Tiramisu

Tiramisu is an Italian layered dessert made with coffee-soaked ladyfingers, mascarpone cream, and cocoa powder. Its name means “pick me up” in Italian.

Connect

Savoiardi: Savoiardi are crisp, lightly sweet Italian sponge biscuits, also known as ladyfingers. They form tiramisu’s layers and absorb coffee while retaining enough structure.
Treviso: Treviso is a city in northeastern Italy and the capital of the province of Treviso. Le Beccherie in Treviso is widely associated with the modern dessert’s creation.
Tiramisu recipe: A tiramisu recipe specifies ingredients and steps for assembling the layered Italian dessert. Recipes show how soaking, cream preparation, and chilling determine the finished texture.
Zuppa inglese: Zuppa inglese is an Italian layered dessert made with sponge cake, custard, and liqueur. Like tiramisu, it layers a soaked cake with cream, but uses different flavors and components.
Mascarpone: Mascarpone is a rich, soft Italian cheese made from cream. It gives the dessert’s cream filling its characteristic richness and smoothness.
Le Beccherie: Le Beccherie is a restaurant in Treviso, Italy, known for its association with tiramisu. The restaurant credits its kitchen with developing the dessert in the 1970s.
Egg-free tiramisu: Egg-free tiramisu is a variation that omits eggs from the mascarpone filling. It adapts the classic cream for dietary preferences or concerns about raw eggs.
Charlotte (dessert): A charlotte is a molded dessert lined with bread or sponge fingers and filled with cream or fruit. Its use of sponge fingers invites comparison, though its structure and filling differ from tiramisu.
Espresso: Espresso is concentrated coffee brewed by forcing hot water through finely ground coffee under pressure. Its strong flavor infuses the biscuits without requiring a large volume of liquid.
Roberto Linguanotto: Roberto Linguanotto is an Italian pastry chef associated with the creation of tiramisu at Le Beccherie. His account links the dessert’s development to the restaurant’s kitchen.