Tiramisu’ is the most famous Italian dessert and today is that day of the year where everyone is allowed to prepare it and eat it, without having a guilty conscience….or nearly!
We already told you the controversial history of Tiramisu’ in a previous post (https://goo.gl/rnvMXk) so today we want to celebrate together with our friend Elena, who kindly gave us her mom’s Tiramisu’ recipe. Let’s go and meet Elena reading the following interview!
Do you want to introduce yourself, telling us where you are originally from and where you live at the moment?
I am from Northeastern Italy and right now I live in Stockholm, Sweden. I also lived in Aalborg, Denmark and the San Francisco Bay Area, due to my job (research and development within the area of mobile telecommunications).
Where are you originally from?
I was born in Gorizia, on the Slovenian border.
Talking about food, what’s your favourite Italian recipe which you use to prepare often and easily?
I do like a tiramisù, but not wanting to eat too many sweets I often prepare a simple cream of vegetables with olive oil or a mozzarella caprese with tomatoes and basil. Otherwise I do like to experiment with recipes from all over the world….
What product from Italy do you miss the most?
What do you miss of the Italian culture and traditions?
The ability to create excellent food which is also very simple, due to very fresh ingredients and the possibility to buy in specialist stores, like butchers, fishmongers, farmers markets, etc., selling excellent products without being pretentious.
Which place in Italy do you love particularly and you would suggest for our followers to visit?
I love the Alps and would recommend anybody to go hiking in the Dolomites. But I also think the islands are lovely, for example Stromboli.
INGREDIENTS for 6-8 servings:
4 flat spoons sugar
250/300 g mascarpone
2 packets savoiardi biscuits
200 ml espresso Coffee
2 tbsp Marsala liqour
Separate yolks from whites. Beat yolks with sugar until it looks whitish. Add mascarpone one spoon at a time and mix carefully. Whip egg whites until stiff peaks form.
Add whipped whites to cream very carefully or the air will go out.
Dip savoiardi in coffee (you can add some sugar and Marsala to the coffee) quickly as they should not go soft.
In a square/rectangular form, alternate layers of biscuits and layers of cream and end with a layer of cream.
Put some cocoa powder in a sieve and with a fork sprinkle it over the last layer.
Put in the fridge to set.
If you want to make a version for children, skip the Marsala and replace the coffee with barley coffee 🙂