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.
- Course
- DolceDessert
- Serves
- 12
- Prep
- 40 min
- Cook
- —
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
Ingredienti
Ingredients
Preparazione
Method
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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.