I chose to share with you this recipe right today because in this period in Treviso there is the Tiramisù championship.
It’s my favourite dessert ever!
Tiramisu is a delicious smooth sweet dish that comes from Treviso. This dessert has a few simple ingredients but be careful, because they must be high quality and very fresh!
It’s one of my specialties.
In my city they do 2 different kinds of competition: one is made for philantropic reasons (the one I take part to) and refers to the best homemade one, the other is the Tiramisù World Cup that has different rules.
I give you the quantities for a small dish, almost 1 kg weight total!
I really recommend you to strictly follow the recipe I give you. I’m quite proud to tell you that I come from the city were Tiramisù was born and I follow the very original recipe! Don’t trust imitations! And don’t even try to add sugar to the coffee 😉
- 500 g fresh mascarpone
- 5 egg yolks
- 2 spoons of sugar for each egg yalk
- Unsugared long espresso coffee (4 long espressos almost)
- Savoiardi biscuits
- Bitter cocoa powder
First, Whisk sugar and egg yolks with the electric egg beater until they become soft and almost white. It can take several minutes.
In the meanwhile prepare some coffee.
Add the mascarpone cheese to the neatened eggs and wisk it together until you obtain a delicious smooth cream.
Dip each savoiardo in the unsweatened coffee and put them close to each other in the dish. Put the cream on top of the coffee-soaked Savoiardi, put another layer of Savoiardi dipped in coffee and a second layer of cream. Top it with the cocoa powder and put it in the fridge for at least 8 hours for the taste to be amazing!
P.S. don’t make any variation to this recipe! I’m watching you!