Oooh my @SoniaK … you are not the only one in love with Tiramisu! Thank you so much for sharing this and I would definitely try it at home… wish me luck 
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Hello, my name is Francesco. I’m the founder of Tiramisù World Cup. Thank you for your comments. Yes, we take it seriously and the level is super high. I wish you all can come soon and taste them all 
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Non ci credooo. Ciao @FrancescoRedi , benvenuto in Connect
Ciao, io sono Ermes. Intanto mi prenoto per il prossimo evento come fotografo.
Perché non troviamo il modo di incontrarci, appena la situazione sarà un po’ più tranquilla?
Così magari la prossima edizione del Local Guides wine meet-up (che si svolge tra ottobre e Novembre, e dove di solito a Treviso arrivano Guide Locali da tutta Europa) la facciamo in coincidenza con la Tiramisù World Cup. Ti va?
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Ciao,
tutto ciò è fantastico.
Il prossimo anno la Tiramisù World Cup sarà dal 7 al 9 ottobre … stiamo pensandola in grande in quanto difficilmente riusciremo a fare altre date oltre a Treviso. … quindi sì … pensiamoci … solo se siete golosi di tiramisù 
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Dear @SoniaK what a nice post you made, but how many questions have you opened! Indeed, more than questions I would say that you have opened a discussion on life itself! And @ErmesT already knows where I will end with my speeches. You must know that I am a teetotaler even if I participate in the Treviso Wine Meetups organized by Ermes and @AntonellaGr , obviously without drinking wine, just for the good company there is. @mariacristinafossa prepares one of the best tiramisu I’ve ever tried and without alcohol, also because the original recipe filed in court by “Le Beccherie” in Treviso absolutely does not include the use of alcohol. Here is the recipe: INGREDIENTS 12 egg yolks ½ kg of sugar 1 kg of mascarpone 60 ladyfingers coffee as required cocoa powder. Then there will be the variants with alcohol and others with fruit, pineapple, banana, but the original does not include alcohol !!! I ask for confirmation to @FrancescoRedi obviously. Furthermore, I believe there is a practical reason why alcohol is used, its use allows a slightly longer shelf life of the product, especially in the industrial versions that are served in the various restaurant chains around the world. Long live Sonia’s homemade tiramisu without alcohol !!!
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Dear @plavarda
it is correct.
Here you can find all the recipe we selected https://tiramisuworldcup.com/en/recipes-pairings/ and here you can download our Cookbook for free https://tiramisuworldcup.com/en/cookbook/
Beware! Originally the quantity of sugar was half the mascarpone, just because this allowed the conservation of the cream for longer. Words of Chef Linguanotto (inventor of tiramisù in Treviso). But now, according to our experience you can decrease the quantity … according to your taste. If you put more sugar … eat the tiramisù the day after.
In the Treviso recipe there are only yolks, in the one from Friuli you can add whites to the cream.
No alcohol is allowed both in our competition and in original recipes … why people loves to put alcohol (which one!!! Limoncello? Ron? Marsala?Cognac?) ? Many reasons:
1- The ancestors of tiramisu provided alcohol. The Coppa Vetturino in Friuli (called tiramisu) provided Marsala, the Coppa Imperiale in Treviso was made with Armagnac, and also the Zuppa Inglese (similar to modern tiramisù) has alcohol. Finally the beated eggs (primate of the tiramisu) could be made with Marsala (especially in the South of Italy) for bigger boys.
2- To make a good tiramisu it is easy. To make a great tiramisù is very very difficult … for this reason we organise the Tiramisù World Cup … it’s hard because the most delicate skill is to balance the strong tastes od the ingredients. As Linguanotto says, “Tiramisù must taste of tiramisù, not coffee, egg, cheese or coffee”. Well, if you are not able to balance the tastes of the ingredients… you put alcohol but… it will not taste of tiramisù
Sorry if I’m too verbose, but I could talk for hours… for example about the wine pairing or the real story of tiramisù
I’m looking forward to meeting you
Ciao and enjoy
Francesco
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Hey @SoniaK ,
coming late to this sweet party, wow didn’t know you are a so much lover of Tiramisu 
!!! Why you should be nervous tagging me & @ErmesT you did absolutely a great job 
… well more Ermes from Treviso.
I also love Tiramisu and I guess it is difficult to find people who don’t like (or love) it hehe. We also make it at home very often, and you even found lady fingers biscuits, great!
Piacere di conoscerti @FrancescoRedi e benvenuto qui su Connect! Vedo che sei una conoscenza di Ermes, ovviamente, e come poteva non esserci la Tiramisu World Cup 
! Magari la prossima volta che si sale su, se riusciamo di nuovo ad organizzare, ci si conosce di persona. Nel frattempo se vuoi essere qui su Connect con noi, magari ci parli appunto del tiramisu, dai uno sguardo alla Tua guida a Connect e ti potresti presentare scrivendo nel nostro post mensile di presentazioni: Introduce Yourself January 2022.
