Marsianka Tiramisu Souffle, Voronezh, Voronezh Oblast, Russian Federation.

            Tiramisu is an Italian dessert made of ladyfinger pastries (savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks, sugar, and mascarpone, and flavoured with cocoa powder. The recipe has been adapted into many varieties of cakes and other desserts. Its origin is disputed between the Italian regions of Veneto and Friuli-Venezia Giulia. The name comes from the Italian tirami su (lit. 'pick me up' or 'cheer me up').

Tiramisu appears to have been invented in the late 1960s or early 1970s, but where and when exactly is unclear. Some believe the recipe was modeled after sbatudin, a simpler dessert made of egg yolks and sugar. Others argue it originated from another dish, dolce Torino.

The tiramisu recipe is not found in cookbooks before the 1960s. It is mentioned in a Sydney Morning Herald restaurant column published in 1978. It is not mentioned in encyclopaedias and dictionaries of the 1970s, first appearing in an Italian dictionary in 1980, and in English in 1982. It is mentioned in a 1983 cookbook devoted to cooking of the Veneto region.

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 (1943–2024). The dish was added to its menu in 1972. At the time of his death in July 2024, the Le Beccherie restaurant credited Linguanotto as the creator of the tiramisu.

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".

There is evidence of a tiremesù semi-frozen dessert served by the Vetturino restaurant in Pieris, in the Friuli-Venezia Giulia region, since 1938. This may be the name's origin, while the recipe for tiramisu may have originated as a variation of another layered dessert, zuppa inglese. Others claim it was created towards the end of the 17th century in Siena in honour of Grand Duke Cosimo III.

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. In 2013, Luca Zaia, President 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.

Taken on: January 15, 2025

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Voronezh

Voronezh Oblast

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Camera: samsung Galaxy A05s, f/1.8, 1/25 sec, 4mm, ISO 489 (more info) (hide info)

Camera:	samsung Galaxy A05s
Aperture:	f/1.8
Exposure Time:	0.04 sec (1/25)
Focal Length:	4mm
ISO:	489
Exposure Bias:	0 EV
Flash:	No Flash
Exposure Program:	Program AE
Metering Mode:	Center-weighted average
White Balance:	Auto
Color Space:	Uncalibrated
Software:	UP1A.231005.007.A057GXXS5CXJ2
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