Invented in Treviso in the 1960s, tiramisù is now reproduced everywhere with varying results. The coffee must be strong enough to stain but not dissolve the ladyfinger.
About Tiramisù
Italy's greatest dessert export and its most argued-over origin — Savoiardi (ladyfinger biscuits) dipped in strong espresso and Marsala, layered with a mascarpone cream of egg yolks and sugar, dusted with cocoa; invented at the Le Beccherie restaurant in Treviso in the 1960s; now reproduced in every country on earth with varying results; the coffee must be strong enough to stain.
Invented at Le Beccherie restaurant in Treviso in the 1960s by pastry chef Roberto Linguanotto — though several other restaurants have disputed this. The recipe: Savoiardi ladyfingers dipped briefly in strong espresso and Marsala wine, layered with a mascarpone cream of egg yolks beaten with sugar, finished with a dusting of cocoa powder. It must rest overnight.
“Invented at Le Beccherie restaurant in Treviso in the 1960s by pastry chef Roberto Linguanotto — though several other restaurants have disputed this.”
The espresso must be strong enough to stain the ladyfinger through without dissolving it — 15 to 20 seconds dipping time in properly made espresso. Too little and it's dry; too long and the ladyfinger collapses.
