Dolci · Paris 11
The best tiramisù in Paris? Two versions, made in-house
At Impronta, on the Faubourg Saint-Antoine, tiramisù comes two ways: the classico, true to the Treviso recipe, and chef Amale’s version, sweetened with amlou. €8.50 and €10.
Our two tiramisù
The Tiramisù classico is the classic of classics: coffee-soaked biscuits, mascarpone cream, cocoa.
The chef’s Tiramisù Impronta keeps the base and adds amlou, the Moroccan praline Amale makes herself with almonds and argan oil. It is the house signature: a chef who grew up between Italy and Morocco.
- Tiramisù classico€8.50The classic of classics.
- Tiramisù Impronta de la cheffe€10Tiramisù with the sweetness of amlou (a Moroccan praline made with argan oil).
- Caffè Goloso€10A tasting of the current panna cotta, tiramisù and a scoop of ice cream or sorbet, with our Illy espresso.
To taste a bit of everything, the Caffè Goloso brings together panna cotta, tiramisù and a scoop of ice cream around an espresso.
What makes a tiramisù
Five things: savoiardi (ladyfingers), espresso, mascarpone, eggs and sugar, then cocoa on top. The name comes from the Venetian “tiramesù”, “pick me up”: the dessert grew out of an egg yolk and coffee pick-me-up.
Among Impronta’s suppliers: mascarpone from Granarolo and biscuits from Forno Bonomi, a family firm in the Veneto founded in 1850 and a savoiardi specialist (Il Sole 24 Ore).
Born in Treviso, fifty years ago
According to Le Beccherie restaurant in Treviso, it all starts with the “sbatutìn”, a coffee zabaione that the owner Alba Campeol’s mother-in-law made to help her recover after her son’s birth in 1955. With pastry chef Roberto Linguanotto, Alba turned it into a dessert after a long period of trials: “Tiramesù” went on Le Beccherie’s menu in 1972 (restaurant’s own account).
Their recipe was lodged by notarial deed with the Accademia Italiana della Cucina on 15 October 2010. Friuli also claims the dessert, and had it added in 2017 to the ministry’s list of the region’s traditional food products (Dissapore); “Tiramisù di Treviso” joined the Veneto list in 2024, according to Le Beccherie.
Tiramisù myths
« It is an age-old Italian recipe »
It is younger than most Italian desserts: it first appears on a restaurant menu in 1972, in Treviso.« Its origin is settled »
Veneto and Friuli still argue over it, and each has had it added to its official list of traditional products.« Tiramisù means “little cake” »
“Tiramesù”, in Treviso dialect, means “pick me up”: the dessert comes from an egg yolk and coffee pick-me-up.« There is only one right recipe »
The Treviso restaurant says so itself: there are countless variations. At Impronta, we serve the classic and the chef’s.
Visit us
Find us & book
On the Faubourg Saint-Antoine, a short walk from Faidherbe-Chaligny metro station.
Getting here from Nation, Faidherbe or ReuillyAddress
273 rue du Faubourg Saint-Antoine
75011 Paris
Opening hours
- Closed on Tuesdays
- Monday, Wednesday to Saturday: 12-2:30pm and 7-10:30pm
- Sunday : 12:30-3pm and 7-10:30pm
FAQ
Before you come
Where can I eat good tiramisù in Paris?
At Impronta, an Italian restaurant in the 11th arrondissement, 273 rue du Faubourg Saint-Antoine, near Faidherbe-Chaligny metro: a tiramisù classico and the chef’s Tiramisù Impronta, with amlou.
How much is tiramisù at Impronta?
The Tiramisù classico is €8.50, the chef’s Tiramisù Impronta €10.
What is the Tiramisù Impronta?
Chef Amale’s tiramisù, sweetened with amlou, a Moroccan praline she makes herself with almonds and argan oil.
Where does tiramisù come from?
From the Veneto: Le Beccherie restaurant in Treviso put it on its menu in 1972. Friuli also claims it.
A table for tonight, or for Sunday lunch
Fresh pasta made by hand and pizzas from the Neapolitan oven, on the Faubourg Saint-Antoine.