Recipe of the Month: Irresistible tiramisu at Da Pepo
By Steven DeSalvo
For Montclair Local
Food writer Steven DeSalvo has a degree in Hospitality Business Management from the University of Delaware, and has worked extensively in restaurants and hotels. If there’s something you want to know how to make, or you’ve eaten a dish at a local restaurant you’re dying to make at home, drop us a note at email@example.com.
Da Pepo, 54 Fairfield St. in Watchung Plaza, has hit the Montclair restaurant scene running, offering authentic home-style Italian food for both lunch and dinner. From small plates to pastas with salads and paninis, there is something here for every diner.
In addition to Da Pepo’s everyday delights, the restaurant runs specials that change daily.
And be sure not to forget about dessert: Da Pepo’s tiramisu, a beautiful variation on one of my favorite Italian classics. The mix of espresso, chocolate and mascarpone is well executed. And, the dessert balances textures, flavors and even temperatures, which is so important for this dessert to work properly.
It is actually anything but simple since all of these elements need to work together cohesively. This recipe for tiramisu will make it easier for you to make this lovely dessert for your holiday party.
¼ cup sweet Marsala
2 teaspoons vanilla extract
3 packages of lady fingers, approximately 36 pieces
10 ounces mascarpone
6 egg yolks
1 quart of heavy cream
½ cup sugar
½ cup espresso
1 oz Brandy
- Over a double boiler beat the egg yolks, sugar, Marsala, and vanilla extract until it thickens.
- Scrape the mixture into a mixer, add the mascarpone, whip.
- Add the heavy cream to the mixer until medium peaks form.
- Soak the ladyfingers in the espresso brandy mixture,
- Spread a layer of the cream mixture on the bottom of a 9 by 11 pan.
- Top with the espresso and brandy soaked ladyfingers
- Repeat the cream and lady finger layer
- Top with the remainder of the cream mixture
- Sprinkle with cocoa powder and chill.
In this column:
54 Fairfield St.