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.

 

 

 

Classic Tiramisu and my Espresso Addiction

TIRAMISU

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Last month I was invited to give a lecture on the history coffee in Venice at New York City’s Italian Food Wonderland, Eataly (a place that everybody who calls him/herself a foodie needs to check out at least once!). I could hardly contain my excitement, because the event was co-sponsored by Lavazza Coffee and Philips Saeco and I was dying to see their new bean-to-cup coffee machines in action!

Before I start telling you all about it, I actually have a confession to make, a deep dark secret to share: I’m a late bloomer. Until my late thirties I was one of those rare Italians who prefer tea – a calm, ritualistic beverage that I had romanticized since my days as an exchange student in England…

Enter the two adorable pests, their 2 am “bad dreams” and their 6 am awakenings on weekends: in my forties, I finally turned to coffee as my legal drug of choice, as a matter of survival.

Which brings me back to the excitement about the Syntia, which reached new heights when the Philips guys gave me one to take home: for those of us who grew up on the Jetsons, like me, it’s a dream come true: you throw a handful of coffee beans into the top, press a button, and voila’ – the perfect cup of espresso or cappuccino! The machine does everything- it grinds the beans, measures the right amount of grounds, tamps them, extracts the flavor at a professional pressure, and froths the milk if required. Now, if it could also be programmed to brush the kids’ teeth…. seriously, you get the quality of a barista’s espresso machine and the convenience of a capsule machine, rolled into one.

Once you get used to making perfect coffee, it will be hard to stop, and soon you won’t be satisfied with your 7 am double shot: you’ll want to pour it over gelato, stir it into cocktails, add it as a secret ingredient to your winter stew … not to mention that used coffee grounds are great as a deodorizer, insect repellent, plant food, and even (I kid you not!) cellulite reducer!

However, the first recipe you should master – whether you want to wow your family and friends, seduce a date or win over his parents – is Tiramisu! Who could resist alternating layers of sweet and creamy mascarpone and espresso-soaked ladyfingers?

CLASSIC TIRAMISU

INGREDIENTS

  • 4 large eggs, separated
  • 2/3 cup sugar
  • 1 lb. mascarpone cheese
  • 1/2 cup chilled heavy cream
  • at least 3 cups espresso, cooled to room temperature
  • 25 savoiardi (Italian ladyfingers )
  • 3 tablespoons Swiss bittersweet chocolate shavings
  • 3 tablespoons unsweetened cocoa powder

 

Directions

In a large bowl, beat the yolks and 1/2 cup of sugar with an electric mixer at medium speed until thick and pale (about 2 minutes). Beat in the mascarpone until smooth.
Beat the egg whites with a pinch of salt in a clean bowl with a clean electric mixer or whisk, until they form peaks. Add the remaining sugar in a slow stream and continue to beat the whites until they hold stiff peaks. In a third bowl, beat the cream until whipped. Fold the cream into the mascarpone mixture gently but thoroughly, then fold in the whites.
Dip the ladyfinger in cooled coffee, one at a time, about 4 seconds on each side (if you soak them for too long they’ll break);  transfer them to an 8-inch glass tray or baking dish at least 2″ high. Arrange half of the dipped ladyfingers on the bottom of the pan, then  spread half of the mascarpone mixture evenly over them. Make another layer of ladyfingers and top with mascarpone mixture. Sprinkle the top with the cocoa and the chocolate shavings. Chill for at least 3 hours before serving.

*RAW EGG WARNING and PASTEURIZING EGGS:
 some people are uncomfortable consuming raw and lightly cooked eggs due to the slight risk of food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade AA eggs with intact shells. Still nervous? If using pasteurized eggs, it will be harder to beat the yolks frothy and especially to beat the whites stiff: for the yolks, you will just need to beat them longer with an electric mixer; as to the whites, you will need to add a touch of cream of  tartar (or lemon juice or white vinegar); 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 egg whites You can buy pre-pasteurized eggs in many stores (test are not the egg-beaters but actual whole eggs, that can be separated at home into whites and yolks); or you can pasteurize them following this method.

* Disclosure: I was not paid for my review of the Philips Saeco espresso machines, apart from being given one Syntia machine to try and review. All comments are my own, honest opinion after my experience with the machine.