.mw-parser-output .hidden-begin{box-sizing:border-box;width:100%;padding:5px;border:none;font-size:95%}.mw-parser-output .hidden-title{font-weight:bold;line-height:1.6;text-align:left}.mw-parser-output .hidden-content{text-align:left}You can help expand this article with text translated from the corresponding article in Italian. (November 2021) Click [show] for important translation instructions. View a machine-translated version of the Italian article. Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia. Consider adding a topic to this template: there are already 2,980 articles in the main category, and specifying|topic= will aid in categorization. Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article. You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing Italian Wikipedia article at [[:it:Tiramisù]]; see its history for attribution. You should also add the template ((Translated|it|Tiramisù)) to the talk page. For more guidance, see Wikipedia:Translation.

Place of originItaly
Region or stateVeneto and
Friuli Venezia Giulia
Serving temperatureCold
Main ingredientsSavoiardi, egg yolks, mascarpone, cocoa, coffee

Tiramisu (Italian: tiramisù [ˌtiramiˈsu], from tirami su, "pick me up" or "cheer me up")[1] is a coffee-flavoured Italian dessert. It is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa. The recipe has been adapted into many varieties of cakes and other desserts.[2] Its origin is disputed between the Italian regions of Veneto and Friuli Venezia Giulia.


Tiramisu appears to have been invented in the 1960s, but where and when exactly is unclear.[3] Some believe the recipe was modeled after sbatudin, a simpler dessert made of egg yolks and sugar.[4] Others argue it originated from another dish, dolce Torino.[5]

The recipe for tiramisu is not found in cookbooks before the 1960s.[6][7][8] It is mentioned in a Sydney Morning Herald restaurant column published in 1978.[9] It is not mentioned in encyclopedias and dictionaries of the 1970s,[10][11][12] first appearing in an Italian dictionary in 1980,[13] and in English in 1982.[14] It is mentioned in a 1983 cookbook devoted to cooking of the Veneto.[15]

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.[16][17][18] The dish was added to its menu in 1972.[19][20][21] Accounts by Carminantonio Iannaccone claim the tiramisu sold at Le Beccherie was made by him in his bakery, created on 24 December 1969.[22]

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".[18][23]

There is evidence of a "Tiremesù" semi-frozen dessert served by the Vetturino restaurant in Pieris, in the Friuli Venezia Giulia, since 1938.[24] This may be the name's origin, while the recipe for Tiramisu may have originated as a variation of another layered dessert, Zuppa Inglese.[25] Others claim it was created towards the end of the 17th century in Siena in honour of Grand Duke Cosimo III.[26]

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.[27][28] In 2013, Luca Zaia, governor 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.[29][30][31]

Original ingredients

Traditional tiramisu contains a short list of ingredients: ladyfingers (savoiardi), egg yolks, sugar, coffee, mascarpone cheese, and cocoa powder. A common variant involves soaking the savoiardi in alcohol, such as Marsala wine, amaretto or a coffee-based liqueur, but this is not mentioned in the original recipe.

The original tiramisu made at Le Beccherie was circular in shape.[32]


Tiramisu birthday cake

The original shape of the cake is round, although the shape of the biscuits also allows the use of a rectangular or square pan. However, it is often assembled in round glasses, which show the various layers, or pyramid. Modern versions can have the addition of whipped cream or whipped egg, or both, combined with mascarpone cream. This makes the dish lighter, thick and foamy. Among the most common alcoholic changes includes the addition of Marsala wine. The cake is usually eaten cold.[33]

Another variation involves the preparation of the cream with eggs heated to sterilize it, but not so much that the eggs scramble. Over time, replacing some of the ingredients, mainly coffee, there arose numerous variants such as tiramisu with chocolate, amaretto, berry, lemon, strawberry, pineapple, yogurt, banana, raspberry, and coconut.

