recipe has been reproduced with the kind permission
of Anna Maria Volpi who has published her own
book entitled The
Timeless Art of Italian Cuisine. You can find
out more about the book and how to order a copy from
her web site <click
Maria Volpi began her culinary education in her native
Italy. While still a youngster, she learned how to prepare
the traditional Roman dishes by her father, and Sicilian
cuisine from her mother.
early experiences inspired in her a deep love of Italian
cooking. In a time when eating and cooking habits seem
to change frequently, Anna Maria has dedicated herself
to the rediscovery and preservation of authentic regional
cooking through the study of its history and traditions,
and by sharing her knowledge and skills with others.
has taught traditional Italian home cooking in Los Angeles
for more than ten years through group lessons, private
classes, and special events. She is also an acclaimed
guest instructor for the Williams-Sonoma chain of gourmet
food and cooking stores, including their popular site
in Beverly Hills, California.
you try some of Anna Marias recipes, you will
understand why her friends and family in Italy nicknamed
her dolce forno (sweet oven) for her incomparable baking
read more and obtain more recipes visit Annas
web site <click
is one of the latest additions to traditional
Italian cooking. Unknown until about fifteen years ago,
when it is believed to have been invented in the town
of Treviso in northern Italy, in merely a decade it
has become a world-renowned dessert, extremely popular
from the United States to Japan. It is considered a
semifreddo (a dessert served cold but not frozen). This
dessert has many variations, with the only constant
ingredient being the mascarpone cheese.
the coffee dip:
1 1/2 cups (360 cc) Italian espresso coffee
2 tsps sugar
the zabaglione filling:
4 egg yolks
1/2 cup (100 gr) sugar
1/2 cup (120 cc) Marsala wine (if not available substitute
with other sweet wine like port or Madeira)
1 lb (450 gr) mascarpone cheese, at room temperature
1 cup (230 cc) heavy whipping cream
10 oz (285 gr) savoiardi (ladyfinger cookies) (approximately
2 tbsps bitter cocoa powder
a strong espresso coffee, about 1 1/2 cups (360 cc).
2 teaspoons sugar in it, when the coffee is still
hot. Let the coffee cool at room temperature.
egg yolks in a heat proof bowl until fluffy.
in sugar and Marsala wine.
over a pan of simmering water, until the cream thickens,
just below boiling point, when small bubbles appear.
a rubber spatula, mash the mascarpone cheese in a
bowl until creamy.
the zabaglione into the mascarpone cheese, and beat
to mix very well.
the cream. By hand, fold the whipped cream into the
zabaglionecheese cream, until smooth.
soak the ladyfingers in the coffee, one at a time.
Place them in one layer in a container of about 12
x 8 inches, approximately 2 inches deep, (30 x 20
cm, approximately 4 cm deep).
distribute half of the zabaglione cream over the layer.
the step with a second layer of ladyfingers, and top
with the rest of the cream.
with the cocoa powder and refrigerate for about 3
Anna Maria Volpi