Tiramisù: Original Italian Recipe and Secrets of Tradition

Tiramisù is the most famous and beloved Italian dessert in the world, a masterpiece of simplicity and balance that unites the creaminess of mascarpone, the crunch of ladyfingers, the intensity of espresso coffee and the enveloping sweetness of bitter cocoa. Every spoonful tells a story of tradition, passion and artisanal mastery that has conquered palates in every corner of the globe.

For hospitality professionals in Switzerland, offering an authentic Italian tiramisù means bringing the very symbol of Italian pastry-making to the table. LAPA, your trusted supplier with over 3,000 Italian products and delivery in 24-48 hours throughout Switzerland, provides artisanal mascarpone, superior quality ladyfingers, Italian espresso coffee and selected bitter cocoa to create a tiramisù that makes the difference.

The Disputed Origins of Tiramisù: Veneto or Friuli Venezia Giulia

The history of tiramisù is shrouded in a fascinating mystery that pits two great regions of north-eastern Italy against each other: Veneto and Friuli Venezia Giulia. The dispute over the origins of this legendary dessert is one of the most heated in Italian gastronomy.

The Venetian Thesis: Le Beccherie in Treviso

The most widely accepted version attributes the birth of tiramisù to the restaurant Le Beccherie in Treviso, where in the 1970s the cook Roberto Linguanotto, known as Loli, is said to have created the dessert inspired by sbatudin, a cream made from egg yolk and sugar that Venetian mothers prepared as a restorative. Linguanotto enriched the recipe with mascarpone, ladyfingers dipped in coffee and a dusting of bitter cocoa. In 2017, tiramisù was officially recognised as a traditional agri-food product of the Veneto region.

The Friulian Thesis: Tolmezzo and the Vetturino

Friuli Venezia Giulia contests this version and attributes the invention of tiramisù to the Trattoria Roma in Tolmezzo, where the dessert is said to have been prepared as early as the 1950s. Supporters of the Friulian thesis also cite the Hotel Roma in Tolmezzo, where a similar recipe was allegedly served as a fortifying dessert for travellers. The name tiramisù, which literally means pull me up, or lift me up, would reinforce the idea of a dessert born as an energy-giving restorative.

In summary, whatever the true origin of tiramisù may be, what matters is that this dessert represents the genius of Italian pastry-making: a few ingredients of the highest quality, masterfully combined for an extraordinary result. LAPA brings this excellence directly to Switzerland.

Original Ingredients for Italian Tiramisù

The quality of ingredients is the absolute secret of a perfect tiramisù. Every component must be carefully selected, because in such a simple dessert there are no secondary ingredients. Here is the complete list for approximately 8-10 servings.

The Mascarpone Cream

• 500 g fresh mascarpone of superior quality
• 4 large fresh eggs (yolks and whites separated)
• 100 g fine caster sugar
• 1 pinch of salt

The Ladyfinger and Coffee Base

• 300-400 g Italian artisanal ladyfingers
• 400 ml strong espresso coffee, cooled
• Unsweetened cocoa powder for the final dusting

The key point is the choice of mascarpone: it must be fresh, creamy and with a fat content between 40% and 45%. A low-quality mascarpone will make the cream too runny or give it a sour taste. LAPA selects artisanal Italian mascarpone from the finest dairies, guaranteeing that perfect creaminess that makes the difference in professional tiramisù.

Step-by-Step Preparation of Original Tiramisù

Preparing tiramisù requires method and precision. Every phase is decisive for the final result, from the cream to the layering to the resting time.

Phase 1: Coffee and Mascarpone Cream

• Prepare the espresso using a moka pot or professional coffee machine and allow it to cool completely.
• The coffee must be strong and intense, with no sugar: the sweetness comes from the cream.
• Separate the yolks from the whites with great care.
• Whisk the yolks with the sugar until light, fluffy and voluminous.
• Add the mascarpone and fold gently with a spatula from bottom to top.
• Whisk the egg whites to stiff peaks with a pinch of salt and fold them into the cream with gentle movements.

Phase 2: Ladyfinger Soaking and Layering

• Pour the cold coffee into a wide, shallow dish.
• Dip each ladyfinger into the coffee for no more than 2 seconds per side.
• The ladyfinger should absorb coffee on the surface but remain dry in the centre.
• Do not press the ladyfingers into the coffee: they should merely skim the surface of the liquid.
• Alternate a layer of soaked ladyfingers with a generous layer of mascarpone cream.
• Repeat for 2-3 layers, always finishing with a layer of cream.
• Dust the final layer generously with unsweetened cocoa powder.
• Cover with cling film and refrigerate for at least 6 hours, preferably 12-24 hours.

LAPA supplies artisanal Italian ladyfingers of the highest quality, with the ideal consistency for professional tiramisù: porous enough to absorb coffee evenly, yet structured enough to maintain their shape during resting.

