More than 300 amateur tiramisu makers from 33 countries gathered in Treviso, Italy, last week to compete in the tenth edition of the Tiramisu World Cup, a contest that celebrates the coffee-flavored dessert’s birthplace. Among the contestants was a British participant aiming to become the first from the United Kingdom to claim the title.

The competition, held over three days in Treviso’s city center, attracted a diverse field of enthusiasts, with only one non-Italian having won the event in its previous nine editions. The British contender, who took advantage of a three-month shared parental leave to prepare, described the experience as both a personal milestone and a challenge to match Italy’s best tiramisu makers.

Contestants were given 40 minutes to recreate a classic tiramisu using traditional ingredients: savoiardi sponge fingers, chilled coffee, egg yolks, sugar, mascarpone cheese, and cocoa powder. The British competitor recounted difficulties adapting to the mascarpone used in Italy, which he found thicker and harder to mix than the versions he had practiced with at home. Despite efforts to remove lumps through extended mixing, the final mixture was runnier than desired.

Each dessert was evaluated based on five criteria: taste, technical execution, aesthetic appearance, harmony of flavors, and balance of ingredients. The British participant’s tiramisu, marked with a Union Jack stencil—a nod to his country and aspiration—survived the presentation but ultimately did not advance beyond the preliminary round. The top scorers from his table, all Italians, proceeded to the semifinal stage.

Winners from this and other categories included Marcos Muzzi, a beekeeper from São Paulo, Brazil, who secured the overall championship title and was celebrated by Italian media. Muzzi expressed his intention to support fellow competitors in future tournaments, returning as a mentor in Treviso. Other notable finalists included Juliana Nardelli from southern Brazil, who competed in the ‘creative’ tiramisu category allowing ingredient substitutions, and Nadia Larbi from France, who became the first French finalist after multiple attempts. Larbi credited her Italian ancestry and family traditions for her dedication to the dessert.

Throughout the weekend, competitors shared tips and techniques, building a community united by their passion for tiramisu. The British participant returned home inspired, equipped with new knowledge and tools, determined to continue refining his craft. However, he acknowledged the immediate demands of fatherhood and the limits of using mascarpone extensively at home.

The Tiramisu World Cup exemplifies the global reach of Italian culinary traditions, drawing dedicated amateurs worldwide to Treviso to compete, learn, and celebrate one of Italy’s signature desserts.