On Saturday this past weekend, Zachary and I had our friends Mike and Suzy over for some pool time and some Olympic celebrating as well as some good good good homemade Italian food. Zachary is a self-taught chef. Hopefully one day, we will be able to open our own restaurant - his food is that amazing. I love hosting at our apartment because it gives us a chance to use our fun toys - like our china and crystal and silver serving dishes! So here is how I set up the table before the food was placed on it:
The real awesomeness though came from the food! Zachary made our regular arugula and tomato salad and a bolognese sauce with gnocchi. It was amazing. So since we were doing Italian - I decided to try my first Tiramisu. And what's the best place for a good recipe - of course from my Soprano Family Cookbook.
So below is the recipe for The Soprano's Tiramisu:
1 pound mascarpone
1/4 cup sugar
2 tablespoons amaretto or Cognac
1 cup heavy cream
24 savoiardi (imported Italian ladyfingers)
1 cup brewed espresso, at room temperature
1/2 cup chopped bittersweet chocolate
In a large bowl, whisk together the mascarpone, sugar and amaretto until smooth.
In a chilled bowl with chilled beaters, whip the cream until soft peaks form. Fold the cream into the mascarpone mixture.
Lightly dip half of the savoiardi in the espresso and arrange them in a single layer in the bottom of an 8-in square pan. Spread half the mascarpone mixture over the savoiardi. Sprinkle with half the chocolate.
Dip the remaining savoiardi in the espresso. Top with the remaining mascarpone mixture, spreading it smooth. Sprinkle with remaining chocolate. Cover with plastic wrap. Refrigerate for several hours, or overnight, before serving.
***Some noted from my version: 1) I just used normal lady fingers. 2) I used cocoa powder instead of the chopped chocolate.
PS: GO USA!!!!!!!!!!!!!!!!!!!!!!!!