Recipe · Veneto · Treviso
Tiramisù
the dessert born in Treviso at the Beccherie, from the recipe published by the Accademia Italiana della Cucina, the association that in 2010 registered the restaurant's recipe with a notarial deed: six yolks whipped with sugar, mascarpone, two layers of savoiardi sponge fingers soaked in coffee, and cocoa powder
preparation
How it is made
Quantities are for 8 people. The steps are in the order you do them.
- make the coffee and leave it to cool in a bowl
- whip the six yolks with the sugar until foamy
- fold in the mascarpone, until you have a soft cream
- dip twenty savoiardi in the coffee, without soaking them too much, and lay them in a row in the centre of a round dish
- spread half the cream over the savoiardi
- make another layer with the other twenty savoiardi dipped in the coffee
- cover with the rest of the mascarpone cream
- dust the cream with sifted cocoa
- keep it in the fridge until it is time to serve
