Spicy Tomato Coconut Soup



This simple soup combines canned tomatoes and rich flavors of Southeast Asia – coconut milk, ginger, garlic, and chilies.  A bowl of Spicy Tomato Coconut Soup may not be quite the same as a big bite of that first vine-ripened tomato of the late summer season, but it’s darn close.

picture1140Ingredients (serves 6)

2 tablespoons coconut oil

1 large onion

1 teaspoon of garlic ginger paste

1 teaspoon of spicy chili paste such as Nam Prik Pao

2 large cans of tomatoes (I like organic San Marzano tomatoes)

picture11391 can of light coconut milk

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon brown sugar

Cilantro (to garnish)


Step 1) In a large pot, saute onion, garlic ginger paste, and chili paste in coconut oil until onion is soft and translucent.  Add tomatoes to pot, along with salt, pepper, and brown sugar.

Step 2) Bring pot to a boil.  Reduce heat and simmer gently, uncovered, for 10 minutes.

Step 3) Remove from heat and let sit for 15 minutes or until lukewarm.

Step 4) Puree contents of pot with an immersion blender.  Add coconut milk and stir to blend.

Step 5) Ladle into serving bowls and garnish with cilantro.



Wild Muscadine Jelly

picture1206Wild muscadine grapes do not grow in my Northern climate, but I am fortunate to have family down South.  Dark purple, thick skinned and distinctly flavored muscadine grapes grow all over the wooded rural property where my sister and brother-in-law live.  When I feel jealous of the grapes, I remind myself that very big snakes live in those same woods!

picture1202On a recent trip up North, my sister gifted me with a gallon bag of frozen muscadines.  I retrieved them from the freezer last night, and turned those delicious purple grapes into ten jars of jelly.  The pint size people in my life gave the “monkey sandwiches” shown above (muscadine jelly, peanut butter, and a halved banana in a fresh bun) a hearty seal of approval.  If you prefer to enjoy grape jelly right out of the jar, well, picture1203that’s fine with me!

Ingredients (makes 10 half-pint jars, plus enough leftover for a few sandwiches)

1 gallon of muscadine grapes, washed and stems removed


picture12048 cups of sugar

1 box of pectin


Step 1) Place muscadine grapes in a large pot and cover – just barely – with water.

Step 2) Bring pot of grapes and water to a picture1208boil.  Gently mash grapes with a potato masher.  Remove from heat and let cool.

Step 3) Filter juice through a fine sieve into a large bowl.  When scooping grape pulp into the sieve, push gently (the back of a soup ladle works well) to extract as much juice as possible.  Discard pulp into your compost bin.

Step 4) Measure 8 cups of juice and add to a large pot.  Add box of pectin to the juice and bring to a rolling boil, stirring constantly.

Step 5) Add 8 cups of sugar to the pot of boiling juice and pectin.  Stir to help sugar dissolve, and bring pot to another rolling boil.

Step 6) Allow jelly mixture to boil for one full minute, then remove from heat.

Step 7) Ladle jelly into half pint jars, leaving 1/2 inch headspace.  Process in a boiling water bath for 5 minutes, as described in our earlier canning instructions.  Enjoy!




Ginger Crackle Eggs

picture1123Hard cooked eggs make for a quick and easy, high protein breakfast.  Ginger Crackle Eggs are hard cooked, then infused with subtle flavor and caramel colored, fernlike patterns from ginger flavored rooibos tea.  These eggs are delicious on their own, and make a fun addition to summer salads.  Enjoy!

picture1116Ingredients (makes 2 eggs; double as needed)

2 eggs

1 tablespoon loose rooibos tea

2 thin slices fresh ginger

1 tablespoon sugar

1 1/2 cups water


Step 1) Bake eggs in 325 degree oven for 30 minutes.  Setting eggs in mini muffin tins and placing the tins in the oven works well.

Step 2) After 30 minutes, remove eggs from oven and place in a bowl of ice water for 10 minutes.

