There’s a marvelous story about how Tarte Tropezienne came about as told by Dorie Greenspan. It’s worth the read and I encourage you to take a look. However, I don’t use her recipe. I use my Sixty Second Brioche which goes together so much faster without burning out the motor of your mixer. Continue reading
Zuccotto has everything going for it so I’m not sure why it isn’t up there in the ranks of famous Italian desserts. But I have rarely come across it. Not exactly a cake, although it includes sponge cake, not exactly not a cake so we’ll settle on dessert.
My first attempt at Zuccotto left me unimpressed. Perhaps because I am not a fan of ricotta cheese. Adding whipped cream and mascarpone simply made three neutral flavors predominant. So I went about using the flavors of Italy – amaretto, hazelnuts, cherries, candied orange, cinnamon, and chocolate to amp up the flavor and give it a lot of character. As with many European desserts, this is not overly sweet. Continue reading
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