Pizza Today - January 2017 - 37

Giovanni di Negris' beautiful, Puglian-style
cuisine brought thousands of people per
week clamoring for his Italian bouillabaisse,
lamb shank Osso Bucco and seafood saffron
risotto. I used to watch him amazed as his
careful, almost Zen-like approach to making his specialty tiramisu unfolded as he
dipped each lady finger for our guests. Chef
Giovanni now owns Osteria Trullo outside
Chicago and finally gave me this recipe after
years of begging.
2 packages of good mascarpone,
17.6 ounces (Giovanni recommends
cheese from Granarolo, Italy)
4 eggs separated into two bowls,
one yolk, one white
1 cup sugar
6 cups espresso and coffee mix
(80/20 mix)
1 cup amaretto (less quantity,
less dunking if this is for children)
1 cup Marsala wine (less quantity,
less dunking if this is for children)
4 packs lady fingers (approximately 96)
Cocoa in a fine strainer to dust

Beat the mascarpone with a spatula until
creamy.
Beat the 4 egg yolks with half a cup sugar
until creamy.
Beat the 4 egg whites with half a cup
sugar until stiff. (This may take some time so
be patient.)
Mix all the cheese, yolk mix and white mix
together and blend.
Quickly dunk the ladyfingers in the
espresso, then amaretto, and then Marsala.
Place at the bottom of a 16-inch x 8-inch
pan. (Note: ladyfingers can vary depending
upon your source. There are very small ones
in the market today that will fall apart once
you dunk them. By using a squeeze bottle
and already laid-out fingers, you can incorporate the same flavors as dunking them.)
Pour a little of the mix on the ladyfingers
to cover, sprinkle with cocoa and then
spread another layer of soaked lady fingers
on top of this layer. Add the mascarpone
mix and cocoa. Continue with one or two
more layers until near the top of the pan.
Place the pan in the refrigerator to set for
two hours. After it has set, place the following mascarpone crème filling on top.

For the mascarpone crème filling
2 tablespoons vanilla extract
1 container (8.8 ounces) of mascarpone
4 ounces whole milk ricotta cheese
1 teaspoon almond extract
Half a cup powdered sugar (or more
if you want it sweeter)
Mix all the ingredients together for a
whipped appearance and taste. Place in a
piping bag and keep cold.
Cut the tiramisu and serve with
another sprinkle of cocoa. If the tiramisu is
too sloppy, place in the freezer to set, then
cut it and serve. n
JOHN GUTEKANST owns

Avalanche Pizza
in Athens, Ohio, and has a pizza blog called
Pizza Goon. He is an award-winning
pizzaiolo, baker, teacher, speaker and
author.



Pizza Today - January 2017

Table of Contents for the Digital Edition of Pizza Today - January 2017

Pizza Today - January 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Dough Doctor
Third-party Delivery
Mascarpone
Puttanesca
Data Security
Online Ordering
The Road to Expo
Pizza Today on the Road: Persona Wood Fired Pizzeria
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - January 2017 - CT1
Pizza Today - January 2017 - CT2
Pizza Today - January 2017 - Pizza Today - January 2017
Pizza Today - January 2017 - Cover2
Pizza Today - January 2017 - Commentary
Pizza Today - January 2017 - 4
Pizza Today - January 2017 - 5
Pizza Today - January 2017 - Contents
Pizza Today - January 2017 - 7
Pizza Today - January 2017 - 8
Pizza Today - January 2017 - 9
Pizza Today - January 2017 - Contributors
Pizza Today - January 2017 - 11
Pizza Today - January 2017 - Expo Spotlight
Pizza Today - January 2017 - 13
Pizza Today - January 2017 - Interact
Pizza Today - January 2017 - 15
Pizza Today - January 2017 - Conversation
Pizza Today - January 2017 - 17
Pizza Today - January 2017 - Man on the Street
Pizza Today - January 2017 - 19
Pizza Today - January 2017 - Respecting the Craft
Pizza Today - January 2017 - 21
Pizza Today - January 2017 - On Tap
Pizza Today - January 2017 - 23
Pizza Today - January 2017 - Destinations
Pizza Today - January 2017 - 25
Pizza Today - January 2017 - Dough Doctor
Pizza Today - January 2017 - 27
Pizza Today - January 2017 - 28
Pizza Today - January 2017 - 29
Pizza Today - January 2017 - Third-party Delivery
Pizza Today - January 2017 - 31
Pizza Today - January 2017 - 32
Pizza Today - January 2017 - 33
Pizza Today - January 2017 - Mascarpone
Pizza Today - January 2017 - 35
Pizza Today - January 2017 - 36
Pizza Today - January 2017 - 37
Pizza Today - January 2017 - Puttanesca
Pizza Today - January 2017 - 39
Pizza Today - January 2017 - 40
Pizza Today - January 2017 - 41
Pizza Today - January 2017 - 42
Pizza Today - January 2017 - 43
Pizza Today - January 2017 - Data Security
Pizza Today - January 2017 - 45
Pizza Today - January 2017 - 46
Pizza Today - January 2017 - 47
Pizza Today - January 2017 - Online Ordering
Pizza Today - January 2017 - 49
Pizza Today - January 2017 - 50
Pizza Today - January 2017 - 51
Pizza Today - January 2017 - The Road to Expo
Pizza Today - January 2017 - 53
Pizza Today - January 2017 - Pizza Today on the Road: Persona Wood Fired Pizzeria
Pizza Today - January 2017 - 55
Pizza Today - January 2017 - 56
Pizza Today - January 2017 - 57
Pizza Today - January 2017 - 58
Pizza Today - January 2017 - 59
Pizza Today - January 2017 - 60
Pizza Today - January 2017 - Product Showcase
Pizza Today - January 2017 - 62
Pizza Today - January 2017 - 63
Pizza Today - January 2017 - Pizza Today Yellow Pages
Pizza Today - January 2017 - 65
Pizza Today - January 2017 - 66
Pizza Today - January 2017 - 67
Pizza Today - January 2017 - 68
Pizza Today - January 2017 - 69
Pizza Today - January 2017 - 70
Pizza Today - January 2017 - 71
Pizza Today - January 2017 - The Marketplace
Pizza Today - January 2017 - 73
Pizza Today - January 2017 - 74
Pizza Today - January 2017 - 75
Pizza Today - January 2017 - 76
Pizza Today - January 2017 - 77
Pizza Today - January 2017 - 78
Pizza Today - January 2017 - 79
Pizza Today - January 2017 - 80
Pizza Today - January 2017 - Reader’s Resource
Pizza Today - January 2017 - Trending Recipe
Pizza Today - January 2017 - Cover3
Pizza Today - January 2017 - Cover4
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