How to Make Treviso Tiramisù: alcohol-free

My Treviso Tiramisù recipe is a smaller version of the original recipe, made to serve 8 generous pieces. After watching a YouTuber @italiasquisita, I discovered the very original source of the original Tiramisú recipe. In the video, they visited the town in Italy called Treviso and visited the restaurant Le Beccherie, who were the original creators of the tiramisù back in the 1970s. They are proud to claim that the tiramisù featured on their menu of Le Beccherie for the very first time.

I have included the link below. This is an entertaining video showing how other variations have been made by popular YouTubers but not the original Terviso Tiramisù recipe. I was happy to discover that it is more simple than most people make it. Treviso tiramisù is made only using Italian cream cheese called mascarpone and no extra cream is added. Only egg yolks (use the egg whites to make a few batches of cookies). You must use Italian-style lady finger biscuits called Savoiardi, chilled espresso coffee (not instant powder coffee) and served with a dusting of cocoa powder, that's it. No expensive liquor. No brewed coffee, no grated chocolate and no added cream.

Watch this entertaining video below.

Takes = 30 minutes of preparation
Resting time = chill in the fridge for 2 days before serving
Makes = 8 serves (my recipe is half of the original)

6 Ingredients

• White sugar – 250g
• Lady finger biscuits – 30
• Italian Mascarpone cream cheese – 500g
• Espresso coffee, cold – 150-200ml (4 x 50ml shots then had some left)
• Cocoa powder – 1-2 tablespoons
• Egg Yolks only – 6

How to Make the Tiramisù

1. To make it look fancy to serve I followed the style in the video above. Using a large plate or flat platter, add the cake ring to the plate, and line the ring with an acetate cake collar the height of the cake ring.
2. First, whip the yolks and sugar very well using a mixer. This step is the most important. Now whip the mascarpone in to get air into the mixture. Start slow with the stand mixer then mix fast only for 3 minutes, be careful not to split the eggs.
3. Add the coffee into a container then dip the biscuits one by one lightly in the coffee on the bottom side, not the sugared top. If you're wondering the traditional Treviso recipe doesn't add any alcohol.
4. Place a thin layer of cream on the base of your plate, then add a layer of the dipped biscuits then repeat. I needed to break some biscuits to fit into the round shape. The cream would be soft fluffy yet then, this is what gives it the structure. The cream shouldn't be soft and liquidy. The biscuits should be lightly soaked.
5. Repeat laying the biscuits the other way for stability. Add the final layer of cream cheese and smooth off. Refrigerator overnight before serving. Then remove the ring and acetate before serving.  Just before serving add a thick layer of cocoa powder.