Simply the best Tiramisu

An Italian friend gave me this recipe. This dessert repeatedly appears at my dinner parties and is always a big hit. The secret ingredient in this Tiramisu is ‘time’. You MUST make it the night before to allow sponge and cream to amalgamate.

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Rum Baba

Introduced to European dessert lovers in the 1830s, Rum Baba is a delightful warm cake soaked in rum and filled with cream. The Italian twist is serving it topped with mascarpone. Think of this as a drunken bundtlette or brioche!

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