RECIPE / ONE REALIZATION

Le Beccherie Tiramisù

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.

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Photo: Le Beccherie

Servings: 12
Preparation: 30 min
Cooking: 5 min
Total: 5 hr 35 min

RECIPE 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

METHOD

01
Prepare the coffee and let it cool.
02
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.
03
Once the coffee has cooled down, start dipping in the ladyfingers one by one, being careful not to over-soak them.
04
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.
05
Spread with the remaining mascarpone cream, generously dust with sifted cocoa powder, and refrigerate for several hours until serving time.

OTHER REALIZATIONS

1 other variations

Italian Academy of Cuisine's Tiramisù with Marsala

5 hr 42 min

Published 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.

USEFUL NOTES

What to pay attention to

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.