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All About TIRAMISU’
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Everything you want to know about this celebrated Italian dessert
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THE HISTORY OF TIRAMISU
How and when this worldwide famous Italian dessert was invented
Original TIRAMISU of “Le Beccherie”
The first recipe for Tiramisu’ ever published in 1981 in Verona, Italy
ANNA MARIA’S TIRAMISU
The Tiramisu’ recipe Anna Maria is proposing using safe ingredients
TIRAMISU’ CHARLOTTE
The Tiramisu’ takes a new shape
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Extra-
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Buy from the source Authentic Aged Traditional Balsamic Vinegar from Italy
Sicily, Apulia, Lazio, Liguria, and More...The Best Selection of Succulent Italian Olives Oil
Infused Extra-
Spice up your dishes with Infused Flavored Italian Extra-
Prepare a strong espresso coffee, about 1½ cups (360 cc). Dissolve 2 teaspoons of sugar in it while the coffee is still hot. Let the coffee cool to room temperature.
Beat the egg yolks and sugar in a bowl until they become light and fluffy.
Combine the mascarpone cheese.
Dip half of the ladyfingers in the coffee and place them in the pan in a single layer.
Spread half of the mascarpone cream on the cookies.
Dip the remaining ladyfingers in the coffee and place them in the pan in a second layer layer.
Spread the remaining mascarpone cream on the cookies.
Sprinkle with the cocoa powder and refrigerate for about 3 – 4 hours.
The Original Tiramisu Recipe from Le Beccherie
Il Tiramisu’ Legittimo delle Beccherie
The first and original recipe as printed
by the gourmet Giuseppe maffioli in 1981
** VERY IMPORTANT **
This recipe, based on the original Italian recipe, suggests the use of raw eggs.
Using raw eggs could expose to the danger of salmonella.
We recommend either using eggs from a known source that guarantees salmonella-
HOME RECIPE
1 -
2 teaspoons sugar
4 egg yolks
1/2 cup (100 g) sugar
1 lb (450 g) mascarpone cheese at room temperature
30 savoiardi (ladyfinger cookies)
2 tablespoons bitter cocoa powder
The first known recipe for the original Tiramisu from the restaurant Le Beccherie was published in an issue of Vin Veneto magazine printed in the Spring of 1981. This is the earliest known recipe for TIRAMISU. There is no previous record of another TIRAMISU recipe.
Giuseppe Maffioli, renowned gourmet, food critic, author, and member of the prestigious Accademia della Cucina Italiana, wrote an article published in 1981 dedicated to coffee-
Desserts >> Tiramisu delle Beccherie
I have resized this recipe to fit in a 8 inch x 8 inch x 2 inch pan
Il Tiramisu’ Legittimo delle Beccherie
The Original Tiramisu’ recipe from
“Le Beccherie” Restaurant (1981)
The quantities Maffioli indicates are for a large restaurant-
12 egg yolks
1 lb 2 oz (½ kg) sugar
2 lb 4 oz (1 kg) mascarpone cheese
60 ladyfinger (savoiardi) cookies
Espresso coffee, as necessary
Cocoa powder, as necessary
ANNA MARIA’S
CLASSIC
TIRAMISU
