For every one who possesses a sweet tooth, the tiramisu ranks among their top favourite indulgences. The layered dessert has the ability to entice a diner’s palate with the bitterness of coffee, the cloud-like whipped mascarpone cheese, and the gentle sweetness of biscuits.

Ado Campeol, the ‘Father of Tiramisu’, whose restaurant is credited with having invented this spectacular pudding, passed away on October 30 at the age of 93. It was actually his wife Alba Di Pillo and the dessert chef Roberto Linguanotto, who created it at the couple’s restaurant ‘Alle Becherie’ in Italy’s Treviso in 1969 as ‘Tirame Su’, which translates to “Pick me Up”. As luck would have it, the dish, which was introduced on their menu only in 1972, was never patented and as they say, the rest is history. This is also why people can eat it anywhere in the world today.