How to Make Authentic Treviso Tiramisù — The 1972 Le Beccherie Original Recipe With No Alcohol and No Whipped Cream

Overview

This video details the original 1972 Le Beccherie Treviso Tiramisù recipe, created without alcohol or whipped cream, to provide an energizing "pick-me-up." It covers the precise historical context, authentic ingredients, and step-by-step techniques to recreate this classic Italian dessert.

Ingredients

• 500 gram cold mascarpone
• 4 large fresh egg yolk
• 4 large fresh egg white
• 100 gram fine caster sugar (split into two equal portions of 50 gram each)
• 300 milliliter fresh-brewed espresso (cool to room temperature)
• 24 Savoiardi biscuit
• Unsweetened cocoa powder for dusting

Instructions

1. Separate the 4 cold eggs cleanly into two clean, dry bowls; place the yolks in one bowl and the whites in another.
2. In a stand mixer with a whisk attachment, beat the 4 egg yolks with 50 gram of sugar on high speed for exactly 8 minutes until the sabayon is pale-yellow, tripled in volume, and forms a soft ribbon.
3. Add the cold mascarpone into the sabayon and beat on low speed for only 1 minute until just incorporated.
4. In a separate, absolutely clean and dry bowl, whip the 4 egg whites with the other 50 gram of sugar to stiff peaks, which takes about 4 minutes on high speed.
5. Gently fold the whipped egg whites into the mascarpone mixture in three stages, from bottom up, ensuring to maintain the airy volume.
6. Brew 300 milliliter fresh espresso and pour it into a shallow ceramic dish, then wait until it cools to room temperature (20°C/68°F).
7. Take each Savoiardi biscuit and dip it in the cool espresso for exactly 1 second per side.
8. Place approximately 12 dipped Savoiardi biscuits in a precise row covering the entire bottom of a clean rectangular glass pavè dish (25 cm by 15 cm).
9. Spread half of the mascarpone cream evenly over the first layer of Savoiardi.
10. Repeat the dipping process with another 12 Savoiardi biscuits, then spread the remaining mascarpone cream on top.
11. Smooth the top of the Tiramisù with an offset spatula.
12. Cover the dish tightly with plastic wrap, ensuring it touches the surface of the Tiramisù.
13. Refrigerate the covered pavè dish at exactly 4°C/40°F for a minimum of 12 hours, ideally for 24 hours.
14. Before serving, dust the top generously with unsweetened cocoa powder through a fine sieve.

In this video

• The original Tiramisù was created in 1972 at Le Beccherie restaurant in Treviso, Italy, by pastry chef Roberto Linguanotto for Ada Campeol.
• The name 'Tiramisù' literally translates to 'pick me up' in the local Venetian dialect, referencing the energizing effect of espresso, mascarpone, and eggs.
• Authentic Treviso Tiramisù contains no alcohol and no whipped cream; instead, whipped egg whites are used to achieve a light, airy texture.
• In 2017, the Italian Ministry of Agriculture officially recognized Treviso as the origin of Tiramisù, adding it to the Prodotti Agroalimentari Tradizionali (PAT) of the Veneto region.
• Four large fresh egg yolks are beaten with 50 gram of fine caster sugar on high speed for exactly 8 minutes to create a pale-yellow sabayon mousse that triples in volume.
• Cold mascarpone must be incorporated into the sabayon on low speed for only 1 minute to prevent over-mixing, which can make the mixture grainy.
• Freshly brewed espresso must be cooled to room temperature (20°C/68°F) before dipping Savoiardi biscuits, as hot espresso will melt the mascarpone and ruin the structure.
• Savoiardi biscuits are dipped into the cool espresso for exactly 1 second per side to ensure they become moist without losing their structural firmness or becoming soggy.
• The assembled Tiramisù must be refrigerated at 4°C/40°F for a minimum of 12 hours, and ideally for 24 hours, to allow the biscuits to fully absorb the espresso and for flavors to meld.
• This recipe yields 6 perfect portions and specifies ingredients such as 500 gram cold mascarpone, 300 milliliter cool espresso, and 24 Savoiardi biscuits.

Frequently asked questions

Where was the original Tiramisù invented?

The original Tiramisù was invented at Le Beccherie restaurant in Treviso, Italy, in 1972. It was created by pastry chef Roberto Linguanotto for Ada Campeol.

Does authentic Tiramisù contain alcohol?

No, the authentic 1972 Treviso Tiramisù recipe explicitly contains no alcohol. Modern versions with Marsala or rum are considered a deviation from the traditional recipe.

What is the meaning of the name Tiramisù?

Tiramisù literally means "pick me up" in the local Venetian dialect. This name reflects the dessert's energizing qualities, derived from its espresso and other rich ingredients.

How long should Savoiardi biscuits be dipped in espresso for Tiramisù?

Savoiardi biscuits should be dipped for exactly 1 second per side in cool, room-temperature espresso. This ensures they become moist without becoming soggy and losing their structural integrity.

How long should Tiramisù be refrigerated before serving?

For the authentic texture and full flavor development, Tiramisù must be refrigerated at 4°C/40°F for a minimum of 12 hours, and ideally for 24 hours, before serving.