The ingredients are simple: eggs, powdered sugar, mascarpone cheese, espresso, ladyfingers and cocoa powder.
- Dan Bavaro has owned several Italian restaurants
- He has been perfecting a tiramisu recipe for 8 years
But the way you dip, fold and drain can make or break your tiramisu.
Just ask Dan Bavaro.
The restaurateur started with a Bavaro's Pizza Napoletana & Pastaria in Tampa, then Winter Springs in the Orlando area, and now, in St. Petersburg.
And he’s been working on perfecting this traditional recipe for eight years.
“Everything that Bavaro’s does, we date back to when they first started doing stuff,” explained Bavaro. “Our pizza, our pasta and our desserts — so we don't really like adjust them based on the area or what we think is best like adding alcohol and all sorts of other stuff. So this is your traditional tiramisu.”
Bavaro will soon be adding another restaurant — this location will be at the Tampa International Airport and plans to open this August.
Tiramisu
Ingredients
- 12 shots Kawa espresso (must be refrigerated prior to use)
- 7 egg yolks
- 6 egg whites
- 200 g. powdered sugar, separated equally into two containers
- 1 lb. mascarpone cheese
- 50 ladyfingers, approximately
- Cocoa powder to cover cake
Directions
- Whip egg yolks and mascarpone cheese on high in blender until mixed completely.
- Slowly incorporate sugar until a firm custard is formed.
- Refrigerate.
- In a cold bowl, whip egg whites on high until frothy.
- Slowly add sugar until a foamy pillow forms.
- Slowly fold two mixtures into one consistent foamy custard.
- Use 1/3 of custard to make a layer on a 9x13 pan.
- Dip cookies into cold espresso for 2 seconds, let drain and then layer in two long ways.
- Add another of custard and cookies.
- Once final layer of custard is applied, gently sift cocoa powder over cake and refrigerate for 24 hours prior to serving.
- Makes 12 3x3 servings