sweet crepes, pancakes or waffles. Exceptional cream as a filling for chocolates, cakes and tarts. It is great for filling Panettone, Pandoro and Easter doves. It is recommended to mix before use.
Tiramisù is the most known Italian dessert in the world, prepared with layers of biscuits soaked in coffee, alternating with a cream based on mascarpone eggs and sugar. Tiramisù was said to be originated in Treviso in the second half of the eighteenth / nineteenth century, conceived by a “maitresse” of a brothel in Treviso. This lady would have designed this aphrodisiac and invigorating sweet to offer it to her customers at the end of the evenings in order to reinvigorate them and solve the problems related to marital duties at the time of their return to the family. To the customers who left the rooms, where they had entertained themselves with young ladies, la “maitresse” offered this dessert by saying “I’ll pull you up”, I’ll pull you up, hence the name Tiramisù.
