Well, if for some reason you don’t, please allow me to tell you a little bit about her and why you might be interested.
She is a native Italian, an amazing chef, cookbook author and the owner of the only 5-star restaurant in Sacramento, California
When I lived up in Northern California, her restaurant was the place we would go when anything special happened or we were celebrating something.
There were no other restaurants that we even considered. Truly. The food was so, so, so, so amazing.
The first time I had her lasagna, I realized the dish I called lasagna, was tremendously different and frankly, sadly lacking in comparison. Her sauce was light and sophisticated. The homemade noodles were light and airy, the cheeses perfect. The dish as a whole, ethereal!
The first time I ever had sliced red pepper roasted, unpeeled and served as a side dish was at her restaurant. (Here’s my recipe for them).
Then one evening I ordered Biba’s Tiramisu.
I think the world shifted on its axis slightly after my first bite.
So here it is! Biba’s Tiramisu Recipe. I’ve served it more times than I can count. I’ve served it for years and everyone always, ALWAYS raves about. I hope you give it a try.
BTW~ this isn’t a paid endorsement. It’s just my personal experience and I really want you to have this amazing recipe! 🙂 Sorry, there’s only one photo. Honestly, it’s so hard to get even a single shot! This is one of those dishes that doesn’t stick around and it seems I’m serving it just as soon as it’s ready to shoot or actually.
Source: Biba Caggiano
How about a rather large photo for possible pining? 🙂
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- 6 Egg Yolks
- 1/3 Cup Sugar
- 1 Pound Mascarpone Cheese at Room Temperature
- 3 Egg Whites
- 2 Cups Strong Espresso Brewed
- 2 Tablespoons Cognac or Rum
- 28 Ladyfingers
- 1/2 Cup Unsweetened Cocoa Powder
- Chocolate Curls or Shavings
- In the bowl of a stand up electric mixer, beat egg yolks and sugar on high speed until the mixture is thick and pale yellow, about 5 minutes. Add the mascarpone and fold in or gently mix until thoroughly incorporated and the mixture is completely smooth.
- In a separate mixing bowl, with clean beaters, beat the egg whites until stiff but not dry, then fold into the mascarpone mixture.
- In a small bowl, combine espresso and cognac or rum. Quickly dip each ladyfinger into the mixture, then line the bottom of a 9X13 inch rectangular dish with a single layer of the dipped ladyfingers. Spread half of the mascarpone mixture over the layer of ladyfingers then sprinkle with a layer of cocoa powder. Continue to dip more ladyfingers in espresso mixture then make another layer of them in baking dish. Pour remaining mascarpone mixture over the second layer and sprinkle with remaining cocoa.
- Cover and refrigerate overnight. Just before serving top with chocolate shavings or curls and serve.
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