Easy Italian Recipes

 MAKES one 9-INCH (23cm) CAKE

- 1/2 cup (4 oz/125 g) sugar
- 2 cups (16 fl oz/500 ml) freshly brewed espresso
- 1/4 cup (2 fl oz/60 ml) dark rum
- 45 ladyfingers or savoiardi (see note)

For the filling
- 1/3 cup (3 oz/90 g) sugar 6 large egg yolks
- 1/2 cup (4 fl oz/125 ml) heavy (double) cream
- 1 1/2 cups (12 oz/375 g) mascarpone cheese
- 1 1/2 teaspoons pure vanilla extract
- Unsweetened cocoa powder for dusting

Various stories surround the origin of tiramisiù some of them off-color. Everyone agrees, however, that these ladyfingers soaked in espresso (hence the name, which means "pick-me-up") and rum, layered in mascarpone cheese and cream, and dusted with cocoa are as decadent as dessert can get. Ladyfingers—slender little sponge cakes that are as long as a finger—are available in many bakeries. Savoiardi, the Italian version, are sold in specialty-food stores and by mail order.

In a small saucepan over medium heat, combine the 1/2 cup sugar and 1/2 cup (4 fl oz/125 ml) water. Bring to a simmer and cook, stirring, until the sugar is dissolved, about 3 minutes. Remove from the heat, stir in the espresso, and let cool to room temperature. Stir the rum into the cooled espresso mixture.

Pour the espresso mixture into a wide, shallow bowl. Working in batches, briefly immerse the ladyfingers in the liquid, then transfer the ladyfingers to a plate. Set aside.

To make the filling, select a heatproof bowl that fits snugly in the rim of a saucepan. Pour water to a depth of about 2 inches (5 cm) into the saucepan and bring to a very gentle simmer. Meanwhile, in the heatproof bowl, whisk together the 1/3 cup sugar and egg yolks until the sugar has dissolved and the mixture is pale yellow and creamy, about 2 minutes. Place the bowl over, not touching, the simmering water in the pan. Using a handheld mixer on medium speed, beat the yolk mixture until very thick and tripled in volume, about 6 minutes. Remove the bowl from the heat and set the yolk mixture aside to cool completely, stirring frequently.
Meanwhile, in a bowl, using the mixer on medium-high speed, beat the cream until stiff peaks form.
Add the mascarpone and vanilla to the cooled yolk mixture. Beat with the mixer on medium speed just until smooth and well blended. Using a large rubber spatula, fold in the whipped cream just until combined.

To assemble, carefully transfer 15 soaked ladyfingers to a 9-inch (23-cm) square cake pan. Arrange them in a single layer in the bottom of the pan. Using the rubber spatula, evenly spread one-third of the filling over the ladyfingers. Place another layer of 15 ladyfingers over the filling in the pan and evenly spread with half of the remaining filling. Top with the remaining ladyfingers and filling, again spreading evenly.

Gently tap the pan against the counter to settle the ingredients. Cover with plastic wrap and refrigerate for at least 6 hours or for up to overnight.

Run a small knife around the inside edge of the pan to loosen the sides. Using a fine-mesh sieve, dust the top with the cocoa powder. Cut into slices and serve directly from the pan.

Buon appetito !

 MAKES 4 SERVINGS

3 cups (24 fl oz/750 ml) hot freshly brewed espresso

1/2 cup (4 oz/125 g) sugar

Almost nothing is simpler than making a granita. This one calls for just coffee and sugar, frozen together with only occasional stirring, but it makes an elegant finish to a meal and rolls dessert and coffee into a single portion. For a more elaborate presentation, layer the granita with whipped cream in tall parfait glasses.

In a bowl, combine the espresso and sugar and stir until the sugar is completely dissolved, about 3 minutes. Let cool to room temperature, about 30 minutes.

Pour the mixture into a 9-inch (23-cm) round or square metal pan. Place in the freezer and freeze until the mixture begins to harden around the edges and a thin layer of ice forms on the surface, about 30 minutes. Remove the pan from the freezer and, using a fork, break up any frozen areas into shards and mix the shards back into the liquid. Return the pan to the freezer, freeze for about 20 minutes, and repeat the scraping. Continue to freeze, stirring the mixture every 20 minutes, until the mixture forms flakes and is icy throughout, about 1 hour total.

Serve the granita shortly after making for the best texture, spooning it into chilled dessert glasses.

Buon appetito !