Tiramisu della Mamma

As far as Italian foods go, tiramisu is a recent addition to the menu. Allegedly invented in the 1960s in a restaurant in the Veneto region of Italy, it is a variation on the older dessert called zuppa inglese, which is basically a trifle. This weekend, my mother made not one, but two tiramisus, one for Saturday and one for Sunday. I am definitely not complaining, since the Saturday tiramisu was quickly devoured by the “man portion” as my mother called the slices she made when serving the male guests (much to the indignation of the females, who were given “dainty” pieces… ahh sexism). There is some Sunday tiramisu left over, so I know what I’m having for breakfast tomorrow ;). Continue reading “Tiramisu della Mamma”

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Gingerbread Madeleines

A year ago, I asked for a madeleine pan for Christmas.

When I asked for it, I knew it was an unnecessary specialty kitchen item that I would probably use about twice before burying it in the cabinet. I wanted one anyway, because the adorable pictures of madeleines that were popping up in my social media were filling my head with thoughts of what my life could be like with a madeleine pan. I could make matcha madeleines! Chocolate madeleines! Pink strawberry madeleines dipped in white chocolate! You get the thought process. Continue reading “Gingerbread Madeleines”

Brioche Banana Bread Pudding

The word “brioche” takes me right back to Sicily.

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I just got back from my annual month-long trip to the beautiful island, and I missed it as soon as I set foot on the airplane.  Continue reading “Brioche Banana Bread Pudding”

Crumiri di Casale

If “America runs on Dunkin”, Italy runs on tea cookies. A common breakfast is a few plain, crunchy cookies with a shot of espresso or maybe a cup of tea. In my house, the breakfast cookie of choice is the “S” cookie you can find just about anywhere now, even in CVS. Given you know it’s time to change when your “Italian” breakfast cookie is available in CVS, I decided to make some real Italian breakfast cookies for my mom, sans yellow dyes 5 and 6. Continue reading “Crumiri di Casale”

Yogurt and Citrus Charlotte

It’s been a while since I posted a recipe, and that’s mostly because my kitchen here in Frankfurt is missing some crucial appliances for effective cooking.  Colander, kitchen scale (or any sort of measuring equipment), cake pan, pie pan… ok so the last two aren’t essential but I still need them!   Continue reading “Yogurt and Citrus Charlotte”

Jasmine-Scented Raspberry Breakfast Tiramisu

This is a repost from my old blog.  I’m posting it now because raspberries are finally in season!

Last summer I stayed a few days in a wonderful bed and breakfast called Villa Teresa while I was in Pisa.  While the “bed” portion of my stay was great, the “breakfast” was my favorite part.

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Continue reading “Jasmine-Scented Raspberry Breakfast Tiramisu”

Torta Pere e Cioccolato

The first time I had the pear-chocolate combo in cake form was this summer in Pisa, when I had a supermarket version of it at a birthday party.  Being a supermarket cake, it wasn’t anything mind-blowing.  Actually, the cake was dry, the chocolate flavor was muted, and all I wanted to do was eat all the pears out of it and leave the sad cake scaffolding for the others.  Since that’s not socially acceptable behavior, I resisted the urge. Continue reading “Torta Pere e Cioccolato”

Torta delle Rose (“Rose” Cake)

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So I made this cake a few years ago and have decided to share it now because 1. it’s delicious 2. the photos of it came out awesome 3. it’s Valentine’s Day and roses and pink fit the theme nicely.

Also, it happens to use oranges, a wintry fruit, so it is even seasonally appropriate! Continue reading “Torta delle Rose (“Rose” Cake)”

Torta di Mele

Ah, torta di mele, one of the staple cakes in the Italian baking arsenal with its soft, sweet, apple-studded crumb and lemony perfume.  My mother would prepare it when we had impromptu guests, for birthday parties, or anytime we didn’t want to arrive at a lunch invitation empty-handed.  It is a cake that is perfect in its simplicity, a one-bowl ordeal that takes no time at all to throw together and is always loved by everyone.  The crumb is extremely moist and studded with juicy pieces of apple, the edges acquire a gentle chew and the middle almost can’t handle the weight of the apple slices layered on top. Continue reading “Torta di Mele”