One of the most famous and well-loved of all Italian desserts, tiramisù (meaning literally: “pick me up”) is a descendant of the traditional English trifle. The most widespread claim is that it was invented at the Le Beccherie restaurant in Treviso, in Northern Italy’s Veneto region.
Here is a treat to follow. In a medium mixing bowl, beat the yolks with a whisk or electric hand mixer, gradually adding the sugar, until the mixture is thick, fluffy, smooth, and pale. Gntly fold the mascarpone into the yolks with a spatula and set aside. In a clean, dry mixing bowl, beat the egg whites to stiff peaks. Gently fold the beaten whites into the mascarpone-yolk mixture, one-half at a time, and set aside.
Pour the coffee into a wide, shallow bowl or dish and quickly dip several of the finger biscuits in a coffee just long enough to moisten them, but not so long that they grow soggy and lose their shape. Arrange the biscuits in a single layer on a serving platter or in a baking dish. Top the biscuits with a layer of the mascarpone cream. Then dust evenly with some cocoa powder. Repeat the layers until your ingredients are used up, ending with a layer of the mascarpone cream dusted with cocoa. Serve straight from the refrigerator and enjoy!
Love gooey, cheesy Parmesan dishes, but looking for a low-carb or keto-friendly alternative to breaded chicken or eggplant? This cauliflower Parmesan is a delicious twist on the classic Italian-American dish and it couldn’t be easier, making it the perfect healthy meal for busy weekdays.
A quick roast in the oven is all the cauliflower needs to soften and slightly caramelize before getting topped with tomato sauce and a mix of mozzarella. Preheat oven to 450 F with racks in upper and lower thirds. Lightly grease a rimmed baking sheet or large oven-proof oval casserole. Leaving core and stem intact, cut the cauliflower crosswise (through the core) into 1-inch thick planks. Place in a single layer on the prepared baking sheet and season with salt and pepper. Roast on bottom rack until cauliflower is browned underneath and tender, 15 to 20 minutes.
Heat 1 tablespoon olive oil in a small pot over medium-high. Add garlic and cook until lightly golden and fragrant, about 30 seconds. Add tomatoes and season to taste with salt and pepper. Bring to a boil, then reduce heat to medium-low and cook at a vigorous simmer until sauce is slightly reduced, 7 to 8 minutes. Stir in the basil. Remove from heat and set aside.
Switch oven to broil. Flip the cauliflower so the browned side is facing up. Spoon half of the sauce on top. Sprinkle mozzarella and half of the Parmesan cheese over. Broil on top rack until cheese is melted and browned in spots, 2 to 3 minutes (watch closely as broilers vary). Serve cauliflower Parmesan immediately with remaining sauce and Parmesan cheese on the side.