One of our favorite settings for a nice romantic evening is Sardella’s Restaurant, a lovely Italian restaurant on Memorial Boulevard. They have several nice rooms that are intimate and tastefully decorated. Every Wednesday evening, the restaurant offers live jazz from solo piano to jazz vocals and spirited trios. The intimate nature of their dining room offers all patrons (including our bar guests) a ringside seat. And always without a cover charge. During the color month you can enjoy a cocktail at their bar by the wood burning stove. The food is outstanding and their garlic bread is the best I’ve had in Newport. For all you Tiramisu lovers, I’m posting one of Richard Sardellas recipes below.
You can visit Sardella’s website at www.sardellas.com.
- EGG YOLKS, 6
- SUGAR, 3/4 cup
- MASCARPONE CHEESE, 1 pound, softened
- HEAVY CREAM, 2 cups chilled
- RUM, 2 tablespoons
- VANILLA EXTRACT, 1 teaspoon
- ESPRESSO, 2 tablespoons, plus 2 to 3 cups brewed
- EGG WHITES, 5
- LADYFINGERS, 40 to 50
- COCOA POWDER
- Crumbled Pepperidge Farm Chocolate Chunk cookies
- In a mixing bowl set over but not touching a pan of simmering water, beat the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk (4 to 5 minutes).
- Transfer the mixture to the bowl of an electric mixer.
- Add the mascarpone cheese and beat until smooth and creamy (2 to 3 minutes).
- In a chilled large mixing bowl, beat the cream to stiff peaks.
- Add the crumbled Pepperidge farm chocolate chunk cookies, the rum, vanilla and the 2 tablespoons of espresso and beat until smooth.
- In a clean mixing bowl, beat the egg whites to stiff peaks (when the whisk is lifted straight out of the bowl and inverted, the whites should hold their shape).
- With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth.
- Add about 1 cup of the beaten egg whites and fold gently until blended.
- Add the remaining egg whites and fold gently until the mixture is smooth and blended.
- One at a time, submerge each ladyfinger into the remaining espresso, then it on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep).
- Continue to form a complete layer.
- Spread half of the mascarpone mixture over the soaked ladyfingers until evenly covered.
- Arrange another layer of soaked ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top.
- Dust the Tiramisu with cocoa powder to create a rich, dark topping.
- Refrigerate at least 4 hours or up to 1 day before serving.