If there’s one sweet treat (Angel Delight aside) that makes me instantly remember my childhood, it’s my mum’s tiramisu.
As I write this, I’m fresh from a Nigella-esque fridge raid on the leftovers. I might currently be on a sugar high, but it seemed a natural and appropriate place to start for my first blog post and the first official recipe that I share.
When I say it’s the one recipe that stands out, that’s a little bit of a lie because actually, one of my favourite things about this recipe is that it leaves you with enough egg whites to make the perfect pavlova. It was always a double win that appealed to my gluttonous, sweet-toothed 10 year old self.
For today though, I’m talking tiramisu.
Admittedly, this recipe is not the most traditional, but my god is it good. I might be biased but honestly, I’ve yet to try a better tiramisu (gasp!).
This recipe calls for amaretti biscuits (instead of the traditional lady fingers), but I think the sweet almond hit works perfectly with the strong coffee.
My mum’s original recipe didn’t include any alcohol (I didn’t care back then, I was 10). For this though, I went off-recipe (much to my mum’s horror) and added a few drops (or glugs) of Amaretto liqueur.
I made these into individual dessert pots (generous pots, I might add), but this recipe works perfectly as a bigger dessert bowl.
My only recommendation would be; try and leave it to set for at least a couple of hours before digging in.
That said, it also tastes amazing the next day for a totally sinful breakfast.