Adapted from Mario Batali and Anna Maria, made for Amber
1.5 cups (360 cc) espresso coffee
2 pinches of sugar
4 egg yolks
2 egg whites
1/2 cup (100 g) sugar
1/2 cup (120 cc) Marsala wine (or Port or Madeira) — we skipped this
1 lb (450 g) mascarpone cheese, at room temperature
1.5 cups (360 cc) heavy whipping cream
10 oz (285 g) ladyfinger cookies (~40)
2 spoonfuls of bitter cocoa powder
Make about 1½ cups (360 cc) of espresso. Dissolve 2 teaspoons of sugar in the coffee while the coffee is still hot. Let cool.
Beat the egg yolks over a double boiler until they become fluffy. Beat in the sugar until the mixture lightens in color and forms ribbons when the whisk is lifted from the pot. Transfer the bowl over a pan of simmering water, and whisk until this thickens. This will thicken just before it boils, when small bubbles appear. Allow to cool 5 minutes.
Beat the egg whites to stiff peaks. Fold the mascarpone into the egg yolk mixture 1/4 at a time. Fold the mascarpone-yolk mixture into the egg whites until smooth. Fold the whipping cream into this and set aside.
Place the ladyfingers in one layer in the dish, and lightly soak them in the coffee. Evenly distribute half of the egg cream over the ladyfingers. Repeat with a second layer of ladyfingers (we ran out for this step) and top with the rest of the cream. Sprinkle with the cocoa powder and refrigerate for about 3 – 4 hours.
I’ve previously tried smitten kitchen’s recipe but wanted to attempt it a second time, with actual cream cheese. I forgot the sugar and pistachios to finish, again, but this one tasted like real cheesecake! I used the berry instructions from her other recipe. Sugar-nut topping for sure next time 😉
Pâte Brisée (pastry dough)
400 g mixed berries, frozen
100 g honey
1/2 lemon, juice
1 spoon cornstarch
150 g cream cheese + 250 g mascarpone, softened
4 spoonfuls of sugar
3 eggs plus 1 egg white (save the yolk)
lemon zest (I forgot this)
vanilla extract (didn’t have this time)
pinch of salt
1 egg yolk, beaten
1/2 teaspoon water
turbinado or coarse sugar for sprinkling
1 spoon chopped pistachios
Add honey, lemon, corn starch to berries in a medium bowl. Beat cream cheese, mascarpone, eggs, lemon, vanilla, sugar, salt in a larger bowl. Butter baking dish. Lay out dough. Pour in cream mixture. Pour in berry mixture. Bake in oven at 175 deg C for 35 minutes. Cool. Refrigerate. Serve.
Next time, I’ll make the other Berry galette, but as a handpie with ricotta!
I had no idea I had made this recipe so often before, but then I checked my previous saves, and it was a lot. I like broccoli! As a child, I used to imagine I was a moose eating the ‘leaves’ of little trees of broccoli; and to eat the ‘wood’ of the stems, I was a deer (like in Bambi, when they stripped bark in the winter to survive). Fun!
Adapted from smitten kitchen
225 g broccoli
225 g dried conchiglie
14 g unsalted butter
14 mL olive oil
1/2 small red onion, finely chopped
1 clove garlic, minced (or, more to taste)
pinch of table salt
Freshly ground black pepper and pinches of red pepper flakes
4 spoonfuls of mascarpone
A heap of grated Grana Padano, to serve