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!
Hi, I laughed at your scolding tone when differentiating authentic Italian cooking from Americanized Italian cooking. Lidia separates the two by indicating whether or not a recipe is an Americanized Italian recipe before she shares it. Most of us who have visited Italy discovered much to our embarrassment that many dishes we loved are not served in Italy. The movie “Big Night” illustrated this idea quite well. The older brother, a chef imported from Italy to work in his brother’s restaurant, refuses to make spaghetti and meatballs because it is an Americanized Italian dish. I am happy to report that my tiramisu is authentic because I bought imported Italian tiramisu biscuits and the recipe was on the package. lol.
I am third generation Italian, and yes I have my grandmother’s and mother’s recipes, but I also know what recipes are from Italy and what recipes are Americanized versions. My food blog, eatingtheclassics.com states that fact whenever possible.
By the way, I am an English professor, so any time you want some editing help, just ask me. For example, your use of the word “yalk” is not correct. The English word is “yolk.” Keep sharing and educating the world on authentic Italian cooking!!
Hi Joan! Compliments for your tiramisù! Also in Italy it’s very difficult to find a properly done one, believe me! High five to you! I’ll have a look at your blog for sure and I’ll watch the movie Big Night. I really really must thank you for the support with my linguistic difficulties: I studied English as a foreign language and I live in Italy so it’s not easy for me.
Comments like yours are the ones that stimulate me the most to go on with my project and share my experiences! Thank you for your appreciation (also of my sarcasm)! I hope you’ll share with me your opinions and experiences again!
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