BONOMI JOINS THE LONGEST TIRAMISÙ OFFICIAL WORLD RECORD
BONOMI JOINS THE LONGEST TIRAMISÙ OFFICIAL WORLD RECORD
TIn London, at Chelsea Old Town Hall, Forno Bonomi helped create the world’s longest tiramisù, entering the Guinness World Records with a length of 440.58 metres and 154,000 savoiardi. This international initiative brought together Italian partners in the UK and supported the Esharelife Foundation in aid of vulnerable communities. The achievement reinforces Forno Bonomi’s role as a global benchmark in savoiardi production, now present in over 110 countries, and tells the story of how simple ingredients can lead to extraordinary results.
A LONG-STANDING TRADITION, SINCE 1850
In the mountains of Verona, where it all began, our Savoiardi are made with care, time, and a passion passed down through generations, bringing the expertise of Italian master bakers to tables around the world.
Light, delicate, and perfectly absorbent, Bonomi Savoiardi strike the perfect balance between simplicity and tradition.
A staple in every kitchen, their versatility makes them ideal for adding an authentic touch to your creations, from classic tiramisù to spoon desserts and beyond.
OUR SAVOIARDI AND TIRAMISÙ: AN ENDLESS LOVE
Did you know our Savoiardi are the perfect base for the world’s most loved dessert?
With the aroma of freshly brewed coffee and the warmth of family traditions, Tiramisù is a timeless Italian classic. Rich, comforting, and made to be shared.
Let’s make it together
Serves 8
Ingredients
• 400 g “Forno Bonomi” Savoiardi
• 500 g mascarpone
• 300 ml espresso coffee
• 120 g sugar
• 4 eggs
• Unsweetened cocoa powder
1. Prepare the cream
Separate the eggs and whisk the yolks with half the sugar. Combine the remaining sugar with a splash of water and heat gently until it forms a light syrup. Then pour it over the yolks.
2. Cook the cream
Place the saucepan over low heat and stir continuously until the mixture thickens into a pale cream. Once it reaches a creamy, uniform consistency, remove from the heat and let it cool.
3. Whip the egg whites
In the meanwhile, whip the egg whites with a pinch of salt, until stiff peaks form.
4. Mix the cream
Gently add the mascarpone to the cream until smooth and velvety. Lastly, add the whipped egg whites, folding gently from bottom to top.
5. Prepare the coffee
Brew the coffee and let it cool completely.
6. Soak the Savoiardi
Quickly dip each Savoiardo into the coffee. They should be moist, but still firm.
7. Assemble the tiramisù
In your chosen dish, arrange a layer of soaked Savoiardi, spread a layer of cream evenly on top, and repeat the layers until all ingredients are used.
8. Finish
Generously dust the top with unsweetened cocoa powder.
9. Chill
Refrigerate for 2 to 4 hours before serving, allowing the tiramisù to set and the flavors to blend.
