Everyone thinks they can whip up a good tiramisù, but only a few can make the perfect one.It's the most loved and widespread Italian dessert in Italy and around the world.You can find it at grandma's house, in a trattoria, at a fancy restaurant, or even in a take-out version, but it's never the same because a little tweak changes everything.The internet is full of videos and recipes promising to help you create the perfect tiramisù, yet many common mistakes are still made in its preparation. This monograph dedicated entirely to tiramisu will reveal its history, recipes, and especially dangerous myths to debunk, like the belief that hot syrup kills pathogens in raw eggs.With this manual, you'll not only bring the perfect tiramisu to the table, balanced in taste and texture, but also the only version that's 100% safe.A historical overview is a must for this dessert, which remains possibly the most contested and claimed dish in Italy, leading to the heart of this guide: 4 versions of the dessert. There's the one served at the author's restaurant, a version perfect for family gatherings, a "quick" one, and especially Manuela's favorite, made with a "secret method" that will revolutionize how tiramisu is prepared, helping both enthusiasts and professionals create the world's most beloved Italian dessert in a practical, speedy, and expert-approved way. Manuela Fioriolli is an Italian pastry chef and cake designer with a passion for food writing. Even with her profession, she loves traditional sweets and food. Her social media bio says, "I make complex desserts, but I prefer the simple ones." The "MONOGRAPHS" project was created to be shared in Italy and abroad, aiming to spread TRUE Italian cuisine unadulterated or adjusted for foreign tastes, sometimes just enhanced in technique while always respecting traditional ingredients.