I should be packing us for a week in Rome, leaving tomorrow, was the plan. But thanks to raging Covid the plans had to be postponed until mid February, the earliest. To wipe the tears, I decided to invite Keava and Simon and throw a small Italian feast next Saturday, which happens to be Halloween. The food will be Italian, wine will be Italian, dessert will be Italian. I didn’t have a reliable tiramisu recipe until now, this one is from goodfood.com and it was absolutely delicious. Will be made again for Saturday. And yes, the photo really could be better, but wine was going in really well last night with pizza, so, apologies for the photo quality. 🙂

I used 2 small egg yolks, which I whipped with 50 g of sugar and vanilla sugar, vanilla paste and some nutmeg in a bowl above a pan of simmering water. Took my time there, slowly adding about 20 ml of Disaronno, until the sugar nicely dissolved and the eggs were pale and fluffy. Left to cool in the fridge. The remaining Disaronno, about 50 ml I added to 100 ml of espresso, cooled.

Half of the 250 g container of mascarpone got whipped with 150 ml of double cream. Cooled. Egg mixture folded in, nice and gently.

Then, the usual stuff, savoyardi biscuits were gently soaked in the coffee/liquer mixture, arranged tightly on the bottom of the dish, half of the cream on top, biscuits, cream, then a thick coat of grated dark chocolate and a dusting of cocoa on top. A minimum of 3 hours in the fridge, the next day even better. Yum.

A link to the original recipe;