Le Marche and Food
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Le Marche and Food
Discover and Explore Le Marche it's rich Italian cuisine found throughout the region, the great traditional and tasty food
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The Return of Mascarpone!

The Return of Mascarpone! | Le Marche and Food | Scoop.it

Alternative ways to employ the Mascarpone Cheese. When most hear the word “mascarpone”, they think of tiramisu, that quintessential Italian treat — and who would blame them? I do plan to share our family recipe for tiramisu but at a later date. That dish deserves a post all its own. So, instead, I’ll share two easy confections that combine whipped mascarpone with fresh berries. To make the whipped mascarpone, take some whipping cream and beat until peaks form. Add icing/confectioner’s sugar, to taste, during the process. To the sweetened whipped cream, add at least an equal amount of mascarpone and beat the mixture until peaks again form. Taste midway through to see if more sugar is needed. Set aside for use in either of the following 2-3 recipes.

  • In the first case, fresh strawberries are hulled and quartered before being macerated with a little sugar and balsamic vinegar.
  • This next recipe uses chocolate sauce instead of balsamic vinegar.
  • The last recipe uses mascarpone to make jalapeño poppers.
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Zuppa inglese. Classic Dessert From Central Italy

Zuppa inglese. Classic Dessert From Central Italy | Le Marche and Food | Scoop.it

Zuppa inglese, literally "English soup", is actually neither English nor a soup. It is a classic Italian dessert, but the name is apt nevertheless. Its texture is very reminiscent of the bread-thickened soups so typical of the cookery of central Italy, only sweet and cool rather than savory and hot—a kind of cousin to the more familiar tiramisù and an even closer cousin to the much less known Tuscan zuccotto. And while the origins of this dish are disputed, it bears a strong resemblance to the English trifle...


Click on the photo for the recipe

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How to Make Lick-Your-Plate Amazing Tiramisu

How to Make Lick-Your-Plate Amazing Tiramisu | Le Marche and Food | Scoop.it

I am not a big fan of Tiramisu in the States, it can be a boozy, mushy mess and nothing I would ever want to order. So when I was given a heaping plate for dessert at a friends house when we first arrived, I was a little nervous about how I was going to finish it all to be polite- well it didn't seem to be a problem at all because it was lick-your-plate amazing! So what's the difference in the dish served at restaurants State-side vs. that of Italy? First off the eggs - this recipe calls for fresh egg yolks not whipped cream or imitation eggs making it much richer and secondly it's all in the lady-fingers! When Jason first asked for a lady-finger recipe to make this dish, our friend Daniella balked - "No, why would you do that? You buy Pavesini." And she was right! They perfectly hold up after being soaked in coffee & layered with cream.

Tiramisu literally translates to "pick me up" and it sure does with all the coffee, eggs & sugar. 

Tiramisu - Serves 8 (use a 9x6 dish)

  • 4 egg whites
  • 4 egg yolks
  • 1 1/4 cups or 125 g confectioner's sugar
  • 1 3/4 cups or 325 g mascarpone cheese
  • box of Pavesini ladyfingers
  • 3/4 cup or 200 ml freshly brewed extra strong coffee or espresso, cooled/room temperature
  • 3 oz. or 100 g dark chocolate, grated
  • unsweetened cocoa powder for dusting
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