(20 Feb 2026)
RESTRICTION SUMMARY:
ASSOCIATED PRESS
Treviso, Italy – 18 February 2026
1. Mid of chef Manuel Gobbo pointing at tiramisù ingredients UPSOUND (Italian): “Egg yolk, sugar, coffee, mascarpone, cocoa and ladyfingers.”
2. Wide of Gobbo working in kitchen
3. Various of Gobbo pouring ingredients into mixer
4. Close of mixer
5. Wide of Gobbo pouring mascarpone into mixer, ladyfingers in foreground
6. SOUNDBITE (Italian) Manuel Gobbo, chef at Le Beccherie restaurant:
“All the ingredients must come together to give me the taste of tiramisù. It’s not the taste of coffee or the taste of cocoa, or the taste of mascarpone or ladyfingers or eggs. No, it’s the result of all these ingredients together, the balance of these ingredients.”
7. Various of Gobbo dipping ladyfinger in coffee
8. SOUNDBITE (Italian) Manuel Gobbo, chef at Le Beccherie restaurant:
“Coffee gives a bitter taste. Mascarpone gives an acidic taste. Then there’s sugar and egg, which give a sweet taste, together with the ladyfingers. And cocoa adds a little more bitterness. All these flavors together create the unmistakable taste of tiramisù. Each one plays its part.”
9. Close of door closing with sign reading “Beccherie”
10. Wide of Le Beccherie restaurant owner Paolo Lai
11. SOUNDBITE (Italian) Paolo Lai, Le Beccherie restaurant owner:
“It’s like creating a great wine, I would say. Because you have to bring together many small elements that form a circle. So, attention in the kitchen during preparation, attention and care in selecting the raw ingredients and, in turn, those who produce the raw ingredients. The right amount of time to let the dessert rest. What does that mean? From soaking the ladyfingers in coffee to letting the dessert rest in the fridge once it’s made, there’s a whole series of steps that lead to the result of Beccherie’s tiramisù.”
12. Tilt down of Piazza dei Signori
13. Wide of people at restaurant
14. SOUNDBITE (Italian) Francesco Redi, Tiramisu World Cup founder:
“Tiramisù is the story of the evolution of an extraordinary Italian recipe. It starts with beaten egg, and I think this tiramisù has been in every Italian home, right? Beaten egg with sugar. Then, as you grow up, they give you biscuits, they put a little chocolate on them, and you even start mixing it with coffee. All that’s missing is the mascarpone. When the mascarpone arrives, it becomes tiramisù.”
15. Mid of Gobbo putting cream layer on tiramisù
16. Wide of Gobbo taking tiramisù out of fridge
17. Mid of Gobbo pulling cake ring out of tiramisù
18. Close of Gobbo pouring cocoa on tiramisù slice
19. SOUNDBITE (Italian) Paolo Lai, Le Beccherie restaurant owner:
“The beaten egg, the sugar, the cream, the coffee, the biscuit, all these elements that remind us, perhaps those of us who are a little older, perhaps today’s children don’t remember them. But they remember their grandmothers, their mothers, these maternal figures who fill their hearts, so these flavors are always associated with memories. Taste is a memory. And in my opinion, tiramisù has a lot of memory, a lot of history, a lot of heart in it, which is why it remains perhaps the most fascinating dessert in Italian cuisine.”
20. Various of tiramisù on plate
STORYLINE:
For the Olympic athletes competing in Milan-Cortina this month, Italy’s famed tiramisù might not be on their menu.
But fans traveling to the Winter Games are delighting in the dessert, whose origin traces to a rural tradition which dates back to the 19th century in the surroundings of the town of Treviso: egg yolks beaten with sugar, until it becomes a foamy cream.
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