“Pick me up” is its name, and rightly so—there is no dessert that can lift your spirits quite like this one. In its homeland, Italy, where desserts often consist of fresh fruit, tiramisu is reserved for marking special events and occasions. That’s why the original, traditional recipe is rich and far from diet-friendly. But it’s absolutely worth it. And although it has earned a reputation as Italy’s most beloved dessert thanks to its incredible flavor, we’ll see that it actually made its appearance in the history of gastronomy relatively recently. Perhaps this only adds to its charm, as tiramisu has become so popular that almost everyone knows it.
As with any successful dish, there are multiple stories about its origin. The common thread among them, however, is its name, which is clearly linked to its high caffeine content, thanks to the espresso in which the ladyfingers are soaked and the cocoa or grated chocolate on top. Thus, “tirami-su” became its name, meaning “pick me up.”
One theory places the origin of this dessert in Tuscany, known for its layered cakes, many of which date back to the 17th century. According to another hypothesis, tiramisu was created during World War II, when it was made for soldiers to take with them to the frontlines. It was believed that the high caffeine content would give them more energy for the war.
However, culinary history books do not record any recipe, even an approximate one, for tiramisu from that period. The first references appear after World War II, leading experts to believe that tiramisu is a relatively recent dessert.
Most accounts, however, place tiramisu somewhere in Treviso, suggesting that this is where it originated. In the book I Dolci del Veneto, first published in 1983, Giovanni Capnist mentions a classic tiramisu recipe, noting that it was a dessert that had recently appeared in Treviso, becoming the latest discovery of local restaurants. Additionally, in La Marca Gastronomica, a book dedicated entirely to Treviso cuisine, authors Fernando and Tina Raris reference a 1981 article by Giuseppe Maffioli, which stated that tiramisu was born ten years earlier [indicating 1971] in Treviso, making its first appearance at the restaurant Le Beccherie. It quickly became very popular, spreading to nearby areas and eventually throughout Italy.
Lastly, Le Beccherie cites an official document submitted to the Accademia Italiana della Cucina in October 2010, recognizing that tiramisu first appeared on this restaurant's menu. They date its creation to 1962, crediting the owner at the time, Ada Campeol, as its inventor.
Today, Le Beccherie still prepares classic tiramisu according to the original recipe, using core ingredients like coffee, ladyfingers, mascarpone, sugar, eggs, and cocoa powder, but also offers a modern, updated version. Although famous for its tiramisu, the restaurant, which was fully renovated in 2014, welcomes guests with other dishes inspired by traditional Italian cuisine, presented in reimagined forms.
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