Step 3) Meanwhile, bring 1 1/2 cups water to a boil, and steep tea with ginger and sugar for 5 minutes.

Step 4) After eggs have cooled, gently roll them on a flat surface to “crackle” the shells.

Step 5) Place hard cooked eggs with crackled shells in the steeped tea.  Let soak for 10 minutes.

Step 6) Remove eggs from tea, peel carefully, and enjoy!

Easy Vietnamese Pickles


These zippy, crunchy little pickles are traditionally called Do Chua, which translates literally as “by sour” from Vietnamese.  Made from carrot, daikon (a jumbo size member of the radish family), and galangal (similar to ginger, but more pungent), these pickles are delicious on salads, on sandwiches, or right out of the jar!  It only takes a few minutes to whip up a few jars of this lovely summer condiment.  Enjoy!


Daikon and Carrots

Ingredients (makes 3 pints)

1 1/2 cups carrot, peeled and cut into matchsticks

3 cups daikon, peeled and cut into matchsticks

1 tablespoon minced fresh galangal root (or substitute ginger)

For the brine:

2 cups warm water

2 tablespoons sugar

1 tablespoon salt


Fresh Galangal Root


3 tablespoons vinegar (chili vinegar, if possible)


Step 1) Distribute carrot, daikon, and galangal evenly between three, pint size mason jars.

Step2) Combine brine ingredients in a mixing bowl and stir until sugar and salt are dissolved.

Step 3) Ladle brine into jars.  Fill jars within 1/2 inch of top.

Step 4) Refrigerate for up to three months.  Wait at least one week to enjoy, for maximum flavor!


French Kisses


This whimsical cookie recipe turned up in my Great Grandmother’s recipe box.  I smiled with nostalgia when I noticed that the recipe prominently features Corn Flakes… this would have been quite the modern cookie ingredient in her day!  This light, meringue type cookie is perfect for summer.  The coconut and almond in this recipe offer a pleasing flavor combination.  Enjoy!

Ingredients (makes 36 cookies)

3 egg whites

1 cup sugar

2 cups Corn Flakes

1 cup shredded coconut

1/2 cup chopped nuts (I used almonds)

1/2 teaspoon vanilla extract


Step 1) Beat egg whites in a scrupulously clean bowl until stiff.

Step 2) Add sugar and vanilla to egg whites and beat for two minutes longer – mixture should look glossy.

Step 3) Stir in Corn Flakes, coconut, and nuts.  Drop rounded teaspoons of mixture onto ungreased cookie sheets.

Step 4) Bake in 325 degree oven for 18 minutes.  Cool on a wire rack and enjoy!

Easy Peanut Cabbage Slaw


This salad is ridiculously easy to make and very nutritious, featuring a whole head of Savoy cabbage.  Cruciferous vegetables such as cabbage are well respected for being high in fiber, anti-cancer phytonutrients, and a wide range of vitamins including K, C, and B6.

You’ll notice chopsticks in the photo, above.  If your children usually eat with a fork, try serving this dish with chopsticks… the long, thin slices of cabbage are relatively easy to pick up, and (in my experience anyway) the novelty of chopsticks can be enough to compel reluctant cabbage eaters to try a few bites.  The pleasing peanut flavor with just a bit of zippy tang will keep them engaged!

Ingredients (makes 1 large serving bowl of salad; at least 8 cups)

1 head of Savoy cabbage

1/2 cup of thin sliced carrot

1/2 cup of thin sliced daikon or other radish

1/4 cup of real peanut butter (nothing hydrogenated, just peanuts and salt!)

1 teaspoon of toasted sesame oil

1/2 cup of chili vinegar (just white vinegar infused with a sliced Thai chili pepper)

1/4 cup of dry roasted peanuts


Step 1) Slice cabbage very thin and toss in a large bowl.  You could use a grater if you prefer, but I like the texture of slices (think onion rings) better.

