In the Cucina with La Gazzetta - Tiramisu

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In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers. 
Food and cooking are important aspects of our cultural identity and sharing recipes is one way for us to connect to our roots and to one another! We invite you to share your family recipes and the stories behind them with us! For our New Year issue, we would like to feature your winter dishes, so if you have a special recipe, we would love to hear from you! Please email your recipes and photos to This email address is being protected from spambots. You need JavaScript enabled to view it. before Dec. 10.Perhaps the Tiramisu recipe below becomes a tasty addtion to your Christmas dessert table. The pomegranate cocktail is perfect for a New Year toast. Many Christmas and New Year blessings to all of our readers and advertisers. 

Buon appetito!


dalla cucina di Alle Beccherie in Treviso, Italy

Questa è una ricetta per il tiramisù. La scrittrice ha donato questa ricetta unica, della sua famiglia. Descrive come lo preparano ogni Natale. Per farla, gli ingredienti sono tuorli d’uovo, zucchero, vermut, mascarpone, caffè espresso, liquore al caffè, e savoiardi. 

As a follow-up to last month’s story on the origin of one of the most famous Italian confections, Tiramisu, I present to you the original recipe still followed by Alle Beccherie restaurant in Treviso, Italy. There are many versions today and you will have to experiment with each to find your favorite - not a terrible thing! Many add spirits such as vermouth, rum or Marsala wine. Some add egg whites and cream. All tasty in my opinion, yet so different in flavor and texture.

My family’s recipe, thanks to my sister Diana, is made every Christmas holiday and enjoyed along with the rest of the traditional dolci.

What you need:

A rectangular bowl that is tall enough for 3-4 layers
An espresso machine or moka pot 
Rectangular bowl for dipping ladyfingers


6 Egg yolks
1 C. Sugar
½ C. Sweet vermouth
1 ½ lbs. Mascarpone cheese
2 C. Warm espresso
1 C. Coffee liqueur
1 large package Savoiardi biscuits (ladyfingers)


Whip the egg yolks, sugar, and vermouth together until the mixture is light and fluffy. Cut the mascarpone into small pieces and slowly add to the egg mixture beating continuously until thick and smooth, about 10 minutes. In the rectangular bowl, mix espresso and coffee liqueur. Dip the ladyfingers one at a time into this mixture until saturated. Line the serving bowl with one layer of biscuits. Spoon the mascarpone mixture on top of the ladyfingers. Alternate with the mascarpone and ladyfingers. Repeat untill you have used all the filling and biscuits. Refrigerate at least 2 hours before serving. Store in the refrigerator for a day or two but if preparing well in advance, freeze. If frozen, thaw in the refrigerator for about 1-2 hours and dust the top heavily with cocoa powder or chocolate curls before serving.

The original recipe differs in that it dips the biscuits quickly into espresso only, not to the point of saturation. The egg yolks and sugar are beaten until stiff and the mascarpone is then added and slowly beaten while increasing speed. The layers are alternated in a circular pan and refrigerated for eight hours or overnight. 

Buon appetito!