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Authentic Tiramisù Recipe
Friuli-Venezia Giulia, Italy
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
This no-bake dessert is made simply by layering Savoiardi or Pavesini ladyfingers soaked in sugar and coffee syrup with rich, velvety mascarpone cheese. For the most authentic flavor, use only the strongest, traditional Italian robusto espresso. The name of this famous Italian dessert stems from “tira mi sù”, an expression in the Vèneto dialect that literally translates as “pick me up” — most likely a reference to the uplifting effects of tiramisù’s combination of sugar, cocoa, and coffee.
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Cooking tips
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method
The main thing when preparing tiramisù is that it has to be chilled anywhere from six to 24 hours once assembled so the flavors can develop. -
ladyfingers
Always choose Savoiardi or Pavesini ladyfingers which are broader, crumblier, and drier when compared to their French counterparts, which all aids in a lighter texture of the finished dessert. -
alcohol
Although the original recipe did not include alcohol, today, it is considered almost obligatory to use one, be it Marsala, vin santo, brandy, or some fortified wine; the choice is yours.
Recipe variations
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Le Beccherie Tiramisù
Ready in 5h 35minLocated in the Venetian province of Treviso, restaurant Le Beccherie is said to be have been the birthplace of the original tiramisù. With a tradition dating back to the 1970s, La Beccherie recipe variation uses no alcohol and thus yields a more delicately flavored dessert. Also, their original tiramisù is round-shaped which gives it a recognizable appearance.
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Italian Academy of Cuisine's Tiramisù with Marsala
Ready in 5h 42minPublished by the Italian Academy of Cuisine, this recipe features the aromatic, fortified dry Marsala wine but also offers a substitute, for example, brandy. Also, this tiramisu cake is assembled in only one layer, and a mix of sugar syrup and ristretto (lit. "shortened" espresso) is used instead of regular espresso.
Le Beccherie Tiramisù
PREP 30min
COOK 5min
cooling 5h
READY IN 5h 35min
Located in the Venetian province of Treviso, restaurant Le Beccherie is said to be have been the birthplace of the original tiramisù. With a tradition dating back to the 1970s, La Beccherie recipe variation uses no alcohol and thus yields a more delicately flavored dessert. Also, their original tiramisù is round-shaped which gives it a recognizable appearance.
Ingredients
12 egg yolks
500g (1.1 lbs) sugar
1 kg (2.2 lbs) mascarpone
60 pcs Savoiardi ladyfingers
strong coffee, as needed
unsweetened cocoa powder
Preparation
Step 1/5
Prepare the coffee and let it cool.
Step 2/5
Meanwhile, whisk the egg yolks with sugar until light and fluffy, and then gently incorporate mascarpone cheese into the mixture until you obtain a smooth paste.
Step 3/5
Once the coffee has cooled down, start dipping in the ladyfingers one by one, being careful not to over-soak them.
Step 4/5
Arrange ladyfingers in a single row at the center of a round serving plate, and spread half of the cream over them. Repeat the second step with the remaining 30 coffee-dipped biscuits, and arrange them on top of the first layer.
Step 5/5
Spread with the remaining mascarpone cream, generously dust with sifted cocoa powder, and refrigerate for several hours until serving time.
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