Version #1: “Duke’s Soup” or how tiramisu began its career in the 17th century
The first trace leads us back to the 17th century, to Cosimo III de’ Medici, the Duke of Tuscany—a notorious sweet tooth who could have had his own culinary blog with sections like “Top 5 Desserts for a Broken Heart” or “How to Snack Through a Dynasty Crisis.”
Cosimo couldn’t boast a happy family life—his marriage resembled a political arrangement more than a romantic fairy tale. So, diving into a mini-ducal depression, he found solace in his most reliable friend—sweets. The duke indulged in desserts with such enthusiasm and generosity that he deserved a chapter of his own in the history of gastronomy. His figure, already monumental, gradually began to resemble baroque architecture—with its voluptuous forms and rounded lines.
However, he couldn’t completely dissolve into the world of pastries due to religious discipline: the duke adhered strictly to church fasts. It’s said that even with a heavy stomach, he dutifully stood through processions, as they say, “with God in his heart and cream liqueur in his belly.”
Duke of Tuscany Cosimo III de’ Medici
When Cosimo visited Siena, local pastry chefs decided it was time to act. Thus, a dessert worthy of a duke’s appetite was born—“zuppa del duca,” or “duke’s soup.”
Today, that sounds as strange as calling a “liquid salad.” But back then, the Italian “zuppa” referred to any dish where baked goods were soaked in something liquid—wine, syrup, or coffee. So technically, it all made sense.
The traditional ingredients of tiramisu were simple yet brilliant: delicate mascarpone, ladyfinger cookies (known as “savoiardi”—yes, they loved to get creative with names back then), coffee, liqueur, and cocoa on top. The duke enjoyed it so much that he took the recipe back to Florence, where the dessert quickly became a hit among artists, socialites, and… courtesans.
An Unexpected Twist: How Tiramisu Became an “Aphrodisiac” and Got Its Name
Here’s where the spicy part of the tiramisu story begins. Courtesans in Treviso and Venice became so enamored with this dessert that they gave it a new name—“tira mi su,” which literally means “pick me up.” And it wasn’t just a sweet-sounding name—it played on two strings: heavenly pleasure from the taste and the real caffeine boost it provided… well, you get the idea.
According to legend, this calorie-rich and incredibly delicious dessert was served to clients before romantic dates. It was believed to have properties akin to , only tastier and without wings on the packaging.
Version #2: Tiramisu is Younger than Your Parents
Now, pay attention—here’s a completely different version! Some experts claim that nothing resembling tiramisu is mentioned anywhere before the 20th century. This means the origins of tiramisu might not be as ancient as they seem.
One theory attributes its creation to chef Mario Cosolo, who supposedly invented the dessert in Friuli-Venezia Giulia in honor of King Vittorio Emanuele in 1938.
Another version points to the 1950s and 1960s in the Veneto region, where the dessert gradually took shape based on local culinary traditions.
And in 2006, Italian chef Carmine Antonio Giannacone, who lived in Baltimore, claimed in a local newspaper that it was his invention. However, he provided no evidence—classic move.
Version #3: Tiramisu is Simply an Evolution of Habits
The most modern theory sounds the most mundane: tiramisu is the result of the natural evolution of local recipes and the common Italian habit of dipping cookies in coffee with liqueur. One of its “predecessors” is a dessert called “porcupine,” which was studded with pine nuts that mimicked the animal’s quills (naming has always been a strong suit of Italians).
Another charming story tells of a young restaurant owner who needed to regain her strength after childbirth. Her mother-in-law prepared a rich egg cocktail for her, and when the young mother returned to work, she, along with experienced pastry chefs, refined the recipe by adding coffee, mascarpone, cocoa, and cookies. Thus, the modern version was born, easily replicable as tiramisu at home.
The Battle for Authorship: Italian Culinary Wars
But the most popular version points to Roberto Linguanotto from Treviso, who created a “simple” dessert in the 1960s at the restaurant “Le Beccherie” (or “Alle Beccherie”—even the restaurant name has two variations, because why not). He let the flavors speak for themselves: egg yolks, , mascarpone, cocoa, coffee, ladyfinger cookies, and coffee liqueur. This is almost the classic tiramisu recipe we know today.
Roberto Linguanotto
In the 1960s and 70s, a gastronomic magazine in Treviso published an article that authoritatively confirmed this version. It also debunked the “spicy rumors” about its aphrodisiac properties, stating that all the energy came simply from the effects of coffee and cocoa.
But here’s where it gets interesting: chefs from various regions of Italy began to claim authorship. A culinary battle ensued—each region pulled tiramisu toward itself, and every contender waved “evidence.”
From Anonymity to Global Fame
Strangely, tiramisu only became popular among Europeans and Americans in the 1980s. In just a few decades, it spread across the globe so rapidly that it transformed from a regional dish into a symbol of Italy. Today, it’s a true superstar in the dessert world.
In Italy, there’s even a Tiramisu Day: residents of Treviso celebrate it on October 3rd (because they’re convinced the dessert is theirs), while the rest of the country celebrates on March 21st. On both days, there are competitions, demonstrations, tastings, and plenty of joy.
What is tiramisu today? It’s not the invention of a single genius, but a collective effort, an evolution of ideas and flavors. It’s a dessert-spy that has successfully changed names, traveled from ducal palaces to brothels, from Tuscany to Veneto, and finally conquered the entire world.
Although the true story remains unknown (and, honestly, that only adds to its charm), one thing can be said for sure: it’s a dish that awakens the senses, delights the heart, lifts the spirits, and makes the stomach ask for seconds.
And so, despite all the legends about its aphrodisiac properties—the real magic lies in the caffeine, sugar, and delicate mascarpone. But does that make the dessert any less enchanting? Tira mi su—“pick me up.” Mission accomplished.
Photo: pixabay.com