NO RESERVATIONS + TIRAMISÙ

This sweet movie (based on the German film ‘Mostly Martha’) had so many tasty foods to gaze. The opera in the soundtrack was gorgeous!

Directed by: Scott Hicks

Starring: Catherine Zeta-Jones, Aaron Eckhart, and Abigail Breslin

Screenplay by: Carol Fuchs (based on the screenplay of ‘Mostly Martha’ by Sandra Nettelbeck)

Kate: “I’m not a dessert person.”

Nick: “You haven’t tried my tiramisù.”

Kate (after tasting a spoonful): “Well, maybe I am a dessert person.”

Nick: “You know, in Italian, tiramisù means ‘food of the gods.*’”

Kate: “No it doesn’t.”

Nick: “It should.”

*Tiramisù actually translates to “pick me up” and Italy has its own Tiramisù Academy (?!?). Check it out here: https://www.accademiadeltiramisu.com/en/

Tiramisù (recipe from Happiness is Baking by Maida Heatter)

1 1/4 c. unsweetened prepared strong espresso (dissolve 5 tbsp. instant espresso powder in 1 1/4 c. hot water)

6 tbsp. Grand Marnier

1 recipe Chocolate Ladyfingers (see recipe below) or 6 to 8 ounces of store-bought ladyfingers

16-18 oz. (about 2 cups) mascarpone

1/4 c. dark rum

5 eggs, separated

6 tbsp. granulated sugar

2 c. heavy whipping cream

1/2 tsp. vanilla

1/8 tsp. salt

Unsweetened cocoa powder

Are your eggs separated? Good! You’ll also want to get a mixing bowl and beaters chilling in the fridge for the whipped cream. You will need a 9 x 13 casserole for the assembly.

Mix the espresso and Grand Marnier. Place half of the mixture in a shallow bowl large enough to dip the lady fingers into (reserve the remaining half of the mixture).

One at a time, place a ladyfinger in the espresso mixture. Turn it upside down two or three times until it is well moistened but not until it starts to fall apart. Place the ladyfingers, flat side down, in the casserole (close together to make a fairly solid layer). If necessary, cut some of the ladyfingers to fill in large empty spaces. Reserve enough of the ladyfingers to make a second layer (you will form two layers of ladyfingers alternating with two layers of the mascarpone mixture). If some of the espresso mixture is left over in the shallow bowl, drizzle it onto the moistened ladyfingers. Set the casserole aside.

Place the mascarpone in a large bowl. Add the rum and whisk until smooth. Set aside.

In the top of a small double boiler over warm water on medium-low heat (I used a glass bowl), beat the yolks with 3 tbsp. of the sugar (reserve the remaining 3 tbsp.). Beat for 3 minutes, or until light and foamy. Remove from the heat and, without waiting, stir it into the mascarpone mixture. Set aside.

In the chilled bowl with chilled beaters, whip the heavy whipping cream with the vanilla until the cream just holds a firm shape.

Fold 1/3 of the mascarpone into the whipped cream and then fold the whipped cream into the rest of the mascarpone. Set aside.

Beat the egg whites with the salt on medium speed until foamy. Increase the speed to high and beat until the whites hold a soft shape. Gradually add the remaining 3 tbsp. of sugar and continue to beat on high speed only until the whites hold a straight shape when the beaters are raised, but not until dry. Do not overbeat. Add the beaten whites to the mascarpone mixture.

Pour half of the mascarpone mixture over the top of the ladyfingers and smooth the top.

Pour the remaining espresso mixture into a shallow bowl and dip/place the ladyfingers in the casserole as before (drizzling any remaining espresso mixture over the top).

Pour the remaining mascarpone mixture on top of the ladyfingers and smooth the top.

Refrigerate uncovered for a few hours, then sift a dense layer of cocoa all over the top so no white shows through (I placed the casserole on a cookie sheet to catch the excess cocoa). Wipe the rim of the casserole and cover. Refrigerate overnight.

Just before serving, sift a little more cocoa on top.

Chocolate Ladyfingers (recipe from Happiness is Baking by Maida Heatter)

2/3 c. plus 2 tbsp. sifted flour

1/4 c. unsweetened cocoa powder

1 tbsp. instant espresso powder (optional)

4 eggs, separated

1 1/4 tsp. vanilla

1/4 tsp. salt

1/8 tsp. cream of tartar

1/2 c. plus 3 tbsp. superfine sugar

Powdered sugar

Adjust two racks to divide the oven into thirds and preheat the oven to 325 degrees. Lightly butter and flour two cookie sheets. Set aside.

Have a 15-inch pastry bag fitted with a plain round tube (5/8 inch opening) ready: Fold down a cuff about 2 inches wide on the outside of the bag. Twist the end of the bag to prevent the batter from leaking out the bottom. Place the bag in a tall glass to support it while you fill it. Set aside.

Sift together the flour, cocoa, and espresso powder (if using) until the color is even.

In a small bowl, beat the egg yolks and vanilla. Set aside.

Beat the egg whites and salt on medium speed until foamy. Add the cream of tartar and beat on high speed until the whites hold a straight point when the beaters are raised. On medium speed, add the sugar 1 tsp. at a time. Beat on high speed until the whites are stiff but not dry.

Add the beaten yolks to the whites and fold together. In three additions, sift the flour mixture over the top and fold it in with a rubber spatula. Fold only until you do not see any dry ingredients.

Turn the mixture into the pastry bag. Form about 1-inch wide ladyfingers that are 4 to 5 inches long.

Quickly strain the powdered sugar generously onto the ladyfingers and bake immediately.

Bake 15-18 minutes, reversing the sheets once (top to bottom and front to back), until the ladyfingers are lightly colored and feel dry/springy to the touch.

Remove the ladyfingers from the pans with a wide spatula. Store them in an airtight container, flat sides together, until ready to use.