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.
Versions
Nobody has published a tiramisu here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
egg yolk
cocoa powder