#italian recipe
Classic Tiramisu Recipe
Total Time: 20-30 mins
Ingredients
- 8 ounces Italian mascarpone cheese
- 8-10 ladyfingers (Italian savoiardi cookies)
- 2 small egg yolks (or 1 extra large)
- 2 tablespoons sugar
- 1 double shot or 2 ounces espresso or extra strong coffee, cooled
- 1 ½ tablespoons brandy or dark rum
- 1-2 tablespoons unsweetened cocoa
- chocolate shavings for garnish (optional)
Instructions
- In a bowl, whisk egg yolks, sugar and half of the brandy. Whip fast to thicken. Then, spoon by spoon fold in mascarpone. Mixture should be a little softer than the consistency of mayonnaise. If mixture isn’t thick enough and comes out runny, use a hand blender with whipping blades to thicken.
- On a small plate, mix espresso plus the rest of brandy. Quickly dip each side of the ladyfingers (do not completely soak), then add a layer to the bottom of your serving dish. Top with about 1/3 of mascarpone mixture, then repeat and top with the rest of the mixture.
- Cover and rest in fridge for 4 hours or overnight. Sprinkle cocoa and chocolate shavings on top before serving.
- A note on plating/serving: I made this dish on a small plate because my cream mixture always comes out pretty thick so it will stand on its own. Obviously feel free to use a traditional square pan to prepare your tiramisu in.
Post link
I’m tring to write for you my recipe for pasta cacio e pepe! As I said, that’s how I do it, it’s really simple to cook! Please, excuse my English, I’m Italian and English is not my first language :)
Here’s a video doing pretty much what I do so you can see it and you’ll understand better.
Fortwo people, you’ll need:
- 200 gr of pasta (spaghetti, linguine or fettuccine are the best)
- 100 gr of grated pecorino cheese (or a mix of parmesan and pecorino, if you only have grated parmesan it will be fine but the final thing will be less tasty)
- pepper
- salt
- Put some water in a pot, my advice is to put a bit less water than you usually do when cooking pasta. Then put it on a stove so it will start to warm up. When your water is boiling put some coarse salt. (If you’re using pecorino, put less salt than you usually do).
- While you’re waiting for the water to boil, take a skillet and put in your pepper. If you have it in grains you want to make sure to break it into small pieces.
- Now you can put pasta into the water and start to cook it.
- While the pasta starts to cook, put the skillet with pepper on a stove and start to warm it up. When you will be able to smell pepper, it will be time to add a little bit of water to it. Make sure to take the water you’re cooking the pasta with, it’s important. You should have small bubbles in the skillet with pepper now. (How much pepper? As you like! You can add it just before eating so don’t worry).
- When the pasta is cooked for its ¾ time (when it’s nearly ready, but it’s not ready yet) put it in the skillet with pepper and start to add water to it. You will be finishing cooking pasta in the skillet with the pepper. Add the same water you used to cook it (because it has starch in it) little by little. Keep the hot pasta water, it’s important!!
- When you think the pasta is ready (you can taste it) take your cheese and put it in a bowl (you can also prepare it in advance). Now put a little of water in it and start to mix the two with a whisk. You want the mixture to turn into a smooth cream. The cream should not be too watery, it’s better to have it strong than completely liquid.
- Last step! Turn off the stove under the skillet with pasta and pepper and then add your cheese cream. Mix everything. You should have a yummy cream covering pasta. If the cream is too strong, add a bit of hot pasta water. If it’s too watery put the skillet back on the stove and keep mixing, the water should absorb itself.
- The pasta cacio e pepe is ready to eat! You can put it in your plate and add pepper as you like.
You can still reach to me to ask things! Let me know if you want more recipes ;)
Another of @dduane’s last-week baking experiments: Torta della Nonna, “Granny’s Custard Pie”.
It’s Tuscan, a shortcrust pastry filled with lemon custard under an (optional) pastry lid and a sprinkle of pine-nuts, then finished with a dusting of powdered sugar and fresh lemon zest once it’s cooled.
It tasted as good as it looks in the pic. The filling is much more delicate than lemon meringue, and the pine-nuts toast in the oven to become wonderful.
There are various recipes on-line, and one provides this useful info:
How long does Torta della Nonna last?
Torta della Nonna will last for around 4-5 days in the fridge although the pastry will start to soften after a day or two.
4-5 days? Maybe if the fridge is locked and the house is empty. In real life it lasted two enthusiasts about two days, and the pastry never had a chance to go soft…
I accompanied one slice with a glass of unsweetened espresso; no idea if that’s an authentic approach, but if it isn’t it should be. The contrast of temperatures and flavours was amazingly delicious, deliciously amazing and damn good too. :->
BTW, here’s the link to the recipe I was using. It comes from the blog associated with a Tyrol-based grocery that we order from sometimes.
https://suedtirol-daheim.com/en/torta-della-nonna-recipe/
Post link
