Lemon-Honey
Semifreddo
ACTIVE 30 MIN; TOTAL 4 HR 30
MIN; SERVES 8
Inspired by the semifreddos
at restaurants like Wolfgang
Puck’s Cut in Beverly Hills,
former F&W test kitchen editor
Grace Parisi creates her own
version of this frozen mousse.
1 tsp. unfl avored gelatin
1 Tbsp. water
3 large egg whites
1 cup chilled heavy cream
6 large egg yolks
(^1) / 2 cup honey
3 Tbsp. fresh lemon juice,
plus 1 tsp. fi nely grated
lemon zest
12 soft ladyfi ngers
sandwiched with orange
marmalade
- Line a 9-by-4^1 / 2 -by-3-inch
loaf pan with parchment
paper, allowing at least 3
inches of overhang on the
long sides. In a small bowl,
sprinkle gelatin over water
and let stand. - In a medium bowl, using an
electric mixer, beat egg
whites at high speed until firm
peaks form. In another bowl,
beat cream until firmly
whipped; refrigerate. - In a large bowl set over a
pot of simmering water, beat
egg yolks with honey at
medium speed until thick-
ened and an instant-read
thermometer inserted in mix-
ture registers 160° F, about 6
minutes. Remove bowl from
pot and beat in gelatin mix-
ture, lemon juice, and zest;
continue beating until slightly
cooled, about 5 minutes. - Using a rubber spatula,
fold beaten egg whites and
whipped cream into lemon-
honey mixture until no
streaks remain. Pour half of
semifreddo base into pre-
pared loaf pan. Arrange
ladyfinger sandwiches in pan
in 2 long rows, and top with
remaining semifreddo base.
Cover loosely with overhang-
ing parchment and freeze
until firm, at least 4 hours or
overnight. Unmold semi-
freddo and peel off paper;
slice and serve.
—GRACE PARISI
Classic Tiramisu
ACTIVE 25 MIN; TOTAL 25 MIN
PLUS CHILLING; SERVES 10It’s hard to believe that this
espresso-flavored Italian
dessert (its name means
“pick me up”) joined the
culinary lexicon in the 1960s,
when it was invented in the
Italian city of Treviso.5 large egg whites
Salt
4 large egg yolks(^1) / (^3) cup sugar
2 8^3 / 4 -oz. containers
mascarpone, at room
temperature
(^1) / (^2) cup strong brewed
espresso, cooled
About 17 ladyfi ngers
(from a 17-oz. pkg.)
Unsweetened cocoa
powder, for dusting
(^1) / (^2) cup semisweet or
bittersweet chocolate
curls, made with a
vegetable peeler
- In a medium bowl, using a
handheld electric mixer, beat
egg whites with a pinch of salt
at high speed until firm peaks
form. In another medium
bowl, beat egg yolks with
sugar until pale and thick-
ened. At low speed, beat
mascarpone into yolks. Fold
beaten whites into mascar-
pone mixture.- Spread half of mascarpone
mixture in a 9-by-13-inch glass
baking dish. Pour espresso
into a shallow bowl. Dip lady-
fingers in espresso until evenly
moistened and arrange in a
layer on mascarpone mixture;
you may need to break a few in
half to make them fit. Spread
remaining mascarpone mix-
ture on top. Sift cocoa powder
over tiramisu. Cover and
refrigerate overnight. - Scatter the chocolate curls
evenly over the tiramisu and
serve.—F&W
t
CLASSIC
TIRAMISU