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Prepare a strong espresso coffee, about 1½ cups (360 cc). Dissolve 2 teaspoons of sugar in it while the coffee is still hot. Let the coffee cool to room temperature.
Beat the egg yolks and sugar in a bowl until they become light and fluffy.
Combine the mascarpone cheese.
Dip half of the ladyfingers in the coffee and place them 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 them in the pan in a second layer layer.
Spread the remaining mascarpone cream on the cookies.
Sprinkle with the cocoa powder and refrigerate for about 3 – 4 hours.
The Original Tiramisu Recipe from Le Beccherie Il Tiramisu’ Legittimo delle Beccherie
The first and original recipe as printed by the gourmet Giuseppe maffioli in 1981
** VERY IMPORTANT **
This recipe, based on the original Italian recipe, suggests the use of raw eggs. Using raw eggs could expose to the danger of salmonella. We recommend either using eggs from a known source that guarantees salmonella-free eggs, or following my Tiramisu’ recipe instead. Anna Maria’s Classic Tiramisu is prepared with zabaglione cooked bain-marie and whipped cream. This prevents the presence of any bacteria.
1 -1/2 cups (360 cc) espresso coffee
2 teaspoons sugar
4 egg yolks
1/2 cup (100 g) sugar
1 lb (450 g) mascarpone cheese at room temperature
30 savoiardi (ladyfinger cookies)
2 tablespoons bitter cocoa powder
The first known recipe for the original Tiramisu from the restaurant Le Beccherie
was published in an issue of Vin Veneto magazine printed in the Spring of 1981. This
is the earliest known recipe for TIRAMISU. There is no previous record of another
Giuseppe Maffioli, renowned gourmet, food critic, author, and member of the prestigious
Accademia della Cucina Italiana, wrote an article published in 1981 dedicated to
coffee-based desserts. In this article, he called this recipe “Il Tiramisu’ Legittimo
delle Beccherie” (The Legitimate Tiramisu of Le Beccherie).