“The blog is a part of who I am. It’s becoming like a limb. I have to feed it all the time. I think of it as an engine that propelled me forward. I look at the world through my blogger struggles. When I go anywhere I wonder if it’s blogger material. I experience things more intensely because I’m asking myself more questions, not just living in the moment, so that I can talk to my readers afterwards.
When I’ve found my groove and I’m not hung up on traffic and number of comments and whether I’m going to quit, it’s so gratifying. It brings me so much in terms of interaction and feedback and ideas and inspiration. It’s really worth every ounce of energy I pour into it. It has grown with me. It’s really the key to everything else that I do.”
Clotilde Dusoulier, Chocolate & Zucchini – from Will Write for Food
I couldn’t find better words to mark my third year of blogging. Back home from London full of ideas and inspiration, I’m ready to put everything into practice. The snow has covered the world in white, bringing a soft quietness — a sense that a new chapter is finally beginning.
Thank you — Clotilde’s words ring true for me. I appreciate your feedback, your kindness and friendship. The interaction on this blog constantly pushes me to improve so I don’t disappoint you.
To celebrate, I’m sharing my mum’s classic tiramisu — a basic, time-tested version that’s long been missing from this blog. I couldn’t wait any longer to publish it!
My tiramisu
Mum
10
Ingredients
- 5 free range organic eggs
- 500 g mascarpone cheese
- 5 tablespoons caster sugar
- 2 tablespoons vinsanto, sweet wine or another liqueur
- 1 generous cup of dark espresso or moka coffee
- 1 large pack of savoiardi (ladyfingers), approx. 40 biscuits
- 100 g dark chocolate, chopped
- unsweetened cocoa powder for dusting
Subscribe to Letters from Tuscany and receive blog updates, stories and exclusive recipes.
Instructions
- Separate the egg yolks from the whites. Whisk the yolks with the sugar until pale and fluffy; the mixture should be completely smooth.
- Add the mascarpone and continue whisking until combined. Stir in two tablespoons of vinsanto or your preferred liqueur.
- In a separate bowl, whisk the egg whites to stiff peaks, then fold them gently into the mascarpone mixture.
- Spread a few spoonfuls of the cream in a large shallow dish. Quickly dip the ladyfingers in warm espresso and arrange a layer over the cream. Cover with more mascarpone cream and sprinkle chopped dark chocolate. Repeat to make two or three layers, finishing with a generous dusting of cocoa powder. You can also serve the tiramisu in individual cups.
- Chill the tiramisu in the refrigerator for at least 2 hours before serving.
With more than 70 seasonal recipes, it celebrates the resourceful spirit of Italian home cooking.
More recipes for tiramisu on the blog
- Beer tiramisu
- Christmas tea tiramisu
- Tiramisu in a chocolate Easter egg
- Earl grey tea tiramisu