Tiramisu Day

Tiramisu Day, also known as World Tiramisu Day or International Tiramisu Day, is celebrated every year on March 21st. This day is dedicated to the beloved Italian coffee dessert, tiramisù, which has captured the hearts and taste buds of people around the globe.

Bear with me, as this post is likely the longest one I’ve written about any National Days on DigitalHygge. Tiramisù holds a special place in my heart as one of my all-time favorite desserts. I love making it at home because it’s incredibly versatile and delicious. Plus, there’s so much to share about its origins and the story behind Tiramisu Day.

Did you know Tiramisu Day is just one of 25 coffee-related national days celebrated throughout the year? If you’re a coffee lover like me, you’ll want to check out the complete list of coffee-related days I created just for you.

What is Tiramisu?

Tiramisù is a classic Italian dessert that has gained worldwide popularity for its rich flavor and delightful creamy texture. The name “tiramisù” translates to “pick-me-up” in English, perfectly capturing its energizing ingredients and comforting nature. I will share more about the Tiramisù origins in the history part of this post.

Ingredients and Traditional Preparation

The traditional tiramisù is made with the following key ingredients:

Espresso: Strong, brewed coffee that soaks into the biscuits, giving the dessert its distinctive coffee flavor.
Mascarpone Cheese: A creamy Italian cheese that forms the base of the dessert’s rich and smooth filling.
Egg Yolks and Sugar: Whipped together to create a rich and creamy mixture that is folded into the mascarpone.
Ladyfinger Biscuits (Savoiardi): Light and crispy biscuits that absorb the espresso and provide structure to the dessert.
Cocoa Powder: Sprinkled on top for a slightly bitter contrast to the sweet filling and coffee-soaked biscuits.

Variations

While the traditional Tiramisù recipe is the most popular, there are numerous variations to suit different tastes and preferences. Some popular variations include:

Alcoholic Versions: Adding a splash of liqueur, such as Marsala wine, rum, or coffee liqueur, to the espresso mixture for an extra depth of flavor.
Fruit Variations: Incorporating fruits like berries or bananas for a fresh twist.
Chocolate Variations: Adding layers of chocolate ganache or using chocolate-flavored biscuits for an extra indulgence.

Tiramisù’s versatility and the ability to adapt the recipe to include different flavors and ingredients have helped it remain a favorite dessert for many.

Celebrating Tiramisu Day: A Sweet Start to Spring

The idea for Tiramisu Day originated in 2017 when Italian food critics Clara and Gigi Padovani noticed a surprising omission: there was no official day to honor this famous dessert. Determined to rectify this, Clara and Gigi proposed that tiramisu deserved its own special day, selecting March 21st as the perfect date.

Why March 21st?

This date marks the day after the Spring Equinox in the Northern Hemisphere, symbolizing the beginning of spring. As Clara and Gigi aptly put it, “There’s nothing better than tiramisù to celebrate the arrival of spring and to leave the grayness of winter behind.” Indeed, a chilled dessert made with fine espresso, creamy mascarpone, and ladyfinger biscuits topped with cocoa powder is an ideal treat to welcome the new season.

The name “tiramisu” translates to “pick-me-up” in English, making it a fitting dessert to energize and uplift after the long winter months. So, every March 21st, indulge in a delicious slice of tiramisu and celebrate the sweet start of spring!

March 21 - Tiramisu Day — March 21 is Tiramisu Day

The Origins of Tiramisù: From Treviso to Global Fame

Tiramisù, also known as “tirame sù,” has its origins in Treviso, Italy. The dessert evolved from the ‘sbatudin,’ a simple and energy-rich treat made from egg yolk whipped with sugar, traditionally given to children, the elderly, and those recovering from illness.

In the late 1960s, Giuseppe Maffioli, an actor, director, and gastronome, mentioned in his book “La cucina trevigiana” the Venetian custom of consuming eggnog with whipped cream and dry biscuits called baicoli. This sparked the creativity of Treviso’s pastry chefs and restaurateurs, who aimed to create a special dessert from the ‘sbatudin.’

The resulting dessert, Tiramisu, was first made in 1970 at the Alle Beccherie restaurant by pastry chef Loly Linguanotto, who had recently returned from Germany. Tiramisu quickly gained popularity as a nutritious and restorative food, spreading from Treviso to the entire Veneto region and eventually all of Italy.

The name “tiramisu” holds significant appeal, and the dessert’s simplicity—combining well-known ingredients—has inspired many variations. According to Carlo Campeol, the last owner of Alle Beccherie, interviewed in 2012, Tiramisu wasn’t about inventing something new but about creatively combining familiar ingredients to create a beloved dessert.