Step 2) Whisk together peanut butter, sesame oil, and chili vinegar in a medium size bowl.  It will take a minute of careful whisking, but these ingredients will give you a smooth, delicious dressing.

Step 3) Drizzle dressing all over cabbage and toss lightly until cabbage is evenly coated.  Add carrot and radish; toss again.  Garnish with peanuts and serve!


Greek Chicken

picture1040Why is this Greek Chicken so spectacular?  It’s just marinated and oven baked – fast and easy, no fancy schmancy kitchen skills needed.  The secret is in the marinade.  This is not your typical oil and acid marinade – it’s made with a yogurt base.  That’s right, yogurt – stay with me for a moment here.  The enzymes in yogurt are perfect for tenderizing meat, and yogurt itself easily takes on the flavors of the other marinade ingredients – lemon, parsley, garlic, etc.  The end result is plump chicken with rich flavor.  Give it a try!

picture1037Ingredients (Serves 4 – 6)

1 fresh, whole chicken, cut into pieces

1 cup plain Greek yogurt

2 tablespoons olive oil

1 inch piece of fresh ginger, grated

2 cloves of garlic, finely minced

1/4 teaspoon crushed red pepper flakes

Juice from 1 lemon

1 cup chopped fresh parsley


Step 1) Combine yogurt, olive oil, ginger, garlic, red pepper flakes, lemon juice, and parsley in a medium bowl.  Stir until well blended.

Step 2) Score each piece of chicken several times with a sharp knife.

picture1038Step 3) Generously coat each piece of chicken with the yogurt marinade, using a basting brush.  “Pile” chicken into a large bowl; this keeps both sides of each piece of chicken in contact with the marinade.  Pour any remaining marinade over top of the pile.

Step 4) Cover the bowl with foil, and refrigerate for at least1 hour, but no more than 24 hours.  This marinade seems to work faster than other marinades I’ve used.  While I always recommend marinating all day if possible, you’ll still get good flavor with this recipe if you only have an hour.

Step 5) Remove from fridge 30 minutes before baking, and rearrange chicken so that it can bake in a single layer.

Step 6) Bake in a preheated, 350 degree oven for 1 hour, or until a meat thermometer inserted into the meat (but not against a bone!) reads 165 degrees.  Tip:  I bake the smaller pieces (wings, drumsticks) on a their own pan, as these pieces are usually ready to come out of the oven at least 10 minutes before the larger pieces (breasts, thighs). Serve with a salad and your choice of sides.


Spicy Pickled Mushrooms

picture799I love pickled mushrooms right out of the jar.  With just the right combination of garlic, peppery spice, and tangy salt, pickled mushrooms make a great lunchtime side dish or midnight snack.  They are also pretty darn fabulous as a Bloody Mary garnish, or so I’m told.  😉  These are super easy to prepare, keep well in the refrigerator, and make great gifts when preserved in jars.

A word of advice… mushrooms shrink a LOT when simmered in any liquid, as they are in this recipe.  I’m telling you, they shrink a LOT.  However many mushrooms you “think” you need when you’re staring at them at the market, well, you need twice that many.




picture792Ingredients (Makes 2 quarts or 4 pints)

3 pounds white button mushrooms

3 ¾ cups white vinegar

2 2/3 cups water

4 ½ tablespoons salt

1 teaspoon whole peppercorns (1/4 teaspoon per pint jar, or ½ teaspoon per quart jar)

2 teaspoons cayenne pepper (1/2 teaspoon per pint jar, or 1 teaspoon per quart jar)

4 cloves garlic, halved (2 halves per pint jar, or 4 halves per quart jar)


Step 1) Combine vinegar, water, and salt in a large pot.  Bring to a boil, then reduce heat to low.

picture793Step 2) Add mushrooms to pot and simmer, covered, 10 minutes.

Step 3) Divide peppercorns, cayenne pepper, and garlic between sterilized canning jars.

