1.
pound fresh strawberries, hulled and quartered pound fresh strawberries, hulled and quartered
In A Small, heavy saucepan, bring the cream just to a simmer over medium-high heat. Remove from the heat and add the chocolate chips. Stir until the chocolate is melted and smooth. Set aside and keep warm.
Fill a large saucepan with enough water to come 2 inches up the sides of the pan, and bring to a simmer. In a large metal bowl, whisk the sugar, Marsala, egg yolks, and salt to blend. Set the bowl over the saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture constantly until it is thick and creamy and a thermometer inserted into the mixture registers 160 degrees F, about 4 minutes. Remove from the heat.
Using a large rubber spatula, fold the chocolate mixture into the egg mixture. (If serving the zabaglione cold, cover and refrigerate it until cold, at least 8 hours and up to 1 day. Do not rewarm.) Divide the strawberries among 6 coupe dishes. Spoon the warm zabaglione over and serve.
CHOCOLATE TIRAMISu.
It looks complicated, but all the steps are actually easy, and it will be such such a hit. I like to make tiramisu the day before so that the cookies have enough time to absorb all the flavors and the tiramisu has time to set. a hit. I like to make tiramisu the day before so that the cookies have enough time to absorb all the flavors and the tiramisu has time to set. Tiramisu Tiramisu means "pick-me-up," and boy oh boy will it pick you up. means "pick-me-up," and boy oh boy will it pick you up.
12 SERVINGS.
1.
(8-ounce) container mascarpone cheese (8-ounce) container mascarpone cheese .
cup whipping cream cup whipping cream
cup sugar cup sugar
Chocolate Zabaglione, cold [ of the recipe]
2.
cups espresso, cold cups espresso, cold
32.
Savoiardi (crisp ladyfinger cookies; from two 7-ounce packages] Savoiardi (crisp ladyfinger cookies; from two 7-ounce packages]
Unsweetened cocoa powder, for sifting
In A Large Bowl, stir the mascarpone cheese two times or just until smooth (do not overmix or the mascarpone will become stiff). In a medium bowl, beat the cream and cup of the sugar with an electric mixer until soft peaks form. Fold the sweetened whipped cream into the mascarpone, then fold in the chocolate zabaglione. Cover and refrigerate.
Line a 9x5x2-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides. In another medium bowl, whisk the espresso and the remaining cup of sugar to blend.
Working with one cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan. Spoon one third of the mascarpone mixture over the cookies to cover. Repeat the dipping and layering of the cookies and remaining mascarpone mixture two more times. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate for at least 2 hours and up to 1 day.
Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter and remove the plastic. Sift the cocoa over the tiramisu and serve.
RICE PUDDING.
with Vanilla, Orange, and Rum The addition of orange and rum are what makes this a very different rice pudding than you"re probably used to. Of course, rum isn"t a typical flavoring in Italian cooking, but once again I"ve taken the liberty of infusing a little New World twist into an Old World cla.s.sic.
4 TO 6 SERVINGS.
5.
cups whole milk cups whole milk
cup Arborio rice or medium-grain white rice cup Arborio rice or medium-grain white rice
1.
vanilla bean, split lengthwise vanilla bean, split lengthwise .
cup sugar cup sugar
2.
teaspoons dark rum teaspoons dark rum
1.
teaspoon grated orange zest teaspoon grated orange zest Orange segments
In A Heavy, medium saucepan, combine the milk and rice. Sc.r.a.pe in the seeds from the vanilla bean and add the bean. Bring the milk to a boil. Reduce the heat to medium and simmer, stirring frequently, until the rice is tender, about 25 minutes. Stir in the sugar, rum, and orange zest. Cook until the mixture thickens, about 10 minutes longer. Discard the vanilla bean and spoon the rice pudding into bowls. Cover and refrigerate until the pudding is cold, about 5 hours and up to 1 day ahead. Serve with orange segments.
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PANNA COTTA.
with Fresh Berries A great dinner-party dessert: You make it ahead of time, it looks beautiful, and it tastes fantastic. For an interesting twist, try infusing the cream with flavors like lavender or rosewater.
6 SERVINGS.
1.
cup whole milk cup whole milk
1.
tablespoon unflavored powdered gelatin tablespoon unflavored powdered gelatin
3.
cups whipping cream cups whipping cream
cup honey cup honey
1.
tablespoon sugar tablespoon sugar .
Pinch of salt Pinch of salt