My tiramisù! And some famous chefs baaaaad mistakes!

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Hello you all!
On sunday I took part, as I anticipated you, to the homemade tiramisù competition!!

I didn’t win the first prize but it was judged very good! 🙂 I tried to express the local roots of the recipe in its ingredients and its aesthetic details.

According to one of the rules, it had to be round.
Anyway, homemade tiramisù is usually rectangular.This is because tiramusù is a cake you share with your family. You usually prepare it in a casserole dish that must be big enough to satisfy all the people you invited (and also to have some left for you the day after!). Actually, when the competition was over, I shared the cake with my friends that came to support me and it was great fun.

The president of the jury was an important chef recognized for his commitment in preserving the Italian tradition. He strongly highlighted that the ingredients for tiramisù are the simple ones I indicated you in my previous post and nothing else.
( see )
He also told us that nobody should ever put spirits, cream, egg whites or anything else in it, and that nobody should use sponge, but just Savoiardi biscuits (no pavesini, no lingue di gatto….). These suggestions are the same I gave you!

So, don’t believe who tells you something like: “my grandma used to put rum, or Sheridan…” NO WAY! It doesn’t give it a better taste. It gives a different taste. It’s like saying: I cook fried chicken but I put pork instead of chicken. It’s not the same, because it’s not fried chicken. Do you understand what I mean?
Don’t even think about adding whipped cream, egg whites, jogurt or anything out of the original recipe to the sound of: “my Italian aunts says it gets lighter”. LIES!!!!

But…look at that! Michelin-starred chef Gordon Ramsay doesn’t seem to know how to correctly prepare it either… he uses vanilla, grated chocolate, marsala! Does he want to kill me?????? He doesn’t even put the egg yalks!!!!!!!

Also Jamie Oliver couldn’t do any better!!!! Vin santo, melted chocolate, egg whites….

I let you comment their recipes yourself. I gave you all the instruments to do it! Just to be clear, I’m not criticizing the taste of these 2 desserts at all! Surely they’re really delicious, and maybe the nicest you’ve ever eaten. The point is that both chefs sell their recipe as Italian Tiramisù, but none of the 2 can even be considered a tiramisù.

Note: Obviously my posts haven’t any intention of offending anybody or of criticizing the goodness, quality and tastes of any dish or recipe. What I write is just a personal consideration concerning the adherence of recipes to the Italian ones, considering local habits, usages and traditions. The mood of the blog can be ironic and sometimes sarcastic, but with no aim of disappointing anybody. If somebody feels offended or struck by my words, please don’t. Moreover feel free to write me and explain your point of view (public channels like this blog are best welcome). It would be a pleasure for me. My intention is a constructive and sincere exchange of opinions.

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