A Dip into Tiramisu’s History
Tiramisu is a dessert that takes on many unexpected roles beyond its delectable and dolce qualities. First and foremost, and acknowledged by all, it has become a hallmark of Italian culinary tradition. Then, the coffee aficionado might argue it serves as an excellent primer for coffee appreciation. Some others might even propose that, like chocolate, it’s a luxurious aphrodisiac, making it an appropriate and pleasing no-bake finale for a Valentine’s Day dinner.
Seeping into so many facets of our lives, it’s no surprise that tiramisu is a beloved dessert, found in the poshest of Italian restaurants as well as casual eateries. But beneath the layers of pastries, coffee, eggs, and more, there lies a history as rich as its complex flavours.
Savour a spoonful of tiramisu’s past with us at Nanatang.
What is Tiramisu?

Tiramisu, an Italian dessert made with ladyfinger cookies, coffee, mascarpone cheese, eggs, cocoa powder, sugar, and sometimes coffee liqueur, takes its name from the phrase “pick me up”. Unlike most other sweet treats, tiramisu is made by simply assembling its ingredients, no baking required. It also does not fall into either categories of cake or trifle, but rather identifies as a unique layered dessert that combines rich, creamy textures with a delightful contrast of coffee-soaked ladyfingers.
While tiramisu is enjoyed year-round, it is particularly popular during special occasions such as Christmas, Easter, and Valentine’s Day.
The Flavour Profile of Tiramisu

One of the most distinctive features of tiramisu is the coffee-drenched ladyfingers. Absorbing the strong aroma and flavour of coffee, the ladyfingers soften and take on a cake-like texture. They are sometimes also infused with rum or cognac for added depth.
You might have heard some referencing a special Italian “custard” present in tiramisu. This is actually a mixture of mascarpone cheese, egg yolks, and sugar. This custard is the base for the creamy mouthfeel of tiramisu. It is described as rich, sweet, and slightly tangy.
And don’t forget about the cocoa powder. Like a fine dusting of snow over the dessert, it lends a subtle bitter chocolate flavour, which juxtaposes nicely with the sweetness of mascarpone custard and the fragrance of coffee-soaked ladyfingers, resulting in a nuanced and luxurious treat.
Tracing the Origins of Tiramisu

The history of tiramisu is somewhat contentious, but the fact remains that it is native to Italy. While some believe the original tiramisu recipe was modeled after another dessert, the sbatudin from the Veneto region, others claim that the Italian classic was an invention created to honour Grand Duke Cosimo III. Not far from the sbatudin is the tale that tiramisu was spontaneously whipped up at a restaurant called Le Beccherie in Veneto, where pastry chef Roberto Linguanotto is credited with its invention.
But that’s not all. Tiramisu has also found its place in the history of Italian brothels, particularly in Treviso, where its supposed aphrodisiac effects have been acknowledged since the 19th century. According to some sources, the owner of a brothel in Treviso created tiramisu to serve to customers at the end of the evening, helping to reenergise them before they headed home. It also contributed to boosting business, its aphrodisiac phenomenon by virtue of its high caffeine, sugar, and alcohol content.
Tiramisu’s Debut in Literature
The uncertain origins of tiramisu become even more mind-boggling when you consider that it wasn’t that long ago when tiramisu came into official existence. The earliest documented evidence of the dessert seems to be from the 1960s, when it was first mentioned in some cookbooks. Soon after, it appeared in restaurant columns, encyclopedias, and dictionaries.
Despite its supposed roots in Treviso, the neighbouring region of Friuli Venezia Giulia sought to protect tiramisu as a regional culinary product in 2017. This means that the original ingredients and methods will be strictly guarded, and substitutes or alterations to the recipe won’t be considered “authentic” tiramisu in the region.
Modern Takes on Tiramisu

Tiramisu has since been adapted into many kinds of desserts all over the world, from cakes and ice cream to mousse, parfaits, and even tiramisu-flavoured macarons. Some modern renditions feature variations like tiramisu cupcakes, tiramisu in jars, and even tiramisu-flavoured puddings. With endless creative possibilities, this cherished dessert continues to spark off new interpretations across different cuisines.
At Nanatang, we offer single-day courses to teach dessert lovers how to recreate the famed tiramisu in tins. In classes of six to eight, learn how to capture the latest dessert trend and celebrate the Italian icon all at once.
Final Thoughts

Tiramisu’s simple but intricate construction and colourful history makes it a delectable dessert that continues to be savoured, year after year, all over the world. Whether you’re relishing its classic flavours or exploring new versions, tiramisu always offers an experience that invites revisiting. Join us at Nanatang and immerse yourself in the coffee-saturated art of tiramisu, where tradition meets innovation in every bite. We also welcome you to explore our other workshops here.