Few desserts are as loved around the world as tiramisu. Coffee-soaked ladyfingers, clouds of mascarpone and a dusting of cocoa: simple ingredients that somehow add up to pure comfort. At CAVO, Nonna’s tiramisu is the dish people come back for, so we thought it deserved its own story.
What does tiramisu mean?
Tiramisu comes from the Italian tirami su, or tireme su in the Venetian dialect, which means “pick me up”. With strong espresso, sugar and rich mascarpone, it is easy to see why.
A young dessert with a big debate
For something that feels so traditional, tiramisu is surprisingly young. The first written recipes only appear in the second half of the 20th century, and two regions in north-east Italy have been arguing ever since about who invented it.
The Treviso story
In the Veneto, the city of Treviso is often named as tiramisu’s home. The restaurant Le Beccherie has served it since the early 1970s, and its kitchen is widely credited with turning an old local treat into the dessert we know today. That older treat was sbatudin, egg yolks whipped with sugar and eaten with biscuits, a classic pick-me-up given to children and tired adults alike.
The Friuli story
Next door in Friuli Venezia Giulia, the town of Tolmezzo tells a different story. Here, Norma Pielli is said to have served a layered dessert of mascarpone and coffee-soaked biscuits to hikers at her inn back in 1959. In 2017 the Italian government recognised tiramisu as a traditional food product of Friuli, a decision that the people of Treviso still do not accept.
There are plenty of colourful legends too, but whichever side you take, one thing is certain: since the 1980s, tiramisu has become one of the most famous Italian desserts in the world.
What goes into a classic tiramisu?
- Savoiardi (ladyfingers): light, dry sponge biscuits that soak up the coffee.
- Espresso: strong and cooled, for that bitter backbone.
- Mascarpone: the rich, creamy Italian cheese at the heart of the dessert.
- Eggs and sugar: whipped together for a light, airy cream.
- Cocoa powder: dusted on top to finish.
The earliest recipes used no alcohol at all. Today many cooks add a splash of liqueur, and there are hundreds of variations around the world, but the spirit is always the same: layers, coffee, cream and cocoa.
Nonna’s tiramisu at CAVO
At CAVO, tiramisu is not just a dessert on the menu. It is Nonna’s recipe, made the way she would make it, and it has quietly become the dish people return for. Some guests come back to Uluwatu just for another slice.
Our signature tiramisu layers espresso-soaked ladyfingers with creamy mascarpone and a touch of cold brew coffee liqueur, finished with a generous dusting of cocoa powder. As for what makes Nonna’s version so special? That is our little kept secret. It is IDR 85K, and it is meant to be shared, although nobody will judge you if you don’t.
Pair it with an espresso, or make an evening of it with one of our digestive cocktails from the dessert menu, like a Black Russian with cold brew coffee liqueur. Start the night with our daily Aperitivo Romana from 4 to 6 PM, then have dinner: oval Roman-style pizza, fresh pasta from family recipes, and save room for Nonna’s tiramisu.
CAVO Bar & Bistro is on Jl. Labuansait in Pecatu, Uluwatu, open from 12 PM daily (4 PM on Mondays). Walk-ins are welcome, or book a table on WhatsApp at +62 813 2830 088.
Tiramisu FAQs
Where was tiramisu invented?
Both Treviso in the Veneto and Tolmezzo in Friuli Venezia Giulia claim it. Treviso’s Le Beccherie popularised it from the early 1970s, while Friuli points to a 1959 recipe, and the Italian government recognised it as a traditional food of Friuli in 2017.
What does tiramisu mean in English?
It means “pick me up”, from the Italian tirami su.
Where can I find the best tiramisu in Uluwatu?
Our guests would say CAVO Bar & Bistro in Pecatu. Nonna’s tiramisu is our signature dessert and the dish people come back for.
