Strawberry semifreddo

This semifreddo cake, as the name suggests, is a partially frozen cake. You don’t need to use any special equipment other than a fridge.

Follow the step-by step recipe to preparing this refreshing and creamy Italian dessert, by using locally grown strawberries which are still at their best in many countries.

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Biancomangiare with mango coulis

The name of the following recipe, Biancomangiare, derives from the colour of its main ingredients which are white (Bianco in Italian).  There are many variants of this recipe, here you will find the Mad and Delicacy version, where we added another white ingredient, the marzipan.

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21st March: Tiramisu’ day

 

March 21st has been declared Tiramisu’ day by Eataly. We would like to tell you a story that you might not have heard about the name Tiramisu’ and about the one which could be considered the first Tiramisu’ in the world.

Traditionally Tiramisu’ (that literally means “carry me up”) is a pudding-like dessert that consists of sponge cake or ladyfingers dipped in a liqueur or coffee, then layered with grated chocolate and rich custard. Tiramisù was originally made as a loose custard.  It is only in recent years that using mascarpone cheese has come into fashion: when the Tiramisù was prepared for the first time in 50’s the mascarpone was never been used to prepare a dessert.
Recently a decidedly sour debate has broken out in Italy over when and where Tiramisù was invented.
We can witness that the famous Italian dessert was born in Friuli Venezia Giulia in the ’50s, in the small town of Pieris. The grandmother of one of us was originally from this town and always told her grandchildren that the best Tiramisu’ in the world was the one that was produced by a chef called Mario Cosolo, at his famous restaurant “Al Vetturino”. The recipe of his TiramisĂą is always been a secret, appreciated by the illustrious customers of the restaurant and created for the first time on board of the Savoia’s family yacht, by Mario who was working as a cook. At that time the dessert was still called “Coppa Vetturino“.

We never had the luxury to taste it until last February, when we met Flavia Cosolo, the daughter of Mario. We had a very interesting meeting with her, she entertained us telling the real story of her TiramisĂą, called in dialect “Tirime su’”. This quirky dialectal expression was given by a customer of the restaurant who fell in love with an attractive waitress, due to the aphrodisiac qualities of the “Coppa Vetturino“.

Food writers Clara and Gigi Padovani revealed the “Tirime su” recipe in their book “Tiramisu – History, curiosities and interpretations of the most loved Italian dessert,” published by Giunti Editore, among with a number of other TiramisĂą variations.

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We warmly invite you to try the “Tirime su” version, because, you know … the grandmothers never lie to their grandchildren.

And you can even prepare the Mad & Delicacy version,  here we are!

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Persimmon Mousse with Cardamom Crumble

Persimmon (or Cachi in Italian) is one of the most beautiful autumn fruit, and almost everybody in Italy has a persimmon tree in the backyard.

This is the time of the year when persimmons are harvested and let ripen in a basket together with apples.

To feel the autumn atmosphere, this week we made an easy persimmon mousse using simple ingredients, but giving our recipe a pinch of diversity by using cardamom powder. Persimmon and cardamom are surprisingly a perfect match!

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