SUBSCRIBE TODAY
2 year subscription | 12 Issues | $99

Tiramisu

Tiramisu

Tiramisu

STORY BY
PHOTOGRAPHY BY

Tiramisu

STORY BY
PHOTOGRAPHY BY
‘‘

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
_E9A5559_web

TO PREPARE:

  1. 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.
  2. Add Mascarpone to whipped yolks, beat until combined.
  3. In a separate bowl, whip cream to stiff peaks.
  4. 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.

Tiramisu This article is published in the issue.
Click here to purchase this black issue
Intrested in buying other back issues?
Click here
FILED IN:
ARTICLES FROM THE OCTOBER / NOVEMBER 2015 ISSUE
Life in Bronze

Filed In: ,

Liz Lewis employs several foundries in the Bozeman area to cast her lost-wax-style work. Recently, she has begun exploring the use of colored patinas to reproduce the coloration of sporting......

Being at Brays

Filed In: , , , ,

Located outside of Savannah, Georgia, and proximate to the charming coastal town of Beaufort, South Carolina, and within a short drive of Charleston—the current capital of Southern lifestyle—Brays...

Curated Fashions

Filed In: , ,

After spending more than eight years in the UK running retail shops, Ramona Brumby of Atlanta’s The London Trading Company came home. “My passion is anything to do with décor,......

Inside the October-November 20...

Filed In:

This month’s cover photo of the German shorthaired pointer was taken at Pheasant Ridge by Terry Allen during our June-July 2015 feature coverage of Ferrari. As we traveled to Pheasant......

Bertuzzi Gullwings

Filed In: , , , ,

Bertuzzi shotguns have the unique design characteristic of ali di gabbiano, Italian for “the wings of a gull” as the sideplates spring outward like wings, revealing the lockwork inside. ...

Stealthy Ghosts

Filed In: , , ,

Judy Balog, who owns and runs Silvershot Weimaraners in Michigan with Jerry Gertiser, has owned Weimaraners for more than 20 years....

You may also like

Sturdy Brothers Waxed Canva...

This portable piece is handcrafted to last a lifet...

Viski Solid Copper Shot Gla...

These shot glasses are hand crafted and feature an...

Filson Desert Iron Knife

This Filson Folding Knife is handmade in Seattle w...

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
_E9A5559_web

TO PREPARE:

  1. 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.
  2. Add Mascarpone to whipped yolks, beat until combined.
  3. In a separate bowl, whip cream to stiff peaks.
  4. 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.

You may also like

Behind the Scenes: Pizza Ov...

Recently, we got to spend time with Gianni Gallucc...

BARBECUED BACON-WRAPPED QUA...

Chef Dean Fearing, owner and chef of Fearing’s s...

Fearing’s Banana Pudd...

Chef Dean Fearing of Fearing’s Restaurant in the...