Heaven In Your Mouth
Review by Debbie Mazo
Initially created in the northwestern Italian province of Tuscany, Tiramisu or Tuscan trifle is a cool, refreshing Italian dish that has been described as the greatest dessert ecstasy of one's life. With this kind of reputation, it's not surprising that the Web is home to an entire webpage devoted to this blissful dessert. If you're looking for divine inspiration, then check out Tiramisu: Heaven In Your Mouth.
What exactly is Tiramisu? Click the What Is It link and you'll find out the details. A favorite of Venice courtesans in the 19th century, basic ingredients of Tiramisu are eggs, mascarpone cheese, ladyfingers, cream, espresso coffee, liquor, a little bit of sugar, and cocoa or shaved chocolate. Although the original recipe called for custard, it's only recently that mascarpone cheese has been substituted.
The perfect end to an Italian meal, there are endless variations for Tiramisu recipes. Self-proclaimed Tiramisu Gourmet and host of this site, Craig Miyamoto, divides the collection of recipes into three categories: basic recipes that only vary slightly in amounts of ingredients, variety recipes that offer a new dimension to the basic recipe, and healthy recipes that cut back on fat, sugar, and cholesterol.
If you're a purist, try some of the basics ranging from the favorite at Balducci's in New York City to Emeril's Lagasse's Tiramisu Recipe. Looking for something different? Then, sample the Tiramisu Dessert Pizza or Peach Brandy Tiramisu. Or, if you're counting calories, you can cut a thin slice of the Feather Light Tiramisu.
Contributions to this site are always welcome. If you'd like to interact with other Tiramisu fans, you can always share your own Tiramisu experiences, restaurant ratings, or favorite recipes. Whether you like your Tiramisu plain or all dressed up, this original site has it all when it comes to this dreamy dessert.
About the Writer
Debbie Mazo is a writer and editor based
in Vancouver, Canada. She currently specializes in technical
and marketing materials, but is also pursuing opportunities
in food journalism.
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