Step 4) Fill jars with mushrooms and cover with brine from pot, leaving ½ inch of headspace.  Be sure to poke through to the bottom of the jar a few times (a chopstick works well for this), to eliminate air bubbles.

Step 5) Cover jars with lids and bands.  Pickled mushrooms will keep in the refrigerator for at least a month “as is.”  Alternatively, if you process the jars in a boiling water bath as explained on the canning page, your pickled mushrooms will last for at least a year.

Step 6) For maximum flavor, allow the brine to work its magic inside of the jars for at least a week before enjoying your mushrooms.

Asian-Inspired Brussels Sprouts


I would have guessed it was too early in the growing season for Brussels sprouts, so imagine my surprise when I found a perky looking bin of fresh, bright green baby Brussels sprouts at the market!  Fabulous!  It’s a wonder these little gems are so small, for all of the nutrition they manage to contain.  A single cup of Brussels sprouts contains 4 grams of fiber, approximately 25% of your daily Vitamin A and folic acid requirement, and way more than a day’s worth of vitamins C and K… all for about 55 calories.

Many people think they dislike Brussels sprouts, which is a real shame.  This vegetable is truly delicious, when it isn’t boiled so sorrowfully long that it’s vibrant color, fresh flavor, and pleasing crunch fades away.  If that has been your only experience with Brussels sprouts, please, give this recipe a try.  I think you’ll enjoy it, and I know the hefty shot of vitamins will make you feel great!

Ingredients (makes 2 side dish servings)

2 heaping cups of baby Brussels sprouts, ends trimmed

1 teaspoon toasted sesame oil

1/4 cup water

1 garlic clove, minced

1 teaspoon honey

2 teaspoons soy sauce

1/2 teaspoon sesame seeds


Step 1) Combine Brussels sprouts, sesame oil, and water in a shallow pan with a tight fitting lid.  Cover and cook over high heat for 5 minutes.  Shake pan occasionally so that Brussels sprouts don’t stick to the bottom, but do not lift the lid!

Step 2) After 5 minutes, remove the lid and reduce heat to low.  Add garlic, honey, and soy sauce to pan.  Cook with stirring for 3 minutes.

Step 3) Remove from heat, garnish with sesame seeds, and serve.  So easy!

New Freebie! Share a recipe, win this book!

PandoraCoverPandora’s Lunchbox, by Melanie Warner

Win This Book!  Submit one or more recipes to The Global Recipe Project!  One entry will be randomly selected on July 31st to win a free copy of this great book!

Each recipe counts as one entry – enter as many times as you like! 

As teenagers and college students are prone to saying around bites of junk food, “Just, Wow!” Based upon the author’s diverse writing background, including two years as a staff reporter for The New York Times, I was hopeful that Pandora’s Lunchbox would be well written and engaging. As a chemist and an educator myself, I was hopeful that this book would find and walk the line between depth of accurate food science detail and clarity of presentation for a wide audience. Melanie Warner delivered on both counts. And delivered, and delivered some more!

Pandora’s Lunchbox is as smartly written as it is impossible to set down. From her personal food “experiments” (Did this used to be a chicken nugget? Is that facial mask or avocado dip?) to her broadly painted historical overview to the interview vignettes which highlight her journalistic expertise, Melanie Warner illustrates the landscape of modern day processed food in stark detail. Ms. Warner begins by explaining what a processed food is not (“pasteurized milk…. frozen peas, canned beans… frozen ground beef shaped into hamburgers”) before succinctly clarifying what we are really talking about: “A processed food is something that could not be made, with the same ingredients, in a home kitchen. Your home kitchen” (p. xvi).

Prior to reading this book, I thought I had a pretty solid grasp on the “no-no’s” of processed food. Little did I know! Pandora’s Lunchbox had me rethinking the origins (and wisdom) of my daily multivitamin, the journey of ingredients in my children’s “healthy” breakfast cereal, and even my store bought loaf of whole grain bread. As I progressed from chapter to chapter, I was both humbled by how little I knew and inspired to do better for my own health and the health of my family.

