There is something quietly magical about tiramisu. Maybe it is the way espresso-soaked biscuit, clouded mascarpone and cocoa surrender at the tongue to a warm, soothing and strangely intimate sensation. Whatever the secret is, tiramisu has long crossed the boundaries of its Italian birthplace to become a beloved dessert that people return to, much like their favourite song on a difficult day.
Originating in Italy’s Veneto region in the 1960s, tiramisu is not as ancient as many other Italian culinary classics. Popular lore traces its birth to the restaurant Le Beccherie in Treviso, where a comforting combination of coffee and zabaglione was created as an energy-restoring dessert for Alba Campeol during pregnancy. What began as a nourishing, homemade pick-me-up has today become a global obsession.
In recent years, tiramisu has enjoyed a renewed moment of virality, despite never really going out of fashion. From tiramisu lattes and ice creams to rasgulla tiramisu, masala chai versions, tiramisu tres leches, chocolates and even mithai-inspired avatars, the dessert has been endlessly reimagined.
Almost every café and restaurant seems to have its own take. Yet purists insist that nothing compares to the bittersweet indulgence of a truly authentic tiramisu made with espresso, mascarpone and cocoa, executed with restraint and respect.
At Buon Cibo in Baner and Ravet, tiramisu is designed to be comforting, inclusive and fuss-free(Express photo)
Across Pune, several kitchens have mastered the balance between authenticity and experimentation.
At Alto Vino, JW Marriott Pune, tiramisu is treated with near-ceremonial reverence. Prepared in large bowls and served in generous scoops, it features mascarpone, espresso-soaked Italian ladyfingers and Kahlúa, the coffee-flavoured liqueur that deepens its aroma.
“Tiramisu was always among the desserts I liked the most,” says chef Christian Huber, who is from Italy. “As a coffee lover, it was the perfect ending to a meal or something you could savour on its own. In my youth, when I was still playing sports, after the games, if we won, we always got invited to a pizzeria for dinner. In that particular pizzeria, there would be only tiramisu as a dessert. Since then, I got addicted to it and tried to perfect it. Tiramisu is the only sweet drama you need in life.”
Anamika, the manager at Alto Vino, says “The classic version contains eggs, while an eggless version is prepared on request. It’s made fresh daily in a large bowl and served across nearly 36 scoops.”
Da Nona, the Italian grandma-themed restaurant in Deccan, has built a loyal following around a tiramisu that regulars swear by. Light, airy and never cloying, it has quietly become the restaurant’s signature dessert. “It’s our best seller and my personal favourite too,” says Piyush Kulkarni, who runs the space. “People come back just for the tiramisu.”
Few places, however, see demand quite like Dario’s in Koregaon Park. “Tiramisu has truly found its place in the hearts of dessert lovers,” the team shares. “We make a fresh batch of our rum-soaked mascarpone tiramisu every day—about eight portions on weekdays and over twelve on weekends.” Crafted by a bakery chef who has been with the restaurant for over a decade, tiramisu accounts for over half of its dessert orders. “Regulars don’t even look at the menu anymore—they come only for this.”
Then there is Rihla Bakehouse, a small but beloved name in Baner and Kondhwa. Founded by Neel Patil, an engineer-turned-baker who pursued a culinary degree before opening the bakery, Rihla’s tiramisu has earned cult status for its clean flavours and comforting texture.
“We have been making tiramisu for four years now,” Patil shares, “and people often tell us it reminds them why they fell in love with the dessert in the first place.”
At Dohiti, tiramisu took nearly two years to earn a place on the menu. Inspired by founder and chef Geeta Pathak’s first encounter with authentic tiramisu during a culinary backpacking journey across Europe, the dessert follows an old-school, grandmother-style approach—without shortcuts.
Every element is made from scratch daily, from the savoiardi biscuits to the sabayon, before being assembled with care. Instead of rum, Dohiti uses Kahlúa coffee liqueur, paired with freshly pulled espresso brewed using Black Baza coffee rather than instant blends. The result is a tiramisu with depth, warmth and quiet complexity — restrained, layered and deeply comforting.
“Tiramisu is not a dessert you rush,” says Geeta. “We wanted to do it the way it’s meant to be done—slowly, honestly, and with respect for every layer. It’s meant to feel familiar, not flashy.
At Buon Cibo in Baner and Ravet, tiramisu is designed to be comforting, inclusive and fuss-free. Their eggless version, priced at Rs 320, layers coffee-soaked Italian ladyfingers with whipped mascarpone and finishes with a light dusting of cocoa.
“We wanted a tiramisu that everyone could enjoy—including children and vegetarians,” says Kamal, the restaurant’s manager. “It is completely egg-free and alcohol-free, so families feel comfortable ordering it.” Mild on bitterness and easy on sweetness, it is a crowd-pleaser—often shared, and increasingly ordered.
Neha Rathod is an intern with The Indian Express.
