A Taste of Home…or atleast what feels like it

Standard

Existential question – what is home? I am of course, not the first, the only or the last to ask this question. Mostly, home is a place, at other times it is also a geographical space. Home is most definitely people. Often home is sensorial, a feeling that transcends time and space – a song, a smell, a taste.

Sometimes again, home is all of these, or none of these at all. Often, it is more than one place – when I’m There, I feel like I never left, and when I’m Here, it feels like I always belonged. Each one of us carries our own definition inside us and even that changes over time and situation.

Much has happened over the last few weeks – most important in this context, I’ve had a housewarming party; after 6 moves, that is a ritual that tells me “This new place is my home, and I need to build my life here”. School has been a mad rush of parent meetings and moms’ coffee mornings and when I meet a whole load of new people one of the  inevitable questions I get asked is `So which was your favourite country to live in?’

Quite honestly, I don’t know how to answer that. I leave a little bit of my heart everywhere. Myanmar gave me magical moments to spend with my new baby, Vietnam introduced me to a whole new world of culinary delights, India offered me fresh perspectives on my own country, Belgium was a totally new way of life, and Italy was well, just Italy. How does one even choose…I lost myself and found myself in each of them.

In contrast to those places, England feels almost like home. And it’s not just the language. Social mores, manners, rituals, houses and architecture have a familiar look and feel to them. Of course there’s going to be a lot to discover, and that is a journey I’m looking forward to, but we Indians and English did not live together for 200 years without rubbing off on each other a great deal. I can even see why we got on so well…but that is another story, for another time.

For the moment, it is Italy that inspires a touch of homesickness. I miss the food, the coffee bars, the Prosecco, the Spritz on the Rinascente terrace, and the Tiramisu. Oh yes the Tiramisu, that very Italian dessert, the one that is impossible to make in small quantities (or eat in small quantities for that matter!). Surprisingly, even in Milan, the quality of tiramisu can vary greatly – from sickly sweet to blandly lukewarm cream.

The perfect tiramisu needs to be (in my non-Italian, non-professional opinion!) `balanced’ – creamy without being unctuous, chilled without being semi-frozen, coffee-ish without being bitter, moist without being soggy, fluffy without being frothy. Too much to ask?

My search for the elusive `perfect’ tiramisu came to an end when I tasted one prepared by my friend Gemma, who is Korean, married to an Italian and has lived in Italy for a couple of decades. It was love at first spoonful – me and the tiramisu that is. Gemma is a kind and lovely person and she was generous enough to share her recipe and her tips with me. I always thought a dessert as exquisite as tiramisu was difficult to make and normally I’d be terrified to attempt something that seems so complex – but it turned out to be so simple. Really simple. And perfect each time. Never as good as Gemma’s but still pretty decent.

So here is the recipe, to share with you. The proportions are for 8-10 portions but I think it can easily be halved, although I have not tried it.

IMG_1346

GEMMA’S PERFECT TIRAMISU

  • 500g Mascarpone cheese
  • 3 large eggs
  • 500 ml fresh strong coffee (I’m guessing you could use instant coffee also…though it will be less flavoursome)
  • 2 tbsps rum (NOT if you are planning to serve it to kids : ))
  • 9 tbsps white sugar (or 8 or 10 depending on your taste buds. Remember it will taste less sweet once it is chilled)
  • Bitter/unsweetened cocoa powder
  • Savoiardi cookies / ladyfinger biscuits (approx 2 packs). Basically enough to make 2-3 layers, depending on the dish you will use to prepare it in. I know someone who uses fingers of lightly sweetened sponge cake as a substitute but I have not tried it.

Quite important – a dish in which the dessert will be layered. Think lasagna, and choose a large square or rectangular dish in which you can prepare 2-3 layers. I like to make 2 layers because 3 makes each serving quite `tall’ and therefore a little fiddly to serve out. But some people are more dextrous than others, so you can choose what works for you.

  • In a food processor beat whole eggs with sugar until the mixture is light and creamy and smooth.
  • If you have a whisk attachment, whisk it for a few minutes so it is even more light and airy. My new toy, my xxx brand kitchen machine does this wonderfully but my marketing savvy teen has prohibited me from endorsing brands unless I am paid for it…
  • Then add Mascarpone cheese, beat again until there are no lumps.
  • Mix the coffee and rum  (if using) in a glass or small jug that is atleast as deep as the Savoiardi biscuits are long. That’s important because at the next step, speed is critical.
  • Quickly dip the Savoiardi biscuits in the coffee one by one and layer the bottom of your dish, keeping the biscuits close to each other to form a seamless layer (break /cut some of the biscuits if needed to get a tight fit. If you dawdle, the biscuits become soggy in an instant and fall back into the coffee! You know like when you dip your biscuit into your tea and it falls in? Yuck!
  • Cover the biscuits with a layer of the mascarpone mixture (Not too thick or thin – eyeball the mixture to see that you have enough to make the 2 or 3 layers that you plan). Don’t worry if the mascarpone looks slightly runny at this point – it will thicken and set  as it sits in the fridge.
  • Lay out another layer of the savoiardi biscuits, working quickly and carefully to cover the mascarpone.
  • End with a layer of mascarpone, and voila! You are done.
  • Chill uncovered in the refrigerator for 8-24 hours. Before serving, sprinkle the cocoa powder liberally over the top.
  • Cut  or spoon into generous servings, and sit back and enjoy the luscious flavours of an Italian classic.

3 responses »

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s