Tiramisu
I have a love hate relationship with Tiramisu. Love it when they do it right, otherwise….
Makes me laugh when I see, “authentic” tiramisu. It’s not authentic unless you have the recipe from the originators in Venice, Italy. That said, delicious is delicious, and delicious is the only thing that matters.
The article is scanned from Chocolatier Magazine October 1994 and posted on my food blog. 1994 is before most YouTube millennials were born, so if they are claiming they have the authentic recipe, I doubt it. But then again, all of the history that I was taught in grammar and high school is apparently wrong, who’s to say.
I’ve been using this recipe for more than 30 years and it is still in my opinion, the best tiramisu I’ve ever had. The recipe is a bit heavy on alcohol, and I do like to sometimes reduce it. I’ll omit the rum from the espresso syrup and cut the rum in the mascarpone zabaione by 1 ounce sometimes, but today I followed the recipe exactly because I wanted to represent it as it is written.
Also, I have as of late been trying to not use equipment if it is not necessary, so I left my KitchenAid mixer in the basement and did everything by hand. Hey, I need the exercise.
I scanned the pages from the magazine and added them to the blog so you can read it all from the source.
Chocolatier magazine was one of my indulgences as this is pre-internet. It was my way of unlocking some puzzles about tempering and working with chocolate. But, even now, the internet is curated in a way that may not represent the best, but the most popular.
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