The last few articles I’ve shared have come from my own adventures—ones that don’t stir up old memories, but create new ones. This final piece, fittingly ending with a dessert, was wonderfully serendipitous. A last-minute decision to book a morning tour instead of spending the day at Marco Polo Airport in Venice, led us to the birthplace of tiramisu. This is truly one of my favourite treats. Just two weeks ago, I was indulging in their famous dessert and a cappuccino in the charming city of Treviso, nicknamed “Little Venice” for its many canals and medieval architecture. It’s a little gem—like experiencing Venice without the crowds of tourists jostling about.
Tiramisu is one of Italy’s most beloved desserts — a rich, creamy, and coffee-soaked indulgence that literally means “pick me up” in Italian (“tirami su”). The name comes from the energizing combination of espresso and cocoa, paired with a luxurious mix of mascarpone cheese and eggs.
The origins of tiramisu are somewhat debated — several Italian regions, including Veneto, Friuli-Venezia Giulia, and Tuscany, claim to have invented it. Most culinary historians trace it to Treviso, in the 1960s or 1970s. It’s said to have evolved from earlier desserts like zuppa inglese (an Italian trifle).
Tiramisu’s charm lies in its balance: the boldness of espresso, the creamy sweetness of mascarpone, and the light bitterness of cocoa all play off each other. It’s rich yet not heavy — and not overly sweet.
You’ll find endless variations today — from strawberry or lemon tiramisu to matcha, Nutella, or even pumpkin spice versions. Some swap ladyfingers for sponge cake or biscuits, and some make it vegan or alcohol-free.
This recipe that I’ve made many times, is on the easier side, it’s not 100% traditional, but does include raw eggs. If you would prefer to omit them, it will work, or temper the yolks over a water bath until the temperature reaches 160 degrees F.
A local tip: Roma Bakery makes a very good tiramisu and stocks it at Maltese’s.
Ingredients
2 cups mascarpone cheese 24 lady fingers1 cup espresso4 eggs6 tablespoons sugar4 tablespoons coffee liqueur-optional 1 tablespoon cocoa powder
Instructions
Beat eggs and sugar until light in colourBeat in mascarpone until smoothFold in whipped creamMix the espresso and 4 tbsp in a bowl Dip the lady fingers one at a time for just a few seconds Lay the ladyfingers in an 8 x 8 pan in a single layerCover with half of the mascarpone mixture over the biscuits and spread evenly Dust with cocoa powderFinish with another layer of dipped ladyfingers and the rest of the mascarpone Dust with cocoa powder and cover – leave in the fridge overnight
Lisa Lemarquand (Laudadio – the Italian half) is the owner of Fox On The Run lunch and coffee bar, a mom, a wife, and a passionate home cook who believes that food is love — and every recipe has a story.
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Dining and Cooking