Strawberry and Prosecco Tiramisu

Strawberry Prosecco Tiramisu by DinnerInVenice

Strawberry Prosecco Tiramisu by DinnerInVenice

Tiramisu is said to have appeared for the first time at a restaurant in the Veneto region in the 1970′s, and has quickly become a world-renowned specialty.

Tiramisu is a non-denominational dessert: who wouldn’t want to eat it? Everybody can find a good excuse. For us Jews, for example, it’s the perfect Shavuot treat: layers of mascarpone cream to remind us of the sweetness of Torah, and several shots of espresso to get us through the night of learning (Tiramisu means “pick me up” in Italian!).  Or what about Mother’s day?  You could surprise her with something girly and new, replacing the traditional coffee with sparkling wine and adding juicy strawberries: welcome spring!

Ingredients:

2 cups (about 1 lb) mascarpone
1/2 pint whipping cream (makes about 1 1/2 cups whipped)
4 eggs*
26 Italian ladyfingers (savoiardi)
1/2 cup sugar (or more to taste)
1 1/2 lb strawberries
1 1/2 cups Prosecco or champagne (for kids, use Kedem sparkling grape juice)
Mint and small meringues to decorate

Directions:

In your blender or food processor, puree 1/3 of the strawberries with the wine or juice until smooth. Set aside in a small and shallow bowl.

Using an electric whisk, or in your food processor, beat the egg yolks with the sugar. When they become frothy, add the mascarpone; process until combined and set aside.

In a perfectly clean bowl (you can wipe it quickly with a few drops of lemon or vinegar to make sure it’s degreased) beat the egg whites (which should be clear, with no traces of yolk) with an electric whisk until they start forming soft peaks.

Gently fold the whites into the mascarpone cream with a spatula, using an upward motion. Fold in the whipped cream as well. Chop 1/2 of the remaining strawberries and add them to half of the mixture. Also add enough strawberry/wine juice to make it pink.

Dip each ladyfinger into the remaining strawberry/wine mix for 5 to 8 seconds, flipping them a couple of times (letting the cookies soak too long will cause them to fall apart). Arrange the soaked ladyfingers on the bottom of a glass or pyrex 9 x 13-inch baking dish (or two smaller square or round pans). Spread the pink half of the mascarpone mixture on top. Make a second layer of soaked ladyfingers and top with the white mascarpone mixture.

Slice the remaining strawberries and use them to decorate. You can also add some fresh mint leaves and meringues. Cover tiramisu with plastic wrap and refrigerate for at least 2 hours before serving. You can also make the tiramisu in individual Martini cups: tres chic!

Notes:

Yield: 10–12 servings, or more according to serving size

*Raw eggs always carry a small risk of salmonella infection: to reduce the chance of contamination you can pasteurize the eggs prior to use. Or you can purchase pasteurized eggs – www.safeeggs.com. If using pasteurized eggs, it will be harder to beat the yolks frothy and especially to beat the whites stiff: you will need to add a touch of cream of  tartar (or lemon juice or white vinegar) to the whites; about 1/3 teaspoon cream of tartar or 3/4 teaspoon lemon for 4 whites. You will also need to use an electric mixer and beat for twice as long as you would with regular eggs.

 

 

 

Raspberry Cake with Whipped Cream and Pink Meringues

Raspberry Cake with Whipped Cream and Pink Meringues by DinnerinVenice

Raspberry Cake with Whipped Cream and Pink Meringues by DinnerinVenice

In some areas of Central Italy, there is still a custom of  going from house to house adorned with garlands on the first night of May, playing and singing merry tunes to welcome the warm season.

I’m bringing this up – kind of randomly – because this morning I woke up with a verse stuck in my head: it’s from an Italian children’s poem about the months of the year that I learned in kindergarten, and the part about May goes “Maggio di canti risuona” (May resonates with songs).

