The classic tiramisu recipe: from Treviso tradition, is one of the most loved Italian desserts not only in Italy, in fact, the world knows tiramisu, but few know that the recipe was born in Treviso, my city, and it is the city where every year the tiramisu festival is held which sees many pastry shops, chefs and even bloggers involved in the preparation of this much-loved and much-revisited dessert.
Today I leave you the classic recipe, the one we all would love to eat when we go to a pastry shop or restaurant that is really very simple to replicate at home.
Let me tell you more about the traditional tiramisu recipe!
The classic tiramisu recipe, a much-loved dessert worldwide, has Italian origins and more precisely from Veneto. Its history is shrouded in a bit of mystery, but it is said to have been born in Veneto in the 1960s, in Treviso.
The classic tiramisu recipe, is a perfect dessert for any occasion, whether for an elegant dinner or a simple dessert. Its combination of contrasting flavors, the bitter coffee and the sweet and enveloping cream, make it a real treat for the palate.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8People
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Classic Tiramisu Recipe Treviso
- 1 1/3 cups mascarpone
- 3 egg yolks
- 6 tablespoons sugar
- 1.1 lbs Savoiardi
- 1 cup coffee (moka or espresso)
- as needed unsweetened cocoa powder
- 6 tablespoons sugar
- 4 teaspoons water
Tools
- 1 glass bowl
- 1 electric whisk
- 1 baking dish
- 1 kitchen thermometer
Preparation of the Classic Tiramisu Recipe Treviso
To prepare the classic tiramisu recipe you need to know first of all that the eggs need to be used raw so it’s better to get them fresh from a trusted farmer.
However, I will explain how to pasteurize them if you want to be more secure.
Then take the 6 tablespoons of sugar and dissolve them with 4 teaspoons of water bringing everything to a boil, you need to get a kitchen thermometer and measure the temperature.
The syrup must reach exactly 250°F. At this temperature, once the syrup comes into contact with the egg yolks, it pasteurizes them without cooking them.
Meanwhile, place the egg yolks in a bowl and start whipping them with the electric whisk, when they start to turn white, gradually add the syrup of water and sugar while continuing to whip.
Once all the syrup is added, whip for a few more seconds.
If you want to make the traditional recipe with raw eggs, just whip them together with sugar until they become white and foamy.
Work the mascarpone with a fork to make it creamy then add it to the whipped eggs and mix for a few minutes with the whisk. Place in the refrigerator for 20 minutes.
Meanwhile, prepare the coffee, 3 cups of coffee are enough to soak the Savoiardi then place it in a shallow dish and let it come to room temperature.
Take the Savoiardi and soak them in the coffee, arranging them in a baking dish close to each other, cover with a layer of mascarpone cream, soak more Savoiardi and place them on top of the cream.
Continue like this until all the ingredients are used up then place the tiramisu in the refrigerator for at least 2 hours.
Before serving, sprinkle the classic tiramisu recipe with unsweetened cocoa powder and..
ENJOY YOUR MEAL
Tips
The classic tiramisu recipe can be stored in the refrigerator well closed in an airtight container or in the baking dish covered with plastic wrap for 3 days, the longer it stays in the refrigerator the tastier it becomes.
The classic recipe does not include pasteurized eggs but to be safer better pasteurize them as I explained.
If you want to see more recipes RETURN TO HOME
Why pasteurize the eggs for tiramisu?
Pasteurizing the eggs in tiramisu is an increasingly common practice to ensure greater food safety.
Safety
Pasteurization, that is, heating the eggs to a specific temperature, eliminates pathogenic bacteria such as Salmonella, making tiramisu safer to consume, especially for more vulnerable people such as children, the elderly, or immunocompromised individuals.
