Authentic Italian Tiramisu Recipe – The Original Treviso Tiramisù

If you’ve ever wondered what real Italian tiramisù tastes like in its most authentic form, this is it: the Treviso original—the version made famous at Le Beccherie.

This classic recipe uses only egg yolks, sugar, and high-quality artisanal mascarpone to create a rich, velvety cream with no need for whipped egg whites, heavy cream, or liqueur.

What makes Treviso Tiramisù different?

Unlike many modern variations served in square pans, the traditional tiramisù is often prepared in a round mold and sliced like a cake.

The flavor is all about balance: the sweetness of the cream, the bitterness of moka coffee, and the deep finish of unsweetened cocoa—simple ingredients, perfect technique, unforgettable results.

A quick note before you start

For the best texture, the key is whipping the yolks and sugar until very pale and thick, then mixing in the mascarpone only briefly so the cream stays firm and stable.

Dip the savoiardi fast (no soaking!) and let everything rest in the fridge long enough to set—because tiramisù is always better the next day.

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TiramisuRecipe

Cooking Times

• Prep Time: 40 minutes
• Chill Time: 8 hours (minimum)
• Total Time: 8 hours 40 minutes
• Servings: about 8
• Difficulty: Easy
• Cost: Low
• Pan/Shape: 20 cm / 8-inch ring mold (traditional round), lined with acetate

Ingredients

• 4 large egg yolks
• Granulated sugar: 166 g (¾ cup + 1 Tbsp + 1 tsp)
• Mascarpone (artisan, very fresh): 333 g (about 1 ½ cups / 11.8 oz)
• Savoiardi (ladyfingers): 24 (about 200 g / 7.1 oz)
• Moka coffee, unsweetened: as needed (cool completely; about 1 ½–2 cups / 360–480 ml)
• Unsweetened cocoa powder: as needed (for dusting)

Instructions

1) Make the coffee + set up the mold

1. Brew moka coffee (about two 3-cup moka pots). Pour into a bowl and let it cool completely.
2. Place a 20 cm (8-inch) ring mold on a plate or cake board. Line the inside with a strip of acetate.

2) Whip yolks + sugar (key step)

1. Put room-temperature yolks in a mixing bowl with the sugar.
2. Beat for several minutes until very pale, thick, and airy.
   It should form a “ribbon” when it falls back on itself.

3) Add mascarpone (do not overwhip)

1. Add the mascarpone all at once.
2. Mix on low briefly to incorporate, then increase gradually and whip only about 1–2 minutes—just until firm and smooth.
3. Stop as soon as it looks thick and stable, then chill the cream while you start layering.

4) Assemble (two layers)

1. Spread a thin layer of cream on the bottom (inside the ring).
2. Dip 12 savoiardi quickly in cold, unsweetened coffee (a fast dip—don’t soak).
3. Arrange them tightly side-by-side with no gaps.
4. Spread half the cream over the first layer.
5. Dip the remaining 12 savoiardi and place them perpendicular to the first layer.
6. Top with the remaining cream and level the surface.

5) Chill + finish

1. Refrigerate at least 8 hours.
2. Dust generously with unsweetened cocoa only right before serving.
3. Remove the ring and acetate, slice into wedges, and serve.

Tips & Tricks (Treviso-style success)

• Mascarpone matters: choose artisanal/fresh—it usually has less water, so the cream holds better.
• Cream not runny: whip yolks + sugar very well, then whip after mascarpone only briefly.
• Structure: quick dip is everything—over-soaked savoiardi collapse.
• Food safety note: this authentic version uses raw yolks. If you prefer, use pasteurized egg yolks.

Nutritional Facts (Estimated, per serving — 1/8)

• Calories: ~380
• Carbs: ~38g
• Protein: ~7g
• Fat: ~22g
  (Varies by mascarpone and savoiardi brand.)

Authentic Tiramisù of Treviso (Le Beccherie–Style, No Whites, No Liquor)

Tiramisu is Italy’s most beloved dessert, a heavenly combination of creamy mascarpone, espresso-soaked ladyfingers, and a dusting of rich cocoa powder.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 40 minutes mins

Course Dessert

Cuisine Italian

Servings 8

Notes

Ingredients

• 4 large egg yolks
• Granulated sugar: 166 g (¾ cup + 1 Tbsp + 1 tsp)
• Mascarpone (artisan, very fresh): 333 g (about 1 ½ cups / 11.8 oz)
• Savoiardi (ladyfingers): 24 (about 200 g / 7.1 oz)
• Moka coffee, unsweetened: as needed (cool completely; about 1 ½–2 cups / 360–480 ml)
• Unsweetened cocoa powder: as needed (for dusting)

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Instructions

1) Make the coffee + set up the mold

1. Brew moka coffee (about two 3-cup moka pots). Pour into a bowl and let it cool completely.
2. Place a 20 cm (8-inch) ring mold on a plate or cake board. Line the inside with a strip of acetate.

2) Whip yolks + sugar (key step)

1. Put room-temperature yolks in a mixing bowl with the sugar.
2. Beat for several minutes until very pale, thick, and airy.
   It should form a “ribbon” when it falls back on itself.

3) Add mascarpone (do not overwhip)

1. Add the mascarpone all at once.
2. Mix on low briefly to incorporate, then increase gradually and whip only about 1–2 minutes—just until firm and smooth.
3. Stop as soon as it looks thick and stable, then chill the cream while you start layering.

4) Assemble (two layers)

1. Spread a thin layer of cream on the bottom (inside the ring).
2. Dip 12 savoiardi quickly in cold, unsweetened coffee (a fast dip—don’t soak).
3. Arrange them tightly side-by-side with no gaps.
4. Spread half the cream over the first layer.
5. Dip the remaining 12 savoiardi and place them perpendicular to the first layer.
6. Top with the remaining cream and level the surface.

5) Chill + finish

1. Refrigerate at least 8 hours.
2. Dust generously with unsweetened cocoa only right before serving.
3. Remove the ring and acetate, slice into wedges, and serve.

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Tips & Tricks (Treviso-style success)

• Mascarpone matters: choose artisanal/fresh—it usually has less water, so the cream holds better.
• Cream not runny: whip yolks + sugar very well, then whip after mascarpone only briefly.
• Structure: quick dip is everything—over-soaked savoiardi collapse.
• Food safety note: this authentic version uses raw yolks. If you prefer, use pasteurized egg yolks.

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