Tiramisù: Why Ours Is Unique

You choose it when you're feeling down, when you're craving something soft and comforting, or when the dessert menu is so long that sticking with a classic feels like a safe bet. Tiramisù is exactly that: a sweet embrace, a comfort food that wins you over from the very first spoonful.

Just a few ingredients – ladyfingers, coffee, mascarpone, eggs, sugar, and unsweetened cocoa – are enough to create a dessert that has become legendary. Its origins remain a mystery: Veneto or Friuli Venezia Giulia? We still don’t know for sure. But one thing is certain: the name "tiramisù" is so evocative that it sticks in the memory (and the heart) of anyone who tastes it.

Tiramisù: A Sweet Celebrity

Technically, it’s a semi-frozen dessert, and for safety, the eggs should always be pasteurized. The mascarpone makes it irresistibly creamy. And if you think there's only one classic version, think again – every year in Treviso, the Tiramisù World Cup is held, where pastry chefs and enthusiasts from around the world showcase surprising variations: with rum, brandy, pistachio, and many more.

Even in our restaurants, tiramisù is a true celebrity: we serve it in a shareable format, perfect for those who love to spread the sweetness… and every bite turns into a smile.

Talking Tiramisù with Gina Moschella

But the beauty of tiramisù is that it never stops surprising us. That’s why we had a chat with Gina Moschella, the soul and heart behind MamaGina, to learn a bit more about this iconic dessert.

Gina, what’s the secret to the perfect tiramisù, in your opinion?

High-quality ingredients, fresh and creamy mascarpone – the heart of tiramisù – very fresh eggs, unsweetened espresso, ladyfingers that soak up the coffee without falling apart, and finally, unsweetened cocoa powder. Many elements that, when combined, need to work perfectly together.

How long do you recommend letting tiramisù rest before serving it, to achieve the ideal texture?

To get the ideal texture and well-blended flavor, I recommend letting the tiramisù rest in the fridge for at least 6 hours, but ideally 12–24 hours. The flavors blend perfectly, the cookies reach the right softness, and the cream stabilizes, becoming velvety and firm just the way it should be.

Do you remember the first time you tasted it? How did you feel?

I remember the aroma of coffee and the soft, sweet cream that melted in my mouth. I immediately loved it. It was a new yet familiar taste that made me feel happy and comforted. My mom used to make it with love, and then she taught me how to make it, step by step. Since then, every time I make it, it’s like reliving that moment with her.

Tiramisù is a concentrate of memories. It’s pure energy – thanks to the coffee and sugar – and a small pleasure to indulge in without guilt.

First rule? Never say no to seconds.

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