I wish I had the time to follow and read more food blogs, but the reality is that I don’t. So I only consistently
stalk follow a select few that I absolutely could not live without. For their recipes, witty repartee, or a shared aesthetic sensibility, and because I love what they do and how they do it. One of the very first blogs I followed and one of my very first blogger friends when I started this little number, is the brilliant Gourmantine, and its gorgeous, talented, and creative star, Gintare. She had not been blogging for very long either but I was so struck by her delightful posts, enticing recipes, and her photos that so beautifully capture moments in time and can transport you to another world.
Yes, I am a fan, and we have become blogger pals, for which I am so very grateful. We may have very different styles, but we have some common sensibilities. In fact, I think the tray in these photos is very similar to one that i have too, but Gintare’s styling is just so beautiful, isn’t it? She continues to inspire me and I never miss a post 🙂
If you are not already familiar with Gintare’s blog, please head over there and check it out. She has a wonderful cookbook also available and will be releasing another. Follow her on Facebook and Instagram to get a glimpse of what will be featured in her upcoming book.
But for now, a special treat. Say hello to my beautiful friend and her lovely rendition of a classic Tiramisù. Because you can never have too much Tiramisù. This one gets the Chocolate Chilli Mango stamp of approval for authenticity.
I am so thrilled to be writing here. I have been a fan of Viviane’s marvellous work ever since our paths crossed in the first years of dabbling in the blogging sphere. It has been an immense pleasure of finding a kindred spirit across the globe and following her work as it blossomed and continues to grow. Thank you so much Viviane for inviting me, you’re an inspiration and I am happy to be calling you a friend.
As I was pondering of a particular recipe to suit such occasion, my mind went directly to chocolate. It’s a weakness, a crowd pleaser, and probably one of the greatest things ever invented, and I know Viviane has a soft spot for chocolate too.
I know there are as many recipes for tiramisù as leaves on the ground in autumn, but for a dessert consisting of boozy soaked biscuits, layered with pillowy cream and a little chocolate, there is always a place in my heart. The cream for this particular one comes from Italian friends of mine, and it is so light and addictive that it earned a place in the pages of my cookbook.
I prefer serving tiramisù in individual glasses, which makes it easier to handle and looks elegant on the table, but it can also be made in one dish and served as a centrepiece.
The key to a good tiramisù is time of course. Once made it should be given at least 12 hours of fridge time to set and for flavours to develop. If you are in a hurry, it will be great even right after assembly, but wait overnight and it will be simply divine. Best of all, it takes but a few minutes to prepare. Easy.
I hope you will give the chocolate tiramisù a go to sweeten your weekend and thank you again Viviane so much for inviting me to your lovely place!
- 1-2 cups espresso, chilled
- 1 box of ladyfingers
- few dashes of Baileys (optional)
- 3 oz/100 g dark chocolate shaved
- 3 eggs, separated
- 4 tablespoons white sugar
- 9 oz/ 250g mascarpone
- pinch of salt