It could be said that it is the most famous Italian dessert in the world. The word 'Tiramisù' is present in the vocabulary of more than 20 different languages. As with all great creations, various versions dispute its origin. However, history has attributed the paternity of this dessert to the city of Treviso, in the Veneto region. It was there, in the late 1960s, at the Le Beccherie restaurant, where the pastry chef Roberto Linguanotto (1943–2024) created the modern version that everyone knows. He dropped mascarpone into a bowl with sugar and eggs; added ladyfingers soaked in espresso to give it a stimulating touch, and thus brought a legend to life.
Out of orbit
In 2013, Italian astronaut Luca Parmitano requested that tiramisu be included on the menu of the International Space Station
The origin of the word comes from the Venetian dialect tiramesù. Its translation would be something like “lift me up” or “pull me.” Legend has it that the brothels of Treviso served this dessert to their clients to revitalize them and give them a boost of energy before continuing with their activities.
In a few years, tiramisu conquered menus throughout Italy. Its popularity was further solidified in 1981 when the gastronomic writer Giuseppe Maffioli praised it for its virtues. From there, the dessert made the transatlantic leap and became established worldwide. Its fame grew to such an extent that in 2013, Italian astronaut Luca Parmitano requested that tiramisu be included in the menu of the International Space Station. To meet this request, a dehydrated version of the dessert was developed specifically designed for outer space.
Preparation of a tiramisú
The traditional recipe for tiramisu includes layers of savoiardi (ladyfinger biscuits) soaked in coffee, a cream made of egg yolks, sugar, and mascarpone cheese, and a dusting of cocoa powder on top.
Over time, tiramisu has seen numerous variations. Some modern recipes include beaten egg whites to lighten the cream, while others incorporate whipped cream. There are also versions with fruits, chocolate, and other liqueurs such as Amaretto or rum.