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 other option is to replace zabaglione with only whipped cream and chocolate.
The variations are multiple, for example adding slices of candied fruit, especially citrons and oranges, or powder of almonds or nuts, or nougat or torrone, or amaretto.
- Heretical Tiramesù
In this recipe, whipped egg whites are added to mascarpone cream and to egg yolks.
Also tiramesù prepared with pieces of pandoro, panettone or focaccia, or zabaglione with white wine or marsala wine, is heretical. In this case, coffee is no longer used.
In this category there is also Tiramisu where mascarpone cream is replaced by ice cream.