Great post! Thanks for sharing. I loved the details about the bowls.. the shape and the chilling. Interesting that you don't sweeten the coffee. I normally do, but just a couple of days ago I gave my MIL my recipe and forgot to tell her to sweeten it... she said it tasted good! And I usually prefer using pavesini, as it means more mascarpone cream (gluttonous me).
I also wanted to share a small observation (I wonder if Christine experienced it too): unfortunately a lot of mascarpone I've found in store abroad (I make tiramisù very often, and I tried many different mascarpone brands) for some reason are nowhere as thick as Italian mascarpone (even the same exact brands sometimes...). That means a runny-ish cream, which is a real bummer. I'd be curious to hear what Christine would recommend if this happens. I've tried different things: using more mascarpone, or less coffee, or fewer eggs...
Thank you so much, Giovanna, for your kindness! As I always say, with these iconic and historic Italian recipes, everyone interprets and personalizes them in their own way. I don’t believe there’s a right or wrong way — what I shared with Shell was more based on tradition in the Veneto region.
As for the mascarpone, I completely understand your point — it’s actually happened to me more than once, even in Italy. Based on my experience, the key is to work the egg yolk very carefully and make it as creamy as possible. The egg white is where the real challenge lies, at least in my case. Also, particularly hot days make it difficult to work with the cream and cause it to turn out too runny.
If you're looking for mascarpone, one brand you could try is Santa Lucia — it comes in a blue package with red writing.
Thanks again — I absolutely love talking about food!
Thank you both for this discussion, I felt like I learnt even more!
I really liked your tip about whipping the egg yolk well, I virtually got it to ribbon stage so it was super thick and creamy. I found it really made a difference.
I'll look out for that Santa Lucia mascarpone as well!
My MIL used savoiardi (well, sort of.. lady fingers) and, as I mentioned, didn't sweeten the coffee. So now I can tell her she made it the traditional way! :)
Thanks for the tips! I don't normally chill my bowl, so I'll definitely try that. And I'll look for Santa Lucia for sure.
I really can’t get my head around 100 different types of tiramisu. I guess it would provoke discussion. I’m on the classic side here, luckily not too often. I love the history, it all makes perfect sense. I’ll give it another staring roll in my kitchen soon.
Shell you’d be surprised to hear your breakfast cake is still going strong. In the fridge for 10 days, a quick press in the sandwich press, and it was perfect. Your recipe is excellent and a perfect invitation to create different flavour profiles.
I know, I was surprised by all the variations. And agree, classics are classics for a reason! The lemon one was lovely though, definitely worth a punt on a very hot day.
Oh my gosh, ten days! That's amazing! I'm so pleased it had such longevity! 🥰
I am definitely making some black sesame seed paste. They aren't always easy to find here, but I reckon the search will be very worth it!!
I think Giovanna is right. Interestingly when I was talking about tiramisu with friends this week, they both said they think they'd had bad ones. I found that really letting it chill for ages as Cristina suggests, even overnight, made quite a big difference.
So pleased you enjoyed the post Mark! And I look forward to hearing the outcome of your research. 😊
Honestly, it's quite possible. They say it's easy to make, but I had a lot of bad tiramisù, so I just stopped ordering it (I tend to avoid Italian restaurants, but when I do go I check out their tiramisù and cannoli, if they have them).
There are a lot of things to love in this post, Shell. The first being that it was open and I could read it. Oh, so many great writers and not enough funds to subscribe to all of the, Good on you getting paid subscribers. Also, I love the tip jar. What a great idea. How's that working out?
Tiramisu is one of those desserts that everyone seems to love and no one wants to make. Smart that you got Christine @ My Tuscany Roots to gust blog about it.
Thank you again. I have a warm glow from all your kind comments! Oh yes, I understand. I still haven't quite figured out the whole paid subscription thing in terms of a strategy. But I figured it would be nice to raise some money for charity. And I think Substack promotes you more in the algorithm if you have paid turned on.
Christine is lovely. To be honest, I wasn't that fussed by Tiramisu before. But Christine has me converted!
Great post! Thanks for sharing. I loved the details about the bowls.. the shape and the chilling. Interesting that you don't sweeten the coffee. I normally do, but just a couple of days ago I gave my MIL my recipe and forgot to tell her to sweeten it... she said it tasted good! And I usually prefer using pavesini, as it means more mascarpone cream (gluttonous me).
I also wanted to share a small observation (I wonder if Christine experienced it too): unfortunately a lot of mascarpone I've found in store abroad (I make tiramisù very often, and I tried many different mascarpone brands) for some reason are nowhere as thick as Italian mascarpone (even the same exact brands sometimes...). That means a runny-ish cream, which is a real bummer. I'd be curious to hear what Christine would recommend if this happens. I've tried different things: using more mascarpone, or less coffee, or fewer eggs...
