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The first known recipe of the original Tiramisu’ from the restaurant “Le Beccherie” was published in the magazine “Vin Veneto” printed in the Spring of 1981.

Giuseppe Maffioli in an article dedicated to coffee-based desserts defined this recipe as “Il Tiramesu’ Legittimo delle Beccherie” (The Legitimate Tiramisu’ of Le Beccherie.)

The quantities he indicated are for a large  restaurant-sized dessert:

12 egg yolks
1 lb 2 oz (½ kg) sugar
2 lb 4 oz (1 kg) mascarpone cheese
60 ladyfinger (savoiardi) cookies
Espresso coffee, as necessary
Cocoa powder, as necessary

I have resized this recipe to fit in a
8 inch x 8 inch x 2 inch pan.


IL TIRAMISU’ LEGITTIMO
DELLE BECCHERIE

The original Tiramisu’ recipe from Le Beccherie Restaurant

1 -1/2 cups (360 cc) espresso coffee

2 tablespoons bitter cocoa powder

Prepare a strong espresso coffee, about 1½ cups (360 cc). Dissolve 2 teaspoons sugar in it, when the coffee is still hot. Let the coffee cool to room temperature.

Beat the egg yolks in bowl, until they become light and fluffy.

Combine the mascarpone cheese.

Dip half of the ladyfingers in the coffee and place in the pan in a single layer.

Spread half of the mascarpone cream on the cookies.

Dip the remaining ladyfingers in the coffee and place in the pan in a second layer layer.

Spread the ramaining mascarpone cream on the cookies.

Sprinkle with the cocoa powder and refrigerate for about 3 – 4 hours.

IL TIRAMISU’ LEGITTIMO
DELLE BECCHERIE

The original Tiramisu’ recipe from Le Beccherie Restaurant

Printer friendly recipe

THE HISTORY
OF TIRAMISU’

All About TIRAMISU

Tiramisu’ with Mixed Berries

Duomo Tiramisu’

Crespelle Tiramisu’

Zabaglione Custard

Mascarpone Cream

Tiramisu’ Ice Cream

ANNAMARIA’S
CLASSIC TIRAMISU’