Tag Archives: Italian

Tiramasu Parfaits

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished photoWhile Tiramasu was all the rage a few years ago, it has since been relegated to the “not hot” list of desserts for many restaurants and you don’t see it on menus as much.

However, Tiramasu is a classic Italian dessert and one that is really easily executed once you have made the sponge – which can be done a month ahead if desired and stored in the freezer well wrapped.  Simply thaw it for use.  This amount of sponge is more than you will need  but it can’t be cut down any further and have a quality product.

While  many recipes for Tiramasu use the premade Italian ladyfinger sponge cookies, Savoiardi, we made our own sponge and it worked perfectly for us.  This was a version I made for Tony’s, the restaurant at which I preform my pastry chef duties.  I made it in wine glasses for a beautiful presentation. Continue reading

Chocolate Spice Olive Oil Biscotti

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished PhotoChocolate Spice Olive Oil Biscotti cookies are an Italian specialty cookie that is a very  exciting recipe for me.  I love the combination of chocolate and spice and chocolate and heat which I combined here.  I first became acquainted with the spice combination from a cookie my mother made for Christmas, Honey Diamonds.  They contained no shortening and were soft and rolled in vanilla sugar.  I could easily eat the whole batch if allowed to. I have never forgotten the flavor and it is comfort food of the highest order for me.  I used the same spices for this biscotti plus a bit of cayenne for a marvelous warm finish.

Biscotti are twice baked cookies and come to us from Italy.  They are not too sweet and are simply addictive.  To make things better they are really easy to make. When we were shooting the photos for this blog, I looked at the number of ingredients in little bowls and almost panicked.  But then I realized you don’t have to put them in all these little bowls, so it isn’t nearly as bad as it looks!  The number of ingredients didn’t bother me, just the number of bowls.  This stretched my tiny bowl collection to the max. Continue reading