The Sbatudin The real History of Treviso’s Tiramisù
This is the germ from which Tiramisù was born and then developed. Egg yolk beaten and whipped with sugar to become a frothy cream, called tonic. Already in the nineteenth century in the province of Treviso it was prepared and consumed this cream, primordial base of Tiramisù. Every grandmother and mother used to customize the cream with the addition of other ingredients following the tastes of the family: coffee, liqueur, white wine, biscuits, butter, ricotta, cocoa, etc.
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