Tiramisù
Espresso-soaked savoiardi layered with whipped mascarpone and egg, dusted with cocoa — no cream, no baking.
Origin & history
Tiramisù is a relatively young dish, first documented in Treviso in the 1960s and popularised through the Veneto. Its name means 'pick me up'. Recipes differ on whether to use raw eggs, whipped cream or zabaglione; the version here follows the classic Treviso method with egg yolks and mascarpone only.
Ingredients
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Cream
Assembly
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