The first evidence of this sweet leads us to the peasant tradition of Treviso: the Sbatudin. This is the seed from which Tiramisu was born and then evolved. Egg yolk beaten with sugar until it becomes a frothy cream. Already in the nineteenth century in the province of Treviso this primordial cream was prepared, the basis of Tiramisu.
Each family personalized the cream by adding other ingredients following the tastes of the people and the area: coffee, white wine, liqueur, biscuits, butter, ricotta, cream, cocoa, etc…
A verbal local tradition has handed down to us that our dessert was thought up by a brilliant “maitresse” of a pleasure house located in the historic center of Treviso.
The “Siora” owner of the restaurant would have created 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 connected to conjugal duties upon their return to the family.
It is said that in the room, when the men went down the stairs a little tired, an attractive maitresse prepared this dessert and admonished them in this way: “desso ve tira su mi”. Hence the origin of the name.