I adore Italy and it’s beautiful cuisine but after several days of eating Italian, I’m ready for a change of cuisine. That’s the American in me, spoiled by the abundance of foreign foods available. But we Americans aren’t alone, our Australian cousins and British parents also love ethnic foods. We all tend to agree that Mexican, Thai, Chinese and Indian are among our favorites.
During a recent dinner party I felt bad serving Tiramasu to our guests and leaving out my Keto crazy husband. So in an act of solidarity I got busy looking for a dessert he could have on the Keto diet. He had already bought a sugar substitute in the form of Erythritol so I was ready to create something delicious for him.
Autumn is gently rolling in and the late summer harvest of Pumpkins has arrived. I love when I start to see the pumpkins with their large spheres and pale pink skins start to show up at the farmers market. The pumpkins here are different than our American version that are orange skinned. The pumpkins in Italy have pale skin and dark orange interiors. They call them ‘zucca” and this is my favorite variety.
Summer desserts are all about being cool, refreshing and light. This lemon Tiramisu is light and airy with just the right amount of lemon and sweet. Don’t let the name distract you, this Tiramisu has no coffee or cocoa in it. But it is created in the exact same recipe and style as a true Tiramisu. If you don’t want to distract your guests you may try just calling it a lemon cake or Torta di Limone.
