This recipe for tiramisu is very simple, but extremely satisfying. You can adapt it to your own taste, in the choice of the biscuits, in adding coffee beans or a layer of chocolate cream, in using white chocolate powder on the top, etc. I use 5 eggs for 500 g mascarpone and 5 tablespoons of sugar. So you can adapt the quantities to your needs, and the ratio should remain the same: 1 egg - 100 g mascarpone - 1 tablespoon of sugar.
Place the codfish in the middle of a plate, with a drop of the cooking oil. Spoon the sauce over the fish and decorate with pieces of orange and fresh basil and melissa.
The pastry for this tart is given extra flakiness by folding it several times before rolling it, similar to the way French make puff pastry.
A cafe overlooking the Grand Canal or St. Mark's Square on a warm summer afternoon begs for a cool confection. An icy watermelon granita, followed by an inky cup of espresso, and you know it' Venice in summer. "To me it is the best refreshment," Francesco insists. Watermelon is so Venetian. Refreshing slices of the fruit were a popular snack in the 18th century. In 1527 Pietro Aretino, a Roman visiting the city, remarked on the sale of melons in the market. "Twenty or 25 sailing boats choked with melons are lashed together to form a kind of island where people assess the quality of the melons by sniffing them and weighing them."
Pink peppercorns suggest nouvelle cuisine, or as it is called in Italy, nouva cucina, but in reality they have been used in Venice for many centuries. Venetian traders introduced them from East Africa and, called â€œgrains of paradise,â€ they were first recorded in 1214. Fanciful Venetian glass goblets set off the poached pears. Adam Tihany would serve each in a different glass.
Zabaglione, that elegant creamy froth of egg yolks, sugar, and wine, is both comfort and party food. Francesco suggests that mastering the technique of whipping up zabaglione allows the cook to have a last-minute dessert on hand at all times. "You have eggs, you have sugar, and a little wine, so you put it over what fruit you have and serve it hot or chill it or even broil it to give it a nice finish." Even though plump fresh figs in season need no adornment, they become delectably lush under a mantle of zabaglione. This zabaglione is made Venetian-style with sparkling prosecco, not marsala. It can also be served with a whole fig placed in each dish.
Frozen espresso granita, an intense slush, is a welcoming restorative on a steamy day. It's important to start with top-quality brewed espresso at its most intense.
Sarah Venezia is Adam Tihany's young daughter, and this is her favorite dessert. It's simply a zabaglione that's briefly run under the broiler to brown the edges. Fresh raspberries are delicious alongside. At Remi the zabaglione is put into a star-shaped mold before broiling directly on a flameproof plate. To make the dessert at home, use shallow flameproof molds that can go directly to the table.
Peaches in light golden syrup are the essence of summer. If you can find lush, fragrant white peaches, by all means use them. And serving them unpitted, while less convenient to eat perhaps, enhances their flavor.
Semifreddo, meaning "Half cold," is kind of a frozen mousse that is extremely popular in Italy. It is easier than ice cream to prepare because it requires no churning as it freezes. This one is made with a zabaglione base and the seasoning, cinnamon and orange, recalls the days when Venice was at the crossroads of the spice trade. "It sounds unusual, but put on the chocolate sauce and everybody loves it." Francesco says.