The Dessert That Always Delivers

Ask someone to name a classic Italian dessert, and there’s a good chance they’ll say tiramisu. Soft, layered, and unapologetically decadent, it’s the sweet that feels both familiar and impressive—like it knows exactly what it’s doing.

At Flux Desserts, we have a soft spot for recipes that carry stories. And tiramisu doesn’t just taste good—it has a history tied to regional pride, culinary creativity, and a few ongoing debates.

Where Did Tiramisu Come From?

The origin of tiramisu is a subject of passionate discussion in Italy. Most culinary historians agree that it began in the Veneto region, particularly in the city of Treviso, around the 1960s or 1970s. One of the most commonly cited origins is the restaurant Le Beccherie, where chef Roberto Linguanotto and his apprentice, Francesca Valori, are credited with creating the first version.

The name tiramisu translates to “pick me up,” which refers to the combination of espresso and sugar—initially seen as a gentle boost of energy. But unlike many traditional Italian desserts, tiramisu isn’t hundreds of years old. It’s modern by Italian standards, and that’s part of why it spread so quickly.

Why It Became So Popular in Italy—and Beyond

Tiramisu didn’t stay a regional favourite for long. It was adaptable, made with pantry staples, and easy to serve—no baking required. The ingredients—espresso-soaked ladyfingers, mascarpone cream, cocoa—feel indulgent without being fussy.

By the 1980s, tiramisu had begun to appear on menus worldwide. Italian restaurants in New York, London, Sydney, and Tokyo made it a staple. And because it could be made ahead of time and kept in the fridge, it suited restaurants and home cooks alike.

In Italy, it became a point of local pride—everyone had their twist on the classic. Some families made it boozy, others kept it alcohol-free. Some used eggs, some didn’t. But the foundation always stayed the same: layers, espresso, and mascarpone.

Global Twists and Modern Adaptations

Today, tiramisu shows up in more places than ever. You’ll find:

• Matcha tiramisu in Japan, where green tea replaces the coffee
• Strawberry or lemon tiramisu in the spring, often alcohol-free and lighter
• Tiramisu cake rolls or layered cakes in bakeries across Europe and the US
• Vegan tiramisu using cashew cream and plant-based sponge
• Tiramisu gelato in Italian ice cream shops (including a version we’ve tested here at Flux)

There’s even a savoury version out there—though we’ll be honest, we’re still on the fence about that one.

Accompaniments and Serving Tips

Tiramisu is usually served chilled, in slices or cups, and dusted generously with cocoa powder. But it pairs beautifully with:

• Fresh raspberries or stewed cherries to cut the richness
• A shot of espresso or an affogato if you’re doubling down on the coffee
• Vin Santo or a small glass of Marsala (the latter is sometimes used in the recipe itself)

You don’t need to overthink it. The charm of tiramisu is in its softness and simplicity.

Final Thoughts from the Flux Kitchen

Tiramisu might not be the oldest dessert in Italy, but it’s one of the most beloved. It’s a reminder that dessert doesn’t need to be elaborate to be meaningful—it just requires balance, care, and a good story.

At Flux Desserts, we take inspiration from recipes like tiramisu all the time. Whether it’s layering flavours, balancing richness with brightness, or celebrating familiar comforts in unexpected ways, this dessert continues to show us how powerful a few well-chosen ingredients can be.