# Tiramisu

Page: https://stenobird.com/podcast/sauced-7639132/tiramisu
Text version: https://stenobird.com/podcast/sauced-7639132/tiramisu.md
Podcast: [Sauced](https://stenobird.com/podcast/sauced-7639132)
Published: 2026-05-28T09:00:00+00:00
Episode link: https://sauced.supercast.com
Audio file: https://dts.podtrac.com/redirect.mp3/pscrb.fm/rss/p/episodes.captivate.fm/episode/4fd2523d-e103-4128-97dc-7f1284fcd1a7.mp3
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JSON: https://stenobird.com/v1/public/podcasts/sauced-7639132/episodes/tiramisu
Duration seconds: 3493

## Resource

Tiramisu's origin is contested. One claim puts it in a Treviso restaurant in 1972. Another places it in Friuli, more than a decade earlier. But zabaglione — the dish's direct ancestor — has always been defined by sweet Marsala. The booze was the family inheritance dropped at Tiramisu's birth, and added back by everyone since. This week: the 1972 Le Beccherie story, the rival Friuli claim that pre-dates it, why the original was kept deliberately sober, egg-safety concerns, and where we actually land on the booze. The cocktail: The Red Hook — Vincenzo Errico's 2003 Manhattan variation from Milk & Honey NYC, with a coffee-bitters thumbprint that ties it back to the dessert. For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/ Follow us on Instagram: @sauced.pod Thanks to all of this week's partners: Arriesgado Ancestral Tequila: https://pkgdgroup.com/#our_brands/ Underberg: https://underbergamerica.com/

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## Transcript

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