“The blog is a part of who I am. It’s becoming like a limb. I have to feed it all the time. I think of it as an engine that propelled me forward. I look at the world through my blogger struggles. When I go anywhere I wonder if it’s blogger material. I experience things more intensely because I’m asking myself more questions, not just living in the moment, so that I can talk to my readers afterwards.
When I’ve found my groove and I’m not hung up on traffic and number of comments and whether I’m going to quit, it’s so gratifying. It brings me so much in terms of interaction and feedback and ideas and inspiration. It’s really worth every ounce of energy I pour into it. It has grown with me. It’s really the key to everything else that I do.”
… I wouldn’t be able to express my feelings in a better way or to find better words to celebrate my first 3 years of blogging today. Today, when I’m back home from London full of ideas and inspiration and I am ready to put everything into practice, today, when the snow has covered everything in white, softness and quietness, today, when the new life has finally begun.
And I want to thank you, because Clotilde’s words are true, true because I do appreciate your feedback, the love and the friendship, the interaction that grows constantly and makes me grow, an everlasting spur to do better not to disappoint you.
Therefore I decided to make this special treat for you, my Mum’s tiramisu, the basic version, still missing here on the blog… I could not wait any longer to publish it! As we are celebrating, I decided to make it a little bit more special with a step by step video: thanks to Valeria for being such a patient actress and to Laura for being a perfect assistant director!
- 5 free range organic eggs
- 500 g of mascarpone cheese
- 5 tablespoons of caster sugar
- 2 tablespoons of vinsanto (sweet wine or any other liqueur)
- 1 generous cup of dark espresso or moka coffee
- 1 big pack of savoy or lady fingers biscuits (approx. 40 biscuits or more)
- 100 g of dark chocolate
- unsweetened cocoa powder to dust
- Divide the egg yolks and the egg whites. Whisk the egg yolks with the sugar with a whisk or electric mixer until they become white and fluffy. Rub the egg cream between your fingers: when ready, it should be completely smooth.
- Now add the mascarpone cheese and keep on whisking until it is completely combined. Add two tablespoons of vinsanto or of your favourite liqueur and stir in.
- In a separate bowl whip the egg whites until stiff peaks form and gently fold them in.
- In a large shallow dish spoon a few tablespoons of mascarpone cream and spread it evenly. Soak quickly the biscuits into the warm black coffee and make a layer of them over the mascarpone cream. Cover the ladyfingers with more mascarpone cream and sprinkle some chopped dark chocolate. Make two or three layers of biscuits and mascarpone cream, then finish with a generous dusting of cocoa powder. If you prefer, you can serve the tiramisu into individual cups.
- Leave the tiramisu in the fridge for at least 2 hours before serving.