Pandora’s Lunchbox confronts the business realities of the food industry, where processing and preservatives allow longer shelf lives and lower costs, corporate shareholders demand high profits over high nutrition, and consumers respond to slick marketing and artificial flavors. Melanie Warner ends her well written book with 216 referenced endnotes, placing well organized facts gently and firmly in the hands of her readers. Read Pandora’s Lunchbox, and you will – to your benefit – never experience a trip to the supermarket quite the same way again.

Lemon Ginger Marmalade

picture845Lemon Ginger Marmalade 

When I can’t hop on an airplane myself, I enjoy traveling vicariously through the stories of others.  It’s not the beaches that captivate me, nor the mountains that hold my attention.  No, when friends return from fascinating, far away places, I want to hear about the food.

When friends returned from South Korea, I was intrigued by stories of citron marmalade.  The idea stuck with me, and when I found a reasonably priced bag of organic lemons, I couldn’t resist tinkering with this recipe.  Its lovely sweet/sour flavor is pleasant on crackers, and is delightful as a glaze on white fish such as flounder.  Enjoy!



2 pounds of organic lemons (about 8 organic lemons)*

1 piece of fresh ginger, about 1 inch thick and 4 inches long

1 1/2 cups water

6 cups white sugar

1 pouch (3 ounces) liquid pectin

*Yes, your lemons really, really do need to be organic.  Why?  Because marmalade uses the peel.  Do you want to eat lemon peel that has been treated or sprayed?  Neither do I.


Step 1) Wash your lemons.  No really, WASH your lemons.  Scrub them in hot water for a few minutes.  You’re eating the peel, remember?

Step 2)  Peel your lemons with a vegetable peeler.  This is surprisingly fast, and works well to separate the thin layer of bright yellow zest (which you want) from the thick layer of bitter white pith (which you do NOT want). ~~~

Step 3)  Slice your lemon peels into thin strips using a paring knife.  My strips ended up being about 1/4 inch wide and 2 to 3 inches long.  The dimensions aren’t terribly important.

Step 4)  Peel ginger and slice or grate into “matchstick” size pieces.

picture837Step 5) Add your lemon peel and ginger pieces to a large pot.  Add 1 1/2 cups of water and simmer, covered, for 20 minutes.

Step 6) While the peels are simmering, remove the white pith from your lemons.  Pull the lemons apart into halves and remove the spongy white center.  Remove the seeds, if needed.  The idea here is to have as much “yellow” and as little “white” as possible.  As you are working with your lemons, save all the juice.  Working over a baking pan with shallow sides helps.  Chop up your lemons into little bite size pieces.

Step 7) After the peels and ginger have simmered for 20 minutes, add the chopped lemons and any juice you’ve collected.  Simmer, covered, for an additional 10 minutes.

Step 8)  Add 6 cups of white sugar to the pot, keep stirring, and bring that pot to a Mad Boil… the kind of boil that is too fierce to calm down, even with stirring!

Step 9)  Once you have achieved a Mad Boil, add your pectin.  Continue stirring and boiling for one more minute.  Remove from heat.  Your kitchen will smell fantastic right about now.

Step 10)  Review Crowded Earth Kitchen’s canning guidelines, and fill your sterilized, half pint canning jars.  Be sure to leave 1/4 inch of headspace.  Place lids and bands on your jars, and process in a boiling water bath for 1o minutes.


Summer Iced Teas


Iced tea is a classic summertime beverage.  Summertime is short where I live, and folks tend to make the most of every ray of sunshine.  There’s no need to get clever with this… time’s a-wastin’, and we need to get outside!  Go boil some water, grab a few mason jars and a few scoops of deliriously cold ice cubes.  We can be outside in the warm sun in ten minutes, keeping cool with this refreshing, minty-tart drink!

picture781Ingredients (makes 2 pint-size drinks)

3 cups boiling water

4 tablespoons of dried peppermint

1/4 cup of frozen cranberries

3 cups ice cubes


Step 1) Cut frozen cranberries in half with a paring knife.

