The Recipe Room

Translation by Alessandra Dubini – Marlborough College

I’m late, I know… the Tiramisù celebration was on the 17th…never mind. I’m sure there is still place for one recipe more…

What makes Tiramisù so delightful and tasty?? Is it the sweet of the mascarpone cream? the crunchy of the biscuits? the bitter taste of the coffee ? I’d rather serve this lovely dessert in a cup, this is to enhance the pleasure you will get when your spoon will make way into the different layers of this faboulous dessert, from the cream to the biscuits… I’m bound to say that the tiramisù is always perfect!
My secrets are: use thick and tender Ladyfingers biscuits,   decaffeinated coffe (not too bitter), thick beaten egg whites that will give  a weightless and light texture to the cream. Its important not to soak the biscuits in the coffee, together with black chocolate flakes, biscuits  are  what I like to call the “crunchy side” of the dessert.

Translated  by  Alessandra Dubini –  Marlborough College