Dish · italian
Tiramisu
Layers of espresso-soaked ladyfingers and a mascarpone and egg mixture, dusted with cocoa powder and chilled before serving. It's soft enough to spoon rather than slice cleanly.
Where it comes from
The dessert is usually traced to the Veneto region in the 1960s or 1970s, with a restaurant in Treviso often credited, though competing claims and unclear records mean the exact first kitchen isn't settled. It spread through Italian restaurants abroad quickly after that.
What cooks argue about
Raw egg in the mascarpone mixture is the main safety and texture debate, since raw eggs give a lighter result but raise concerns some recipes avoid by cooking the yolks first.
Nobody has published a tiramisu recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.