Tiramisu
Gianni Gallucci, owner of mobile catering service, Zero Ottantuno says, “My parents made a lot of sacrifices early on to ensure that their Italian culture stayed with us.” He continues, “When we went on vacation we would go to Italy, not Disney World. My parents wanted to make sure that we spent as much time in Italy as possible to ensure that we didn’t lose any of our heritage or traditions. They wanted to us to be able to pass it on to the next generation.”
Recently, Gianni decided to bring his two passions together—pizza and upland hunting—at Roberts Shooting Preserve in Egypt, Georgia, where he spent the afternoon in the field and the morning and evening creating Italian dishes full of upland game. He teamed up with Kay Heritage and Sunju Pitts of Big Bon Pizza, a mobile pizza truck in Savannah, Georgia, to create an authentic Italian feast for friends and family. For dessert, Linda Fisher of Sugar Whisk Confections prepared a truly authentic Italian treat, tiramisu. Friends and family spent the evening with their taste buds enveloped in incredible flavors. See the tiramisu recipe below.
The full “Pizza Oven Afield” feature and additional recipes are published in the August-September 17 issue.
Photograph by Mike Schalk
INGREDIENTS
- 6 large egg yolks
- 1 cup sugar
- 1 ¼ cup mascarpone cheese room temperature
- 1 ¾ cup heavy whipping cream
- Two 7 ounce packages Italian Lady fingers
- 1 cup cold espresso
- 1/2 cup coffee flavored Liqueur, optional
- 1 ounce cocoa for dusting
TO PREPARE:
- Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
- Add Mascarpone to whipped yolks, beat until combined.
- In a separate bowl, whip cream to stiff peaks.
- Gently fold the whipped cream in the mascarpone sabayon mixture and set aside. (The mascarpone does not have to be at room temperature. Take it out of the refrigerator as you gather ingredients to make the recipe.)
5. Mix the cold espresso with the coffee liquor and dip the lady fingers into the mixture just long enough to get them wet, do not soak them!
6. Arrange the lady fingers in the bottom of a 9-inch square baking dish (or container similarly sized)
7. Spoon half the mascarpone cream filling over the lady fingers.
8. Repeat process with another layer of lady fingers and cream.
9. Refrigerate 4 hours or overnight.
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