Home-Made Tiramisu

I recently learned how to make Tiramisu, thank you to the kindness of Julie who shared her recipe. Hubby was impressed and kept praising how good it tastes. Last week, he was so stressed from the week-long arbitration I decided he needs pampering once he arrives home for the whole week. So I made another batch of Tiramisu. Hubby's appetite for the dessert never wavered. He will have it for breakfast and after dinner dessert. I swear he even closes his eyes savoring the taste lol!

My first Tiramisu creation.

Tiramisu is one of the latest additions to “traditional” Italian cooking. Unknown until about fifteen years ago, it is believed to have been invented in the town of Treviso in northern Italy. In merely a decade it has become a world-renowned dessert, extremely popular from the United States to Japan.


It is considered a semifreddo (a dessert served cold, but not frozen). This dessert has many variations, with the only constant ingredient, the mascarpone cheese. My home made version uses 500ml thick cream blended in 240ml cheese spread and two teaspoons of brandy. For amaretto, I use  300ml Ali Cafe Black Coffee. It's probably the reason why rumors persist that Tiramisu is invented in an Italian brothel to provide energy to exhausted customers lol!

Tiramisu’ can be prepared in advance and kept in the freezer. Remember to remove it from the freezer enough time in advance to serve it cold at refrigerated temperature, but not frozen. Sprinkle it with more cocoa powder before serving. If you happen to ran out of a baking cocoa, fret not because the powdered Cadbury Buon Vita will work just fine. It maybe coarser but taste and goodness does not differ.

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