Nocciola Tiramisu

Nocciola Tiramisu

12 serves

24 ladyfingers, halved lengthwise

9T sugar

1T dark rum or Vin Santo

1 # mascarpone

4 ea egg yolks

¼ c Bella Cucina Dolci Nocciola

1 c heavy cream

12 ea chocolate covered espresso beans, garnish

shaved chocolate for garnish

While the coffee is still warm dissolve 3 tablespoons of sugar in it and stir in the rum or vin santo.

Using a Kitchen Aid with the paddle attachment, blend the remaining sugar into the mascarpone, yolks, and dolci nocciola until smooth and creamy.

To Assemble the Tiramisu:  Have twelve 5 oz ramekins or bowls ready.  Dip two halves of the ladyfingers in the bottom of the bowl.  Press down gently and repeat with all other bowls.  Top the layer of ladyfingers with 2 tablespoons of the mascarpone mixture.  Put another layer of ladyfingers on top of the mascarpone, press down gently.

Switch the paddle attachment on the Kitchen Aid for the whisk attachment.  Whip the cream into the remaining mascarpone mixture until light and fluffy.  Top each bowl with 2 tablespoons of the cream mixture.  Garnish the Tiramsu with shaved chocolate and an espresso bean.

Cover and refrigerate until ready to serve.  Will keep for two days.

Buon appetito! copyright 2011 Alisa Barry

Chocolate Walnut Tarts with Preserved Oranges

I hate to admit, I am not a big fan of chocolate {I'm ducking now......}. And like most everything, there is always an exception. I like this recipe because it is so light and laced with one of my favorite condiments, preserved oranges in orange flower water.
Mascarpone cream is, indeed, the icing on the cake!

This recipe is from my cookbook/travel journal, La Bella Vita

Chocolate Orange Walnut Tarts

For Tart Dough:

1 3/4 cups flour
3/4 cup powdered sugar
pinch kosher salt
12 tbsp. Butter, cut into cubes (butter should be cold)

In food processor, blend all ingredients until dough comes together. Remove from
Bowl and knead just until dough is smooth. Let rest 10 minutes covered in plastic wrap.
Press into 9 inch tart pan with removeable bottom. Chill for 30 minutes. Prick base of
Tart shell and line with parchment and pie weights. Bake in a preheated 350 (degree) oven until lightly golden (about 7-10 minutes). Let cool, removing parchement and pie weights.



For Tart Filling:

4 oz. Dolci Nocciola chocolate hazelnut sauce
5 tbsp. Butter, cut into pieces
1 tbsp. Mediterranean Tangerine Oil
2 whole eggs
2 tbsp. Syrup from Preserved oranges
1 tbsp. Instant espresso
1/4 cup toasted walnut pieces
¼ cup Preserved Orange pieces, coarsely chopped

In medium stainless bowl, melt chocolate in bain marie (over simmering boiling water)
Until melted. Remove from heat and whisk in butter until melted. Whisk in eggs,syrup,
And Espresso until blended. Fold in walnuts and oranges. Pour mixture into pre-baked tart shell and bake in preheated 350 (degree) oven until center comes clean when pierced
With toothpick (about 25-35 minutes).

Serve with Mascarpone whipped cream flavored with Preserved Orange syrup.

PHOTO CREDIT: THANKS TO EDIE KIRKMAN

Buon Appetito








Buon appetito!
copyright 2009 Alisa Barry

Chocolate Olive Oil Cake with Mascarpone Icing

This recipe is an unusual twist to the traditional chocolate cake. The olive oil adds the moist texture and the chocolate hazelnut sauce adds a distinct Italian flavor to this sweet dessert. A great recipe for chocoholics or anyone who loves an easy to bake, delicious cake.

CHOCOLATE OLIVE OIL CAKE

1-1/2 cups cake flour
1 teaspoon baking soda
1/2 cup extra virgin olive oil
1 cup sugar
6 whole eggs, seperate yolks from whites
1/2 cup chocolate hazelnut spread
1/4 cup espresso or strong coffee
cocoa powder for dusting

Preheat oven to 350 degrees.

Butter an 8 inch springform or rectangular baking pan; line with parchment; coat with flour, shaking off excess. {if leaving in the pan, you can omit this step}.

In a large bowl, mix flour, baking soda, and olive oil until well-combined. Set aside.

In the bowl of a stand mixer, combine 1/2 cup of the sugar with the egg yolks until thick and light in color.
Add the coffee and mix until just incorporated. Fold into the flour mixture, adding the chocolate hazelnut spread until combined.




Whip egg whites until stiff, adding remaining sugar one Tablespoon at a time. Gently fold egg whites into the chocolate mixture until just smooth. Some streaks of egg whites may remain but will melt into mixture when baked.
Pour the batter into pan; bake 30 minutes or until a toothpick inserted in the center of cake comes out clean.





MASCARPONE ICING

4 ounces mascarpone cheese
2 cups confectioner's sugar
1/2 cup milk

With an electric mixer or whisk, combine all ingredients until sugar is incorporated and mixture is smooth.


Buon appetito!
copyright 2009 Alisa Barry