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Tiramisu — in Licking Missouri??

Tiramisu (from the Italian language, spelled tiramisù [ˌtiramiˈsu], from the Venetian tiramesù [ˌtiɾameˈsu]

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.

….. meaning “pick me up”, “cheer me up” or “lift me up”)[1] is a coffee-flavoured Italian dessert. It is made of ladyfingers (savoiardi) 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 of VenetoFriuli-Venezia GiuliaPiedmont, and others.

Our Chef Luigi was born in Sicily and has been in and around kitchens most of his life. I think that a walking, talking Italian has a unique approach to making this dish. There is a ritualistic passion involved in its preparation. He generally makes it of the evening and it will NOT be served until it has at least 12 hours of cooling.

We try not to bother him when he is making Tiramisu…period. And, in the serving of it, not just anyone is allowed to plate this elegant treat….there is also a ritualistic passion on preparing the plate and using the proper utensils to “Lift” it out for placement.

Tiramisu Dish

After-Dinner Indulgence ….At many Italian tables, a meal is often finished with fresh fruit rather than dessert. Dessert is reserved for special occasions. It stands to reason that this may be why Italian desserts are notable for presenting lavish arrangements of indulgent ingredients and truly unforgettable flavor combinations. Italian dessert making is like all of Italian cuisine with one distinct rule: to create dishes that provide pleasure above all else. Among the most popular Italian desserts, tiramisu is undoubtedly number one.

Powdering Tiramisu



Luigi sifting  Coco Powder as topping

to fresh made Trays of Tiramisu.

Layers can be from 2 to 4 layers.




Picture by: Dunky’s.

Post by: Gary Duncan

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