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 one 9-INCH (23cm) CAKE

- 2 cups (8 oz/250 g) shelled pistachio nuts
- 1 1/4 cups (10 oz/315 g) granulated sugar
- 1 cup (5 oz/155 g) all-purpose (plain) flour
- 1/2 teaspoon grated orange zest
- 6 large egg whites, at room temperature
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- 6 tablespoons (3 oz/90 g) unsalted butter, melted and cooled
- Confectioners' (icing) sugar for dusting (optional)

Sicily is known for its flavorful pistachios, particularly those from around Bronte, on the eastern side of the island. Cooks use them to make gelato, biscotti, and this orange-scented cake. Accompany each slice with a scoop of Gelato alla Crema

Position a rack in the middle of an oven and preheat to 325°F (165°C). Spread the pistachios in a single layer on a rimmed baking sheet and toast in the oven, shaking the pan every few minutes, until fragrant and lightly toasted, 5-8 minutes. Pour onto a plate to cool.
Raise the oven temperature to 350°F (180°C). Butter a 9-inch (23-cm) springform pan. Line the bottom with parchment (baking) paper cut to fit. Butter the paper.

In a food processor, coarsely chop half of the toasted nuts, then remove and set aside. Add the remaining toasted nuts and 1/2 cup (4 oz/125 g) of the granulated sugar to the food processor and process until the nuts are finely chopped. Add the flour and orange zest and pulse to blend.

In a large bowl, using an electric mixer on medium speed, beat together the egg whites and salt until foamy. Increase the speed to high and gradually add the remaining 3/4 cup (6 oz/185 g) granulated sugar and the vanilla, beating until soft peaks form.
Sprinkle the flour mixture on top of the whites and fold in gently with a rubber spatula. Add the butter and reserved coarsely chopped nuts and fold in gently. Scrape the batter into the prepared pan.

Bake the cake until a toothpick inserted into the center comes out clean, about 40 minutes. Transfer to a wire rack and let cool for 10 minutes. Run a thin knife around the inside edge of the pan to loosen the cake, then release the pan sides and lift off. Using the knife, slide the cake off of the parchment and pan bottom and onto the rack. Let the cake cool completely.
To serve, place the cake on a serving plate. Using a fine-mesh sieve, dust the top of the cake with the confectioners' sugar, if desired. Serve in wedges.

Buon appetito !