Tiramisu

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.

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Thanks to all of this week's partners:

Arriesgado Ancestral Tequila: https://pkgdgroup.com/#our_brands/

Underberg: https://underbergamerica.com/