Recipe from www.dolceitalia.com, Courtesy of Vicenzi
Savoiardi are the basic ingredient for lots of Italian sweets, but probably the most famous is to tiramisu. The original tiramisù recipe calls for just a dusting of cocoa powder but this modern Italian update features a wonderfully rich and creamy center of Italian dark chocolate.
- 8 Vicenzi Savoiardi
- 1/2 cup coffee liqueur such as Caffuccino, plus 2 tablespoons
- 4 ounces Italian dark chocolate, such as Perugina, Vanini or Venchi
- 1/2 cup heavy cream
- 5 large egg yolks
- 2 tablespoons granulated sugar
- 3 ounces mascarpone cheese
Cut the savoiardi in half, place them in a bowl, and pour 1/2 cup of the liqueur over them. Allow them to soak up the liqueur, then line 4 glasses with the savoiardi.
Melt 3 1/2 ounces of the chocolate in the cream in a glass bowl either over a double boiler or in the microwave. Allow to cool to room temperature and then divide the chocolate sauce between the 4 glasses.
Finely grate or chop the remaining chocolate as garnish. Reserve.
Meanwhile, bring a pot of water to a boil over medium heat.
Combine the yolks and sugar in a metal or glass heat-resistant bowl and whisk until creamy. Set the bowl over the simmering water, without letting the bottom touch the water, and continue whisking until the mixture thickens. Add the remaining 2 tablespoons of liqueur. Continue whisking the custard until it has tripled in volume and is thick enough to coat a spoon, about 10 minutes.
Remove from the heat and cool the custard.
Once the custard is cool, fold in the mascarpone and divide the mixture between the 4 cups. Top with a sprinkle of the reserved chocolate and serve.
- Yields: 4 servings