The Original Tiramisù Recipe

It was the year 1970 when the world’s most famous dessert was created at the Alle Beccherie restaurant in Treviso: tiramisù. It was invented by Chef Loli Linguanotto, who created a masterpiece of Italian pastry, with just a few simple and genuine ingredients.

Do you know the precious ingredient that started it all? Optimus mascarpone, chosen for its creaminess and unique consistency.

Difficulty: Medium
Preparation time: 20 minutes

Ingredients for 6 people

• 500 g Optimus mascarpone
• 6 egg yolks
• 250 g sugar
• 30 savoiardi (ladyfingers)
• Strong black coffee, as needed
• Unsweetened cocoa powder

Method

1 Arrange all the ingredients on the table, except for the Optimus mascarpone, which should be kept in the fridge until ready to use. This will ensure to achieve a better consistency for the cream.

2 Prepare the coffee and let it cool completely. The colder the coffee, the better. The coffee should be strong and concentrated, but if serving a dessert suitable for children, it is preferable to dilute it slightly to soften its strong flavour.

3 Using an electric mixer, beat the egg yolks and sugar until the mixture is light and frothy.

4 Then add the cold Optimus mascarpone from the fridge, mixing well with a wooden spatula to create a smooth, creamy texture. Let the cream rest in the fridge while preparing the savoiardi.

5 Dip half of the savoiardi in the coffee, being careful not to soak them too much, as they may fall apart.

Tip
Chef Loli Linguanotto gives us a useful tip: after dipping the savoiardi briefly, continue to moisten them using a pastry brush.

6 Traditionally, the tiramisù is assembled on a round plate, but you can also use a rectangular dish to contain the cream better.

7 Once the first layer of savoiardi is placed in the dish, spread half of the chilled Optimus mascarpone cream over them and spread it evenly using a spoon.

8 Add a second layer of coffee-soaked savoiardi and spread the remaining mascarpone cream over the top. At this point, dust the surface with unsweetened cocoa powder.
Now you can place the tiramisù in the fridge for at least 4-6 hours.

Tip
Chef Loli Linguanotto’s suggestion: If you have time enough, let the tiramisù “rest” overnight in the fridge, so all the ingredients can blend perfectly.

Enjoy!