Rose coloured taste buds

It’s winter in Melbourne which is perfect justification for indulging in heavy, rich deserts with cream that you could stand a spoon up in. Last week I shared a tiramisu. I’ve gone through a long phase of avoiding tiramisu because I used to have a friend that specialised in it. He’d make it with more of all the good stuff – mascapone, cognac, espresso – than restaurants ever do, leaving theirs tasting somewhat bland in comparison.

But it’s been a long time since I had the homemade tiramisu and now I’m wondering about rose coloured taste buds. Was it as good as I remember or is tiramisu just not as good as chocolate pudding?

P.S.
I did a Google search for tiramisu recipe to remind myself what the alcohol was. I like this recipe. You know you’re on the right sort of page with instructions like this:

Don’t use American coffee in place of espresso. If you do use coffee, don’t call the result tiramisu, because it is not, and don’t tell anybody where you got the recipe. Don’t use ‘espresso blend’ coffee of any type. It is not Italian espresso. Use an Italian brand such as Cello, Lavazza, Kimbo, Mauro, Illy, etc. You should be able to find it at an Italian market. It will either be packaged in a 250gr. (8 oz) foil brick or an 8oz can. If you are in the USA it will be expensive. You don’t have to use the most expensive brand, but make sure it is Italian. Starbucks doesn’t make any coffee that is even remotely close to Italian espresso. Don’t bother trying to use it.

~ by moredessert on June 19, 2008.