Tiramesù has changed during the years – some ingredients have been replaced , some added.
In the mid 70s,in my ice-cream parlour “Glacia Shop” in Mestre (near Venice), I replaced the savoiardi (ladyfingers) with sponge cake, because -due to the high consumption of Tiramesù – I had to make it on large trays so that I could cut it into square slices.
With time, and thanks to their industrialisation, some confectioners’ and restaurants preferred pasteurised egg yolks to fresh eggs for healthy reasons.
