Tiramisu

Allergens at a glance

• UsuallyEggsRaw yolks (often whites too) in the cream, plus egg in the biscuits.
• UsuallyMilkMascarpone, a rich cream cheese; some versions fold in whipped cream.
• UsuallyGlutenSavoiardi (ladyfingers) are made with wheat flour.
• SometimesSulphitesMarsala or another wine in the cream or the coffee in some recipes.
• SometimesTree nutsSome versions use amaretto liqueur or crushed amaretti (almond biscuits).

Usually in the standard recipe. Often in many versions. Sometimes in some kitchens, or a cross-contact risk.

Diets

• Vegetarian; not vegan.
• Often contains alcohol (Marsala, rum, brandy or amaretto); ask if you avoid it.
• Contains coffee, so it carries caffeine.
• Gluten-free versions need gluten-free biscuits; ask, don't assume.

Recipes change from kitchen to kitchen. If you have an allergy, confirm every ingredient with the restaurant before you order.

What is tiramisu?

Tiramisu is a chilled Italian dessert of sponge biscuits dipped in espresso, layered with a cream of mascarpone, egg yolk and sugar, and topped with bitter cocoa. The name means "pick me up". It's a recent classic: it took shape in north-east Italy in the second half of the 20th century, and both Veneto (Treviso in particular) and Friuli claim it.

What's in it

• Savoiardi: light, dry sponge fingers made from flour, egg and sugar.
• Coffee: strong espresso, cooled, for dipping.
• Mascarpone cream: egg yolks beaten with sugar, then folded with mascarpone. Many recipes also fold in whisked egg white.
• Cocoa: unsweetened, sifted over the top.

Plenty of kitchens add Marsala, rum, brandy, amaretto or coffee liqueur to the cream or the coffee. Fruit versions (strawberry, lemon) and pistachio versions are common in Italy now, and they change the allergen picture, so treat them as separate desserts.

Allergens and diets

Assume egg, milk and gluten in any tiramisu. The egg is usually raw: the yolks are whisked with sugar, not cooked, and the whites are often folded in raw too. Some kitchens use pasteurised egg or cook the yolks over a pan of hot water, but you can't tell by looking. If you've been told to avoid raw egg, ask.

Milk comes from the mascarpone and any added cream. Gluten comes from the savoiardi, which also contain egg. A few restaurants make a gluten-free version with gluten-free biscuits, but cocoa sifters and serving tools are often shared.

Alcohol is the other thing to ask about. It isn't cooked, so whatever goes in stays in. Wine-based Marsala brings sulphites. Some amaretto liqueurs are flavoured with apricot kernels and others with almonds, and crushed amaretti biscuits often contain almonds, so ask exactly what went in.

On the menu

On an Italian menu it's tiramisù, under dolci (desserts). It's usually served as a square cut from a tray or in a glass or small jar. Tiramisù al pistacchio adds pistachio cream, alle fragole uses strawberries, and senza alcol means without alcohol.

Last checked 1 November 2026. Spotted something wrong? Email support@inventum.com.au.