TIRAMISU with wild strawberries

The reason I would move to Italy tomorrow……..no actually TODAY!

And just one word to describe this creamy, dreamy dessert  – PERFECTION!



Serves 4


4 glasses 😉

8 (large) sponge fingers (around 120g/4oz), broken – 2 fingers for each glass
500g/18 oz mascarpone(room temperature)
4 egg yolks (room temperature)
2-4 tbsp icing sugar(depending on whether sponge fingers are covered with sugar, mine were so I    used 2 tbsp)
150 ml/5fl oz coffee,made with 1 tsp ground coffee and 150ml/5fl oz boiling water
30ml/1fl oz amaretto liqueur
1-2 tsp cocoa powder
120g wild strawberries(or any alternative fruit)


1. Bring 1/4 water to boil in a medium pan and turn the heat right down. Put the egg yolks and sugar into a metal bowl and place over the boiling water(make sure the bowl doesn’t touch the water) and whisk it with an electric mixer until pale and creamy. Take it of the steaming water and whisk for another couple of minutes, adding 2tbsp of mascarpone at a time until the consistency is very smooth. Divide into 4 parts(drawing a line with a spoon).

2. Mix COLD coffee with amaretto liqueur in a separate bowl.

3.Dip some of the biscuit in a coffee mixture(try not to make them too soggy) and place on the bottom of each glass, layer with a spoonful(or maybe 2) of mascarpone cream on the top and sprinkle with cocoa powder, repeat again – I fit 3 layers in my glasses.

4.Chill in the fridge overnight (or at least 5 hours)



Polish traditional cuisine is full of paradox…
Russian pierogis is the most popular Polish dish and surprisingly it doesn’t come from Russia.In Russia the same pierogis are called Polish 😉  Ukrainian Borscht has nothing in common with Ukraine, nor Greek-style Fish with Greece.In Hungary nobody has never heard of Hungarian Potato Pancakes,of course because it is 100% Polish dish.Not to mention Breton Beans that is not known in France at all 😉 Where are ALL these names come from then???It’s a mystery….. 😉

Leczo is also one of the most popular dishes in Poland but it originally comes from Hungary.It is very thick and chunky stew,in Poland often served with pieces of saussage,but I much preffer the vegetable version.



Serves: 4


4 shallots,cut in halves or quarters
4 garlic cloves
large courgette,yellow or green( around 400g),chopped
100g yellow beans,cut in halves
100g green beans,cut in halves
125g mushroom,chopped
1 yellow pepper,cut into stripes
1 red pepper,cut into stripes
2 tins of chopped tomatoes
freshly grounded sea salt
freshly grounded black pepper and mixed pepper
2 tbsp olive oil
fresh flat parsley,chopped


1.Heat a couple spoonfuls of olive oil in a deep pan.Squash garlic cloves using a wooden spoon and put into the pan.Add shallots and mushrooms,stir-fry for a couple of minutes.Add chopped tomatoes and bring it to boil.Now add beans and cook for around 10 minutes.After that time add peppers and courgette and cook for another 10-15 minutes,until all veggies are soft.

2.Season with salt and pepper and add chopped parsley.