Adapted from Chef +Claire Debruille.
In the heart of Lucca, my mother-in-law finds her family roots. Her Gnocchi are legendary. Gnocchi is my husband’s comfort food. A generous portion of homemade Gnocchi wouldn’t be complete without a scoop of rich, homemade espresso-coffee Tiramisù for dessert. Would it?Growing up, my mom (Ama), who cooked traditionally Basque, did not make many Italian dishes. Perhaps, her closest recipes to Italian cuisine was a naturally made tomato sauce (which she learned from an Italian neighbor) and one lasagna or two, that she might have made sporadically. It wasn’t until I met my husband (who slowly introduced me to Italian traditional cuisine), when I started savor (and treasure) Italian cooking until this day.
I cook daily with a big influence from Ama, but my greatest pleasure is to prepare my husband’s childhood favorites. So I make sure that a good pesto, some lasagnas, polentas and a great puttanesca are included in our weekly repertoire, and look forward to share them with you. This powerful winter (which I don’t recall experiencing in recent years), has kept us indoors almost to a monastic enclosure. Working remotely, schools closed for days, has brought us at the same time, the perfect mise en scène (if I may) to prepare family ‘potages’, stews, rich winter soups aimed at defeating unprecedented freezing temperatures.
Staying indoors, perhaps, induce us to gravitate to sweets, and nothing better than a rich Tiramisù made in verrine to please sweet cravings. Don’t you agree? One can cuddle and snuggle while indulging to this scrumptious Tiramisù. You and I will probably remember this winter for a long time, and with it the wonderful food we were able to prepare to keep us warm and, yes, a little bit spoiled. As much as I love the winter season, I admit it, I’m awaiting Spring time like never before.
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- 3 whole eggs
- 250 gr Mascarpone cheese (best quality you can find)
- 100gr granulated sugar
- 30 gr sugar vanilla
- 2 cups of espresso coffee
- Cocoa powder to decorate
- 20 lady fingers
- Separate the egg whites from the yolks.
- In a large mixing bowl, place the egg yolks, sugar and sugar vanilla. Whisk to a cream consistency.
- Add authentic Mascarpone cheese and continue whisking.
- Beat egg whites until forming a firm peak. Very gently fold with a spatula egg whites into the Mascarpone mix.
- Prepare coffee (a good quality espresso). Wet each lady finger in the espresso coffee. Line them at the bottom of the verrine. Cover with a layer of the Mascarpone mix. Alternate lady fingers and Mascarpone mix. Finish with a layer of Mascarpone mix.
- Refrigerate at least 4 hours. Cover verrines with wrapping plastic.
- Sprinkle with cocoa when you are ready to serve. Enjoy!