When the new year begins, it is time for good intentions and new goals.
To be honest, between reflections on the old year and intentions for the new one, I let a few days pass.I don’t want to make emotional but lucid balances. I’m letting the suspended thoughts come down slowly, like soft snowflakes. And while I focus what has been to get something good out of it, I cook new recipes. Like this Tiramisù Crostata (tart).
The kitchen is my comfort zone and also a helpful therapy to empty my head.
For some time now, at the beginning of the year I’ve been taking a break from social networking, work and confusion. Until the Epiphany when, in Italy, the Christmas holidays officially end, I find refuge in the kitchen trying new recipes while I think.
And, always for a few years, I like to choose one word to accompany me in the following twelve months. A sort of formula to remember the direction I’ve chosen. A memo that sums up what I want to focus on.
My 2020 Word of the Year is Ahead.
If you want, I’ll wait for you after the recipe and tell you why.
Crostata Tiramisù Recipe
I’ve turned a super classic Italian spoonful dessert in a rustic charm crostata.
In this recipe you will find the classic flavours of the most famous Italian dessert in the world: coffee, mascarpone and bitter cocoa.
Only the coffee, instead of soaking the ladyfingers, ends up in the pastry.
Coffee shortcrust, mascarpone cream and unsweetened cocoa make great this Tiramisu Crostata. Perfect recipe to share on the table for brunch or family Sunday lunch or, again, in occasion of a special event.
What do you think about it?
Buona cucina, Monica
To whip the egg whites, the eggs must be at room temperature. Even from the night before.
Add cocoa only before serving: when it comes into contact with the cream it gets wet and dark.
Make the dessert a day in advance, the tiramisu tart will taste even better.
My shortbread has a delicate coffee flavor. Delicate but distinguishable. If you prefer a stronger taste, put 1 and a half teaspoons of instant coffee. Or 2 teaspoons of coffee prepared with moka.
Crostata Tiramisù Recipe
wheat flour, 250g
icing sugar, 100g
natural vanilla extract, ½ teaspoon
cold butter, 150g
hot water, 50ml
instant coffee, 1 teaspoon large
1 pinch of fine salt
fresh mascarpone, 400g
2 eggs at room temperature (not taken from the fridge)
icing sugar, 100g
1 pinch of salt
bitter cocoa q.b.
dried beans for shortcrust pastry cooking
Melt the coffee powder in hot water while stirring. Set aside.
In a bowl, mix flour, sugar and salt.
Add chopped butter, egg, vanilla extract and coffee.
Knead with your fingertips until the dough is firm and smooth. Wrap in the film and leave to rest in the fridge for at least 2 hours.
Meanwhile, prepare the mascarpone cream.
Divide the egg whites from the yolks.
In a bowl, whip the egg whites with a pinch of salt and set aside. In another bowl, whisk the yolks, sugar, add the fresh mascarpone and mix well.
Then gently incorporate whipped egg whites, stirring from bottom to top.
Let the cream rest in the fridge for half an hour or until the shortcrust pastry is cooked and cooled.
Now roll out the dough on a sheet of baking paper with a rolling pin at a height of about 3-4mm (it has to be thin).
Place the shortcrust pastry base in the baking pan, placing the side with the baking paper on the bottom, and pierce the dough with the tines of a fork. Cover the dough with another sheet of baking paper so that it adheres well to the bottom and edges, then fill it with dried beans.
Cook in a preheated oven, static function, at 170 degrees for about 30 minutes. Check the cooking and, after 20 minutes, remove the beans and the sheet of baking paper placed on the pastry (be careful, the beans are burning).
Finish cooking the shortcrust pastry, remove from the oven and let it cool completely before stuffing with mascarpone cream. You can stuff it by transferring the cream with a spoon or using a disposable pastry bag. Just like I did.
Keep it in the fridge until it’s time to serve.
Sprinkle with bitter cocoa powder, abundant, just before serving.
Ahead. My 2020 Word of the Year
I want to think less about what was and what could have been and take more care of my present. For me it has a double meaning: to be closer to the people I love and better organize the future, which always starts today.
Ahead with curiosity, strength and gratitude. Ahead making the best use of my time, here and now. To be more productive at work and take more time off to cultivate my passions. Or even just to relax. I don’t know what you think, sometimes I have the impression that we are living a great madness, always busy, almost forced to do something. Once there was time to work and time to break. Today it seems there’s only one time. The time to do things and more things, non-stop.
Ahead with the reading I’ve been neglecting recently.
And if in Italian “avanti” (ahead) has also an exhortation value, and I feel that it does me good every time I repeat this word inside me, ahead also means making progress. And I hope, I’ll try, to go beyond. Beyond myself and all my whims.
Less me and more humility, for example. I want to hear less myself and listen more to others.
Here on the blog, ahead will have a special meaning. I’d like to go back to go forward. For instance cooking all the recipes I didn’t eat when I was a kid. I was a stubborn little girl. Recipes I still don’t cook to this day. It’s time to grow up.
And even if it may seem incredible, I didn’t eat tiramisu which, in fact, arrives on the blog 5 years after its ( although messy ) beginning.
Also on the blog I went ahead with a long and tiring work of reorganization and re-reading the content. I photographed again almost all the contents I published.
And when I thought about how well this work had done me, I found – at a stroke – good intentions, objectives and my word of the year for 2020. Ahead.
A Tiramisu Crostata to Pacify the Past
When I was a little girl, I didn’t like the taste of coffee. So no tiramisù.
Poi con il caffè ho fatto pace ma non il dessert. Uno dei motivi è che dalle mie parti si tende a fare il mascarpone molto carico di uova. Il mascarpone è un gran classico tra i dolci di Bologna. Servito nelle coppette con scaglie di cioccolato, è una bomba calorica di zucchero e tuorli. Ecco, un’altra combinazione di sapori che apprezzo il giusto. Quando le azdore bolognesi preparano il tiramisù, lo fanno usando una crema di mascarpone talmente dolce e densa che al primo cucchiaio sono già stanca.
Cercando di superare i miei gnè-gnè culinari, ho pensato di partire dal Tiramisù e colmare una vergognosa lacuna sul blog. Ho cercato la mia strada. La frolla un po’ amarognola, grazie al caffè, è lo scrigno perfetto per un mascarpone poco dolce e che ho ricoperto di una spessa coltre di cacao amaro.
E non so se è per il fatto di averlo chiamato crostata, ma la crostata tiramisù ha funzionato. Pace fatta.