Ti amo Tiramisu!

Tiramisu. Just say it. It's so smoothe and creamy and up until last year I didn't think much of it. But then! On Superbowl Sunday Mike and I decided to host our first party together and his mom brought over some tiramisu that his Nonni had made. And let me tell you!! When I say the most perfect light, fluffy, flavorful slice of heaven I mean it! No jokes I came back from spin class the day after and finished off the whole dish! It is perfect!

Now I'm no Nonni and I probably will never be but I can promise you this I will work as hard as I can to get as close as I can to the perfection of that lady's cooking (and I mean every single generation of them from Mike's mom to his grandmother and from what I hear his great grandmother who would also put any professional chef to shame! What I wouldn't give to be learning from that legend but I get to cook in her kitchen every day and that in itself is pretty special!)

I mean it when I say you can study for years in the greatest cooking schools and work for all the big names but there's nothing like the simple perfection that can come out of a grandmother's kitchen. They don't feel the need to get fancy with ingredients everything is so simple and classic and in the end the most comforting of meals will always come from our grandmother's and mother's kitchens. I know that in my case my grandmother has been an absolute inspiration in my cooking!

So back to this tiramisu! I've been craving it since last February, like have not stopped thinking about it! So today on this snowy beginning of winter and cozy season I decided to give it a try. But I also wanted to do her justice so in terms of ingredients I didn't want to just grab any old lady fingers or mascarpone! It needed to be the good stuff the authenticity of this recipe was extremely important to me! So when I woke up I wrote to Mike's mom who recommended the sweetest little Italian market near our place and after breakfast we headed over there! Boy was I in for a spoiling because Tranzo had the freshest ingredients and the sweetest service!

So I get home, throw on a pot of Italian espresso and get some Christmas music going (no judging! I know it's early but if you could see the winter wonderland outside our kitchen window then you would understand!) And then I threw on an apron and got started!

Authentic Tiramisu:

(not Nonni's but Mike says it's pretty damn close!)

8 oz mascarpone cheese (I used polenghi as per mom's recommendations and it is a dream!)

4 eggs (separated)

1/4 cup sugar (split in half)

1 cup strong Italian coffee

2 tbsp Ramazzotti Sambucca (what?! Sambucca? Yeah get over it and use it this is the secret to this perfection of a dessert! Not Rhum not wine... Sambucca!)

20 lady fingers

Good quality cocoa powder (I use cacao Barry always!)

1. In a stand mixer whip up egg whites with a pinch of salt until firm. In a saucepan make a syrup with half the sugar and 2 tbsp of water) bring up to 121 degrees Celsius and pour slowing into whipping whites.

2. In a double boiler beat the egg yolks with the remaining sugar until fluffy (I started it on boiler and finished this step off in my stand mixer with the whisk attachment for an extra fluffy texture, if you have a handheld electric whisk this would work too!) in French cooking we would call this a sabayon but in Italian it's a "zabaione" which is so freaking romantic that I can almost not handle it!

3. Add 1 tsp pure vanilla extract (or vanilla bean!) To the "zabaione" and whisk in mascarpone cheese until very smoothe.

4. Fold in egg white Meringue to the mascarpone mix (try not to eat the whole damn bowl while you're at it because it is that good!!)

5. Mix the coffee with Sambucca (which is amazing as it is I have dad to thank for that one!) And dip the tops of the lady fingers, try not to let them soak too long, they are very absorbent and will get soggy and no one wants that!

6. Line a 9x9 dish with the lady fingers laying them side by side. Pour half the cheese filling and smoothe out. Repeat.

7. Add a light dusting of cocoa powder and refrigerate for at least 1 hour... Though the longer it sits the better it gets!

8. Enjoy with a nice cup of espresso!

This recipe is to die for! I'm not even joking I took one bite and did a happy dance! Now to see if it passes the test with the family!

Till next time!

Stay sweet!