Thank you so much, Giovanna, for your kindness! As I always say, with these iconic and historic Italian recipes, everyone interprets and personalizes them in their own way. I don’t believe there’s a right or wrong way — what I shared with Shell was more based on tradition in the Veneto region.
As for the mascarpone, I completely understand your point — it’s actually happened to me more than once, even in Italy. Based on my experience, the key is to work the egg yolk very carefully and make it as creamy as possible. The egg white is where the real challenge lies, at least in my case. Also, particularly hot days make it difficult to work with the cream and cause it to turn out too runny.
If you're looking for mascarpone, one brand you could try is Santa Lucia — it comes in a blue package with red writing.
Thanks again — I absolutely love talking about food!
Thank you both for this discussion, I felt like I learnt even more!
I really liked your tip about whipping the egg yolk well, I virtually got it to ribbon stage so it was super thick and creamy. I found it really made a difference.
I'll look out for that Santa Lucia mascarpone as well!
My MIL used savoiardi (well, sort of.. lady fingers) and, as I mentioned, didn't sweeten the coffee. So now I can tell her she made it the traditional way! :)
Thanks for the tips! I don't normally chill my bowl, so I'll definitely try that. And I'll look for Santa Lucia for sure.
🤗🤗🤗🤗🤗🤗💙
Oh the image of that madame laying out the lady slippers soaked in espresso for her body. BAWDY clients… Tiramisu will never be the same for me again.
Haha, I loved that story too!
I really can’t get my head around 100 different types of tiramisu. I guess it would provoke discussion. I’m on the classic side here, luckily not too often. I love the history, it all makes perfect sense. I’ll give it another staring roll in my kitchen soon.
Shell you’d be surprised to hear your breakfast cake is still going strong. In the fridge for 10 days, a quick press in the sandwich press, and it was perfect. Your recipe is excellent and a perfect invitation to create different flavour profiles.
Thank you Shell.
I know, I was surprised by all the variations. And agree, classics are classics for a reason! The lemon one was lovely though, definitely worth a punt on a very hot day.
Oh my gosh, ten days! That's amazing! I'm so pleased it had such longevity! 🥰
I am definitely making some black sesame seed paste. They aren't always easy to find here, but I reckon the search will be very worth it!!
Let’s get you a moka pot when you come to visit!
Can't wait!
Yum.
I agree, I wasn’t fussed until I had a decent version. Then you’re inspired to actually make your own.
Thank you!! ❤️
Oh wow! What I wouldn’t give for a huge helping of that tiramisu! And what a fun backstory on the history.
Thank you so much Betty 🤗
Thank you Betty! So pleased you enjoyed 🥰
Two of my favorite ladies!! This was so delicious to read and I want to come to both your homes and taste test! 😍
Thank you for essentially introducing us Jenn! I'm so pleased you enjoyed and you would be so welcome! 😀
Yesssss thank you so much Jenn 🤗maybe we can do together at the Retreat!
How beautiful!! I can’t wait to meet you in person!
LOVED this post, Shell! I’m completely the same, and now thinking that every Tiramisu has just been crap rather than me not liking it! 🤔
More research is in order, I think…
I think Giovanna is right. Interestingly when I was talking about tiramisu with friends this week, they both said they think they'd had bad ones. I found that really letting it chill for ages as Cristina suggests, even overnight, made quite a big difference.
So pleased you enjoyed the post Mark! And I look forward to hearing the outcome of your research. 😊
Honestly, it's quite possible. They say it's easy to make, but I had a lot of bad tiramisù, so I just stopped ordering it (I tend to avoid Italian restaurants, but when I do go I check out their tiramisù and cannoli, if they have them).
There are a lot of things to love in this post, Shell. The first being that it was open and I could read it. Oh, so many great writers and not enough funds to subscribe to all of the, Good on you getting paid subscribers. Also, I love the tip jar. What a great idea. How's that working out?
Tiramisu is one of those desserts that everyone seems to love and no one wants to make. Smart that you got Christine @ My Tuscany Roots to gust blog about it.
Thank you again. I have a warm glow from all your kind comments! Oh yes, I understand. I still haven't quite figured out the whole paid subscription thing in terms of a strategy. But I figured it would be nice to raise some money for charity. And I think Substack promotes you more in the algorithm if you have paid turned on.
Christine is lovely. To be honest, I wasn't that fussed by Tiramisu before. But Christine has me converted!