Tasting Treviso

Prosecco Wine


Radicchio Rosso of Treviso IGP


red chicory from Treviso


Tiramisu' - dessert


Discovering
Treviso


Pdf Mini Guidebooks to the Province of Treviso (ready for download and printing):

Guidebook to Treviso
-
Guidebook to
the Province of Treviso

 


Tiramisu' - Traditional Cake from Treviso


Tiramisu' (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).

Tiramisù 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).

Instructions to create the authentic Tiramisù.

The recipe to prepare the original Tiramisù':

The shape of the authentic Tiramesù
Beccherie is circular.

Ingredients for 12/15 people:

12 egg yolks
½ kg of sugar
1 kg of "mascarpone" cheese
60 Savoiardi biscuits
coffee
powdered cocoa

Preparation:

Make coffee 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.

Tiramisù... its evolution

Over the years Tiramesù has undergone some changes - some ingredients have been replaced and others have been added.

In place of savoiardi biscuits:
- Sponge
- Pavesini biscuits
- Pandoro (Christmas Tiramesù)
- Milk biscuits
- Savoiardi sardi (much bigger than normal Savoiardi biscuits)

Instead of mascarpone or mixed with it:
- Ricotta cheese (Light Tiramesù)
- Custard
- Whipped cream
- Egg white beaten until firm

In place of yolk:
- Zabajone


Translation by Dr. Chiara Botteon - Translator & Tour Guide

traduzione offerta dalla dott.ssa Chiara Botteon
Traduttore & Accompagnatore Turistico

Per info, contatti e traduzioni: mail@marcadoc.it

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Discovering
Treviso


Pdf Mini Guidebooks
to the Province of Treviso
(ready for download and printing):

Guidebook to Treviso
-
Guidebook to the Province of Treviso

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