How to Make Authentic Treviso Tiramisù — The 1972 Le Beccherie Original Recipe With No Alcohol and No Whipped Cream

Overview

This video uncovers the true origin of Tiramisù at Le Beccherie restaurant in Treviso, Italy, in 1972. Learn how to make the original recipe, which famously contains no alcohol and no whipped cream, focusing on egg whites for its light texture. The recipe details gram-by-gram instructions for authentic preparation.

Ingredients

• 500 gram cold mascarpone (authentic Italian, Galbani or Santa Lucia brand)
• 4 large fresh egg yolk (approximately 70 gram)
• 4 large fresh egg white (approximately 120 gram)
• 100 gram fine caster sugar (split into two 50 gram portions)
• 300 milliliter fresh-brewed espresso (cool to room temperature)
• 24 Savoiardi biscuit (Italian Vicenzovo brand)
• Unsweetened cocoa powder for dusting

Instructions

1. Cleanly separate 4 cold eggs into two clean, dry bowls.
2. In a stand mixer with a whisk attachment, beat the 4 egg yolks with 50 gram of sugar on high speed for exactly 8 minutes until pale yellow, tripled in volume, and forming a soft ribbon.
3. Add the cold mascarpone into the sabayon and beat on low speed for only 1 minute until just incorporated, avoiding over-mixing.
4. In a separate, absolutely clean and dry bowl, whip the 4 egg whites with the remaining 50 gram of sugar to stiff peaks, about 4 minutes on high speed.
5. Gently fold the whipped egg whites into the mascarpone mixture in three stages, from bottom up, preserving the airy volume.
6. Brew 300 milliliter fresh espresso and pour it into a shallow ceramic dish; wait until it cools to room temperature (20°C / 68°F).
7. Dip each Savoiardi biscuit into the cool espresso for exactly 1 second per side, ensuring it remains structurally firm and not soggy.
8. Place approximately 12 dipped Savoiardi biscuits into a 25 cm by 15 cm rectangular glass pavè dish, forming a precise row to cover the entire bottom.
9. Spread half of the mascarpone cream evenly over the first layer of Savoiardi.
10. Repeat the dipping process with another 12 Savoiardi biscuits and arrange them as the second layer.
11. Spread the remaining mascarpone cream on top, smoothing the surface with an offset spatula.
12. Cover the dish tightly with plastic wrap, ensuring it touches the surface of the cream.
13. Refrigerate the covered dish at 4°C (40°F) for a minimum of 12 hours, ideally 24 hours.
14. Just before serving, dust the top generously with unsweetened cocoa powder through a fine sieve.

In this video

• The original Tiramisù was invented in 1972 at Le Beccherie restaurant in Treviso by Roberto Linguanotto for owner Ada Campeol.
• Ada Campeol named the dessert "Tiramisù," meaning "pick me up" in the Venetian dialect, due to its energizing ingredients.
• The authentic 1972 Treviso recipe contains no alcohol and no whipped cream, relying solely on whipped egg whites for its light texture.
• Modern recipes using Marsala, rum, or brandy are considered sacrilegious and not authentic to the Treviso original.
• In 2017, the Italian Ministry of Agriculture officially recognized Treviso as the origin of Tiramisù, adding it to the Prodotti Agroalimentari Tradizionali (PAT) of the Veneto region.
• Critical historical investigation and official recognition confirm the 1972 Treviso Le Beccherie version as the true original, despite rival claims from 1951.
• Fresh-brewed espresso must be cooled to room temperature (20°C / 68°F) before dipping Savoiardi biscuits to prevent melting the mascarpone cream.
• Savoiardi biscuits should be dipped in cool espresso for exactly 1 second per side to ensure they remain structurally firm and not soggy.
• The sabayon mousse for the cream requires beating egg yolks and 50 gram of sugar on high speed for exactly 8 minutes until pale yellow and tripled in volume.
• The assembled Tiramisù must be refrigerated for a minimum of 12 hours, ideally 24 hours, at 4°C (40°F) to allow flavors to meld and the texture to set perfectly.

Frequently asked questions

Where was Tiramisù invented?

Tiramisù was invented in 1972 at Le Beccherie restaurant in Treviso, Italy, by pastry chef Roberto Linguanotto for Ada Campeol, who had just given birth.

Does authentic Tiramisù contain alcohol?

No, the original 1972 Treviso Tiramisù recipe contains no alcohol. The use of Marsala, rum, or brandy in modern recipes is considered sacrilegious and not authentic.

Why is Tiramisù called "Tiramisù"?

Ada Campeol named it "Tiramisù," which means "pick me up" in the Venetian dialect, due to its energizing effects from espresso, mascarpone, and eggs.

What is the key to the authentic Tiramisù cream texture?

The authentic Treviso method uses whipped egg whites folded into a sabayon and mascarpone mixture to provide a light, airy texture without the heaviness of whipped cream.

How long should Tiramisù be refrigerated?

For the best results, authentic Tiramisù should be refrigerated for a minimum of 12 hours, and ideally 24 hours, at 4°C (40°F) before serving.