I first had my taste of this dessert when my then boyfriend (now ex husband… yes the Swiss cheese) took me to an Italian restaurant up in the northern suburbs where he used to live.
The name of the restaurant is now a blur but the very first taste of that dessert… “tiramisu” has been implanted ever since in my taste buds.
Way back then, late 80s early 90s, certain products were not easily available in Athens. Mascarpone was mostly sold at AB (Alpha Bita) supermarkets which are far too expensive to my budget. But Swiss cheese would make this for me. I never found out his recipe though to be honest his is one of the best I ever tasted.
Am not being biased but I have eaten good and bad tiramisu, his never fails to please me. To cut the story short we separated and one thing I asked him was to share me his recipe. But he never did.
So I know I have to learn how to do my own. I should have paid attention then when he was doing it but I thought I would have him making me tiramisu all my life. When he did this he would make me dip the savoiardi to that coffee and arranged them. I never saw him whip the eggs, fold the mascarpone.
But alas not all good things in life lasted. My marriage ended so was the homemade tiramisu.
So when I London in 2007 I bought the food and travel magazine and in that edition, it says that Angela Harnett’s Cucina cookbook will have the tiramisu recipe his Nonna used to make.
I was then in France, dreaming my own tiramisu but I was always so busy with our trips. But I was also constantly in Italy,so I always get a decent tiramisu.
Then October last year, I have found myself in Florida. I have been to few Italian restaurants and every tiramisu I had failed to please me. Either too sweet, the savoiardi too soft, less flavour of the coffee, cream so thick, cream not airy (probably over whipped egg whites) and on .. and on. Imagine myself moving back to Europe because I failed to have a good tiramisu here….
I know its about time I learn how to make it.
When I was in London last January, I did buy Angela Harnett’s Cucina and bookmarked her recipe. But I found the book too heavy to take back to Florida, knowing I have to take that book back in Athens one day. So I left my cookbook to my sister who is probably going to every pages dreaming of those amazing food.
Back to my wishful tiramisu dreams, back to Florida, and I said to myself no more bad tiramisu.
I found Saveur recipe easy to follow.
But as you see am an experimental cook. I need to cross check other recipes to get more ideas.
I remember at home having Sofia Loren’s cookbook called “Recipes & Memories”
Hers has orange liqueur…
So what I did I followed Saveur recipe and just added the liqueur. I used Grand Marnier.
I panicked a bit when my egg whites when folded to the creamed egg yolks and mascarpone had globules. So I patiently fold it till those globules disappeared.
It turned out almost good not as good as dreamed it to be.
As they say practise makes perfect. So I did another one, I even shaved white chocolate between layers, topped them with strawberries and raspberries.
By now I had fully understood the tiramisu preparation…when the eggs whites are perfectly beaten. But I know there are endless recipes that worth trying.
Reading the mascapone packaging I took note of Bel Gioioso recipe. Bel Gioioso is the brand I buy here in Ft Lauderdale.
I actually love this one so here I share you this recipe especially to a dearest food blogger Cecile whom I have met in London and have sent me packages of goodies no matter where I am located.
.. and I finally made it almost perfect that there is no need to pack my things and go back to France or Italy for tiramisu.
Ingredients
Directions
Beat 2 to 3 minutes
Gently fold into Mascarpone mixture
Speaking of Angela Harnett, when I was in Venice last year, I was pretty sure it was her next to us while me and Mick where having our Venetian Spritz near the market.
29 Comments
Oh, I love Tiramis
Aww tiramisu in martini glass, perfect! Sha, your blog is always making me hungry for anything. It’s makes me want to just call the day eating desserts with a choco mousse on top. Ano kaya kung gumawa ka rin ng leche flan in a martini glass?
Perfetto!
Can you believe I’ve never had tiramisu? You REALLY make me want to try it!
im not a tiramisu fan but that one in martini glass looks yummy!
The tiramisu looks delicioso…Love your photos too! Un abrazo from Aruba
M
one of my favorite desserts. i’ve never used orange liquer with it. I use dark rhum in mine….
this is so timing dear! i was just thinking of making tiramisu for thanskgiving dessert! my cousin is coming over from NY and he loved my tiramisu, but i am gooing to try out your recipe and presentation! lovely! btw, thanks for the links!:) mwaaah!
you always make things look and sound so decadent and wonderfuly deLish! I bet your food itself is as you say “Heaven in My mouth” I must go back to licking the pic on the screen LOL . Have a fantastic day
Greeneyes
You can really “lift me up” which is what tiramisu is! Uno spettacolo!!
Can’t help but laugh at Greeneyes comments–>licking the pic on the screen! hehe anyways,tiramisu is also my classic fave,only I don’t put any alcohol kay paborito man sad ni sa akong duha nga sigbin hehe
ayo ayo inday! mwah!
Your tiramisu looks so elegant and I’m sure it is delicious as well! I loved this post and all it’s bittersweet tones…you’ve come out of your past experiences with such determination and finesse, just like your tiramisu
sha! your recipe’s measurements should be in the metric system instead of ounces and cups…. lol
DUKE: I know I always used metric most of my cookbooks are but I have been here in the US for over a year now I have slowly getting used to this. I carry certain recipe on my diary and spend a lot of time conversing them. Then I found a scale here that has GRAMS… yes grams. I still really cant work whats an ounce. Even shopping I always go nuts with the lbs. I can visualize the kilos better.
thank you joey.. life moves on we the take the good side… i know all my life I always remember my ex and tiramisu together. He had taught me so much about cooking anyway
thank you Rosa this is just a classic dessert I can’t get enough of
Gracias chef… one day you will come to Florida we will cook too.
surely this is better that what you pay a lot of money in most places in Firenze
grazie marieta
Sounds like a great and romantic place and the dessert looks delicious – my mouth is watering (thanks for the recipe!) Since you know how to make it: Hope you’ll visit us in Norway soon
Wishing you a great end to your week!
K I will try your requests mini leche flans… am going to try it.
Grazie mille.. Joanna…
LAURIE.. about time..its so easy,
ANA are you a creme brullee girl?
ok am going to try with dark rhum we have some but imagine my captain asking me where is his rhum?
welcome ces..
thank you green eyes, they are really so delish oh stop licking that screen
day cheh hilig diay imo taas ilong family ani?
Hello Sha!
Well, tiramisu is just a second choice to my favorite panna cotta.
I order that if my first choice is not available. But what you have there looks so yummy. I now feel like eating tiramisu too.
O, when are you coming over here? Kaya lang malamig na dito.
Anyway, have a great week!
I thought I was a tiramisu expert, until I visited Italy, hence your article could not be more true!
My favorite tiramisu was found in Tuscany, during a week stay at a villa named Porto Santo Stefano I found on Italy-Unique.com, where the view and the food are truly amazing beyond imagination. See for yourself: http://www.italy-unique.com/ImageGallery.aspx?propertyId=1059
Enjoy!