Did you know? Tiramisu’s cocoa-powder-dusted legacy began as a serendipitous creation in an 18th-century brothel. The father of Tiramisu, Roberto Linguanotto, recently passed away at 81, leaving behind what is often referred to as ‘the world’s most famous dessert.’ His passing was announced by the Italian restaurant Le Beccherie in a Facebook post on Sunday, July 28. Roberto ‘Loli’ Linguanotto, together with Alba Campeol, the wife of the Treviso restaurant owner, has been celebrated for transforming this multi-layered delight into the beloved dessert we enjoy today.
The legacy of Tiramisu traces back to the 19th century streets of Treviso, Italy, long before it became an international favorite. Initially crafted in a brothel, the name Tiramisu translates to ‘pick me up,’ a modernized version of the Treviso dialect ‘Tireme su.’ According to historical accounts, it was the invention of a maitresse or Siora, designed as an energizing treat for clients. Academia del Tiramisu even refers to the dessert as a “natural Viagra from the 19th century,” adding a bit of spice to its sweet history.
Tiramisu did not gain mainstream recognition until the 1980s. The original inspiration for the dessert was the ‘sbatudin’ from Venice, a simple mix of egg yolks, sugar, and espresso. Evidence of Tiramisu’s ancient origins can be found in the writings of Giovanni Comisso, a Treviso-based scholar, poet, and writer, who recounted his grandmother’s enjoyment of an early version of the dessert, which she called Tirame-sospiro-sù, during the winters.
The story of Tiramisu’s creation is not without controversy. Roberto Linguanotto recalled that the dessert came about when he accidentally spilled mascarpone into a bowl of eggs and sugar. However, Le Beccherie’s official website credits Alba Campeol with the idea, inspired by a breakfast sweet her mother-in-law used to make. She eventually sought Linguanotto’s help to perfect the recipe.
The addition of ladyfingers, which provided structure to the creamy dessert, is widely agreed upon to have originated in the kitchen of Le Beccherie. The final version of Tiramisu was introduced to the restaurant’s menu in 1972, marking the beginning of a new chapter in its enduring legacy.
