Honey Tiramisu (Tiramisù al Miele)

This alternative style of tiramisu tells a much lighter tale of one of Italy's most famous desserts.

Interestingly, tiramisu wasn’t always a coffee dessert. Although it’s exact origin is hotly debated among Italians and tiramisu enthusiasts, there are actually many variations that exist that deviate from the famously rich, soothing dessert with its haunting coffee after taste. This version is a play on one of the earliest recipes written by Pellegrino Artusi, an Italian food writer who wrote a manual on Italian cuisine back in the 1890’s. His version of tiramisu never called for coffee - then a luxury - instead it calling for a fruit syrup (he was especially very fond of peach). I bought into this style by using a good quality honey instead - any variety of honey you like will do - and it’s a great way to celebrate the nuanced flavours of quality honey; it’s always the bridesmaid and never the bride. Many old-fashioned tiramisu recipes don’t use the now fashionable mascarpone cream base either, instead they used a ricotta; and so do I. The best tiramisu I ever ate in Italy was actually a ricotta version, and I want to convince you of that too. Much like a true, old-fashioned tiramisu, this recipe does use raw eggs to make a real mousse filling, but provided you have access to quality-controlled eggs you will be utterly fine. Let’s go!