“It tastes a bit like custard”, I say.

There are some important words there.  ‘Bit’.  ‘Like’.  They mean it’s not exactly the same but it reminds me of custard.  After all, custard is made with beaten egg yolks, caster sugar mixed with milk and a touch of vanilla.

Unlike the cream used in tiramisù.  Instead, this is made with beaten egg yolks (check), caster sugar (check), mixed with mascarpone (a light cream/yoghurt-like cheese made from, erm …… milk) (sort of check) and the beaten egg whites.

OK so one is missing vanilla and is not cooked and the other is missing egg whites.  Overall, almost the same ingredients.  It not only tastes a ‘bit like’ custard but is, in fact, a ‘bit like’ custard!

However, the look on the face says everything.  Apparently, even if it wasn’t said, the cream for tiramisù IS NOT, IN ANY WAY, ‘like’ custard, even if, of course, it is, actually, quite a lot like custard.

Hmmmmph!  Bloody Italians and their ‘our food only tastes like our food and has no similarities’!