<aside> 🔖 This is the beginning of my personal food blog, Alessio Approves. I will share here my favourite recipes (that, needless to say, are mostly from the Italian tradition), that may be learned by family inheritance (my mom’s recipes are the best) or just spotted on very reliable italian (= approved) websites. Enjoy!!
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APRIL 13, 2025
📝 The first recipe that I want to share with you first is a traditional Italian dessert, the Tiramisù. I could bother you with some history but I won’t cause I’m a bit lazy and also it’s not the purpose of this food blog. This food blog is meant to make you cook and bake delicious things. That’s it.
‼ What I actually want to underline is that the main ingredient of this dessert is savoiardi, a pretty specific type of biscuit (they are called also ladyfingers, or doigts de dame). I managed to find them quite easily in Montréal. Please try not to use other type of biscuits cause their consistence is crucial for the perfect tiramisù.
The last Tiramisù that I prepared, for my beloved Nocolivers at Nomad Coliving
So, let’s see a quick recap of the ingredients, then we’ll dive right into the recipe!
⏱️ Time: 40 mins 👨🏻🍳 Difficulty: easy 💸 Cost: it depends. In Italy it’s pretty cheap, in Canada you get broke just buying mascarpone. 🧄 Ingredients for a 20x20 baking dish
How to get it done:
We separate the egg whites from the yolks and combine the latter with the sugar: whip them well with electric whips or a planetary mixer until the mixture is light and frothy.
After that, add the mascarpone that has already been out of the refrigerator for 5 minutes to make it softer, and mix. If necessary, let's work it quickly with the whips to soften it.
Separately, in another bowl, we whip the egg whites until stiff, then add them to the whipped yolks with the sugar, a little at a time, stirring gently from the bottom up so as not to disassemble them.
We create a layer of mascarpone cream in the bottom of an oven dish (ours is about 20x20 cm square). We arrange the savoiardi (quickly soaked in cold, unsweetened coffee) next to each other, forming the first layer. It is most important that the savoiardi are not overlapped
We cover the savoiardi with cream, then another layer of savoiardi and finally again with cream.
We put the cake in the refrigerator for about three hours. We finish, before serving, by sprinkling plenty of bitter cocoa all over the surface of the Tiramisu.
Source: https://ricetta.it/tiramisu
APRIL 21, 2025
📝 Ok, this is not a traditional Italian recipe, but it’s one of my super troupers and I baked it so many times and many friends (Camilla and Marco before everyone!) always asked me for the recipe, so, here it is!
❤️ The apple pie is actually something that my mom used to bake many times for my passed grandfather, and even if this recipe is a variation, it always reminds me of him when I bake :)
The last Apple&Cinnamon pie that I prepared, for my beloved Nocolivers at Nomad Coliving
So, let’s see a quick recap of the ingredients, then we’ll dive right into the recipe!
⏱️ Time: 60 mins 👨🏻🍳 Difficulty: easy 💸 Cost: cheap 🍎 Ingredients for a 24cm diameter cake pan