The original Tiramisu recipe

Preparing authentic Le Beccherie Tiramisu means honoring a tradition born in Treviso in 1972. The strength of this recipe lies in its extraordinary simplicity: just six ingredients, carefully selected and precisely crafted, to create the unmistakable balance of flavors and textures that has made this dessert the most famous in the world.

The six sacred ingredients:
For a perfect result, tradition allows no exceptions. The original recipe calls exclusively for fresh eggs (yolks), sugar , creamy mascarpone , ladyfingers , strong coffee , and a dusting of bitter cocoa powder . No liqueurs, cream, or whipped egg whites are used: the cream's velvety texture comes solely from the combination of the beaten egg yolks, sugar, and mascarpone.

The secret lies in the ritual of preparation. The egg yolks must be beaten until they become a light, pale foam, before delicately incorporating the mascarpone. The ladyfingers, a biscuit with the perfect sponginess, must be quickly dipped into the coffee, ensuring they retain their crispy center and don't crumble, ensuring that essential textural contrast on the palate.

The layering proceeds in an orderly fashion: a base of cream, a layer of soaked ladyfingers, and more cream to cover. The finishing touch, the bitter cocoa powder, is added just before serving, to preserve its intense color and the toasted note that balances the sweetness of the cream.

Today, the Le Beccherie recipe is registered with a notary deed to protect this gastronomic identity. Following these steps means more than just creating a dessert, but also participating in the history of Treviso and safeguarding the secret of a pleasure that comes from the heart of our cuisine and continues to conquer every table.