Thursday, April 22, 2021

ULTIMATE TIRAMISÙ

Tiramisù roughly translated means "pick me up" or "lift me up". It is a traditional dessert from Italy made with espresso, mascarpone cheese, whipped cream, Savoiardi (ladyfingers), and a custard called zabaglione. Every Italian mamma has her own recipe. I was fortunate enough to enjoy one made by my friend Giuseppina Cappiello in Positano.




Espresso Syrup
1 cup brewed espresso, or 2 T instant espresso powder dissolved in 1 cup boiling water
¼ cup marsala wine

Zabaglione

4 large egg yolks
½ cup granulated sugar
2 T marsala wine

1 cup mascarpone cheese, room temperature

1 cup heavy whipping cream

24 Savoiardi Ladyfingers 

Cocoa powder, for dusting
Chocolate shavings, for garnish

In a medium bowl, mix together the espresso and marsala and let 
cool.

Make a double boiler by placing a heat-resistant bowl over a saucepan of barely simmering water.

Do not let the bowl touch the simmering water.
Beat egg yolks and sugar in the double boiler using a hand-held electric mixer until tripled in volume, about 5 to 6 minutes.
Carefully remove bowl from heat and place on a tea towel.
Beat in the marsala wine and mascarpone until combined.

In a large bowl, beat the heavy cream until stiff peaks form.


Gently fold the mascarpone mixture into the whipped cream until well combined.


Quickly dip both sides of each ladyfinger into the coffee mixture.

Line a 9-inch pan with the ladyfingers. You will have to cut some to completely fill the pan.
Spread half of the mascarpone filling on top.
Dip the rest of the ladyfingers in coffee and arrange over the filling.
Spread the remaining mascarpone filling on top.
Cover and refrigerate 6 hours.

Let tiramisu stand a room temperature for about 30 minutes before serving.

Dust with cocoa and garnish with chocolate shavings, if desired.

Serves 9







Wednesday, April 7, 2021

PAN-FRIED SCALLOPS

I don't know the reason but East Coast scallops are the sweetest scallops I have ever tasted, especially scallops from the Bay of Fundy in Nova Scotia. This is a simple and delicious way to pan fry them.



10 East Coast sea scallops
Sea salt and freshly ground black pepper
4 T unsalted butter, divided
1 clove garlic, pressed or minced
3 T white wine or white vermouth
Zest and juice of ½ lemon
Snipped chives

Dry scallops with paper towels and season with salt and pepper.
In a large skillet, melt 2 tablespoons of the butter over medium-high heat.
Add scallops and brown on one side, about 3 to 4 minutes.
Do not flip over until at least 3 minutes to get a nice brown color.
Flip over and brown on the other side.
Add the garlic and cook another minute. 
Place scallops on two warm plates. 
Add the wine, lemon zest, lemon juice, and the rest of the butter to the skillet. 
Reduce the liquid for a couple more minutes. 
Pour over scallops and garnish with snipped chives.  

Serves 2