Valentine’s Day is only a week away, and for those who haven’t already ordered a flowery field of candies on-line or made dinner reservations but don’t fret—you can also make a dessert to wow your Valentine and present how a lot you care. As a result of what’s sweeter than dessert? The type that’s home made.
Serafina, a contemporary Italian restaurant with places in New York Metropolis and past, has graciously shared their tiramisu recipe. Their model has layers of espresso-soaked ladyfingers, mascarpone and a dusting of cocoa powder on high: “Identical to grandma used to make, possibly higher.” It’s a beginner-friendly recipe that requires no baking.
I requested Vittorio Assaf, co-founder of Serafina Eating places, what makes an ideal tiramisu and he informed me that it comes down to 2 issues: the standard of the mascarpone and the standard of the espresso that’s used. At Serafina, they use Italian mascarpone and Lavazza espresso. Their tiramisu is made each day by hand.
“Our tiramisu recipe could be very particular and comes from my grandmother in Italy,” Assaf mentioned. “The sauce have to be blended by hand for at the very least quarter-hour and consists of Mauri and Galbani mascarpone cheese.” For the ladyfingers, he recommends Balocco if you may get your arms on it.
Frequent pitfalls when making tiramisu are utilizing American espresso as an alternative of espresso (a giant no-no in Assaf’s e-book) and overdoing it with the cacao sprinkled over high (a light-weight dusting is right). If you find yourself having leftovers, tiramisu could be saved in a closed container within the fridge for simply sooner or later. Contemporary is finest, which is the excuse I’ll be utilizing to eat seconds.
With out additional ado, I current to you Serafina’s tiramisu recipe. Should you adore it, be looking out for Serafina’s forthcoming cookbook, Serafina: Modern Italian Cuisine for Everyday Home Cooking, which comes out in spring 2022.
Recipe for Serafina’s Tiramisu
Yields 4 servings
2 massive eggs, separated
1/2 c sugar
2 c (8 oz) mascarpone
1 1/4 c espresso, cooled to room temperature
5 oz ladyfingers
Unsweetened pure cocoa powder
Mix the egg yolks and sugar in a big bowl and whip with an electrical mixer till mild in coloration and foamy. Add the mascarpone 1 tablespoon at a time, beating to mix between additions. Put aside.
Completely clear the mixer attachments and beat the egg whites with the mixer till very stiff, about 4 minutes. While you flip the bowl the other way up, the whipped egg whites shouldn’t fall out. Add 1 tablespoon of overwhelmed egg whites to the mascarpone combination and gently fold it in with a spatula, working from the underside to the highest. Proceed folding in 1 tablespoon at a time till all of the egg whites have been included.
Divide this combination into three equal parts. Unfold one portion on the underside of a 6 by 4-inch baking pan.
Place the espresso in a shallow bowl. Shortly dip each side of a ladyfinger into the espresso, then place it within the baking pan on high of the layer of cream. Repeat with sufficient ladyfingers to cowl the floor, breaking a few of the ladyfingers to fill gaps if obligatory. Should you run low on espresso, brew somewhat extra. Gently unfold about half of the remaining mascarpone combination evenly on high of the ladyfingers. Add one other layer of coffee-dipped ladyfingers and eventually the final portion of the mascarpone combination.
Refrigerate for at the very least two hours earlier than serving. To serve, minimize into 4 equal parts and switch to particular person serving plates. Sprinkle every serving with a small quantity of cocoa powder via a sieve. Garnish with berries and mint leaves.