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Later in my research the oldest recipe I could find was in the book by Giovanni Capnist “I Dolci del Veneto” (The Desserts of Veneto). The first edition was published in 1983 and has a classic recipe for Tiramisu’. “Recent recipe with infinite variations from the town of Treviso”, says Capnist, “discovery of restaurants more then family tradition”.
But the final word on the origin of Tiramisu’ is from the book by Fernando e Tina Raris “La Marca Gastronomica” published in 1998, a book entirely dedicated to the cuisine from the town of Treviso. The authors remember what Giuseppe Maffioli wrote in an article in 1981: “Tiramisu’ was born recently, just 10 years ago in the town of Treviso. It was proposed for the first time in the restaurant Le Beccherie. The dessert and its name became immediately extremely popular, and this cake and the name where copied by many restaurants first in Treviso then all around Italy”.
Still today the restaurant “Le Beccherie” makes the dessert with the classical recipe: ladyfingers soaked in bitter strong espresso coffee, mascarpone-zabaglione cream, and bitter cocoa powder. Alba and Ado Campeol, owners of the restaurant regret they didn’t patent the name and the recipe, especially to avoid all the speculation and guesses on the origin of this cake, and the diffusion of so many recipes that have nothing to do with the original Tiramisu’.
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