Tiramisu

Alright, for those who may not be aware, my boyfriend is Italian, and as is the case with most Italians, food holds a special place in their hearts. Living in the Netherlands isn’t always a breeze when you come from a country known for its exceptional cuisine. It’s quite a challenge to transition from the land of pasta and pizza to a place where sprinkles on bread and bitterballen are common snacks. So, I decided to plan a special Italian-themed date night with authentic Italian dishes. I know, it might seem audacious to serve Italian food to an Italian, but I’m not one to shy away from a challenge.

To stack the odds in my favor, I took the bold step of reaching out to his mom with my limited Italian skills, asking, “avete una ricetta per il tiramisù?” Translation: “Do you have a recipe for tiramisu?” After a few minutes, she didn’t send me a picture from a cookbook; instead, she sent a very long message of a recipe.

Determined not to let my tiramisu dreams crumble, I fed the entire message into Deepl, fully aware that the fate of my tiramisu rested on this translation. I promised myself I wouldn’t give up until my ingredients resembled a bona fide tiramisu (yeah, I did 2 years of Latin).

Now, just to clarify, I have a bit of an aversion to eating raw eggs – I’m a bit of a hypochondriac, to be honest. So, I double-checked online to ensure it was safe to use the eggs in this manner without ending up in the emergency room with a case of salmonella. For my North-American readers, I’m honestly not sure if you can do the same thing with your eggs. Regulations around food safety can vary significantly in the U.S., so consider this a disclaimer to avoid any potential legal issues lol!

Returning to the recipe, it turned out to be relatively straightforward. Initially, the cream appeared quite runny, but after a few hours in the fridge, everything settled perfectly.

The ultimate test came when my boyfriend tried it, and he gave it his stamp of approval, so I guess it was a success!

Buon appetito!