I LOVE Tiramisu.
I have literally had the good, bad and the ugly when it comes to this amazing Italian dessert. A few years back it seemed it was on every dessert list in Sydney. I ate it everywhere it was offered and was often disappointed, and then I read a review of amazing Sydney Restaurant
Bel Mondo and about the authentic tiramisu that was the owner’s mother’s recipe. So I went out and bought the Bel Mondo cookbook where the recipe was featured.
This was an absolute revelation- exactly as I had imagined it to be- a perfect balance between espresso soaked lady fingers, and liquor spiked mascarpone. Soft but not mushy, sweet but not cloying, strong but not overpowering.
When I started dating Marc he mentioned how much he LOVED his late Aunts Tiramisu and that he had never eaten one better. I refused to feed him my recipe for him for over 2 and a half years. Finally, I caved. He said it was on par with his aunts- the best compliment I could ask for.
Over the years I have adapted the recipe to my tastes, as the original recipe uses rum exclusively, but I prefer a little rum and coffee liquor.
**** A Note:
In every other part of the world, eating raw eggs is not something to be concerned about, yet in the US, people would deem me irresponsible for even posting a recipe where the eggs are not either pasteurized or fully cooked. I can tell you that I have never once been sick, or gotten sick from raw eggs. It is also wise to consider that the sugar and alcholol also kills any bacteria that may be present in the eggs and I always buy free range hormone free eggs, however if you have any doubts, just use pasteurized eggs.