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September 17, 2009


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che post completo sul Tiramisù, veramente bello. Anche per me il prossimo passo sarà farmi da me il mascarpone e i savoiardi, sono le prime cose della lista delle ricette da fare ora che da un giorno sono di nuovo cucina-munita :-) Grazie tanto della tua partecipazione così ricca di spunti. Un bacio e buon finesettimana!


Ciao Simona!!!


Qualche anno fa in tv, avevo assistito al procedimento per preparare il mascarpone home made e già da allora mi aveva affascinato, ma avevo timore di cimentarmi.
La tua ricetta dettagliata e precisa al contrario mi rassicura sulla buona riuscita.
Fantastico lo stampo per savoiardi: non ne conoscevo l'esistenza ....


I think this is terrifc! Awesome that you've made your own ladyfingers. I will have to try this. ;-)



Your tiramissu sounds amazing and it is one of my favourite Italian desserts. I am one of those who stopped eating raw eggs since the bird flu. However, if I knew that the dessert was made with fresh eggs, from pasture-ranged chickens, like yours, then I would certainly eat this.

Simona Carini

Piacere mio, Francesca. Spero che proverai a fare il mascarpone e i savoiardi nella tua nuova cucina. Buon fine settimana anche a te.

Ciao Baol. Spero di vederti presto.

Cara Lenny, spero che proverai a farlo. Sono sicura che poi ti ispirera' tante ricette da ammirare.

Ciao Paz. I know you have a special connection to tiramisu ;)

Thanks, Ivy. I am very particular about the eggs I eat, as I grew up with ready access to fresh, pasture-ranged ones. Maybe one day I'll have my own chickens, we'll see.


Oh, my gosh, your tiramisu variation is amazing. It almost reminds me of English trifle, with the strawberry puree in there. What could be more heavenly than homemade lady fingers, mascarpone, strawberries, and chocolate? You've outdone yourself, I'm afraid. ;)

Lori Lynn @ Taste With The Eyes

Wow Simona. That is some process. What a beautiful result. Love the strawberry component. Your reasons for what you add and don't add make a lot of sense. I bet it was excellent. OK, well then I'll take my booze on the side?


I can't believe you make your own savoiardi as well! Wow! I love my tiramisu with marsala, but I agree on the other points. Sometimes I do one with lots of fresh berries (usually a mixture of strawberries, raspberries and blackberries) and fold a zabaglione through the mascarpone.

Simona Carini

Hi Lisa. I had not thought about English trifle, but you're right. It was a bit of work, indeed, but very satisfying.

Hi Lori Lynn. I think some liqueur goes well with tiramisu, on the side, as you say. I believe that part of my perspective comes from having eaten mascarpone by itself a lot: I am very fond of its distinct, delicate flavor.

Hi Foodycat. After this experiment, I am ready to try other berries in tiramisu, so I am glad you report positive experience.


Simona, All I can say is WOW! You are now a master of cheese making. Your own mascarpone and lady fingers too? You're over the top!
I bet it tastes better than anything store bought. I'd love to taste it!

Hugs to you

Simona Carini

Thanks, Marie. I must say that my homemade mascarpone tastes quite good and as a result my tiramisu is appreciated by tasters, so my efforts are well rewarded.

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