Tiramisù, the beloved spoon dessert, was born right in the city of Treviso. And did you know that anyone can participate in the world tiramisù competition? Here are all the tips.
The birth of tiramisù
This much-loved spoon dessert was invented by chef Roberto Linguanotto, known as Loli, around 1972.
Loli combined the memories and flavors of his childhood in Treviso with the culinary experience he gained working in Germany. Perhaps many do not know this, but Germany is considered the homeland of spoon desserts.
Loli created this dessert while working at the famous Treviso restaurant Le Beccherie in Treviso. Originally the dessert was called Tiramesù, later Italianized to the name we all know, and within a few years it became famous worldwide.
It was the food and wine expert Giuseppe Maffioli who identified its origin, recounting its history in 1981 in the trade magazine Vin Veneto.
The best tiramisù in the world!
Where else but in Treviso will the Tiramisù World Cup be held! It is an amateur competition dedicated to the most famous Italian dessert in the world: tiramisù.
Registrations are open to all non-professionals who want to let a jury of experts and citizens taste their tiramisù.
The final will take place (at the time of writing) on November 4 and 5, 2017, and the best amateur pastry chef and the best original preparation will be awarded.
For future editions, keep an eye on the official website: www.tiramisuworldcup.com.
The classic recipe made in Treviso
The classic Tiramesù recipe, which features the famous circular dessert, is available on the official website tiramesu.it, where you will also find many fun facts about the dessert.
Tiramisù is one of the most beloved recipes, if not the recipe, in the Veneto region and known worldwide.
Ingredients
The necessary ingredients for a proper classic tiramisù are:
- 12 egg yolks
- 1 kg mascarpone
- ½ kg sugar
- 60 ladyfingers
- coffee to taste
- cocoa powder
Preparation
- First, prepare the coffee using your preferred method and let it cool. Beat the 12 egg yolks together with the half kilogram of sugar.
- Then add the mascarpone and mix until you obtain a smooth and soft cream, well blended.
With the cooled coffee poured into a bowl, dip the ladyfingers one by one (but not too much) and arrange a layer of them on a plate, strictly circular. - Sprinkle the first layer of biscuits with the cream, then add another layer of ladyfingers, cream, and so on until ingredients are used up.
- The last layer will be cream, over which you will sprinkle cocoa to taste. Let the tiramisù rest in the refrigerator until ready to serve.
Finger-licking good!
But how many variations exist?
Tiramisù has truly many variations; everyone has tried to personalize this spoon dessert, but it seems the classic one is always the most loved.
The variations mainly involve replacing the ladyfingers and the mascarpone, sometimes replaced entirely and other times mixed with other ingredients.
Specifically, instead of ladyfingers you may find sponge cake, Pandoro for the Christmas version, Pavesini biscuits or milk biscuits, also Sardinian ladyfingers.
Instead of mascarpone or mixed together, you often find ricotta, whipped cream, pastry cream, Greek yogurt, or egg whites whipped to stiff peaks.
Sometimes even the egg yolk is replaced, especially with zabaglione.
And which recipe do you prefer and how do you make it? When you prepare tiramisù, do you consider yourself faithful to tradition or do you like to dare, experiment, and create original variations to surprise your friends and guests?
