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Tiramisu: Classic and Original Recipe Research Paper

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Updated: May 7th, 2021


As the main research methods, a literature review will be conducted in order to learn the opinions of different authors concerning such a dish as tiramisu. Academic articles from scientific journals will be used to examine the origin of this dessert, as well as its prevalence around the world. Tiramisu will be considered as that dish that is distinguished by the simplicity of ingredients and its exquisite taste, which makes it so popular in different cultures.

The central purpose of the paper is to define a classic and original recipe for tiramisu and to describe why the dish has become known throughout the world as one of the most frequently ordered desserts. Materials from online sources will help to consider additional features of tiramisu and expand the spectrum of analysis.


Making delicious desserts, as it is known, is considered a cook’s art, and the qualification of the pastry chef plays a significant role in this process. However, there are dishes that, despite their relatively simple composition, are in demand all over the world and personify a particular culture. When talking about desserts, one of these dishes is tiramisu, and its name is likely to be familiar to everyone today.

Tiramisu is the type of souffle that differs from most similar recipes in that it is based on a special sort of cookie. Today, there are many different interpretations of making the dish because, in each culture, there are particular preferences regarding some ingredients. Nevertheless, it is generally accepted that Italy is the birthplace of tiramisu, and this country can be regarded as the one that gave the world the recipe for the famous dessert.

In order to analyze the features of this dish, it is essential to study the relevant literature to draw conclusions about the history of its occurrence and the features of cooking. The research question is as follows: can the Italian way of cooking tiramisu be considered the original recipe for dessert in terms of the ingredients included in its composition? It is assumed that the Italian chefs were the first who combined all the components of the souffle and first introduced the world to a new dessert.

Literature Review

In order to answer the research question, several academic articles will be considered. Their practical value lies in the fact that all of them are peer-review and have been written over the past five years, that is, they are relevant. These articles will be the rationale for the study, and each of them will be evaluated regarding the main conclusions drawn by the authors.

This article by Byrd-Bredbenner et al. (2015) examines different people’s habits in terms of nutrition and approaches to cooking. The authors claim that in the process of making dishes based on known recipes originating from certain countries, different products can be used (Byrd-Bredbenner et al., 2015).

Moreover, nutrition solutions are considered. Thus, they note that “tiramisu, for example, may contain cocoa powder from Switzerland, espresso beans from Columbia, chocolate from Belgium, Kahlua from Mexico, mascarpone cheese from Italy, vanilla beans from Madagascar, cinnamon powder from India, and mint leaves from the United States” (Byrd-Bredbenner et al., 2015, p. 31). It allows concluding that, despite the origin of the recipe, different ingredients can be used based on the capabilities and preferences of cooks.

The article by Johnson (2016) presents the reader an excursion into the history of food competitions. These events are considered from different points of view, including ethical, financial, and other positions. It is not about cooking but about eating various products with the aim to win. In order to give the example of the popularity of tiramisu, Johnson (2016) mentions the case when one of the participants of such a show won a competition “by eating four pounds of mascarpone and ladyfingers” (p. 111). The popularity of this dish has led to the fact that lovers of sweets all over the world prefer this dessert to many others and intend to take part in such competitions, wishing to eat as much tiramisu as possible.

In the study by Iulo (2014), special attention is paid to the food traditions of Italians, and to be more precise, the destruction of stereotypes regarding their eating habits. Thus, the author claims that dessert cannot be considered a large part of the local culture, and tiramisu, for example, is often ignored in Italian restaurants (Iulo, 2014). Furthermore, other eating habits are considered and explained. As a result, the argument that the famous dessert in its country of origin is one of the most popular dishes can be considered controversial.

The article by Nikitina, Kliukina, and Ptichkina (2016) is aimed at finding alternative desserts that are less caloric than the Italian tiramisu. The purpose of the paper is to find suitable dishes that can be similar to the souffle. The authors remark that the dish including mascarpone cheese, biscuits, and much sugar cannot be considered to be healthy in terms of dietary eating (Nikitina, Kliukina, & Ptichkina, 2016). Nevertheless, the goal of their work is to search for analogs, that is, dishes that can reproduce a similar taste and at the same time have a lower calorie content. It, in its turn, confirms the popularity of dessert, despite the high content of carbohydrates in its basis.

