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Classic Tiramisu

March 21, 2018

I’m reblogging my recipe for Tiramisu, first posted in February 2012 because my friend Antonio alerted me to the fact that today is ‘Tiramisu Day’. It seemed a good opportunity to revisit this wonderful dessert. Six years on, I still make it in exactly the same way – from an Antonio Carluccio recipe. Controversy over the recipe’s origins and ingredients is as fierce as ever – see this article in Italy’s Repubblica paper:

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I know I leave myself open to accusations of hubris in claiming this recipe as a ‘classic’ Tiramisu. But writing about my own favourite recipe on the blog is as much a reaction against the many bad – even terrible – Tiramisus found in restaurants as wanting to share one I consider both authentic and absolutely wonderful.

I used to be an enthusiastic dessert cook and when anyone came for a meal I would often make two or more puddings. Nowadays my  tastes have changed and I avoid anything very sweet or moulded with vast quantities of whipped cream; if I  make a pudding it’s most likely to be a fruit tart or crumble on a Sunday evening if family come, or the infamous family celebration ‘cake’ – Torta Caprese for other guests, usually with a fresh fruit salad made with blueberries and raspberries on the side. I even rarely eat…

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  1. Bravissima 🙂

  2. I had a tiramisu in Tuscany last Autumn that – duh! no surprise – used vinsanto instead of Marsala. I sometimes use rum too. A lovely dessert, as you say, and it’s even good with strawberries !

    • It’s a favourite dessert of mine but I like to keep it simple. We have a branch of Rome’s Pompi in Richmond now with their strawberry, pistachio etc versions and although not ‘classic’ very delicious.

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