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One Italian family's (+ 1 Kiwi) take on the Italian food culture and how truly easy it is to make the real (Italian) McCoy! Plus some very cool musings from an "outsider's" point of view...

We're in London now, so you might discover some insider tips on where to find good Italian food here, as well as around the world.

Once in a Blue Moon....

... you've got to treat yourself to something you know isn't going to do wonders to that waistline, but is just too good not to indulge in at least once every now & then! You know you're going to love it! Every single morsel, spoonful, mouthful.... The only challenge with this gem would be "Do I leave some for tomorrow...?" No-one can tell you what to do in this case. You know what the RIGHT answer is to that question, but the wrong answer is just so right, too!  Good luck!

page 188 & 189 of That Really Cool Italian Cookbook

page 188 & 189 of That Really Cool Italian Cookbook

You’ll need: 2 mixing bowls, a blender or electric mixer, and a baking or serving dish (approx. 20cm x 28cm).
Make the espresso and pour it into a large bowl. Let it cool to room temperature. Separate egg yolks from whites and place into separate mixing bowls.

Beat egg yolks with sugar until a creamy consistency is achieved. Add mascarpone and mix well. Set aside. In the second mixing bowl, beat egg whites until fluffy. Gently fold the beaten egg whites into your mascarpone mi􏰁xture 􏰂just enough to blend (over mix􏰁ing will deflate the egg whites).
Very quickly dip your savoiardi biscuits into your espresso and place them into your serving/baking dish (or even into separate dessert bowls) making a uniform single layer. All of your savoiardi should be ‘wet’ from the espresso but be careful as too much coffee will turn them into a sloppy mess. Spoon an even layer of your mascarpone mixture across the layer of savoiardi about 1cm thick. 􏰃Use about 1⁄2 of the mascarpone mi􏰁x. 􏰄Place another layer of dry savoiardi over the mascarpone mix􏰁ture. D􏰅rip espresso over the new layer of savoiardi. Spoon on a second layer of the mascarpone mixture, this layer should also be about 1cm thick, covering the entire surface. Refrigerate your Tiramis􏰆 for at least 􏰇4 hours. 􏰈Before serving give your Tiramisu a light dusting of cocoa, or if you prefer, grate over a healthy sprinkling of dark chocolate.

Now, how easy was that?! Making it, I meant, not deciding whether to save some for later, or not....

The perfect accompaniment...

The perfect accompaniment...