tiramisù

Tiramisù is a layered Italian dessert traditionally made from ladyfinger biscuits (savoiardi) soaked in espresso, layered with a whipped mixture of raw egg yolks, sugar and mascarpone cheese, and often finished with a dusting of cocoa powder. Variations commonly include the addition of liqueurs such as Marsala, rum or coffee liqueur, and alternatives use whipped cream or beaten egg whites to lighten texture or to avoid raw eggs.

The name tiramisù derives from the Venetian and Italian phrase tirami su, meaning "pick me up" or "cheer me up," a reference to the energizing effect of coffee and sugar. The modern form is generally traced to the Veneto region, with a popular account crediting a restaurant in Treviso in the late 1960s, though earlier and regional precedents—such as sweetened egg-and-coffee combinations—exist and the exact origin remains debated.

Tiramisù is served chilled and is widely popular both in Italy and internationally. It appears in many adaptations, including single-serving cups, frozen versions, baked or stabilized renditions, and flavor variations using chocolate, fruit, matcha, or different liqueurs. Food-safety considerations regarding raw eggs have led to the use of pasteurized eggs or cooked custard bases in many modern recipes. The dessert has no single protected designation and continues to evolve through regional and contemporary reinterpretations.