Thursday: What’s Baking?

Allow your senses to take you to take you to the region of Veneto, Italy, in a cozy restaurant called, “Le Beccherie.” You sit in anticipation, as the waiter comes with a silver tray held high above his head, then bows it low before your table. The aroma hits your nose, and you pick up your spoon, not chancing a fork in case of droppings. The moment comes to taste and you plunge into the richness of the cream, flavour of coffee and liqueur, and the goodness of what has been named, “Tiramisu.”

Do I have your attention? I thought so;) I’ve decide to make it an Italian baking session this week, and no better recipe to share than an old favourite, Tiramisu. It is my go-to dessert whenever I am dining out, and after years taste testing, I would like to find a recipe that blows me away right in my own kitchen!

Tiramisu was first made by a confectioner named, “Roberto Linguanotto.” The owner of the restaurant named “Le Beccherie” in the 1960’s. There was some debate that the dessert has aphrodisiac effects, and was often served in brothels! A little food for thought, my friends.

Here is an Allrecipes recipe we can all try at home:



Tiramisu II

  • 6 egg yolks
  • 3/4 cup white sugar
  • 2/3 cup milk
  • 1 1/4 cups heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 pound mascarpone cheese
  • 1/4 cup strong brewed coffee, room temperature
  • 2 tablespoons rum
  • 2 (3 ounce) packages ladyfinger cookies
  • 1 tablespoon unsweetened cocoa powder


  1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
  2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
  3. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
  4. Arrange half of soaked ladyfingers in bottom of a 7×11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.


* Recipe taken from

I hope this one becomes a favourite in your kitchen, as I feel it will be in mine. Let’s see if I could complete this one over the weekend, with hope that you could give it a try too! It would be amazing to see Tiramisu made from kitchens all over the world! Happy Thursday everyone!

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