Numerous variations of Tiramisu exist. Some cooks use other cakes or sweet, yeasted breads, such as panettone, in place of ladyfingers (savoiardi).[34] 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.[35] Other cheese mixtures are used as well, some containing raw eggs, and others containing no eggs at all. Marsala wine can be added to the recipe, but other liquors are frequently substituted for it in both the coffee and the cheese mixture, including dark rum, Madeira, port, brandy, Malibu, or Irish cream and especially coffee-flavoured liqueurs such as Tia Maria and Kahlúa.[36] Amaretto liqueurs, such as Disaronno, are also often used to enhance the taste of tiramisu.[citation needed]

Tiramisu is similar to other desserts, in particular with the Charlotte, in some versions composed of a Bavarian cream surrounded by a crown of ladyfingers and covered by a sweet cream; the Turin cake (dolce Torino), consisting of ladyfingers soaked in rosolio and alchermes with a spread made of butter, egg yolks, sugar, milk, and dark chocolate; and the Bavarese Lombarda, which is a similar composition of ladyfingers and egg yolks (albeit cooked ones). In Bavarese, butter and rosolio (or alchermes) are also used, but not mascarpone cream or coffee.[citation needed]

See also


  1. ^ Wilbur, T. (2006). Top Secret Restaurant Recipes 2. Penguin Publishing Group. p. 234. ISBN 978-1-101-04213-7. Archived from the original on 1 August 2023. Retrieved 12 December 2015.
  2. ^ "Tiramisu Bread Puddings". bhg.com. Meredith Corporation. Archived from the original on 2 November 2013. Retrieved 31 October 2013.
  3. ^ Squires, Nick (17 May 2016). "Italian regions battle over who invented tiramisu". The Telegraph. Archived from the original on 28 March 2018. Retrieved 27 March 2018 – via telegraph.co.uk.
  4. ^ Leigh, Wendy (1 April 2023). "Before Tiramisu Was Officially Created, It Was Sbatudin". Tasting Table. Archived from the original on 20 June 2023. Retrieved 20 June 2023.
  5. ^ Lim, Heather (7 May 2023). "The Original Tiramisu Recipe Has No Heavy Cream Or Marsala". Tasting Table. Archived from the original on 20 June 2023. Retrieved 20 June 2023.
  6. ^ Pellegrino Artusi (1960–1991). "Torte e dolci al cucchiaio". La Scienza in cucina e l'arte di mangiar bene. Giunti editore. p. 571. ISBN 88-09-00386-1.
  7. ^ Fernando Raris; Tina Raris (1998). La Marca gastronomica: amore e nostalgia per la cucina e i vini di nostra tradizione. Treviso. Canova Editore. p. 31. ISBN 88-87061-55-6.((cite book)): CS1 maint: location missing publisher (link)
  8. ^ Cremona, Luigi (2004). Italia dei dolci. Touring Club Italiano. p. 57. ISBN 88-365-2931-3.
  9. ^ Lane, Trevor (30 August 1978). "The Irish in Paddington". Eating Out. The Sydney Morning Herald. p. 20. Archived from the original on 1 August 2023. Retrieved 28 February 2023 – via Newspapers.com.
  10. ^ Enciclopedia Europea Garzanti. 1981.
  11. ^ Enciclopedia Universale Rizzoli Larousse. 1971.
  12. ^ Dizionario della lingua italiana Garzanti. 1980.
  13. ^ Il Sabatini Coletti. Dizionario della Lingua Italiana, s.v. Archived 15 September 2020 at the Wayback Machine
  14. ^ "Tiramisu". Merriam-Webster's Online Dictionary. Archived from the original on 20 February 2010. Retrieved 11 June 2020.
  15. ^ Capnist, Giovanni (1983). I Dolci Del Veneto. ISBN 88-7021-239-4.
  16. ^ "Ado Campeol, at whose restaurant tiramisu was invented, passes away at 93". 1 November 2021. Archived from the original on 3 November 2021. Retrieved 3 November 2021.
