Cooked in Translation is going to be a monthly appointment. Every second Sunday we will interpret a classic international dish through the lens of our own or another culinary tradition. A hosting blogger chooses an iconic dish the dish and initiates the blog hop. Anyone who has some version of the iconic dish in question can link up its own fusion version of the dish.
This month I am hosting and I have chosen Tiramisu’. I am posting the classic version below. Sophie is posting her own creation on her blog and all of you can link your own version of tiramisu’ to the blog hop below.
If you link up, please leave a comment telling us what makes your version unique and share this page and the blog hop with your reader. You can twit it using #cookedintranlation, you can post it on Facebook or Google+ mentioning Sophie and I or you can simply mention it in the post you are sharing with us. The important thing is sharing. The more, the merrier! Plus aren’t you curious about what people do with tiramisu’?
My version is the classic Italian version. It contains mascarpone and raw eggs and makes for a really heavy, yet delicious dessert. I have always used raw eggs and am still alive, but if you are weary of raw eggs you can use pasteurized eggs.
Anyway, have a look at my recipe below, Sophie’s one on her website and share yours at the bottom of the post!