History and Origin of Tiramisu: the most famous Italian dessert worldwide

The Italian dessert par excellence is without a doubt tiramisu. This dessert is listed on the menu of all Italian restaurants around the world. It is so popular that its name is to be found in the common vocabulary of 23 different languages ??and it is the fifth most popular Italian word throughout Europe. But where and when was this beloved dessert created? And what is the original recipe? It is probably due to its goodness that various regions of Italy compete for recognition as being the inventors of this dessert. From Tuscany to Lombardy, from Veneto to Piedmont, from Emilia Romagna to Friuli Venezia Giulia, all claim the creation of this dessert. In fact, it seems to have been born in Treviso in 1970, deriving from a kind of zabaglione, locally called “sbatudin”, a poor person’s energy dessert made of egg yolk beaten with sugar.
The name of the dessert in the dialect of Veneto “tiramesù”, then Italianized to “tiramisù”, was apparently adopted for its nutritional and invigorating effect, although others mischievously claim that the name is due to alleged aphrodisiac effects.
This dessert, which is an emblem of Italian desserts, is the only one to which a world day has ever been dedicated, that is January 17th.
To prepare it according to the original recipe, you need the following ingredients: savoiardi cookies, egg yolks, sugar, coffee, mascarpone and cocoa powder. The original recipe does not include liqueur and egg whites. You must beat the egg yolks and the sugar, then add the mascarpone and  – if you want a softer cream – beaten egg whites. Put the dessert together: using a pot with coffee, soak the savoiardi cookies and alternate with the cream, creating more layers. If you prefer to add some liqueur, Marsala appears to be the most suitable. Decorate the dessert with a generous dusting of bitter cocoa powder. Keep the tiramisu in the fridge for at least 2 hours before delighting your guest’s palate.

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