Story and photos by Barbara Angelakis
Recipe translation by Gabriella Venezia, trevisoguide@hotmail.com

Treviso alle Beccherie

The Original Tiramisú

On my recent fact-finding trip to Treviso Italy (see Destinations) I was introduced to the city’s proud claim to fame as the place where  Tiramisú was first created. It seems that in 1970 Rosa Campeol, the  owner and head cook at a small restaurant and sweet shop called Le Beccherie in Piazza Ancilotto, just behind the Piazza de Signori in the center of  Treviso, needed a “pick me up” (pick me up is the actual translation of  the word tiramisú). She created the recipe and, to use 2015 terminology, it went viral becoming a favorite sweet world-wide.

Original Tiramisú

The home of Tiramisú has just undergone a complete revamp but it is still  in the same location where it has been since 1935, and it is no longer  owned by the Campeol family, but their famous dessert lives on, and in  fact an updated version has been created. 

Scomposto

The new version is called “Scomposto”€ and while it was beautiful to behold  and delicious to taste, the original still won our hearts.

The recipe for 6 persons follows.

Preparation time: 20 minutes

Ingredients:
500g fresh mascarpone cheese
4 eggs
170g sugar
4 cups of coffee (in the US it is espresso, in Italy it is brewed/filtered coffee)
24 lady fingers (in Italian ladyfingers are called Savoiardi) and are hard with sugar crystals on top
3 tsp. powdered bitter cocoa
salt to taste
175 ml Rum or to taste

Method:

Separate the eggs, whites in one bowl, and yokes in second bowl
Whip egg whites frothy
Whisk the yokes with 150g of sugar until they are a soft straw-yellow color
Add the mascarpone cheese to yokes and sugar and stir
Add the rum and the whipped egg whites and gently mix until absorbed

Prepare the coffee. Add balance of sugar and 4 tsp. of water and pour in a flat bottom bowl
Quickly dip the ladyfingers one at a time in the coffee and lay in the bottom of a rectangular pan packed close together
Cover the first layer of biscuits with the mascarpone cream and continue the  process until all lady fingers are in pan covered with mascarpone cream
Final layer must be mascarpone cream
Put the pan of tiramisú in the refrigerator for at least 3 hours

Just before serving, sprinkle with powdered unsweetened cocoa

 

 

 

© January 2016 LuxuryWeb Magazine. All rights reserved.

 

LW-sub_dropshad 2