This dessert is our mash-up of a classic tiramisu and the much-loved Australian choccy ripple cake. It’s bogan meets Italy, kind of like driving through Portofino in a VL Commodore, with just as much impact.
Throughout the writing of this book, my husband, Miles, has been very concerned with the number of chocolate offerings (he worships chocolate). Don’t get me wrong, I like chocolate, too. Earthy and comforting, I find it’s a natural match for a pantry staple of mine: sesame oil.
Our incredibly simple Aro Ha chocolate encompasses all the goodness of raw cacao – a true superfood – with none of the additives and sugar that get added to most. Raw cacao comes from the cacao plant – Theobroma cacao. This Latin name means ‘food of the Gods’ and the indigenous South Americans knew instinctively that cacao nourished them on many levels.
Bunet is a classic dessert from Piedmont and every home cook has her version of it. This is 93-year-old Ida’s recipe, or rather her mother-in-law’s recipe because Ida learnt it from her.