Professional Tips: Raw Eggs and Food Safety

The question of raw eggs in tiramisù is a fundamental topic for hospitality professionals. The traditional recipe uses raw eggs in both the whipped yolks and the stiff whites, which raises legitimate food safety concerns.

• Use the freshest eggs possible, preferably laid the same day, with intact and clean shells.
• Pasteurise the eggs by heating a syrup to 121 degrees and pouring it over the whipped eggs, continuing to whisk until cooled.
• Alternatively, use pasteurised liquid eggs, available for professional use.
• Always store the tiramisù in the refrigerator and consume within 48 hours.

LAPA offers hospitality professionals in Switzerland pasteurised eggs and certified food safety products, ideal for preparing tiramisù in full compliance with hygiene regulations.

The Importance of Resting Time: Why Tiramisù Improves with Time

Resting in the refrigerator is not an optional step: it is an integral part of the tiramisù recipe. During the hours of rest, fundamental transformations take place that determine the success of the dessert.

• The coffee distributes evenly through the ladyfingers, eliminating overly dry or overly wet areas.
• The mascarpone cream firms up and develops a velvety consistency.
• The flavours meld and harmonise with each other.
• The structure of the dessert stabilises, making cutting and portioning easier.

In summary, the recommended minimum resting time is 6 hours, but tiramisù reaches its perfection after 12-24 hours in the refrigerator. Professionals always prepare tiramisù the day before service. With the fresh mascarpone and artisanal ladyfingers available in the LAPA catalogue, resting brings out the very best in the quality of the ingredients.

Quality Ingredients for Professional Tiramisù

The difference between an ordinary tiramisù and an extraordinary one lies entirely in the quality of the ingredients. In a dessert that counts only five main components, there is no room for compromise. For hospitality and pastry professionals in Switzerland, LAPA is the ideal partner for accessing the finest Italian raw materials.

With a catalogue of over 3,000 authentic Italian products, LAPA supplies everything needed for the perfect tiramisù: artisanal mascarpone from selected dairies, superior quality Italian ladyfingers, espresso roasted in Italy, first-choice bitter cocoa and certified eggs. Delivery takes place within 24-48 hours throughout Switzerland, with maximum freshness on every product.

LAPA works exclusively with selected Italian producers, guaranteeing authenticity and traceability on every ingredient. Whether you are a restaurant, pastry shop, hotel or catering service, LAPA is your supplier of quality Italian ingredients in Switzerland.

Frequently Asked Questions about Tiramisù

What is the true origin of tiramisù?

The answer is that the origins of tiramisù are disputed between Veneto and Friuli Venezia Giulia. The most widely accepted version attributes the creation to the restaurant Le Beccherie in Treviso in the 1970s, where the cook Roberto Linguanotto perfected a recipe based on mascarpone, ladyfingers, coffee and cocoa. Friuli claims an earlier version from the Trattoria Roma in Tolmezzo.

How long should tiramisù rest in the refrigerator?

The answer is that the minimum resting time is 6 hours, but tiramisù reaches perfection after 12-24 hours in the refrigerator. Resting allows the ladyfingers to soften evenly, the cream to stabilise and the flavours to meld together. Professionals always prepare it the day before.

How do you choose the right ladyfingers for tiramisù?

The answer is that you should choose Italian artisanal ladyfingers that are porous enough to absorb coffee but structured enough not to disintegrate. Overly industrial ladyfingers that dissolve immediately should be avoided. LAPA supplies superior quality ladyfingers, ideal for professional tiramisù.

Is tiramisù with raw eggs safe?

The answer is that traditional tiramisù uses raw eggs, which requires attention to food safety. For professionals, it is recommended to pasteurise the eggs or use pasteurised liquid eggs. Always use the freshest eggs and store the dessert in the refrigerator, consuming within 48 hours.

Which mascarpone is best for tiramisù?

The answer is that the ideal mascarpone for tiramisù must be fresh, creamy and with a fat content between 40% and 45%. An artisanal Italian mascarpone of superior quality guarantees a velvety and stable cream. LAPA selects mascarpone from the finest Italian dairies for excellent results.

Can you make tiramisù without coffee?

The answer is that variations without coffee exist, such as fruit tiramisù or chocolate tiramisù, but espresso is the ingredient that defines the original Italian tiramisù. Without coffee you get a different dessert, however good it may be. For those wishing to reduce caffeine, quality decaffeinated coffee can be used, available in the LAPA catalogue.

Discover all the ingredients for the perfect tiramisù in the LAPA catalogue: artisanal mascarpone, ladyfingers, espresso coffee and bitter cocoa. Delivery in 24-48 hours throughout Switzerland. Visit our website to order: lapa.ch