Step 2) Steep peppermint and cranberries in boiling hot water for 10 minutes.  I use my French press coffeepot for this.  Alternatively, you could tie your peppermint and cranberries in a piece of cheesecloth, and steep in a kettle.  You could also just add the peppermint and cranberries “loose” to a pot of boiling water, and then strain through a sieve.  So many choices!

Step 3) Divide ice cubes between two, pint size mason jars.

Step 4) Pour steeped tea over ice cubes.  Enjoy!

Orange Sponge Cake


This is a grand summertime cake!  Bursting with orange flavor, simply dust this cake with powdered sugar and decorate with candied orange peel – you’ll never notice the absence of traditional frosting (which typically adds around 200 calories per piece of cake!).  This recipe gives you a great excuse to dust off the tube pan lurking in the back of one of your kitchen cabinets, and the resulting cake is pretty enough to stand out at your next outdoor party.  Enjoy a slice for me!

picture599Ingredients (serves 12)

6 eggs, whites and yolks divided

1 tablespoon grated orange zest (use an organic orange for this!)

1/2 cup freshly squeezed orange juice

1 teaspoon Grand Marnier liquor or orange picture600extract

1 1/2 cup sugar, divided into 1 cup and 1/2 cup portions

1 1/4 cups white flour

1/2 teaspoon cream of tartar


picture602Step 1) Using an electric mixer, beat egg yolks for 5 minutes on high speed.  Add orange zest, orange juice, and Grand Marnier.  Slowly add 1 cup sugar, blending at low speed.  Gradually increase speed to medium, and blend mixture for 3 more minutes.  The mixture should be thick, and should double in volume.

Step 2) “Sprinkle and fold” flour into egg picture603yolk mixture, 1/4 cup at a time.  In other words, sprinkle 1/4 cup of flour over the egg yolk mixture, and gently fold the egg yolk mixture over the flour using a rubber scraper.  Repeat until all flour has been added.  Do NOT over mix.

Step 3) Using a scrupulously clean mixing bowl and beaters, beat egg whites and cream of tartar on high speed until soft picture604peaks form (see photo).  This will probably take 2 or 3 minutes.  Then, slowly add 1/2 cup of sugar, adding 1 tablespoon at a time, until stiff peaks form.  (see photo).

Step 4) Now we need to combine the yolk mixture and the white mixture without losing all of the “poof” we just created with the electric mixer!  To do this, gently fold 1 cup of the white mixture into the yolk picture605mixture.  Then, fold all of the yolk mixture into the white mixture.  Don’t overthink it… just combine the two mixtures as gently as possible.

Step 5) Transfer the batter into an ungreased tube pan, approximately 10 inches in diameter (“standard” size).  Bake in a preheated 325 degree oven for approximately 55 minutes.  The top of the picture606cake should feel springy when touched.  If you press gently with your finger and the imprint doesn’t bounce back, give the cake a few more minutes.

Step 6) Remove from oven and tip the pan over to cool.  I find that balancing the pan on a bottle (a beer bottle or a wine bottle, don’t judge) works well.  After cake has cooled completely, slowly loosen cake from picture608the sides of the pan with a butter knife and gently shake onto a serving plate.  If your cake doesn’t come out of the pan perfectly, don’t panic.  Powdered sugar and candied orange peel will hide “cake owies” very well!

Step 7) Dust, decorate, and enjoy!

About that candied orange peel… simply peel an orange using a potato peeler, to get picture607thin slices of peel without the white pith.  Add the peel to a small pan with 1/4 cup of water and 1/4 cup of sugar.  Simmer for 10 minutes, remove peel, and place peel on a baking sheet.  Dry peel in a 250 degree oven for 20 minutes, while your cake is cooling!