The purpose of the article by Seçim and Uçar (2017) is to analyze the popularity of certain desserts. The authors also look for an alternative to tiramisu, but their focus is primarily on the Turkish dishes that they want to describe (Seçim & Uçar, 2017). The purpose is to popularize not only a famous Italian dish but also local cuisine. They seek to prove that, despite the tremendous popularity of tiramisu, there are many other desserts that also deserve consumers’ attention (Seçim & Uçar, 2017). Nevertheless, it once again confirms the prevalence of souffle all over the world.

The article written by Sert (2017) discusses various dishes of Italian cuisine, including desserts. Sert (2017) claims that tiramisu is one of the most famous and tasty desserts that originated in the north of Italy in the 1970s. However, no confirmation regarding the origin is presented, which is a controversial point. The author also gives the description of the ingredients that are included in the recipe of this dish – “sugar, eggs, sweet wine, mascarpone cheese, and espresso coffee” (Sert, 2017, p. 53). The simplicity of the composition, however, does not affect the dish’s taste qualities, and the dessert is justly considered to be exquisite and tasty.

Despite the fact that the topic of the article by Shu and Renandya (2016) has nothing to do with cooking, the recipe for making tiramisu is also affected here. The authors mention various topics for conversation that a foreigner may need, and as an example of dialogue, the description of the food is given, in particular, tiramisu (Shu & Renandya, 2016). According to them, “it is made of ladyfingers (a finger-shaped biscuit) dipped in coffee, layered with a whipped mixture of eggs, sugar, and cheese, flavored with cocoa” (Shu & Renandya, 2016, p. 61). Therefore, it is possible to conclude that the basic recipe for cooking tiramisu is approximately the same in different countries, and desserts in other countries can slightly differ from the Italian original only in the volume of ingredients.


When evaluating the results of the literary review, it can be noted that tiramisu is an integral part of the culinary culture, not only of Italians but also in other nations. The prevalence of this dessert is beyond doubt, but the exact origin of the dish is controversial. Thus, for instance, as Law (2017) remarks, different Italian regions can be considered to be the place of tiramisu creation. The date of the dessert’s appearance is also ambiguous.

Most authors note the 1970s as the time of the dish’s creation. Nevertheless, Squires (2016) notes that based on some researchers’ evidence, tiramisu “was first dreamt up in Friuli-Venezia Giulia nearly 70 years ago,” which significantly differs from the original version (para. 3). However, what all the authors agree on is the prevalence of the dessert, and Davies (2013) notes that “the thing about tiramisu – it’s an international appeal” (para. 5).

The souffle has different forms and can be presented as a separate dessert and the part of another dish, for example, a cake. It all depends on confectioners who often use the recipe of tiramisu in their practice because it is in demand among consumers and can be regarded as one of the most famous dishes. Therefore, despite controversy over the exact place of origin, the popularity of this dessert and the same approaches to its cooking are undeniable.


The research question is as follows: can the Italian way of cooking tiramisu be considered the original recipe for dessert in terms of the ingredients included in its composition? The answer to it can be affirmative, and the originality of the dessert is generally respected by cooks. The exact origin is controversial, but the recipe is unique and unrepeatable.


Byrd-Bredbenner, C., Cohn, M. N., Farber, J. M., Harris, L. J., Roberts, T., Salin, V.,… Sperber, W. H. (2015). . Annals of the New York Academy of Sciences, 1347(1), 29-44. Web.

Davies, E. (2013). Italian table talk: Tiramisu for a celebration. Web.

Johnson, A. R. (2016). The art of competitive eating. Gastronomica: The Journal of Critical Food Studies, 16(3), 111-114.

Iulo, R. (2014). La cucina povera. Gastronomica: The Journal of Food and Culture, 14(1), 55-58.

Law, E. (2017). . Web.

Nikitina, T. A., Kliukina, O. N., & Ptichkina, N. M. (2016). The study on consumer characteristics of dietary food analogous to Italian dessert of tiramisu. Food Processing: Techniques and Technology, 41(2), 67-72.

Seçim, Y., & Uçar, G. (2017). Evaluation of the desserts; which are hosmerim, cheese halva, kunafah produced in Turkish cuisine-in aspect of tourism. International Journal of Social Sciences and Education Research, 3(5 S), 1478-1484.

Sert, A. N. (2017). Italian cuisine: Characteristics and effects. Economic Research, 1(1), 49-57.

Shu, H., & Renandya, W. A. (2016). A balanced approach to teaching L2 speaking in China. The English Teacher, 45(1), 45-63.

Squires, N. (2016). . The Telegraph. Web.

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