The Italian dessert made with espresso-soaked ladyfingers and mascarpone is tiramisu.
Tiramisu is built from layers of coffee-soaked ladyfingers, known in Italian as savoiardi, and a rich cream made with mascarpone, egg yolks, and sugar. Cocoa powder is usually dusted over the top. It is served chilled, allowing the coffee to soften the biscuits while the mascarpone mixture sets into a creamy filling.
The dessert’s name comes from the Italian tirami su, commonly translated as “pick me up” or “cheer me up.” Although its exact origin is debated, modern tiramisu became popular in northeastern Italy during the late 1960s and early 1970s. Treviso’s restaurant Le Beccherie is frequently associated with its development.
Tiramisu is often confused with panna cotta or cannoli, but neither uses the characteristic layered coffee-and-mascarpone structure. Recipes may include Marsala, rum, or other liqueurs, and some modern versions replace coffee with fruit or chocolate, but the classic identity remains unchanged.