Although Campeol and his wife, Alba, who owned the restaurant Le Beccherie, never trademarked the dessert, it is now widely considered that they invented it, adding it to their menu in 1972.

This means I have Campeol to thank for a whole host of deliciously happy food memories. Far away from the sun-soaked plains of north-eastern Italy, my mum made tiramisu into the ultimate comfort food by spreading a thick gooey layer of Nutella on the top of each fat sponge finger. And I’ve carried the recipe with me, making it for myself with a healthy glug of Amaretto.

Tiramisu: why the coffee-soaked Italian dessert is the best dish of them all