  17. ^ "Pochi giorni dopo Ado Campeol, il papà del tiramisù, muore anche la moglie Alba Di Pillo, la vera ideatrice del dolce dei record". La Repubblica. 11 November 2021. Archived from the original on 18 November 2021. Retrieved 18 November 2021.
  18. ^ a b "Ado Campeol, 'father of tiramisu' who helped the rich pudding to become a staple of Italian menus around the world – obituary". The Telegraph. London. 2 November 2021. Archived from the original on 11 January 2022. Retrieved 3 November 2021.
  19. ^ "'Father of tiramisu' Ado Campeol dies aged 93". BBC. 30 October 2021. Archived from the original on 1 November 2021. Retrieved 31 October 2021.
  20. ^ Vozzella, Laura (8 October 2006). "The Unsung Inventor of Tiramisu". The Baltimore Sun. Archived from the original on 3 June 2020. Retrieved 21 April 2014.
  21. ^ Black, Jane (10 July 2007). "The Trail of Tiramisu". The Washington Post. Archived from the original on 13 October 2008. Retrieved 11 July 2007.
  22. ^ Rosengarten, David (October 2006). "The Man Who Invented Tiramisu!". The Rosengarten Report. Walter Pearce, Salt Pig Publishing. pp. 17–19.
  23. ^ "THE ORIGIN OF TIRAMISÙ: "FACT AND LEGEND". ⋆ Accademia Del Tiramisù". Archived from the original on 3 February 2019. Retrieved 3 February 2019.
  24. ^ Dolce Jasmine (13 November 2017), Tiramisù: The story behind it, archived from the original on 7 November 2021, retrieved 14 November 2017
  25. ^ "History of tiramisù". Archived from the original on 4 June 2012. Retrieved 16 August 2010.
  26. ^ Soletti, Francesco; Toscani, Ettore (2004). L'Italia del caffè (in Italian). p. 110.
  27. ^ "Diciassettesima revisione dell elenco dei prodotti agroalimentari tradizionali" [Seventeenth revision of the list of traditional agri-food products]. Ministry of Agriculture, Food Sovereignty and Forestry (in Italian). p. 24. Archived from the original on 26 June 2023. Retrieved 26 June 2023. pdf download=page 26 Regione Autonoma Friuli-Venezia Giulia item 137
  28. ^ "GU Serie Generale n.176" (in Italian). 29 July 2017. Archived from the original on 5 August 2017. Retrieved 8 August 2017.
  29. ^ Hernandez, Joe (31 October 2021). "Ado Campeol, the man known as the 'father of tiramisu,' has died". NPR. Archived from the original on 3 November 2021. Retrieved 3 November 2021.
  30. ^ "Save the tiramisu, says Italian politician". The Guardian. 23 August 2013. Archived from the original on 20 November 2021. Retrieved 17 November 2021.
  31. ^ "Italian Politician Asks EU To Grant Tiramisu Protected Status". ITALY Magazine. Archived from the original on 3 November 2021. Retrieved 3 November 2021.
  32. ^ "Ricetta Storia Tiramisu - Recipe and Story of Tiramisu" (PDF). Le Beccherie. Archived (PDF) from the original on 3 November 2021. Retrieved 3 November 2021.
  33. ^ Greenspan, Dorie (14 June 2016). "The way to make a tiramisu even more unforgettable". The Washington Post. ISSN 0190-8286. Archived from the original on 8 November 2020. Retrieved 4 August 2022.
  34. ^ Larousse Gastronomique, New York: Clarkson Potter Publishers, 2001, pp. 1214.
  35. ^ "Tiramisù: pavesini vs savoiardi, chi vince?". Agrodolce. 14 October 2016. Archived from the original on 29 September 2018. Retrieved 14 May 2020.
  36. ^ Cloake, Felicity (13 March 2014). "How to make the perfect tiramisu". The Guardian. ISSN 0261-3077. Archived from the original on 5 July 2019. Retrieved 6 August 2019.