Last Thursday I took the train to Treviso and was met by Angie and Bubbles who took me to Magali's home 20 minutes outside the town. She had invited us for lunch and had made the duck and béchamel sauces for the lasagne.
The lasagne pasta sheets ere much larger and thinner than the ones I buy at home.
As you can see there was very little of the two sauces between each layer.
This is why when I have lasagne in a restaurant I see they have so many slices but how is it still not so deep?
Then we went onto the tiramisu. Here is Bubbles stirring the cheese and cream mixture.
And Angie.
And Luisa.......
Finally all in combines, the eggs, cream and cheese then finally the whisked egg whites.
The sponges are dipped into strong coffee and layered.
Then we needed prosecco and nibbles!!!
Here I am with Magali our host and chef.
The lasagne on my plate.
What a wonderful privilege to be invited to Magali's home with friends.
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