Easy Eggplant Dip


What’s not to love about eggplant?  This versatile vegetable contains a healthy dose of fiber, a variety of antioxidants and phytonutrients, essential fatty acids, and important trace minerals such as manganese – all for 20 calories per cup!  Today we are preparing a simple, nutritious dip using only four ingredients:  eggplant, lemon, garlic, and tahini.  Also known as sesame paste, tahini looks a bit like peanut butter (with roughly the same number of calories and fat grams per tablespoon), but has a very distinct, very rich flavor.  A little goes a long way.

Quick side note:  This dip will thicken if refrigerated overnight – it is best enjoyed fresh!

Ingredients (makes 3 cups)

1 large eggplant, peeled and cut into 1 inch cubes (about 6 cups)

2 cloves fresh garlic, chopped

3 tablespoons fresh lemon juice

1 tablespoon tahini


Step 1) Grease a roasting pan with grapeseed oil (or another oil of your choosing; pick something that won’t scorch at high oven temperatures).  Place eggplant on roasting pan in a single layer, and roast in a 400 degree oven for 30 minutes, stirring once.


Spicture462tep 2) Combine eggplant, tahini, lemon juice, and garlic in a blender and puree until desired consistency is achieved.  Don’t be afraid to leave a few lumps and bumps – a bit of texture is pleasing!

Serve with pita wedges, whole grain crackers, or vegetable crudités.  Enjoy!

Guest Post! The Tiramisu Dessert Story


 This recipe comes to us courtesy of Sophia Knowles.  Thanks, Sophia!

If you think of Italian desserts, then for many, the first that springs to mind is Tiramisu. This most iconic of Italian dishes is said to have been created in the 70s at the Le Beccherie Trattoria in Treviso, northern Italy.

Sadly the restaurant, which opened in 1939 and had a proud 70 year history, finally closed its doors in April 2014 due to the ongoing economic difficulties in the area. A lack of customers and a change in Italian eating habits, seeking out cheaper eating options, led to the current owner, Carlo Campeol, taking the sad decision to shut up shop.

The making of Tiramisu

The classic Italian dessert was created by Carlo’s mother, after the birth of her son in the seventies. She is quoted as saying that she needed something to give her a little extra energy, hence the Tiramisu, meaning “Pick me up” came into existence.

Campaigns have been running to see the Italian dessert given special European recognition, which would state that like pizza coming from Naples, the true Tiramisu is made in Treviso. This protected status would secure the desserts place locally against the worldwide imitations and copies, although it is a shame that its place of origin will no longer open its doors.

Tiramisu, classic sweet

Tiramisu is a semifreddo dessert, served chilled and not frozen. Tiramisu contains –


  • 1 – 1 ½ cups of espresso coffee
  • 2 teaspoons of sugar

Zabaglione filling

  • 4 egg yolks
  • ½ cup of sugar
  • ½ cup of Marsala wine (if not available a sweet wine like Madeira or Port)
  • 1 lb of mascarpone cheese
  • 1 – 1 ½ cups of thick whipping cream


  • 10oz Savioardi (approximately 40 Ladyfinger biscuits)
  • 2 tablespoons of bitter cocoa powder


Brew an espresso coffee with two teaspoons of sugar and let cool.

Prepare the Zabaglione filling by beating the yolks in a glass bowl over a double boiler until fluffy and add the sugar and the wine. Transfer into a pan and over boiling water mix until it thickens.

Mix the mascarpone until it is smooth and add the rest of the prepared zabaglione, mix well and then add the whipping cream. .

Assemble the Tiramisu by dipping the ladyfingers in the cooled coffee and build up a layer on the base of a tray. Spread some of the Zabaglione mix on top of the biscuit layer and then repeat the process, once you have put the remaining creamy mix on the dessert, lightly dust it with cocoa powder and leave to chill in the fridge for 3 – 4 hours and serve.