Comments on: The Best Tiramisù on the Planet (But I’m Not Bragging)

By: rebecca

rebecca — Sat, 28 Aug 2010 19:54:43 +0000

Viviana…aiaiai…non è roba da noi perennemente a dieta!

By: rebecca

rebecca — Sat, 28 Aug 2010 19:45:26 +0000

Barb, I bet you are pining for the food! Drop me a line when you guys are back in Umbria…it would be great to say hello!

By: Barbara

Barbara — Wed, 25 Aug 2010 23:31:43 +0000

Yes, yours will be 10X better than anything I can make here – and this is why when people ask “Do you miss Italy?”, it takes me a minutes to answer because I’m thinking about the food….and when I do tell them “I miss the food”, it becomes a lecture on eating seasonally and using the best and freshest ingredients, and how the simplicity of most Italian recipes is the key to how fabulous they are…….and yes, I AM counting the days until we arrive in Umbria! (23)

By: letizia

letizia — Tue, 03 Aug 2010 21:00:46 +0000

Nigella? Wellllllllll. Where does Rebecca live? In Italy. Since many years. She is even married to an Italian. She speaks fluently Italian. Does she need to read Nigella to learn Italian recipes? No, she can go to her neighbor/friend/colleague and ask.

Please try to Google “tiramisu ai frutti di bosco”, there are 94600 hits, in Italian. May be Nigella has someone who translates Italian for her.

By: rebecca

rebecca — Tue, 03 Aug 2010 13:50:29 +0000

I guess great minds think alike, since I don’t know who Nigella is. Or, wait a minute, isn’t she the Martha Stewart of the UK? Anyway, I got the idea of adding limoncello from Judy of Divina Cucina, I got the idea of using fruit from my mother-in-law (who I can guarantee you has no inkling of who Nigella may be, and wouldn’t understand her English even if she did) who used canned pineapple once, but I am not a big fan of canned pineapple so went with mixed berries, and I got the idea of using blackberry liqueur from my own noggin since I make it every autumn when the blackberries come in. I suppose it could be trifly, but trifle isn’t made with mascarpone. It’s definitely closer genetically to tiramisù than trifle. But it rocks, no matter what you call it!

By: Kaaren

Kaaren — Tue, 03 Aug 2010 12:55:40 +0000

Actually, this is Nigella’s recipe which she calls Anglo Italian Trifle. It’s nothing like a Tiramisù but it is deliciious.

By: letizia

letizia — Mon, 02 Aug 2010 12:34:18 +0000

Indeed myself and the 30 or so participants to yesterday’s party can testify that this is a gorgeous tiramisu. Nobody even noticed the “rustic” looks as they were too busy wolfing it down!

By: rebecca

rebecca — Mon, 02 Aug 2010 12:16:38 +0000

@ Alessandra…oh, this is definitely a bastardization. But a damned delicious one! If you are a purist, I suggest you never google tiramisù variations. It can get disturbing. There is a rootbeer version somewhere in the world.

By: rebecca

rebecca — Mon, 02 Aug 2010 12:14:51 +0000

@George…this is a good summer rendition; I am partial to the classic espresso/chocolate version in winter!

By: alessandra

alessandra — Mon, 02 Aug 2010 09:56:24 +0000

Sounds great.

But it is not Tiramisù.

Let’s say it is the best tiramisu-ish dessert and I am right there with you fighting over it with a spoon. Like Captain sparrow and Orlando bloom over The squid guy ‘s heart.

Tiramisù is a decodified recipe original of the Veneto region and comprehends savoiardi, eggs, sugar, coffee, mascarpone and cocoa powder on top.

I am a culinary purist and a amateur linguist. Each thing has a name and we shouldn’t sc**w it up.

Oh yes,I ma a gigantic pain in the b**t.

;)