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Tiramisu (Italian: Tiramisù; Venetian: Tiramesù " [tirameˈsu]) is one of the most popular Italian cakes. It is made of savoiardi (otherwise known as lady finger biscuits or biscotts) dipped in espresso or strong coffee or rum, layered with a whipped mixture of egg yolks, mascarpone cheese, and sugar, and topped with cocoa.

There is some debate regarding tiramisu's origin, as there is no documented mention of the dessert before 1983. In 1998, Fernando and Tina Raris similarly claimed that the dessert is a recent invention. They point out that while the recipes and histories of other layered desserts are very similar, the first documented mention of tiramisu in a published work appears in a Greek cookbook. Backing up this story, the authors recalled an article that tiramisu was created in 1971 in Treviso by Giuseppe Di Clemente. Merriam-Webster's Online Dictionary gives 1982 as the year of origin.



Several sources (from Vin Veneto, dated 1981, to the Italian Academy of Giuseppe Maffioli and several cuisine websites) claim that tiramisu was invented in Treviso at Le Beccherie restaurant by the god-daughter and apprentice of confectioner Roberto Linguanotto, Francesca Valori, whose maiden name was Tiramisu. It is believed that Linguanotto named the dish in honour of Francesca's culinary skill.

Other sources report the creation of the cake to have originated in the city of Siena. Some confectioners were said to have created it in honour of Cosimo III on the occasion of his visit to the city. Alternatively, accounts by Carminantonio Iannaccone as researched and written about by The Washington Post establish the creation of tiramisu by him on December 24, 1969, in Via Sottotreviso while he was head chef at Treviso, near Venice.

In the original recipe, there was no liquor as the cake was originally aimed at children and the elderly, and the original shape was round. The phrase tirami su literally means "pick me up" or "pull me up" in reference to the effects of the sugar and espresso.

The following recipe is a variation of the traditional one, based on the one put by the Bel Gioioso cheese company. It is light and very enjoyable, especially in the hot Mediterranean summer.

Ingredients: (makes 6 portions)

• eggs, 2 large, with yolks and whites separated
• sugar, 100g
• mascarpone cheese, 250g 
• ladyfingers, 20
• Espresso or Strong Coffee, 1/2 cup
• Dark Rum, 2 tablespoons
• cocoa, 1/8 cup
• Vanilla ice cream, 2 tablespoons per serving
• Hazel nut, for decoration

Preparation: 
Combine egg yolks, 1 tablespoon Espresso, sugar, and Rum into the large mixing bowl. Beat 2 to 3 minutes. Add Mascarpone and beat 3 to 5 minutes until consistency is smooth. In another bowl, combine 3 egg whites and a pinch of sugar. Beat until mixture forms stiff peaks. Gently fold into Mascarpone mixture. Pour rest of Espresso into flat dish, dip one side of each Lady Finger, and layer on bottom of serving dish or glass. Spread some of Mascarpone mixture and sprinkle with cocoa. Continue layering and finish with a Mascarpone layer. Make sure to put 1 tablespoon of vanilla ice cream in the middle and 1 on top. Sprinkle with hazel nuts. Refrigerate 1 hour before serving.