For the last eight years I have been living in Treviso, otherwise known as ”the home of Tiramisu’” and have been given at least a dozen “absolutely genuine secret” recipes. Many restaurants in many towns in the area are forever contesting ownership of the original recipe of this glorious dessert.
The Tiramisu’ confrontation has reached such a point that on November 4th 2018 there was a Tiramisù World Cup, in Treviso of course, with contenders from all over the world.
The winners were two ladies, an opera singer and a physiotherapist, both from Treviso.
This is the recipe I always use as it is the easiest, the quickest and the most fool-proof I have ever tried.
Happy Tiramisu’ to you all. For a grand finale have it with a lovely glass of ice- cold Prosecco.
Buon appetito and a big hug from Treviso from Maria .
- 500 g Mascarpone (room temperature)
- 300 g Finger biscuits
- 150 g granulated sugar
- 6 egg yolks (room temperature)
- 4 tablespoons Marsala wine (Italian sweet wine – optional)
- 4 cups espresso coffee (lukeworm)
- Bitter cocoa powder
- Make espresso coffee, let it cool a bit and put in a soup plate.
- Beat sugar and egg yolks (with the Marsala, if you want) until creamy.
- Gently fold the Mascarpone into the sweetened yolk cream.
- Quickly dip one side of the ladyfingers in the espresso (do not soak).
- Lay coffee-soaked ladyfingers and Mascarpone in a large bowl or pan
- Cover with eggs/mascarpone mix
- Repeat 5 and 6 two more times
- Refrigerate for one hour or two.
- Sprinkle unsweetened cocoa powder on top just before serving