Few desserts capture the essence of indulgence quite like Tiramisù—a harmonious blend of velvety mascarpone, bold espresso, and delicate cocoa. But did you know this iconic treat has a very specific birthplace? Treviso, a charming city in the Veneto region, is where the first Tiramesù was served in 1970 at Alle Beccherie, crafted by pastry chef Loly Linguanotto.
Rooted in an older, humble tradition, Tiramisù evolved from “sbatudin”, a simple yet nourishing mixture of egg yolk and sugar, once given to children, the elderly, and those in need of energy. Over time, Treviso’s pastry chefs transformed it into the rich, layered delight we cherish today.
Much like Tiramisù, our journey began in Treviso. Founded by Herrman Krull, our company is deeply connected to this city’s legacy of craftsmanship and passion. Dolce Treviso, our latest fragrance, is a tribute to the dessert’s timeless allure—a scent woven with warm, creamy notes, a touch of espresso, and a whisper of cocoa. A sensory celebration of the city that has inspired us from the very beginning.
Now, why not experience the magic of Treviso in two ways? Discover Dolce Treviso and recreate tradition at home with this authentic Tiramisù recipe:
Classic Tiramisù
- 1 1/4 cups Mascarpone
- 3/4 cup Slightly sweetened coffee
- 1/2 cup Sugar
- 20 Savoiardi (Lady Fingers)
- 4 Large Eggs (Classic Tiramisù uses raw eggs. Pasteurized eggs can be used.)
- Unsweetened Cocoa Powder: For dusting.
To prepare classic Tiramisù, start by separating yolks and egg whites into two bowls.
In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add half of the sugar and continue beating until stiff, glossy peaks are achieved.
In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture is pale and creamy. Gently incorporate the room-temperature mascarpone until smooth and well combined.
Carefully fold the whipped egg whites into the mascarpone mixture in batches, using a spatula. This ensures the final cream remains light and airy.
Dip the Savoiardi into the cold, lightly sweetened coffee and arrange them in the bottom of a baking dish. Cover the Savoiardi with half of the cream and level with a spatula.
Make another layer of Savoiardi and finish with the rest of the cream. Finish by drawing a few ripples on the surface with the tip of a fork. Cover the dish and refrigerate for at least 6 hours.
Once the classic Tiramisù is well chilled, take it out of the refrigerator and sprinkle generously with cocoa through a fine-mesh strainer.
Serve individually and enjoy! Serves 4.
