(coffee sponge cake) was created in 1962 at the restaurant
Alle Beccherie, in Treviso. The act of birth has been legally
recognized by the delegation of the Italian Academy of Cuisine
(Accademia Italiana della Cucina).
is one of the most famous Italian desserts in Italy and all
over the world. It belongs to the category of layered cakes,
like the trifle: the originality of the recipe for Tiramisù
is in the ingredients, where we find eggnog, coffee, mascarpone
cheese, biscuits (ladyfingers).
to create the authentic Tiramisù.
The recipe to prepare
the original Tiramisù':
shape of the authentic Tiramesù
Beccherie is circular.
for 12/15 people:
½ kg of sugar
1 kg of "mascarpone" cheese
60 Savoiardi biscuits
and let it cool in a bowl;
Whisk 12 egg yolks with ½ kg of sugar and add 1 kg
of mascarpone cheese, thus creating a soft cream;
Dip 30 Savoiardi biscuits with coffee, being careful not to
soak them too much, and put them in line at the centre of
a circular plate;
Spread half of the cream on the biscuits and then put other
30 biscuits soaked in coffee, then spread the surface with
the remaining mascarpone cream;
Cover the mascarpone with sifted cocoa powder;
Put it in the fridge until it is ready to be served.
Over the years
Tiramesù has undergone some changes - some ingredients
have been replaced and others have been added.
In place of savoiardi biscuits:
- Pavesini biscuits
- Pandoro (Christmas Tiramesù)
- Milk biscuits
- Savoiardi sardi (much bigger than normal Savoiardi biscuits)
of mascarpone or mixed with it:
- Ricotta cheese (Light Tiramesù)
- Whipped cream
- Egg white beaten until firm
In place of yolk:
Dr. Chiara Botteon - Translator & Tour Guide