And it didn’t take a superchef to make it, Bastianich adds.Īs tiramisu made its way onto menus stateside and abroad, Bastianich recognized the dish from her Istrian childhood, variations on the treat her grandmother made for her as an after school snack (she’d also make the dish if someone was sick or if a family member just had a baby). Though it’s not the kind of dessert that would fall under Nouvelle Cuisine, which made a mark in America around the same time, tiramisu has a characteristic lightness that people were really into at the time. Just after Lidia Bastianich opened her acclaimed restaurant Felidia on the Upper East Side in 1981, tiramisu 'took everyone’s palate by storm,' she says now. But how did the tiramisu emerge in the ‘80s, and how did the recipes evolve from what many remember their grandmothers making back in Italy? It’s unclear. 'Discussions of ’my favorite tiramisu’ have even reached the level of legitimate dinner-party conversation,' she wrote. Trattoria in Red Bank, New Jersey, where co-owner Valerie Auferio regularly sold out of it.Ī couple years later, tiramisu was on the menu at Le Relais Plaza in Paris, listed as 'Tiramisu - creation 1987,' described as a 'biscuit mousse, Marscapone et liqueurs.' By 1989, it was an 'obsession' in San Francisco, reported Jeannette Ferrary, also in the Times. That year, tiramisu had also made its way onto menus in the New York suburbs, such as the just-opened Front St. So 'how does a dessert that was barely known in New York three years ago suddenly become so popular?' asked Marian Burros in The New York Times in 1985. But it has never gone away: Today, you’d be hard pressed to visit a red sauce joint or regional Italian spot and not find it as its name 'tiramisu' points out, the sugar-, coffee-, and sometimes booze-laced treat garnered a rabid following thanks to its ability to act as as a 'pick me up.' Unlike sfogliatelle or the cannoli, tiramisu doesn’t fall among the OGs of Italian desserts, and it didn’t earn a proper introduction into America’s restaurant world until the 1980s.

Tiramisu - that slice of cake or cup layered with mascarpone, sponge cake, savoiardi (also known as ladyfingers, those sponge cake biscuits shaped like thick digits), drizzled with espresso and dusted with cocoa powder - is another story. 'How does a dessert that was barely known in three years ago suddenly become so popular?' asked the Times in 1985.

Tiramisu orjinal tarif