With Love and Quiches (37 page)

Combine the sugar, cinnamon, and flour in a bowl. Toss the apples in the sugar mixture, ensuring that all of the apples are evenly covered. Spread into the bottom of baking dish.

Topping

Blend the sugars, flour, cinnamon, and salt in a bowl. Cut the chilled butter into the dry mixture with your fingers until the granules are the size of large peas. Alternately, you can use a pastry cutter. Mix together until crumbly and fully combined, adding the walnuts last. Do not overmix crumb topping. (If you are using oatmeal, you can add it with the dry ingredients.)

Sprinkle the crumb mixture evenly over the fruit and bake at 350 degrees F for about 45 minutes until the fruit bubbles.

Notes:
This is a very simple apple crisp. You’ll want to use flavorful and firm apples (Granny Smith are our go-to, or possibly Braeburn). You could even add a handful of blackberries, raisins, cranberries, or cherries. Or substitute summer fruit, such as peaches, for the apples. You can’t go wrong … Serve warm with ice cream or with whipped cream.

This favorite Italian dessert has become ubiquitous not only in Italian restaurants but also in all types of restaurants here and abroad, and it is one of our bestselling desserts everywhere.

As you might know, tiramisu means “pick me up” in Italian. It is so given the name from the flavors and ingredients. You will see that mine is made with freshly brewed espresso and liquor. If you prefer to have it a little sweeter or without the alcohol, just add some extra sugar to the syrup and/or take out the alcohol.

Serves 10 to 12

Coffee Soaking Syrup

Place hot coffee in a bowl. Add sugar and stir to dissolve. Mix in liquor (if desired) and cool. Set aside to use at room temperature.

Mascarpone Cream

With a hand mixer or stand mixer fitted with a whisk attachment, beat egg yolks with the sugar and marsala on medium high speed until light and foamy, up to 25 minutes. Gradually add in the mascarpone cheese and cream until smooth. In a separate clean bowl, whip the egg whites until firm peaks are formed, 5 to 7 minutes. Gently fold in the mascarpone cream mixture, a little at a time until fully incorporated.

Assembly:
Use a 3-qt. (9
×
13) glass baking dish or a rectangular (straight-sided) decorative serving dish.

Place half of the ladyfingers on the bottom of the dish. Drizzle evenly with half of the coffee syrup. Spread half of the cream over the moistened ladyfingers. Sprinkle cocoa evenly over the top of the cream. Place the remaining ladyfingers evenly over the cocoa. Drizzle with the remaining coffee syrup and cover the top with the rest of the cream. Smooth evenly and cover the top with foil or plastic wrap. Refrigerate for at least 6 hours or overnight.

Sprinkle with cocoa prior to serving.

Note:
For an even more elegant presentation, sprinkle dark chocolate shavings on top in addition to the cocoa.

S
usan Axelrod splits her time between New York City and Fire Island, New York, while continuing to run Love & Quiches Gourmet with the support of her husband, Irwin, and her children. On any given day, you can find Susan walking the production floor, reviewing formulas in the test kitchen, or mentoring her executive team. She is an avid reader, traveler, and lover of food as well as her New York hometown. Follow Susan on Facebook or on her blog, Susan’s Sweet Talk (
www.SusansSweetTalk.com
).