As part of the New York Times Travel Show, our food editor shared travel tips and her love of Italian food with guests, and also got to ring the opening NASDAQ bell! Here’s one of her favorite Italian recipes.
-Francine Segan; recipe courtesy of Vicenzi, special thanks to Food Editore for recipe and photo
On February 11, I took part in ringing the morning opening NASDAQ bell as part of The New York Times Travel Show (above in red).
At the show, which ran this past weekend in New York City, I gave a talk entitled ‘A Sweets Lover’s Tour of Italy.’ I shared travel tips on the best cooking classes and where to get wonderful Italian treats and dessert wines, and I also handed out free samples of some of my favorite Italian foods.
It was a great event for everyone that attended. But, if you couldn’t make it, here’s an easy-to-make Italian chocolate tiramisù that will satisfy your sweet tooth (and perhaps you’re travel bug!). The original tiramisù recipe calls for just a dusting of cocoa powder, but this modern Italian update features a wonderfully rich and creamy center of Italian dark chocolate.
Makes 4 Servings
8 Vicenzi Savoiardi Ladyfingers (these are the basic ingredient for lots of Italian sweets, but probably the most famous is tiramisù)
1/2 cup coffee liqueur such as Caffuccino, plus 2 tablespoons
4 ounces Italian dark chocolate, such as Perugina, Vanini or Venchi
1/2 cup heavy cream
5 large egg yolks
2 tablespoons granulated sugar
3 ounces mascarpone cheese
1. Cut the savoiardi in half, place them in a bowl, and pour 1/2 cup of the liqueur over them. Allow them to soak up the liqueur, then line 4 glasses with the savoiardi.
2. Melt 3 1/2 ounces of the chocolate in the cream in a glass bowl either over a double boiler or in the microwave. Allow to cool to room temperature and then divide the chocolate sauce between the 4 glasses. Finely grate or chop the remaining chocolate as garnish. Reserve.
3. Meanwhile, bring a pot of water to a boil over medium heat.
4. Combine the yolks and sugar in a metal or glass heat-resistant bowl and whisk until creamy. Set the bowl over the simmering water, without letting the bottom touch the water, and continue whisking until the mixture thickens. Add the remaining 2 tablespoons of liqueur. Continue whisking the custard until it has tripled in volume and is thick enough to coat a spoon, about 10 minutes.
5. Remove from the heat and cool the custard.
6. Once the custard is cool, fold in the mascarpone and divide the mixture between the 4 cups. Top with a sprinkle of the reserved chocolate and serve.
Besides the NY Times Travel Show, Francine was also a guest on Emeril Lagasse’s radio show a few weeks ago. Check out his Penne with Sausage and Escarole recipe, or something else from our Recipe File.