Name: Laura Aimone
Class Year: 2004
Country of Residence: Italy
Why is this recipe great? What’s its backstory?
In every Italian family there could be only one person with the title of “Tiramisù Master”. In mine, that’s mum. When I was at MHC I was a language fellow and I prepared Tiramisù following mum’s recipe for my students. It was a real success, although I had to drive to Boston to find all the necessary ingredients.
Because I love cooking and impressing my guests, though, I had to discover a Tiramisù with my own touch to it. That’s how I came up with this recipe, a revisited version of my mum’s, with a more colourful and fresh twist, perfect for the summer. Besides tasting great, this recipe talks about home and reminds me of my home away from home, MHC. It shows where I come from, but also the person I’ve become thanks to all the amazing and colorful experiences along the way, MHC certainly being one of those.
Raspberry and Lavender Tiramisù
Serves 8. Takes approx. 30 min.
Ingredients:
- 4 eggs
- 100 gr white sugar
- 250 gr mascarpone cheese
- white chocolate bar
- 500 gr lady’s fingers
- raspberry and lavender fresh tea
- fresh raspberries (better not frozen)
- 0,5 gr vanilla
Instructions:
- Beat egg yolks with sugar until they turn white. Add vanilla, mascarpone, beaten
egg whites and fresh raspberries. - Prepare the tea. I really like the fresh green tea flavoured with dried raspberries and lavender that I find in my favourite tea shop in Rome. If you can’t find it, I would recommend liquorice tea, Lapsang Souchong or an infusion made with some dried lavender.
- Dump the lady’s fingers quickly into the tea once it has cooled down without soaking them!
- Then make layers, divided by the cream you have already prepared. You can sprinkle the top with white chocolates flakes (grating the chocolate bar with a grater) and fresh raspberries to decorate to your liking. You could also serve it in little jars with the top open or glasses.
Source:
My mum’s recipe for Tiramisù, with my own personal touch.