Origin of Tiramisu

Tiramisu is a popular Italian dessert that many people love. However, its beginnings are often debated, with several regions in Italy and even individuals laying claim to its invention. Unlike some foods with well-recorded histories, the story of tiramisu is recent and surrounded by different accounts. Most research points to tiramisu being created in the late 1960s or early 1970s, making it a new favorite in Italian cuisine. Despite its modern roots, many still argue about where and by whom tiramisu was first made, mixing facts with local stories.

What Is Tiramisu and Why Is Its Origin Debated?

Tiramisu is an Italian dessert made from layers of coffee-soaked ladyfingers (called savoiardi), a creamy blend of mascarpone cheese, eggs, and sugar, and topped with cocoa powder. It balances the slight bitterness of coffee and cocoa with the sweet and creamy taste of the filling. People around the world enjoy tiramisu, and it is a common choice in both Italian restaurants and homes globally.

The debate about tiramisu’s origin comes from the lack of clear historical evidence. Unlike older recipes passed down and written in old cookbooks, tiramisu does not show up in books before the 1960s. Because of this, several places and people now say they invented it. Many stories about its creation come from recent decades, so some people who remember its beginnings are still alive and sharing their own versions of the story.

Why is it hard to know where tiramisu started?

There are a few reasons why tiramisu’s beginnings are hard to trace:

• Tiramisu does not appear in cookbooks from before the 1960s, so there is little written proof of its early history.
• The main ingredients-eggs, sugar, coffee, mascarpone, ladyfingers, and cocoa-are common in Italy. Many cooks could have mixed these in similar ways by chance.
• Simple desserts with similar ingredients may have existed in Italian homes without being formally named or recorded.
• Many Italian regions are proud of their local cooking and each wants to take credit for the dessert.

The Name “Tiramisu”: Where Did It Come From and What Does It Mean?

The word “tiramisu” comes from the Italian words “tirami su,” meaning “pick me up” or “cheer me up.” The name fits because the dessert contains both coffee, which gives energy, and sugar, which lifts the mood. Some fun and even risqué stories suggest tiramisu may have been given its name for its effect in lively places, like brothels. No matter the truth, the name highlights how the dessert was meant to make people feel better and more energized.

These more colorful stories are part of the legend, but they all connect to tiramisu’s pleasant and uplifting qualities.

Where Did Tiramisu Come From?

The biggest question is which region in northern Italy can claim to be tiramisu’s birthplace. Two neighboring regions-Veneto and Friuli-Venezia Giulia-are the main rivals in this argument. Each has its own stories and bits of proof, but there is no single answer everyone agrees on.

What is clear is that tiramisu first appeared in the north of Italy, and has since become a proud part of Italian food culture. These rivalries show how much Italians care about their food and local history.

Veneto or Friuli-Venezia Giulia: Who Invented Tiramisu?

The fight over tiramisu’s birthplace is mostly between the Veneto region (especially the city of Treviso) and Friuli-Venezia Giulia. The Veneto side says that tiramisu was created at Le Beccherie, a restaurant in Treviso, on December 24, 1969, by Alba di Pillo and pastry chef Roberto Linguanotto. Tiramisu was added to the menu in 1972, and even after Linguanotto passed away in 2024, the restaurant still credited him as the creator.

Meanwhile, Friuli-Venezia Giulia also has a strong claim. There are records that a dessert called “tiremesù” was made at the Vetturino restaurant in Pieris as early as 1938. This would mean the dessert, or at least the name, existed before Le Beccherie’s version. On July 29, 2017, the Italian Ministry of Agriculture officially recognized tiramisu as a traditional food of Friuli-Venezia Giulia, making their claim even stronger.

Treviso vs. Friuli: The Name and the Recipe

People in Treviso (Veneto) say they made today’s tiramisu recipe-layers of ladyfingers, mascarpone, coffee, and cocoa-at Le Beccherie. Their story sometimes includes a lucky accident that turned a simple dessert into the famous layered treat.

People from Friuli, on the other hand, stress the earlier use of the name “tiremesù” and a similar soft dessert in their local food. While their recipe may not be exactly like the Le Beccherie version, they believe the name or basic style started there. This means Friuli could have come up with the idea or name, while Veneto made the recipe famous. This ongoing argument shows how much both regions care about their food traditions.

Who Made Tiramisu First?

Deciding who really “invented” tiramisu is difficult. Instead of one single inventor, the dessert likely changed over time, with different people adding ideas. While some say tiramisu was created by people at Le Beccherie, others tell different stories going back further, though many of these older stories are not taken seriously by historians.

The Tiramisu Story from Treviso

The most shared and accepted story is that Alba di Pillo and chef Roberto Linguanotto made tiramisu at Le Beccherie in late 1969. Some say the dessert grew out of a simple recipe of beaten egg yolks and sugar (“sbatudin”), which was then improved by adding coffee, mascarpone, and ladyfingers. According to another tale, a young woman recovering after giving birth mixed her family’s custard with the other key tiramisu ingredients for extra energy, then shared the recipe with the restaurant. No matter which story is true, both show how tiramisu may have grown out of everyday life and small changes.

The Brothel Story: Fact or Fiction?

One of the most talked-about legends says tiramisu was created in a Treviso brothel in the 1800s to give clients energy. The idea is that the dessert’s coffee and sugar “picked up” customers and may have helped with romance. Food historians say this story is likely false, since tiramisu as we know it did not show up until much later. Still, this story fits with the dessert’s name and its reputation for making people feel better, so it is often repeated.

How Did Tiramisu’s Recipe Change Over Time?

The tiramisu we know did not appear instantly. Simple versions probably came first, based on common Italian drinks and desserts, and then changed as people added new ingredients and ideas. By the late 20th century, cooks and chefs were all making their own versions, and tiramisu became well-known worldwide.

Older Desserts That Led to Tiramisu

Here are some desserts that may have influenced tiramisu:

• Sbatudin: Just egg yolks with sugar, sometimes eaten for energy, and likely the base for the mascarpone cream in tiramisu.
• Zuppa inglese: A layered dessert made with soaked cake and cream or custard, similar in structure to tiramisu.
• Dolce Torino/Duke’s Soup: Other old desserts with layers, though their direct connection to tiramisu is unlikely.

The modern tiramisu stands out because it uses coffee-soaked ladyfingers, creamy mascarpone, and cocoa powder. Mascarpone cheese was also a newer ingredient in Italian desserts at the time. Sometimes, alcohol like Marsala wine or liqueurs are added, and some new recipes use whipped cream or egg whites to make it lighter. The shape can vary, but it’s usually rectangular or square now, and some people serve it in glass to show the layers.

From simple beginnings and local arguments, tiramisu has become a favorite dessert around the world, with a history that is as interesting and layered as the dessert itself.