I first had my taste of this dessert when my then boyfriend (now ex husband… yes the Swiss cheese) took me to an Italian restaurant up in the northern suburbs where he used to live.
The name of the restaurant is now a blur but the very first taste of that dessert… “tiramisu” has been implanted ever since in my taste buds.

Way back then, late 80s early 90s, certain products were not easily available in Athens. Mascarpone was mostly sold at AB (Alpha Bita) supermarkets which are far too expensive to my budget. But Swiss cheese would make this for me. I never found out his recipe though to be honest his is one of the best I ever tasted.

Am not being biased but I have eaten good and bad tiramisu, his never fails to please me. To cut the story short we separated and one thing I asked him was to share me his recipe. But he never did.

So I know I have to learn how to do my own. I should have paid attention then when he was doing it but I thought I would have him making me tiramisu all my life. When he did this he would make me dip the savoiardi to that coffee and arranged them. I never saw him whip the eggs, fold the mascarpone.

But alas not all good things in life lasted. My marriage ended so was the homemade tiramisu.
So when I London in 2007 I bought the food and travel magazine and in that edition, it says that Angela Harnett’s Cucina cookbook will have the tiramisu recipe his Nonna used to make.

I was then in France, dreaming my own tiramisu but I was always so busy with our trips. But I was also constantly in Italy,so I always get a decent tiramisu.

Then October last year, I have found myself in Florida. I have been to few Italian restaurants and every tiramisu I had failed to please me. Either too sweet, the savoiardi too soft, less flavour of the coffee, cream so thick, cream not airy (probably over whipped egg whites) and on .. and on. Imagine myself moving back to Europe because I failed to have a good tiramisu here….

I know its about time I learn how to make it.

When I was in London last January, I did buy Angela Harnett’s Cucina and bookmarked her recipe. But I found the book too heavy to take back to Florida, knowing I have to take that book back in Athens one day. So I left my cookbook to my sister who is probably going to every pages dreaming of those amazing food.

Back to my wishful tiramisu dreams, back to Florida, and I said to myself no more bad tiramisu.
I found Saveur recipe easy to follow.
But as you see am an experimental cook. I need to cross check other recipes to get more ideas.
I remember at home having Sofia Loren’s cookbook called “Recipes & Memories”
Hers has orange liqueur…

So what I did I followed Saveur recipe and just added the liqueur. I used Grand Marnier.
I panicked a bit when my egg whites when folded to the creamed egg yolks and mascarpone had globules. So I patiently fold it till those globules disappeared.

It turned out almost good not as good as dreamed it to be.
As they say practise makes perfect. So I did another one, I even shaved white chocolate between layers, topped them with strawberries and raspberries.

By now I had fully understood the tiramisu preparation…when the eggs whites are perfectly beaten. But I know there are endless recipes that worth trying.
Reading the mascapone packaging I took note of Bel Gioioso recipe. Bel Gioioso is the brand I buy here in Ft Lauderdale.

I actually love this one so here I share you this recipe especially to a dearest food blogger Cecile whom I have met in London and have sent me packages of goodies no matter where I am located.

.. and I finally made it almost perfect that there is no need to pack my things and go back to France or Italy for tiramisu.


  • Eggs, 3 large, with yolks and whites separated
  • Sugar, 1/2 cup
  • Macarpone, 8 ounces
  • Ladyfinger, 20
  • Espresso or Strong Coffee, 1 cup
  • Cognac or Brandy, 2 tablespoons
  • Cocoa, 1/8 cup

  • Directions

  • Combine 3 egg yolks, 1 tablespoon Espresso, sugar, and Cognac into the large mixing bowl.
    Beat 2 to 3 minutes
  • Add Mascarpone and beat 3 to 5 minutes until consistency is smooth
  • In another bowl, combine 3 egg whites and a pinch of sugar. Beat until mixture forms stiff peaks
    Gently fold into Mascarpone mixture
  • Pour rest of Espresso into flat dish, dip one side of each Lady Finger, and layer on bottom of serving dish
  • Spread 1/3 of Mascarpone mixture and sprinkle with cocoa
  • Continue layering and finish with a Mascarpone layer
  • Sprinkle and refrigerate 1 hour before serving
  • Speaking of Angela Harnett, when I was in Venice last year, I was pretty sure it was her next to us while me and Mick where having our Venetian Spritz near the market.