New Years is the time in our house when we always make a Tiramisu,
a tradition started more than 13 years ago, before children, before moving to Malta...back when we were living in England, in a small Victorian flat near the sea, in a city called Brighton.
It was a chilly windy night, but inside it was cosy, candles, cards, music and laughter.
We had friends from our post grad days over for a meal and some new years celebrating, together we represented the countries of Australia, Italy, Nigeria, Venezuela, Portugal, Malta and the US. Our friends from Italy came over in the afternoon to prepare a Tiramisu, a family recipe from Louisa originating from Turin, in Piemonte and which she shared with me, and which now finds our way into our ending -beginning of every new year.
It is a tradition we love, and this year my 10 year old daughter helped (so did her younger sister).
My oldest daughter- the one we call Magpie for her ability of finding treasures, also has a major sweet tooth and was happy to step in and this year be part of the preparing. She now knows already most of the Christmas recipes by heart, cookies, ginger bread, yeasted morning breads....and it was a pleasure to let her learn this family classic.
500 grams Marscapone
5 Tbs sugar
3 Tbs brandy
Savoiardi biscuits (2 packs)
3-5 shots of espresso
cocoa for dusting
Step 1. Separate the eggs and combine the egg yolks and the sugar in a large bowl.
Step 2. Add in the marscapone and stir till smooth.
Step 3. Beat the egg whites with the salt till they form stiff peaks.
Step 4. Fold the egg whites into the marscapone mixture then add in the Brandy.
Step 5. Make the espresso and add in some cold water (1/2 cup or so)
Step 6. Dip the biscuits one by one briefly into the espresso and line onto the dish, after the layer of biscuits in in place spoon in a layer of the marscapone mixture , then add a second layer of dipped biscuits and finally a layer of marscapone on the top then dust with cocoa and refrigerate for at least 2-4 hours.