Tiramisu With Strawberries
A traditional Italian dessert with a fresh twist
The decadent tiramisu from the former Bellini’s in North Conway was formidable in size, with a flavorful combination of eggs, mascarpone and cocoa. Today, that Seavey Street location is Vito Marcello’s Italian Bistro. Chef Marcello bought the restaurant in 2010, changing the name but keeping an epic tiramisu on the menu. Marcello did make some changes — he built a beautiful bar and patio, and added his father and grandfather’s Italian recipes to the menu. His tomato sauces are legendary, and can be ordered at vitofoods.com. If you’d like to skip right to dessert, Marcello shares his summer take on tiramisu.
3 large local eggs, yolks and whites separated
1 cup espresso or strong coffee
1/2 cup sugar
1 pint strawberries, sliced (reserve 4 berries for garnish)
2 tablespoons dark rum
8 ounces mascarpone cheese at room temperature
2 tablespoons cocoa powder
12 ladyfingers (dry ones work best)
Combine the 3 egg yolks, 1 tablespoon espresso, sugar and rum in a large bowl. Beat 2 to 3 minutes. Add mascarpone and beat until smooth, about 3 to 5 minutes.
In another clean bowl, combine egg whites and a pinch of sugar. Beat until stiff peaks form. Gently fold into mascarpone mixture.
Quickly dip each ladyfinger into remaining espresso and layer on bottom of small glass dish, wine glass or individual parfait cups.
Arrange the strawberries around and over the ladyfingers, spread mascarpone mixture over the ladyfingers and strawberries, and sprinkle with cocoa. Refrigerate at least 2 hours before serving. Garnish with strawberries.
Please note: Only use fresh, local eggs to avoid risk of salmonella. If unsure, there are directions on the internet for how to pasteurize them. Pasteurized eggs can also be purchased, but the whites will not whip as quickly.