There is some debate regarding tiramisu'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. Backing up this story, the authors recalled an article that tiramisu was created in 1971 in Treviso.

Some claim that it was first created in Northern Italy during the First World War. Women made these desserts for their men to take with them as they were being sent off to war. They might have believed the high caffeine and energy content of these desserts would give their men more energy to fight and help bring them home safely.

A less glamorous theory explains that the dessert was a way of salvaging old cake and coffee that had gone cold by using the leftover coffee and perhaps some liqueur to moisten the dry cake. The dish was greatly improved by layering it with cream or cream cheese.

Here is my favorite recipe:

Individual Tiramisu

Ingredients:

½ pound mascarpone cheese

1½ tablespoons sugar

2 eggs, separated

1/8 teaspoon salt

1 tablespoon fresh lemon juice

½ cup very strong cold black coffee

2 tablespoons coffee liqueur

1 cup coarsely crumbled butter cookies or pound cake

2 tablespoons Dutch-processed cocoa powder, sifted 

In a large bowl, beat together the cheese, sugar and egg yolks until blended and creamy. In another bowl, beat together the egg whites, salt and lemon juice until stiff pecks are formed. Fold egg whites into the cheese mixture. In a small bowl, combine the coffee and liqueur.

Using 4 stemmed wine glasses, divide half the cookie/pound cake into the bottom of each glass. Drizzle 2 tablespoons of the liqueur mixture over cake; then top with half the cheese mixture. Layer remaining cake, liqueur mixture and cheese mixture in the same way.

Cover and chill for 1 to 2 hours before serving. 

Sprinkle each glass with sifted cocoa powder and serve.

Serves 4