Sunday, August 28, 2011

The Classic Tiramisu at Dolce Vizio

Bakery owners Nadia Tade and Alessandro Radic, along with the help of Michelin star chef Fabrizio Ferrari, (photo below) have opened Dolce Vizio Tiramisu, a wonderful bakery devoted entirely tiramisu.

"We were looking to bring a little bit of Italy to New York," says Alessandro, who will be getting his M.B.A at Columbia University during the day, and helping Nadia run the store at night. "And the West Village seemed like the perfect place to try it out."

"This is the kind of environment we were looking for," adds Nadia, who says that, in its first week, the store was packed until its 11 p.m. closing time. "We've already gotten the neighborhood vibe we were hoping for."

They will serve slices of tiramisu for $7, including the Classic, Limoncello, Orange Espresso, Nutella, Raspberry and Mango.

"Tiramisu is what we're good at," says Nadia. "And that's exactly what we'll be serving."

Dolce Vizio
131 Christopher Street, New York NY 10014

Here's the recipe: Dolce Vizio Classic Tiramisu
Serves: 9


½ cup plus 1 teaspoon granulated sugar
²/³ cup heavy cream
2 cups mascarpone cheese
3 tablespoons water
5 egg yolks
About 24 ladyfingers, depending on exact pan size
8 shots espresso
100% cocoa powder, unsweetened, for dusting


1. Sweeten the cream with the teaspoon of granulated sugar and whip on high until it forms soft peaks, about a minute and a half. Add the mascarpone cheese and mix on low for 20 seconds, then turn the mixer up to full speed for another 20 seconds. Refrigerate.

2. Prepare the "pâte à bombe." Whip the yolks in a bowl at medium speed for half an hour. While whipping yolks, heat ½ cup sugar and the water in a sauce pot, stirring, until sugar dissolves. Syrup is done when small bubbles form and a candy thermometer reads 250 degrees. Very slowly, in a thin stream, add hot syrup to the yolks without stopping the mixer. Continue whipping the mixture until cool.

3. Add the refrigerated mix of whipped cream and mascarpone to the egg "pâte à bombe" and mix until fully combined.

4. To assemble, soak one side of the ladyfingers in cold espresso, then lay them on the bottom of a 3-inch-deep 9-by-12 pan, dry side downward. Spread a layer of tiramisu cream over the ladyfingers. Add another layer of ladyfingers, these soaked on both sides with coffee. Add another layer of cream. Dust cocoa on top.