In the 90s, Roma had few pubs, which offered a place to sit and enjoy a pint of your favourite beer. Men dominated the space behind the bar and pushed women to the kitchen. Lorenza had no choice but to work as a cook to support herself during her university days. She used to prepare simple snacks and tiramisu from her aunt’s recipe. A pleasant addition to her daily wage was free booze that was pouring in streams after the closing hours. Students’ life is not a sad life.
Twenty years and several continents later, Lorenza and I prepared tiramisu from the same recipe. Not in a pub but in our small kitchen in Iraq. We replaced mascarpone with Qaymar, clotted cream, which is a favourite breakfast pick in the Middle East and some Balkan countries. The cream contains 20% more fat than mascarpone. If you decide to use it, whisk a couple more egg whites to maintain the tiramisu “fluffiness”. If you have access to the real mascarpone, enjoy this classic Italian recipe as it is.