Tiramisu

Bo is wild about tiramisu (literally translated as ‘pick me up’), he orders it whenever it’s on the menu but he thinks the one I make is the best - now that’s love of course. My recipe is just really simple and I guess often simple is good enough.

The Ladyfingers

Traditionally tiramisu is made with two layers of biscuits and I always keep that in my servings, whether I serve it in individual glasses or in one large bowl. I don’t use the supermarket lady fingers but I use Savioardi, it honestly makes the difference as they are not so sugary and much wider.

The Booze

Another thing is the wine, I never use marsala wine as there are so many better options like Amaretto Di Saronno mixed with a liqueur. Sometimes I use a cinnamon liqueur or a walnut one. When I came back from a trip to Zeeland (a province in The Netherlands) I used a Bolus liqueur and that’s to this day my ultimate favourite.

This recipe is good for 4 humongous servings or 6 polite ones.