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Veneto · Treviso

Tiramisù

Tiramisù

Savoiardi dipped in coffee, layered with a cream of egg yolks, sugar and mascarpone, dusted with cocoa — in the Treviso recipe deposited in 2010.

Deposited recipeSources checked · October 2026
Course
DolceDessert
Serves
12
Hands-on
29 min
Cooking
0 min
Resting
4 h 30 min+
Tiramisù

La provenienza

Where this recipe comes from

On 15 October 2010 three members of the Treviso delegation of the Accademia Italiana della Cucina deposited the tiramisù of the restaurant Le Beccherie with a notary in Treviso. It was created there by Alba Campeol and the pastry chef Roberto Linguanotto and went on the menu in 1972. The deposited recipe has no egg whites, no cream and no liqueur.

Friuli-Venezia Giulia tells a different story: a 1959 receipt from the Albergo Roma in Tolmezzo, in Carnia, reads ‘tiramisù per due’, and in 2017 Friuli had tiramisù added to Italy's list of traditional food products. Veneto has its own listing for ‘Tiramisù di Treviso’. The dispute is unresolved; the recipe here is the one with a deposited text.

Provenance
Deposited recipeAn official recipe filed with an Italian Chamber of Commerce or a notary by a recognised culinary body.
Defined by
Accademia Italiana della Cucina, Treviso delegation (recipe of Le Beccherie)
Reference
Recipe deposited with a notary in Treviso, 2010
Treviso, Veneto

Ingredienti

Ingredients

12 servings

Equipment

  • Electric whisk or stand mixer
  • Large bowl and a flexible spatula
  • Shallow bowl for the coffee
  • Round serving plate or dish about 30 cm across, as in the deposited recipe
  • Fine sieve for the cocoa

Preparazione

Method

About 40 minutes of work, then at least 4 hours in the fridge so the cream sets and the savoiardi soften evenly. Make it in the morning for the evening, and eat it within a day — the cream is made with raw yolks.

  • 29 minhands-on
  • 0 mincooking
  • 4 h 30 minresting, at least

Preparation

  1. Official text
    Rest 30 min

    Brew about 600 ml of strong coffee (moka or espresso), pour it into a shallow bowl and let it cool to room temperature.

    Tip Hot coffee melts the cream: it must be cool before you dip the savoiardi.

  2. Official text
    Hands-on 5 min

    Separate the 12 eggs, putting the yolks in the large bowl. Keep the whites for another use: the deposited recipe uses yolks only.

    Tip Use the freshest eggs you can buy — or pasteurised eggs if you are serving children, pregnant guests or anyone vulnerable.

The cream

  1. Official text
    Hands-on 8–10 min

    Add the sugar to the yolks and whisk at medium-high speed for 8–10 minutes, until the mixture is pale, thick and foamy and the sugar has dissolved.

    Check Lift the whisk: the mixture falls in a thick ribbon that holds its shape on the surface for a few seconds, and you cannot feel sugar grains between your fingers.

  2. Official text
    Hands-on 3 min

    Add the mascarpone straight from the fridge, a third at a time, folding it in gently with the spatula until the cream is smooth and soft.

    Check A smooth, soft cream with no lumps.

    Tip Fold, do not beat: over-working mascarpone makes the cream grainy and runny.

Assembly

  1. Official text
    Hands-on 5 min

    Dip 30 savoiardi one at a time into the coffee — in and out, about one second each side — and lay them side by side on the round plate.

    Check Break one: the outside is soaked, the very centre still pale and firm. It will soften completely in the fridge.

    Tip A soaked savoiardo falls apart and makes the tiramisù watery: quick dips only.

  2. Official text
    Hands-on 2 min

    Spread half the cream evenly over the savoiardi.

  3. Official text
    Hands-on 5 min

    Dip the other 30 savoiardi the same way, lay them over the cream, and cover with the rest of the cream, smoothing the top.

  4. Official text
    Hands-on 1 min

    Sift unsweetened cocoa evenly over the whole surface.

  5. Official text
    Rest 4 hTemp 4 °C

    Refrigerate at 4 °C until serving — at least 4 hours, so the cream sets and the savoiardi soften evenly.

    Tip Eat it within 24 hours, and keep it in the fridge between servings.

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Errori comuni

Common mistakes

  • Soaking the savoiardi: a quick dip is enough, or the dessert turns watery.
  • Adding whipped egg whites, cream or liqueur — none of them is in the deposited recipe.

Fuori dall'Italia

Cooking it outside Italy

  • The cream is made with raw yolks: use pasteurised eggs if you are serving children, pregnant guests or anyone vulnerable.
  • Choose real Italian savoiardi; soft sponge fingers fall apart in the coffee.