Tiramisu is an Easy Pick-me-Up

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Sweet, dark chocolate, strong, bitter espresso and a hit of syrupy marsala wine make tiramisu a perfect pick me up.
Sweet, dark chocolate, strong, bitter espresso and a hit of syrupy marsala wine make tiramisu a perfect pick me up.

Want a “pick-me-up”? That’s the meaning of tiramisu and with its potent hits of espresso and alcohol, it is the perfect ending to a perfect meal.

Tiramisu was one of the favorite dolci at my Providence restaurant back in the 80s. I hope you like it too. The hardest part of making it is beating the egg yolks and whipping the whites.

Just dip savoiardi (Italian lady-fingers) in strong espresso laced with Marsala wine and line them in a casserole dish. Top with a layer of fluffy mascarpone (an Italian “cream cheese”) enriched by bright yellow yolks and lightened by whipped egg whites that are as airy as clouds. Repeat and dust the top with bittersweet cocoa powder. Add a few curls of dark chocolate to take it over the top. Then comes the best part, the eating!

Tiramisu is a full flavor palette. The strong espresso and fortified Marsala wine permeate the savoiardi and give them a not too sweet cake texture. The light, sweet mascarpone cream melts in your mouth. The cocoa and nutty dark chocolate caps it all off. Enjoy all the flavors that come together in every single bite.

And if you like this one, also be sure to check out my recipes for torta di riso and panettone bread pudding.

Buon appetito!

Recipe note: I use raw eggs, the traditional tiramisu ingredient, from a local organic producer just across the Golden Gate Bridge in Petaluma. Just in case I soak the eggs in bleach before using them to minimize any possible contamination. I haven’t had a problem with raw eggs in the decades that I’ve made tiramisu this way. Read the raw egg notice under the recipe. And if you don’t want to use raw eggs there’s a substitute recipe for the mascarpone cream filling there too.

Tiramisu
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 6-8
Ingredients
  • 1 package savoiardi (lady finger cookies)
For the Dipping Liquid
  • 2 cups espresso
  • 3 tablespoons dry Marsala
For the Cream
  • 6 eggs
  • ½ cup sugar
  • 1 pound mascarpone
  • cocoa for dusting
  • chocolate for shavings on top
Instructions
  1. Put the espresso and Marsala in a shallow bowl and set aside.
  2. Separate the eggs. Put the yolks in one bowl and the whites in another.
  3. Add the sugar to the yolks. Using a hand mixer beat the yolks and sugar together until smooth and pale yellow.
  4. Add the mascarpone and with a rubber spatula mix it into the yolks until well blended.
  5. Whip the whites to a stiff peak.
  6. Add ⅓ of the egg whites to the mascarpone mixture and gently stir several times to lighten the mixture.
  7. Add the rest of the whites to the mascarpone mixture and mix until the cream is fluffly and smooth.
  8. Dip the lady fingers in the espresso mixture and place them in a single layer in a casserole dish. Continue until the bottom of the dish is covered.
  9. Spread one half of the mascarpone cream evenly over the lady fingers.
  10. Make another layer of lady fingers dipped in the espresso mixture and cover evenly with the remaining mascarpone cream.
  11. Cover the pan dish tightly with plastic wrap and refrigerate for at least 3 hours. Overnight is best.
  12. Dust the top with cocoa and some shaved dark chocolate.
  13. Serve chilled or at room temperature.

Use caution in consuming raw eggs due to the risk of salmonella or other food-borne illness. To reduce this risk use only fresh, properly refrigerated organic, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. I soak the eggs in bleach and water, wash them under running water and dry them well before using.

If you don’t want to use raw eggs, here’s a recipe for the mascarpone cream filling. Use the recipe above to make the tiramisu, just substitute this filling for the one with raw egg.

Combine 6 egg yolks and 1 cup of sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove the bowl from the heat and whip the yolks until thick and lemon colored. Add 1 pound mascarpone to whipped yolks, beat until combined. In a separate bowl, whip 2 cups of cream to stiff peaks. Gently fold the whipped cream in the mascarpone mixture and set aside.

Baci: Make Chocolate Hazelnut Valentine Kisses

Homemade Baci
Homemade Baci
Nothing says “I love you” like homemade Baci.

 

We shot 3 new video episodes yesterday. Don’t miss any of my new YouTube cooking shows released every Saturday. Subscribe today.

Even though I was busy shooting I had time to make these too.

Perugina Baci, the chocolate covered hazelnut kisses with little love notes tucked inside are a must for Valentine’s Day.

Why not have fresh? Make your own with this simple recipe. Even you guys can make this one for someone special. And if you don’t want to write your own note go to Perugina for love note ideas.

I was inspired by this video clip to show you how to make baci.

My friend and superb teacher Viola Buitoni sold out her Valentine’s Day event at the SF Italian Cultural Institute. Her family started Perugina Chocolate in Perugia and have been making baci they invented since 1922. Call the Institute. Sometimes you can score a ticket if someone cancels. If you get lucky you’ll learn how Viola makes baci and hear her family stories.

If you need Valentine inspiration here are some other suggetions for that special day. Stay home and cook. The restaurants will all be insane.

Make my romantic spaghetti in a pocket or how about super easy baked ziti. If you insist on going out here are some romantic North Beach restaurant suggestions.

And if you want to get a little weepy read how a parental spat created an accidental heart when I was growing up in Jersey.

Don’t forget to add love notes to your baci gifts.

Happy Valentine’s Day. Buon appetito!

Baci: Make Chocolate Hazelnut Valentine Kisses
 
Homemade chocolate & hazelnut baci. These kisses are easy to make. If you like intense chocolate flavor with roasted hazelnuts this one's for you.
Author:
Recipe type: Candy
Cuisine: Italian
Ingredients
  • 1 cup whole hazelnuts, roasted
  • 6½ ounces Nutella or chocolate-hazlenut butter if you want organic
  • ⅓ cup unsweetened cocoa powder
  • 6 ounces dark chocolate
Instructions
  1. Roast the hazelnuts in a 425 oven for 10 minutes. Remove the skin from the nut.
  2. Set 20 whole hazelnuts aside.
  3. Pulse the hazelnuts in a food processor to break the nuts into small pieces or chop them by hand.
  4. Put the chopped hazelnuts, the Nutella and cocoa powder in a bowl.
  5. Mix them well with a spatula to form a smooth dough.
  6. Form 20 balls and place them on a parchment-lined baking sheet. Gently push a whole hazelnut on top of every ball. (If the dough gets too hard to shape chill it in the freezer.)
  7. Place the sheet in the freezer for about 20-30 minutes.
  8. Melt the chocolate in a double boiler.
  9. Dip the chilled “baci” into the melted chocolate. (I hold it on a fork in the chocolate and spoon chocolate on top to cover it all over.)
  10. Put the baci back on the parchment-lined baking sheet.
  11. Allow them to dry a few minutes. (If the baci aren't firming up well put them in the freezer for a few minutes.)