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    Tiramisù

    tiramisù

    Layers of savoiardi dipped in coffee and a cream of egg yolks, sugar and mascarpone, dusted with cocoa. This is the recipe of Le Beccherie in Treviso, deposited with the Accademia Italiana della Cucina in 2010; the restaurant says it was first on its menu in 1972.

    A triangular tiramisu wedge with two coffee-soaked biscuit layers, ivory mascarpone cream and a cocoa-dusted top.
    Editorial illustration of the documented recipe; not a photograph of a kitchen-tested result.
    Servings
    16
    Preparation
    40 min
    Cooking
    0 min
    Total
    40 min
    Difficulty
    Easy

    Equipment

    • Electric whisk and a large bowl
    • Shallow bowl for the coffee
    • Round serving dish (the source) or a deep rectangular dish
    Servings16

    Ingredients

    Shopping list

    Method

    1. Brew the coffee and let it cool in a shallow bowl.

    2. Whip the yolks with the sugar until foamy, then fold in the mascarpone to a soft cream.

    3. Dip 30 savoiardi briefly in the coffee, without soaking them, and lay them side by side in the dish.

      Why Soaked biscuits collapse and flood the cream with coffee.

    4. Spread over half of the cream. Add a second layer of 30 dipped savoiardi and cover with the rest of the cream.

    5. Dust with sifted cocoa and refrigerate until serving.

      Why The source gives no time. Katie and Giancarlo Caldesi chill their tiramisù for 24 hours so the biscuits soften evenly.

    Substitutions

    • Raw egg yolks → There is no egg-free version in the source. For guests who must avoid raw egg, serve another dessert.
    • Coffee only → Many versions add Marsala or liqueur to the coffee (the Caldesis use sweet Marsala); the Beccherie recipe uses coffee alone.

    Common mistakes

    • Adding whipped egg whites: the Friulian recipe has them, and Le Beccherie's former owner rejects them.
    • Soaking the biscuits.

    Storage & reheating

    Keep covered in the fridge and eat within 24 hours; it contains raw egg.

    Safety

    Contains raw egg yolks. NHS advice for pregnancy, which also guides other vulnerable people: in the UK, only British Lion or Laid in Britain hen eggs may be eaten raw; other eggs should be well cooked. Outside the UK, follow your national food-safety advice on raw eggs. Keep chilled and eat within a day.

    Allergens

    Egg · Milk · Gluten

    Check labels: stock, bacon and sauces can contain further allergens.

    Dietary

    vegetarian

    Treviso or Friuli

    Le Beccherie, a restaurant in the centre of Treviso, says the dessert began with the sbatutìn of zabaione and coffee that Alba Campeol's mother-in-law made for her when she was expecting her son in 1955. With the pastry cook Roberto Linguanotto she worked on a dessert from it until 1971–1972, when Tiramesù appeared on the menu. On 15 October 2010 the restaurant's recipe was deposited by notarial act with the Accademia Italiana della Cucina, and in March 2024 the Tiramisù di Treviso entered the Veneto list of traditional agri-food products.

    Friuli disputes the story. Ristorante Roma in Tolmezzo points to Norma Pielli's trancio al mascarpone, adapted from Artusi's dolce Torino, with a receipt of 1959 and menus naming 'tirimi-su' in the 1960s, and a restaurant in Pieris claims a coppa vetturino tirime sù.

    [1][2]

    Five ingredients, no cooking

    The Treviso recipe is uncooked: yolks whipped with sugar, mascarpone folded in, savoiardi dipped quickly in cold coffee, two layers of each, cocoa on top. There is no cream, no egg white and no alcohol. Everything depends on very fresh eggs and on dipping the biscuits only for a moment.

    [2]

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