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The absence of alcohol be linked to the theory that believes the Tiramisu was prepared for woman who had just given birth, so she couldn't have it.  ...

In the magazine “Vin Veneto”, dated 1981, Giuseppe Maffioli categorised different typologies of Tiramisu depending on the ingredients:   Tiramesù with variations Savoiardi are replaced by layers of sponge cake, and mascarpone cream is diluted with custard or whipped cream.   Refined Tiramesù Includes Rhum (or another liquor) and the alternation of mascarpone cream and a dense zabaglione, along with wine or an aromatic liquor, adding whipped cream. The...