Recipes
ANTIPASTI CLASSICO RECIPE
HOW TO MAKE AN ANTIPASTI CLASSICO
Antipasti means ‘before the meal’ in Italian, and we’ve assembled a fabulous selection of different ingredients to make your first course special. This is also an easy way to assemble an exciting first course for a dinner party: just arrange the foods in pretty dishes and let your guests help themselves. Our antipasti spread is at its best when accompanied by hot, freshly baked ASK Italian Rosemary and Sea Salt bread, but if you don’t have time to make it, toast some fresh crusty bread, ciabatta or baguette to go with it.
INGREDIENTS AND METHOD
INGREDIENTS
- 400 g mascarpone cheese
- 5 eggs, separated
- 120 g caster sugar
- 200 g Savoiardi or lady finger biscuits
- 200 ml espresso coffee, at room temperature
- 30 ml Marsala wine, brandy or rum
- Pinch of salt
- Cocoa powder
METHOD
Serves 4- 6
Preparation time: 30 minutes
Refrigeration time: 2 hours
- In a small bowl, beat the mascarpone cheese until it is soft. In a larger mixing bowl, beat the egg yolks with about two-thirds of the sugar until it is pale and creamy. Gradually beat in the softened mascarpone.
- In another bowl beat the egg whites with the rest of the sugar and a pinch of salt until they form fairly stiff peaks. Gently fold the egg whites into the mascarpone mixture.
- Mix the coffee and liqueur together. Line a serving bowl evenly with the biscuits in one layer. Drizzle with half the coffee mixture. Spoon half of the mascarpone mixture over the biscuits and smooth it into an even layer with a spatula. Repeat with another layer of biscuits, coffee and mascarpone.
- Sprinkle the top with cocoa powder. Refrigerate the Tiramisu for at least 2 hours before serving.
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