Thank you Sonia for the beautiful post, it is exactly tea time here (“merenda” sounds better), so I would love a piece of Tiramisu!!!
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All the best in making the Tiramisu @indahnuria . Please don’t forget to share the picture and your experience making it with us.
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Hi @FrancescoRedi , thank you for your comment. This is an honor, indeed. I definitely would like to join the Tiramisu World Cup one day (not as a participant but as a tester 
). Welcome to Connect! Please do share your experience with us and tell us the story what made you start this championship.
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HI @plavarda , I didn’t know that the original Tiramisu didn’t have alcohol in it. THat is so comforting to know. It means, I didn’t ruin much of the originality. I will definitely try to make the original version one day. With egg yolks and mascarpone cheese it sure will be tastier. THank you for sharing the recipe. You are right, for better and longer shelving life they they must have added the alcohol in it. And I won’t deny, the alcohol gives it much better taste too.
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HI @FrancescoRedi …
"Beware! Originally the quantity of sugar was half the mascarpone, just because this allowed the conservation of the cream for longer. Words of Chef Linguanotto (inventor of tiramisù in Treviso). But now, according to our experience you can decrease the quantity … according to your taste. If you put more sugar … eat the tiramisù the day after.
In the Treviso recipe there are only yolks, in the one from Friuli you can add whites to the cream.
No alcohol is allowed
both in our competition and in original recipes … why people loves to put alcohol (which one!!! Limoncello? Ron? Marsala?Cognac?) ? Many reasons:
1- The ancestors of tiramisu provided alcohol. The Coppa Vetturino in Friuli (called tiramisu) provided Marsala, the Coppa Imperiale in Treviso was made with Armagnac, and also the Zuppa Inglese (similar to modern tiramisù) has alcohol. Finally the beated eggs (primate of the tiramisu) could be made with Marsala (especially in the South of Italy) for bigger boys.
2- To make a good tiramisu it is easy. To make a great tiramisù is very very difficult … for this reason we organise the Tiramisù World Cup
… it’s hard because the most delicate skill is to balance the strong tastes od the ingredients. As Linguanotto says, “Tiramisù must taste of tiramisù, not coffee, egg, cheese or coffee”. Well, if you are not able to balance the tastes of the ingredients… you put alcohol but… it will not taste of tiramisù "
Those are really very helpful words. Surely, I haven’t done enough homework while looking for the recipe. Had I known this before I would definitely look for the original recipe.Now that I know, my next Tiramisu will be much better, and I will try to make it taste like Tiramisu, not coffee or egg or cheese. Thanks a bunch for sharing the facts. Also, thanks for sharing the recipes and the cookbook. I feel more learned now.
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HI @LuigiZ , thank you for your comment. Not sure if I did a great job or not (my husband loved it, so I consider my mission was accomplished though), especially after reading @plavarda and @FrancescoRedi 's comments about the originality, but I am glad that I tried. And I am glad that I posted my experience here, this helped me get more information about the original Tiramisu. I hope one day I can make it to Treviso and try the original Tiramisu from the very original place.
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Hi @plavarda ,
Thanks for tagging me in your answer! Indeed, there is no alcohol in the original recipe but as @FrancescoRedi , @ErmesT and @LuigiZ pointed out, there are many variations, some of them quite creative!
Another detail of the preparation we didn’t mention but that is quite important, especially if we use fresh non-industrial eggs, is the pasteurization of the yolks. I followed a method I have found online which doesn’t require a thermometer, it adds an extra 10/15 minutes to the preparation but it makes your tiramisù 100% safe.
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Ciao @LuigiZ
e grazie. Sono nuovo in questo social e sono stato colpito dall’entusiasmo. Mi leggo il tutto.
Certo che rimarremo in contatto, se ci sarete per la TWC22, ci vediamo di sicuro
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Hi @Giu_DiB
I personally agree with you.
In our case, we use processed yolks and whites and consider that a yolk is 16-17 grams
Enjoy your tiramisu 
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@SoniaK this looks so delicious
I am sure it was soft and scrumptious as I can see that softness in picture
I love coffee desserts they have a nice blend of sweet and bitter taste
I would love to try it from scratch 
Thank you for sharing the recipe
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Really mouthwatering to see. i don’t know this dish before this post.
thanks for share @SoniaK apu.
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Thank you @FalguniP . Even though it is not an original recipe, but this has become quite a hit among my friends and family. I take pride in making them tiramisu now. And I love doing that. I’m sure you will love making it too. Knowing you as a vegetarian, you will find a lot of eggless lady fingers recipe as well on internet. I just learned after posting this that the original recipe requires egg yolks in it, instead of whipping cream.
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Thank you @Soykot_azam for your nice words. If you are in Dhaka, you can try this dessert at any Italian restaurant. My personal favorite has always been Bella Italia.
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