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.
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...