Only Recipes, by Alessandra Zecchini ©

I developed this recipe many years ago when I was living in Japan, and it has two particularities: it is made with cream instead of mascarpone (which was difficult to find then, but then became my signature dish - thus the name!) and the topping is not cocoa but Italian ground coffee. I also like to use whisky, good quality, it makes all the difference! Tiramisù di Alessandra Ingredients 3 free range eggs, separated 300ml cream 1 tbsp plus 1 tsp sugar 15ml espresso coffee 15ml whisky 20 (1 x 250g packet) savoiardi or sponge biscuits espresso coffee powder for dusting (or cocoa) Beat the egg whites into stiff peaks. Lightly    whip the cream, then fold in the eggs whites and beat together for a few seconds. In a separate bowl beat the egg yolks together with 1 tbsp of sugar until runny. Add to the cream and egg white mixture and beat again for a few seconds, In a wide soup bowl mix the espresso coffee, whisky and the remaining sugar and quic...

I wish this was one of my creations, but I cannot take the credit: it is in fact an appetizer (but also served as a cheese course, or with a good  vino da meditazione  (meditation wine) that I first tried in my village in Italy ( Sestola , an excellent Parmigiano producing area) about 20 years ago. It was very fashionable then, and it may be still now for all I know, I am not sure, but it is definitely very original, and too good not to share! All you need is real Italian Parmigiano Reggiano Stravecchio (over 30 months aging), good quality creamy honey and good ground coffee (espresso quality). If you cannot find 30 month old Parmigiano, look for a 24 month, or you can try with a younger Parmigiano, but really, here you have only three ingredients, and the better they are, the best the end result. Cut the Parmesan into bite size chunks, spread with honey and sprinkle with ground coffee. The pairing of these three flavours really works. I used Airborne Bush Honey  be...