What do you know about that particular branch of deliciousness?
I know Italian confectioners go easy on sugar, so desserts are not too sweet, not too heavy, and that the world adopted that genre of after-dinner treats as his.
In Aruba, Tiramisu appears on every restaurant menu, but often with short-cuts, made with some ready-made whip instead of snowy egg-whites folded into mascarpone!
Recently my friend Gabriel Donadi told me about his mom, Ines Donadi, and her passion for baking and pastries. Then we both decided I should meet her. #dolcissimobyines
Next. I visited Ines in her doll-house kitchen at Palm Aruba Condo. There, over Illy coffee and a generous piece of her Torta di Nutella, Ines conducted a Show & Tell, a Tiramisu for Beginners class, in my honor.
She did the prep work in advance, laying all nicely measured ingredients out, and I watched her make two tray of Tiramisu, layering coffee-soaked lady finger biscuits, with the rich cream she just made – always in a glass bowl, please – mixing the cheese, with stiffly beaten egg-whites, and spiking the coffee with Amaretto, her secret ingredient – could be any liqueur, especially Limoncello.
The way she makes it, it looks easy.
I knew the origin of Tiramisu, as reported by Wikipedia: Historical records state that Tiramisu has an aphrodisiac effect and was served in brothels in Treviso.
What they mean is that between clients, the prostitutes working in Northern Italy, had a favorite pick-me-up, Tiramisu, so that sugar, coffee and liqueur would restore their energy between jobs.
I am not making it up.
Ines, a biology teacher, turned fashion-designer reports she has been living in Aruba for a number of years, and in order to please her family members and her friends, she often found herself in the kitchen making desserts, following recipes she inherited from her late mother.
She remembers herself in the kitchen, at ten years of age, watching her mom make magic.
#dolcissimobyines is today a small online business, you may order your favorite from a menu of about FIFTY different varieties. Ines is especially busy around the holidays and her top seller include #tortadinutella, #ZuppaInglese any fruit #Crostata, and #Tartufo which she makes with any left over cake.
Cake for two, or fifty, it is cutely packaged and gorgeous to present.