Several sources (from Vin Veneto, dated 1981, to the Italian Academy of Giuseppe Maffioli and several cuisine websites) claim that tiramisu was born in Treviso at "Le Beccherie" restaurant in the hands of the god-daughter and apprentice of confectioner Roberto Linguanotto, Francesca Valori, whose maiden name was Tiramisu. It is believed that Linguanotto named the dish in honour of Francesca's culinary skill. Other sources report the creation of the cake to have originated in the city of Siena. Some confectioners were said to have created it in honour of Cosimo III on the occasion of his visit to the city. Alternatively, accounts by Carminantonio Iannaconne as researched and written about by TheWashington Post and Baltimore Magazine establish the creation of tiramisu by Carminantonio Iannaccone on December 24, 1969 in Via Sottotreviso while he was headchef at Treviso, near Venice.
In the original recipe, there was no liquor as the cake was originally aimed at children and the elderly and the original shape was round. The phrase tira mi su literally means 'pick-me-up' or 'pull-me-up' in reference to the effects of the sugar and espresso.