The 10th edition of the competition dedicated to the famous dessert comes to a close in Treviso: 320 contestants from 33 countries and over 15,000 tiramisu sold at the Loggia dei Cavalieri.
Tiramisu continues to speak different languages, without losing its connection to the region where it became a culinary symbol. This is demonstrated by the tenth edition of the Tiramisu World Cup, which concluded in Treviso with two winners: Marcos Muzzi, a beekeeper from São Paulo, Brazil, who took first place in the category dedicated to the original recipe, and Ciro Tomassini from Vicenza, who won the creative category with a creation inspired by the shape of a beehive. Tomassini’s dessert won over the jury thanks to a combination of raspberry compote, white chocolate, and lemon honey. Two different interpretations for a competition that, on its tenth anniversary, brought together 320 contestants from 33 countries, whose entries were judged by 130 tasters selected through an online quiz.
From the Original Recipe to Creative Interpretations
The competition was divided into two categories, each with its own set of rules. In the traditional section, participants had to stick to the six classic ingredients of tiramisu: eggs, sugar, mascarpone, ladyfingers, coffee, and cocoa. The creative category, on the other hand, allowed for greater freedom, permitting the inclusion of up to three additional ingredients and the substitution of the ladyfinger. Each contestant had 40 minutes to prepare their portion. It was a challenge in which technique, precision, and the ability to reinterpret the dessert were pitted against adherence to the traditional recipe.
Joining Muzzi in the final of the original category were Nadia Larbi, an engineer from Fréjus, France, and Fabiana Borrelli, a financial manager from São Paulo, Brazil. Among the finalists in the creative category were Juliana Nardelli, a fashion professional from Jaraguá do Sul, with a creation featuring pumpkin jam, toasted and salted pumpkin seeds, and Brazilian dark chocolate; and Giuseppe Salvador, an electrician from Cordignano, in the province of Treviso, who chose raspberries, 70% dark chocolate, and pistachio cream.
Over 15,000 tiramisu sold in Treviso
The event also engaged the public, with over 15,000 tiramisu sold over the weekend at the Loggia dei Cavalieri in Treviso’s historic center. The desserts, offered in various versions, were prepared by champions from previous editions of the Tiramisu World Cup.
Among the highlights of this season was a marriage proposal: at the end of Friday’s auditions, Himanshu Arora from India asked his girlfriend, Vibhuti Upadhyaya, to marry him.
The challenge for the coming years: turning curiosity into tourism
For Francesco Redi, the competition’s creator and organizer, the ten-year milestone offers an opportunity to reflect on the role tiramisu has played in promoting the region. “Over the past ten years, we’ve come to understand that tiramisu isn’t just a product around which to build a competition. It’s a language that allows us to tell the story of Treviso and the Veneto region to people who may not yet be familiar with the area,” said Redi, also highlighting the value of the event’s international stops, which foster cultural and economic exchanges and interactions.
According to the organizer, the goal is to build on this interest and turn it into actual visits. “The real challenge in the coming years will be to increasingly transform this international attention into a desire to come and discover our places—those with which Tiramisu is now inextricably linked.” Registration for the next edition is already open. Redi looks forward to an event destined to further strengthen the network of relationships built around the dessert: “Tiramisu, after all, is no longer just about recipes: it’s a language that brings together and unites so many people.”
