Tiramisu

The classic Italian dessert — espresso-soaked savoiardi layered with mascarpone cream and dusted with cocoa.

Tiramisu is a surprisingly modern Italian creation. Food historians have traced it to the early 1970s at Le Beccherie restaurant in Treviso, created by chef Loly Linguanotto. The name means pick me up — a reference to the energising combination of espresso, sugar and eggs. The dish spread rapidly through Italy and was adopted worldwide in the 1980s and 1990s, becoming one of the most recognised Italian desserts globally. The authentic Treviso version uses no alcohol — the Marsala wine often added in recipes outside Italy is a later addition. The debate over cream versus no cream mirrors the carbonara debate — the original uses only mascarpone and egg.

Do not use cream. Dip the savoiardi for exactly 1 second per side. Use proper Italian mascarpone and strong espresso — never instant coffee.