Tiramisu-a farewell to Florence

Florence is not just a city filled with great architecture and history. It is not just the place where great artists like Leonardo da Vinci and Michelangelo created timeless paintings and sculpture. It is not just the place were Galileo dreamed of exploring the world.

Florence is a not just feast for your eyes but it is also a feast for your belly. Florentine cuisine includes simple pleasant style cooking where locals enjoy the best olive oil, pastas, wine and bread as well as more elegant dishes passed down from the years of aristocratic rule.

Her trattorias, cafes and restaurants are filled with flavourful dishes that showcase the local artisan food products and local produce. One of my favourite meals in Italy was in a cafe just off of the Piazza del Duomo. We had an amazing lunch of pasta and cheese that was very simple but the flavours were memorable.

As we leave Florence for other adventures I would like to share this rich, creamy Tiramisu recipe with you.

My family loves to cook and loves to eat. At family dinners we all bring food and each of us has special recipes that become family favourites. My daughter’s father in law, Louis Ferreira, has the best Tiramisu recipe and he has generously shared it with me so you can try it. Thanks Louis!



500g of mascarpone cheese
1 package about 17oz of savoyard or sponge biscuits
4 eggs, separated at room temperature
5 tablespoons sugar
2 teacups about 12oz strong espresso coffee
4 tablespoons coffee liqueur
pinch of salt
unsweetened cocoa powder to sprinkle


In a large bowl while gradually adding sugar, beat egg yolks until they appear pale in colour, add mascarpone and fold gently until smooth.

In a separate bowl beat egg whites with a pinch of salt, using a wire wisk or electric beater until they become very stiff and then gently fold them into the mascarpone mixture.

Dip the biscuits into the coffee and liqueur mixture, the biscuits should be moist but not saturated, arrange them in one large or several small individual serving dishes. I used a 9 1/2 inch springform pan lined with parchment paper so it would look like a cake when served.

Cover the first layer with the cream mixture and sprinkle with cocao powder, continue adding layers until you are finished with all the ingredients and finish it off with a sprinkle of cocao powder.

Refrigerate for at least an hour, preferably longer, before serving.


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