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Tiramisu is an Italian cuisine dessert made of ladyfinger pastries (savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks, sugar, and mascarpone, and topped with Cocoa solids. The recipe has been adapted into many varieties of cakes and other desserts. Its origin is disputed between the Italian regions of Veneto and Friuli-Venezia Giulia. The name comes from the Italian tirami su ().
The tiramisu recipe is not found in cookbooks before the 1960s.Pellegrino Artusi9788809003866, Giunti Editore. ISBN 9788809003866 It is mentioned in a Sydney Morning Herald restaurant column published in 1978. It is not mentioned in encyclopaedias and dictionaries of the 1970s, first appearing in an Italian dictionary in 1980, and in English in 1982. It is mentioned in a 1983 cookbook devoted to cooking of the Veneto region.
Obituaries for the restaurateur Ado Campeol (1928–2021) reported that it was invented at his restaurant Le Beccherie in Treviso on 24 December 1969 by his wife Alba di Pillo (1929–2021) and the pastry chef Roberto Linguanotto (1943–2024). The dish was added to its menu in 1972. At the time of his death in July 2024, the Le Beccherie restaurant credited Linguanotto as the creator of the tiramisu.
It has been claimed that tiramisu has aphrodisiac effects and was concocted by a 19th-century Treviso brothel madam, as the Accademia Del Tiramisù explains, to "solve the problems they may have had with their conjugal duties on their return to their wives".
There is evidence of a tiremesù semi-frozen dessert served by the Vetturino restaurant in Pieris, in the Friuli-Venezia Giulia region, since 1938. This may be the name's origin, while the recipe for tiramisu may have originated as a variation of another layered dessert, zuppa inglese. Others claim it was created toward the end of the 17th century in Siena in honour of Grand Duke Cosimo III.
On 29 July 2017, tiramisu was entered by the Ministry of Agricultural, Food and Forestry Policies on the list of traditional Friulian and Giulian agri-food products in the Friuli-Venezia Giulia region. In 2013, Luca Zaia, President of Veneto, sought European Union protected status certification for the dessert, based on the ingredients used in 1970, so substitute ingredients, such as strawberries, could not be used in a dish called tiramisu.
Numerous variations of tiramisu exist. Many replace the coffee with other ingredients such as chocolate, amaretto, lemon, strawberry, pineapple, yoghurt, banana, raspberry, and coconut. Some cooks use other cakes or sweet, yeasted bread, such as panettone, in place of ladyfingers ( savoiardi). Larousse Gastronomique, New York: Clarkson Potter Publishers, 2001, pp. 1214. Bakers living in different Italian regions often debate the use and structural qualities of utilising other types of cookies, such as pavesini for instance, in the recipe. Other cheese mixtures are used as well, some containing raw eggs, and others containing no eggs at all.
Alcohol can be added to either the coffee or the cheese mixture. Common choices include Marsala wine, dark rum, Madeira wine, Port wine, brandy, Malibu or Irish cream and especially coffee-flavoured liqueurs such as Tia Maria and Kahlúa.
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