James O. Fraioli and Leonardo Curti's cookbook Trattoria Grappolo was the top winner in the cookbook category at the Independent Book Publishers Association (PMA) 2008 Benjamin Franklin Awards!

To help celebrate, here's a favorite recipe to try out at home.

Serves 8

1 cup espresso
1 cup Italian roast coffee
5 egg yolks
3/4 cup sugar
1 (8-ounce) container mascarpone cheese
2 teaspoons marsala wine
2 cups heavy cream
2 teaspoons vanilla extract
24 ladyfingers
1/4 cup Dutch cocoa powder

Add brewed coffees together and set aside to cool. Using an electric mixer with a whisk attachment, whisk egg yolks on low and slowly add the sugar. Turn mixer on medium-high and continue until thick and pale yellow in color. Add the mascarpone cheese until thoroughly mixed (stopping to scrape sides down if needed), then add marsala wine; set aside.

Using the electric mixer with the whisk attachment, whip cream until soft peaks form, add vanilla, and continue to whisk until stiff peaks form. Fold into the mascarpone mixture; set aside.

Dip each ladyfinger in the coffee mixture and completely cover the bottom of a 9x13-inch dish. Test the dessert dish by layering 12 (dry) ladyfingers in the dish to make sure they fit. Next, smooth over half of the cream mixture and repeat with another layer of coffee-soaked ladyfingers. Finish by spreading on remaining cream mixture. Refrigerate at least 4 hours. Before serving, dust with enough cocoa powder to complete cover the dessert.

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