用英文怎么介绍提拉米苏？

Tiramisu is a cool, refreshing Italian dessert that once tasted, leaves an indelible impression on you. Also known as "Tuscan Trifle," the dessert was initially created in Siena, in the northwestern Italian province of Tuscany. The occasion was a visit by Grand Duke Cosimo de'Medici III, in whose honor the concoction was dubbed zuppa del duca (the "duke's soup"). The erstwhile duke brought the dessert back with him to Florence. In the 19th Century, zuppa del duca became popular among the English intellectuals and artists who lived there Consequently, it is also known as zuppa Inglese. 

They took the dessert to England, where its popularity grew. Zuppa del duca eventually made its way to Treviso, just northwest of Venice, in the northeastern province of Veneto. Treviso is best know for its canals, frescoes and . . . Tiramisu. Stories are told about how Tiramisu was the favorite of Venice's courtesans, who needed a "pick me up" (the literal translation of "tirami-su") to fortify themselves between their amorous encounters. True? Probably not. But it makes for a colorful history. Its American popularity arose in San Francisco, and today, Tiramisu can be found in restaurants throughout the nation.

提拉米苏是一种深受大众喜欢的意大利甜点，试过一次就回味无穷。 提拉米苏也叫托斯卡纳蛋糕，最初起源在位于意大利西北托斯卡纳省的锡耶纳。大公爵科西莫 德 梅第奇三世非常喜欢这种叫dubbed zuppa del duca（意为公爵之汤）的混合食物，因此他将这种甜点带到佛罗伦萨。到了19世纪，zuppa del duca 开始受到在佛罗伦萨生活的英国学者和艺术家的喜爱，因此人们又把它叫做zuppa Inglese（英国人的汤）。

他们把提拉米苏介绍到英国，提拉米苏变得更流行了。后来又传到在威尼斯的西北，威尼托省的东北部Treviso区。由于运河和壁画出名的Treviso，于是又加上了一条：提拉米苏。 提拉米苏的故事最著名就数它是威尼斯妓女们的最爱了。在多情的猎艳者中，她们需要一样东西提升她们的魅力（提拉米苏的字面意思就是是“带上我吧”）。这也许只是传说，但却带出一段精彩的历史。在美国，最初流行提拉米苏的地方是旧金山，而如今，每一个餐馆都可以找到提拉米苏的倩影了。

Tiramisu (Italian: Tiramisù; Veneto: Tiramesù [tirameˈsu]) is one of the most popular Italian cakes. It is made of savoiardi (otherwise known as lady finger biscuits) dipped in espresso or strong coffee, layered with a whipped mixture of egg yolks, mascarpone, and sugar, and topped with cocoa.

Tiramisu has become a very popular dessert. The recipe has been adapted into cakes, puddings, and other varieties of dessert.

Several sources (from Vin Veneto, dated 1981, to the Italian Academy of Giuseppe Maffioli and several cuisine websites) claim that tiramisu was invented in Treviso at Le Beccherie restaurant by the god-daughter and apprentice of confectioner Roberto Linguanotto, Francesca Valori, whose maiden name was Tiramisu. It is believed that Linguanotto named the dish in honour of Francesca's culinary skill.

Other sources report the creation of the cake to have originated in the city of Siena. Some confectioners were said to have created it in honour of Cosimo III on the occasion of his visit to the city. Alternatively, accounts by Carminantonio Iannaccone as researched and written about by The Washington Post and Baltimore Magazine establish the creation of tiramisu by him on December 24, 1969, in Via Sottotreviso while he was head chef at Treviso, near Venice.

The original recipe called for the following ingredients: savoiardi biscuits, eggs, sugar, mascarpone, cocoa, honey, and club soda.

In the original recipe, there was no liquor as the cake was originally aimed at children and the elderly, and the original shape was round. The phrase tirami su literally means "pick me up" or "pull me up" in reference to the effects of the sugar and espresso.