Tiramisu, the original recipe from Le Beccherie – Italian cuisine reinvented by Gordon Ramsay

How much we love tiramisu and how many ways there are to make it delicious. But what is the original recipe for tiramisu? Because many say they invented it but the real authorship lies with the restaurant Le Beccherie Of Treviso: it is there that the classic Tiramisu was born, in the version that, with sensational word of mouth, achieved Italian and international success. We invited the chefs into our editorial kitchen Manuel Gobbo and Beatrice Simonettinow at the helm of the restaurant’s kitchens, have prepared it for us – and above all for you, dear Readers.

Tiramisu, the original recipe

Ingredients for 10 people

Riccardo Lettieri


  1. Prepare the coffee with a 10-person moka, pour it into a bowl and let it cool to around 37°C (body temperature).
  2. Meanwhile, whip the egg yolks with an electric whisk (or in a mixer) with the sugar until they have doubled in volume. The eggs should be frothy and very light in colour, the sugar inside completely dissolved.
  3. Add the mascarpone to the eggs, mix it to dissolve it, then whip the whole mixture again with the whisk, until you obtain a consistent but soft cream, not too shiny.
  4. Prepare a steel ring (ø 24 cm, height 5 cm), lining it with a strip of acetate (or baking paper) and place it on the serving plate. Spread a light layer of cream on the bottom, which will hold the ladyfingers of the base in place on the plate.
  5. Quickly dip the ladyfingers in the coffee, let them drain and arrange them inside the ring, creating an even layer. When needed, break the biscuits to fill all the spaces.
  6. Spread half the cream on the ladyfingers, in a layer of about 2 cm, and level it.
  7. Make another layer with the ladyfingers, arranging them perpendicular to those of the base, then cover with the remaining cream. Spatula on the surface, to smooth the cream, and place in the refrigerator for 8-9 hours.
  8. Remove the cake from the fridge, remove the ring and remove the acetate, then dust with plenty of cocoa.

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