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A SHORT HISTORY OF TIRAMISU

The secrets of the Original Recipe

The dialogue on the “authorship” of tiramisu has seen the involvement
of various influential people in the world of food,
such as food writers and food historians.

Those who claim that the dessert originated in Friuli
say it was made for the first time in the early 1950s by Norma Pielli
at the Albergo Roma in Tolmezzo, property of the Del Fabbro family.

As regards the origin in Treviso, the gastronome Giuseppe Maffioli
named the pastry chef Roberto Loli Linguanotto as the “father” of tiramisu,
tracing its origins back to the 1970s at Ada Campeol’s Le Beccherie restaurant.

The main difference between the two recipes is that
the one from Treviso uses only egg yolks,
while the Friuli recipe adds also whipped egg whites.

About the name and recipe of tiramisu, we also report the following stories.

The restaurant Al Vetturino in Pieris, in the province of Gorizia,
which recognises chef Mario Cosolo as the “father” of the Coppa Al Vetturino,
created in the 1930s and to which a customer
first gave the name tiramesù in the 1940s.

Moreover, the managers of Il Foghèr date its birth back to 1958,
when the Coppa Imperiale was made for
the visit of King Paul and Queen Frederica of Greece.

ORIGINAL RECIPE OF TIRAMISÙ

The Original Recipe, passed down through generations
Ricetta originale - Tiramisù Academy

Ingredients

  • 3 uova fresh medium eggs
  • 250 grams of mascarpone cheese
  • 125 grams of sugar
  • 20 Ladyfingers
  • Coffee
  • Cocoa powder to decorate

Directions

  1. Prepare the coffee and leave it to cool in a bowl.
  2. Whip the 3 egg yolks with the sugar, then add mascarpone thus obtaining a soft cream.
    To obtain a smoother cream, add as you like the 3 whipped egg whites.
  3. Dip 10 Ladyfingers into the coffee, paying attention not to soak them, and arrange them in a line in the middle of a plate.
  4. Spread half of the cream over the ladyfingers, then make another layer of 10 coffee-dipped ladyfingers. Spread the remaining mascarpone cream over it.
  5. Sprinkle the cream with the cocoa powder using a sifter.
  6. Let your tiramisu chill in the fridge before serving.

DISCOVER ALL THE OTHER RECIPES

Find out all the secrets to make a perfect Tiramisù

Royal Tiramisu

Tiramisu with rose-flavoured black tea. Recipe by Ale Gambini

Tiramisù Mojito

Recipe by Sara Arrigoni, World Champion of Creative Tiramisù 2019

Tiramisù Ginger and Cinnamon

Recipe by Francesca Piovesana, World Champion of Creative Tiramisù 2018

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