Tiramisu is a classic Italian dessert made from just six simple ingredients, yet it has captivated the world with its rich flavors, creamy texture, and elegant presentation. As a judge at the Tiramisù World Cup, I am excited to share the most authentic and traditional recipe, complete with step-by-step instructions, so you can easily recreate this beloved Italian treat at home.
The Tiramisù World Cup
For passionate tiramisù enthusiasts, the Tiramisù World Cup in Treviso, Italy, is an event worth considering. Held annually at the beginning of October, this competition selects winners in two categories: the original recipe and creative variations. The event, along with the Tiramisu Academy, was founded by Francesco Redi (Twissen) and celebrates the artistry of this iconic dessert.
Authentic Tiramisu Recipe from Treviso, Italy
Servings: 8 | Prep Time: 10 minutes | Cook Time: 5 minutes | Additional Time: 10 minutes | Total Time: 25 minutes
This original tiramisù recipe, originating from Le Beccherie in Treviso, is creamy, delicious, and infused with a delightful coffee kick.
Ingredients:
- 3/4 cup espresso coffee
- 2 tablespoons sugar
- 1/4 cup water
- 3 egg yolks
- 1/2 cup sugar
- 1 1/4 cups mascarpone
- 18 ladyfingers (Matilde Vicenzi recommended)
- 1 tablespoon high-quality cocoa powder (e.g., Perugina)
Instructions:
- Prepare the Coffee Mixture: Brew fresh espresso and mix with 2 tablespoons of sugar while still hot. Add water to reach 8 ounces (237 ml). Adjust the strength to your preference.
- Make the Egg Mixture: Set up a double boiler by placing a glass bowl over a pot of hot water (ensure the bowl doesn’t touch the water). Off the heat, whisk the egg yolks and remaining sugar for a few minutes. Then, transfer the bowl to the pot over barely simmering water, stirring until the mixture reaches 150°F (65°C). Continue whisking for two more minutes, then allow to cool, stirring occasionally to prevent a skin from forming.
- Combine the Mascarpone: Gently mix the mascarpone into the egg and sugar mixture until smooth and well combined.
- Soak the Ladyfingers: Pour the cooled coffee into a bowl. Quickly dip each ladyfinger for no more than one second per side to prevent excessive absorption. Arrange them in a single layer on a platter or dish.
- Layer the Tiramisu: Spread half of the mascarpone mixture over the soaked ladyfingers. Repeat the process with the second layer of ladyfingers and top with the remaining mascarpone mixture.
- Chill and Serve: Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Before serving, dust generously with cocoa powder using a sieve. Slice into even portions, wiping the knife between cuts for clean edges, and serve with a metal spatula.
Tips for the Perfect Tiramisu
- Mixing some sugar into the coffee balances the flavors, preventing a strong unsweetened taste against the sweet mascarpone filling.
- If mascarpone is unavailable, create a substitute by blending high-quality cream cheese with crème fraîche in a 3:1 ratio for a similar texture.
- Chilling the tiramisù overnight enhances the flavors and consistency.
- Using a slightly higher mascarpone content results in a thicker texture, ensuring an indulgent and well-structured dessert.
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