How to prepare the only one and real Tiramisù, originally from
Treviso, Italia, where it is known as Tirame sù.
Tiramisù, which in Italian means “lift me up”, is a
very delicious cake that, as stated in its very name,
helps you recover your strenght in general and… in a
particular way too! Here’s the true original recipe.
Period. The others are just variations, maybe very
good, even excellent, but they are not the original
formula. “Tiramisù” has become worldwide famous, and
many claim its paternity, but as you know, when
talking about the pleasures of the flesh, there is
no certainty about who is the father…
According to my direct experience, the city of its
origin should really be Treviso, which, as probably
unknown to most, has a great tradition as a place
dedicated to the pleasures of love. A famous film
from the ‘60s, “Signore e Signori” (Ladies and
gentlemen), well describes the inclination of its
inhabitants for sex.
In the old days, in Treviso, “Tirame sù” used to be
famous also because it was served by the madam of a
brothel to her customers, in order to let them
recover their strenght and keep spending money on
the premises, and it is easy to understand why:
beaten fresh egg yolk and sugar is a known tonic
with quick effects. Adding Savoiardi finger biscuits
made it a bit easier to digest, coffe, another
ingredient, is a stimulant, as well as cocoa, and
finally fresh mascarpone cheese is irresistible… As
in all recipes, correct ingredients and doses are
very important, and you will find them in the
instructions below the video.
Original recipe of Tirame-sù or Tiramisù
Ingredients for 5 people
6 egg yolks
500 grams (1 lb. 2 oz.) of white sugar
500 grams of mascarpone cheese
0,5 (half a quart) liter of black coffee
30 Savoiardi fingers biscuits
Bitter cocoa powder
Note: for a high quality cuisine, always use only
natural fresh ingredients..
Beat the egg yolks with a whisk, while adding sugar.
Once a well whipped foam is obtained, add the
mascarpone cheese and mix it until a soft cream is
Dip the finger biscuits one by one in the coffe at
room temperature, without soaking them excessively,
and lay them on a high borders serving plate forming
a first layer. Cover them with the egg and
mascarpone cream. Repeat the operation in the same
sequence until you have used all the ingredients.
Put in the refrigerator for 1 or 2 hours before
Just before serving the Tiramisù sprinkle its
surface with plenty of bitter cocoa powder.
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