While I’m not the type to go around the neighborhood with a lute serenading strangers (my fellow Manhattanites would call the police), I am all for celebrating this beautiful month, which I associate with a variety of pleasant concepts.

At last, the sun is out, the bees are buzzing, the birds are chirping, and the flowers in Central Park are blooming…. but not only that: at the risk of sounding very self-involved, I’m excited because my birthday and Mother’s day also come this month. I’m not sure about resonating with songs – but it sure will smell like cakes!

Raspberry Cake with Whipped Cream and Pink Meringues by DinnerinVenice

Now, talking about birthdays, I am turning 44 and becoming a little nostalgic. I became twenty in the Eighties, and while here in the US the cake that best represents that era of excess is probably cheesecake -in some 7-layer variation -, in Italy we had Meringata, a sinfully rich dessert made of layers of meringue combined with tons of whipped cream – the Pavlova’s Italian cousin.

Meringata was the dessert of choice to share with your date in any Northern Italian piano bar or panini bar.  The main downside of those types of cakes (besides the fact that they can induce a diabetic coma)  is that they need to be assembled a short time prior to consumption, or the meringue will dissolve in the cream. That’s why I picked this alternative, which tastes less sugary and can be made the day before and transported easily.

Cakes made of layers of pan di Spagna (genoise) or pastafrolla (pastry dough) alternating with whipped cream and strawberries or other berries are also served in many areas of Italy for the Jewish holiday of Shavuot, which coincidentally falls in May.

In case you really need one more excuse to indulge.

Raspberry Cake with Whipped Cream and Pink Meringues by DinnerinVenice

Raspberry Cake with Whipped Cream and Pink Meringues

Prep Time: 35 minutes

Cook Time: 25 minutes

1 hour

serves 8-10

serves please stop at one slice!

Fat & Calories: Ignorance is Bliss

Ingredients

  • Ingredients:
  • (Cake)
  • 3/4 cup cake flour (or mix AP flour and potato starch)
  • 4 large eggs
  • 1/2 cup super-fine or granulated sugar
  • 4 Tbs. unsalted butter, melted?
  • (Syrup and finish)
  • 2 cups heavy cream
  • 3 or 4 tsp. confectioners’ sugar
  • 1 lb raspberries (or you can use strawberries),
  • 1 cup water
  • ½ cup granulated sugar
  • zest of 1 organic lemon
  • a dozen meringues, possibly pink

Directions

You can buy the pink meringues or make them with this recipe: http://www.cookingchanneltv.com/recipes/rachel-allen/pink-meringues-with-raspberry-cream.html

Preheat an oven to 360°F. Line the bottom of a 9- inch springform pan with parchment.

Whisk the eggs and sugar just until combined in the bowl of your stand mixer. Place the bowl over (not touching) a pot of simmering water, and whisk gently for about 3 minutes. Transfer the bowl to the mixer and whisk at high speed until pale, frothy and fluffy (7-8 minutes).

Sift the flour over the mixture in 2 separate additions (incorporate the first half with a spatula, before adding the second half). Add the melted butter.

Pour the batter into the prepared pan and bake for 20-25 minutes or until the top of the cake is golden (do the toothpick test). Allow to cool completely on a wire rack before inverting it. Cut the cake into 2 equal layers before removing the parchment. Put the first layer (cut side up) on a platter.

To make the syrup, boil the water with the granulated sugar and the lemon zest for about 3-5 minutes. Set aside and allow to cool.

Whip the cream with the confectioners' sugar until it forms soft peaks. Place half of the raspberries or cut strawberries in a bowl, and combine them with about one-fourth of the raspberries. Brush the first cake layerwith syrup and spread with the cream/berry mix.. Top with the remaining cake layer, cut side down, and peel off the parchment. Brush the top with more syrup, spread the top and sides with the remaining whipped cream.

Arrange the remaining berries and meringues on top and around the cake. Refrigerate until ready to serve.

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