THE TASTIEST TIRAMISÙ IN THE WORLD: CHAMPIONS AND RECIPES FROM THE WORLDCUP 2025

Directly from Treviso, here are the award-winning recipes of the Tiramisù World Cup 2025: the two champions and the prize awarded by La Cucina Italiana. You will also find interviews with talented amateur cooks.

The tastiest tiramisù in the world: award-winning recipes from the Tiramisù World Cup 2025

The tastiest tiramisù in the world speaks Venetian this year: the 9th edition of the Tiramisù World Cup (original recipe category) was won by Barbara Tosato, from Mestre (Venice). As for the creative version, it also remains in Veneto thanks to Daniela De Biasio, from Farra di Soligo (Treviso). The special price of La Cucina Italiana returns to Paolo Silvegni, from Rimini, whose work stood out for its sense of proportion and the perfect dosage of spices in the cream and on the surface of the tiramisù.

TWC 2025: a confirmed success

This year’s edition, organized under the marquee installed in Piazza Borsa in Treviso, brought a special energy. According to organizer Francesco Redi, the international atmosphere of sharing and friendship – in such a difficult historical moment – ​​was a real injection of optimism. Brazilians, Irish, Pakistanis, Germans, Americans and many Italians competed with passion during the selections, while congratulating each other at the end of the events. This climate of conviviality, welcome and creativity was an additional asset in celebrating the king of Italian desserts.

Barbara Tosato: Original Recipe Champion

The winning tiramisù in the original category is by Barbara Tosato, radiotherapy technician at the Dell’Angelo Hospital in Mestre. “I’m very emotional: I hoped to win, but I didn’t believe it. I knew I had worked well during the test without making any mistakes, but taste depends on the jury,” she confides. His passion for tiramisù was born thanks to colleagues who told him about Tiramisù Day and the world championship. After being on the waiting list last year, she immediately re-registered and perfected her mascarpone decoration, playing with the density of the cream to obtain an elegant braid.

Splash tiramisù recipe (original category)

Ingredients : 6 to 8 spoon biscuits, 250g mascarpone, 42g egg yolk, 30g white sugar, 100% Arabica coffee, bitter cocoa.

Preparation : Gently whisk the sugar and yolks for about a minute, then add the mascarpone and beat until you obtain a consistent cream suitable for the piping bag. Prepare the coffee and let it cool. Dip the whole biscuits on each side and let them rest. Mix two teaspoons of bitter cocoa with a little water to create a smooth, dense cream, then place a spoon on the plate and splash it lightly with another spoon for decorative effect. Arrange a circle on the decorated plate, place a first layer of soaked biscuits, spread the mascarpone cream, add a second layer of biscuits and finish with a final layer of cream. Smooth the surface and, if desired, perform a basket weave as in the 18th century. Sprinkle lightly with bitter cocoa to highlight the reliefs.

Daniela De Biasio: creative recipe champion

In the creative category, Daniela De Biasio wowed the jury with a tiramisù called “Il Gosolone”. She explains that she deliberately added a tangy note “to cleanse the palate and make you want more.” The major difficulty lay in making the crown of biscuits, dipped on one side only to remain upright. The delicate step is removing the ring that holds the whole thing together.

Recipe for “Il Gosolone” tiramisù (creative category)

Ingredients : 13 Vicenzovo spoon biscuits, 250g mascarpone, 50g egg yolks, 3 cups 100% Arabica coffee, 100g apricot compote, 90g salted butter caramel cream, 50g icing sugar, bitter cocoa. For the stencil decoration: 10 g of cocoa.

Preparation : cut the cookies intended for the crown two-thirds of the height of the circle. Dip them lightly only on the sweet side so that they stand up and place them against the inner edge of the circle. Use the soaked cookie scraps to make the base and sprinkle with cocoa. Whip the cream by whisking the yolks and sugar, then add the mascarpone. Spread a layer of apricot compote, then a layer of caramel cream, then a layer of mascarpone cream. Add the remaining soaked biscuits and sprinkle with cocoa. Cover with mascarpone cream, smoothing it out, draw decorative lines alternating compote and caramel, then draw a pattern with a toothpick. Prepare a paste for the stencil by mixing the cocoa, icing sugar and a little coffee. Decorate by forming a crown in the pocket and sprinkle with cocoa, then remove the stencil and the circle.

Paolo Silvegni: the spicy tiramisù from the La Cucina Italiana prize

The special prize at La Cucina Italiana went to Paolo Silvegni, from Rimini, for his spicy tiramisù. Passionate about cooking, he works as a mechanical fitter and home cook. He likes to explore new techniques and ingredients, such as the tonka bean, and has participated in the competition for nine editions.

Spicy tiramisù recipe (special price)

Ingredients : 250g quality mascarpone, 55g sugar, 61g egg yolks, 6-8 spoon biscuits, bitter coffee, 3g mixed spices (coriander, cinnamon, ginger, star anise, cloves, nutmeg), tonka bean, bitter cocoa.

Preparation : dip the biscuits and drain them on absorbent paper. Whisk the sugar and yolks in a cold bowl for 6 to 7 minutes, until the mixture doubles in volume. Add the very cold mascarpone without liquid, and whisk quickly until the lumps disappear. Stir in the spice mixture. Assemble the dessert in a circle, alternating layer of cream and layer of biscuits, ensuring the layers are even. Smooth and sprinkle with bitter cocoa, lightly grate with tonka bean. Carefully remove the circle and decorate the base with small domes of mascarpone cream.

These recipes and testimonials show how creativity and passion drive the participants of the Tiramisù World Cup 2025. Now it's your turn to try them and enjoy a piece of the Italian dolce vita!

Read the original article on La Cucina Italiana