Literally translated as ‘pick me up’ or ‘cheer me up’ from Italian, tiramisu done well is a delight. In fact, this transcendent, layered dessert of cake, coffee and cream is so popular that it is Italy’s most famous dessert export.

While some food historians speculate that tiramisu was created in Siena in the 17th century in honour of a visit by the Grand Duke of Tuscany, Cosimo III de’Medici, others believe tiramisu may have evolved from the Italian dessert zuppa inglese, a cake layered with jam and custard, inspired by the English trifle. Tiramisu could have also branched out from another dish: since 1938, a Vetturino restaurant in Pieris in the Fruili-Venezia Giulia region has served a semi-frozen dessert called tiremesù.

Le Beccherie, a restaurant in Treviso in the Veneto region, claims that their chef Roberto Linguanotto and the restaurant owner’s wife, Alba di Pillo, invented tiramisu in 1969, with the dessert first appearing on its menu in 1972. However, a recipe published for the dish appears a decade earlier, in 1959 in Tolmezzo, Udine, in the Friuli-Venezia Giulia region. That recipe is attributed to Norma Pielli, who owned a restaurant........

© Dawn (Magazines)