Sweets

Tiramisu is everyone's favourite (including those treacherous people who decry coffee - even they can't say no to tiramisu). This Italian dessert is a literal 'pick me up' in more ways than just its name - yes, tiramisu means 'pick me up' in Italian, I've been told.

My earliest memories of this dessert were of my Parisian neighbour, a beautiful woman by the name of Isabelle, who introduced my best friend and I to this recipe as young girls. We would crowd into her kitchen, both of us no older than 9 years old, as she would show us how to immaculately beat the egg whites, whip the mascarpone and brew the coffee in her French press.

In our neighbourhood, we all regarded Isabelle as the authority on all things food related. I mean, she's a French woman teaching us to make an Italian dessert - what's there to question? A motley mix of Russians, French, Germans, Poles, Aussies and Greeks - the lack of an Italian culinary presence in our European circle, was quickly remedied by Isabelle's prowess as a dessert aficionado.  

Whilst some people opt for cream in this recipe, I'm somewhat of a purist as I think that the richness of the mascarpone, aided by the creaminess of the egg yolks in this recipe makes for a sufficiently luscious cream. Also, as Isabelle's recipe called for just eggs, I will always do the same. 

THE BACK STORY

Gluten free, flourless, fudgey decadence named after the most unsung hero of the modern era, Bruce Bogtrotter aka @jimmykarz.

In order to reverse the travesty that is Jimmy Karz’s relative anonymity, I encourage all those who attempt this cake to tag @jimmykarz. 

Those of you brave enough can post an accompanying image of your own Brucey moment, cake smeared across your faces as a sign of solidarity demanding recognition of one of Hollywood’s greats - and caption it “you can do it Brucey”. 

Click below for full recipe!

A step-by-step guide is also saved in my IG highlights on my page, @katvel__