The classic Italian dessert takes on a bright, fresh taste–Lemon Tiramisu, a little jewel from No. 2 From the Garden Cookbook.
FROM THE GARDEN COOKBOOK ERRATA
I am thrilled to be able to now begin to bring my ‘little jewel’ cookbooks to you in print form, adding to the options to collect my Little Jewel Collection. With each new product comes a chance for an error when things ‘go to print’. A reader asked a question about the Lemon Tiramisu recipe. I checked it and sure enough I had made a slight error in the amount of lemon juice needed. Minor yes, but I am disappointed and aplogize. Putting together ALL aspects of a cookbook takes a great amount of editing; check, check and double check. The good news is that all forms of the book, both digital and print have been updated. I look forward to the release of my cookbook ‘No. 1 Family & Friends’ in print very soon, with No. 3 the Beach House on taps for release too.
ITALIAN TIRAMISU
Literally meaning “pick me up”, “cheer me up” or “lift me up” this dessert tradionally is made with coffee-dipped lady fingers layered with creamy Mascarpone cheese. As with many popular recipes, there is great dispute about the origin of the recipe.
Some accounts of the origin of tiramisu date its invention to the 1960s in the region of Veneto, Italy, at the restaurant “Le Beccherie” in Treviso. Specifically, the dish is ‘claimed’ to have first been created by Roberto Linguanotto, owner of “Le Beccherie”. Some debate remains, however.
It seems though tiramisu didn’t earn a ‘proper introduction’ into America’s restaurant world until the era of the lush 1980s, and it is still with us today. Tiramisu appears in most regional Italian restaurants and local Italian markets. The market I frequented for years, had both domestic and imported Tiramusu available.
BIJOUXS BASICS COOKING LESSON
Taste, taste. taste all along the as you prepare a recipe; one of the most simple, but important cooking skills you can employ. We all have different palates, different tastes we enjoy. Simply tasting each ingredient, or group of ingredients along the way allows you to structure the tastes of a recipe to YOUR likes. As in this recipe, if there is not enough lemon, add more juice and zest to the recipe, if it is too sweet, add more lemon. If you want a more boozy dish, add more liquor. Tasting individual recipe components before you add them to the final recipe can help achieve a dish that suits your individual taste. Simple cooking at home.
This little jewel dish is an easy make-ahead dessert. Perfect served family style as a finish to a home cooked meal, served round the family table.
As always, enjoy. B
Hi there. Hope you’re keeping well? Was just wondering is it definitely 10 oz’s of lemon juice? To me thats 250mls of lemon juice. I’m hoping to make this dessert for a family barbecue this weekend and just wanted to make sure. Also, in the method you advise to add mascarpone to egg white and egg yolk mixture, would that not knock all air out? I’m only thinking out loud here, Please reply when you can. Thanks in advance!
Hi Martina. Yes, this calls for 10 ounces (about 1 1/4 cups) fresh lemon juice, which is mixed with the water, sugar & vermouth. Taste and adjust if you like, this is what you dip the lady fingers in. I mention to gently stir the mascarpone mixture, using a folding technique would also work, you do want to keep some air in the filling. I use a whisk at the end to smooth the mixture. Enjoy and thank you for being a part of Bijouxs.