What to eat: the sweetest pick-me-up
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The tiramisu at Dolce Vita Italian tastes as sweet as the eatery's name, despite the fact this kitchen's recipe contains no alcohol.
The traditional light savoiardi biscuits are an important part of the dish, according to Chef David. "We soak the savoiardi biscuits in lukewarm espresso for about two to three seconds," he said. "The espresso shouldn't be too hot, as you don't want your Savoiardi to break up. You want to maintain the texture of the biscuit."
The kitchen also claims to use only organic eggs in its tiramisu. "It can be dangerous keeping tiramisu a long time," said David. "So we make it fresh everyday. The serving temperature is also important; it's best served at about 5 degrees celsius."
Make your own tiramisu
Tiramisu is a layered dessert, consisting of alternating layers of coffee-soaked savoiardi biscuits and a sweet mixture of mascarpone cheese fresh eggs and sugar.
To prepare the biscuit layer, savoiardi biscuits are soaked in espresso or strong coffee, often with a flavorful liquor.
For the mascarpone cheese layer, zabaglione custard is first prepared: egg yolks are mixed with sugar and liquor (typically Marsala wine, but rum is frequently substituted) and mixed until thickened and light in color. The mascarpone cheese is then beaten into the custard, and whipped cream is often added to lighten the mixture. This mixture is spread over the coffee-soaked biscuits, topped with a dusting of cocoa powder. More layers can be added.
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