Historical records state that Tiramisù originated in Treviso in 1800. It is said that this dessert was invented by a clever “maitresse” of a house of pleasure in the center of Treviso.

Although Campeol has been called the "father of tiramisu," his wife, Alba Campeol, and one of the restaurant's chefs apparently invented it.

Tiramisù is a classic Italian dessert that features layers of coffee-soaked ladyfingers, mascarpone cheese, and cocoa powder. Here's a traditional recipe for you to try:

Ingredients:

• Six large egg yolks

• 1 cup (200g) granulated sugar

• 1 1/4 cups (300g) mascarpone cheese at room temperature

• 1 3/4 cups (420ml) heavy whipping cream, cold

• 2 cups (480ml) strong brewed coffee or espresso, cooled to room temperature

• 2 tbsp (30ml) coffee liqueur (optional)

• 7 oz (200g) ladyfingers (savoiardi)

• Unsweetened cocoa powder for dusting

Instructions:

1. Prepare the egg yolk mixture:

   • In a heatproof bowl, whisk together the egg yolks and sugar.

   • Place the bowl over a pot of simmering water (making sure the bottom of the bowl does not touch the water) and whisk continuously for about 10 minutes until the sugar has dissolved and the mixture has thickened.

   • Remove the bowl from the heat and let it cool slightly.

2. Mix the mascarpone cheese:

   • Mix the mascarpone cheese with the cooled egg yolk mixture in a separate bowl until smooth.

3. Whip the heavy cream:

   • Whip the cold heavy cream in another bowl until it forms stiff peaks.

   • Gently fold the whipped cream into the mascarpone and egg yolk mixture, being careful not to deflate the cream.

4. Prepare the coffee mixture:

   • In a shallow dish, combine the brewed coffee and coffee liqueur (if using).

5. Assemble the tiramisù:

   • Quickly dip the ladyfingers into the coffee mixture, making sure not to soak them too long, or they will become too soft.

   • Arrange a layer of soaked ladyfingers in the bottom of an 8x8-inch (20x20 cm) or 9x9-inch (23x23 cm) dish.

   • Spread half of the mascarpone mixture evenly over the ladyfingers.

   • Repeat with another layer of soaked ladyfingers and top with the remaining mascarpone mixture.

   • Smooth the top with a spatula.

6. Refrigerate and serve:

   • Cover the tiramisù with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

   • Before serving, dust the top generously with unsweetened cocoa powder.

   • Use a sharp knife to cut the tiramisù into squares and serve cold.

Enjoy your traditional tiramisù!

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