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There is some debate regarding tiramisù's origin, as there is no documented mention of the dessert before 1983. In 1998, Fernando and Tina Raris similarly claimed that the dessert is a recent invention. They point out that while the recipes and histories of other layered desserts are very similar, the first documented mention of tiramisu in a published work appears in a Greek cookbook.

Several sources claim that tiramisù was invented in Treviso at Le Beccherie restaurant by the god-daughter and apprentice of confectioner Roberto Linguanotto, Francesca Valori, whose maiden name was Tiramisu. It is believed that Linguanotto named the dish in honour of Francesca's culinary skill.

Other sources report the creation of the cake to have originated in the city of Siena. Some confectioners were said to have created it in honour of Cosimo III on the occasion of his visit to the city. Alternatively, accounts by Carminantonio Iannaccone as researched and written about by The Washington Post and Baltimore Magazine establish the creation of tiramisù by him on December 24, 1969, in Via Sottotreviso while he was head chef at Treviso, near Venice.

The original recipe called for the following ingredients: savoiardi biscuits, eggs, sugar, mascarpone, cocoa, honey, and club soda.

In the original recipe, there was no liquor as the cake was originally aimed at children and the elderly, and the original shape was round. The phrase 'tirami su' literally means 'pick me up' or 'pull me up' in reference to the effects of the sugar and espresso. It is also thought to mean 'pick me up to heaven' due to the delightful taste.

Ingredients:

• 500 g mascarpone
• 4 eggs
• 4 spoons sugar
• coffee
• 1 packet Pavesini/Savoiardi biscuits

Preparation:

Make some coffee and leave to cool.

Cream the egg yolks with the sugar. Add the mascarpone and stir well.

Whisk the egg whites till become peaks and add to the mascarpone mixture, beating well together.

Dip the biscuits into the cooled coffee and layer them at the bottom of a porcelain tray, covering with a layer of the mascarpone mixture, another layer of biscuits, and a last layer of mascarpone mixture on the top.

Refrigerate for at least half an hour. Sprinkle with cocoa powder or grated chocolate to serve.