written by Julia Lengen, Marissa Modifica, Tyler Longwell, Latanya Galima & Julianna Gomez
In Florence, we have been enamoured with the comfort dessert of tiramisu. We wound up eating it at three trattorias, all with certain twists of their own.
What is Tiramisu?
Tiramisu translates to “pick me up” in Italian. It has an extensive history laid as a dessert. Legends have linked its origins to 17th-century Tuscany or 19th-century Treviso as an aphrodisiac. Most food historians categorize it, however, as a modern creation from the mid-20th century. It sprouted up in Northern Italy in the Veneto region, in the city of Treviso, around the 1960s. The restaurant called Le Beccherie was where it was first documented on a menu and refined into the dish we enjoy today.
Although the Tiramisu is a modern dish, it drew inspiration from much older Italian desserts such as layered sweets like zuppa inglese and traditional mascarpone creams, often served with coffee. This helps provide a foundation for its structure and flavor profile.
Initially enjoyed as a regional specialty it spread quickly across all of Italy. It became extremely popular in restaurants during the 1980s. By the 1990s, it became a global icon of Italian cuisine. Today, it is everywhere, where new chefs put their own interpretations on it.
Ingredients Used
In a traditional tiramisu recipe, ingredients include raw eggs, Italian Savoiardi/Lady Finger biscuits, mascarpone, white sugar, Italian coffee (espresso), cocoa powder, and dark chocolate. Alcohol, such as Marsala wine, rum, or coffee liqueur, may be used for flavor. Modern recipes may rely on heavy cream instead of just egg whites for airiness as well.
Where did we try it?
We tried tiramisu at three different trattorias, and each one was very unique. At Trattoria Zaza, our least favorite, the tiramisu came in a bowl and felt more pre-made, and it was just sitting in the fridge with other pre-made bowls next to it. The coffee flavor was very strong and dominant, which made the lady fingers taste soggy. There was noticeably more cream than biscuit, which made it feel heavier.
Trattoria 13 Gobbi offered something more rustic. The tiramisu was scooped rather than sliced, served on a plate, and had a less uniform shape. It was the most moist of the three, which made us think the ladyfingers had been soaked longer. The extra moisture made it feel richer compared to the others. It had a very good ratio of coffee flavor to the rest of the components.
At Trattoria da Nuti, the tiramisu stood out for its structure and size as pictured. This was our favorite tiramisu we tried. It was served on a plate, held its square shape perfectly, and had clearly defined layers. The texture was very fluffy and light, giving it a refined, almost airy quality that made it feel intentional and well-composed.
Final Thoughts
It is fascinating to experience how the preparation of the ingredients of tiramisu can truly change the final product and how different each place does it. We highly recommend trying tiramisu in Florence for an excellent experience with an Italian dessert!