Hey lovers! It’s Valentine’s Day/my birthday weekend! I’ve gone all out in previous years for this fun weekend. Last year it was Amy’s amazing almond butter brownies and the year before that it was a chocolate-hazelnut-cake-roll-dream come true. So I gotta keep with the tradition and serve up something totally delicious, amiright? YASSS! Tiramisu has always been an obsession of mine, right up there in the top five favorite desserts (matter of fact, I can’t even think of the other four right now). Just tiramisu. Period. It’s been my mission to try and make it myself for some time now. Well mission completed. This stuff is amazing. Contrasting layers of rich and creamy rum-spiked marscarpone and cloud-like sponge cake soaked in an intense brew of strong coffee with a shot of kahlua. I’m telling you guys, this stuff in next-level. No need to get intimidated either – it’s way easier to make than I thought! I even served it at a little dinner party I had a few weekends ago. It’s an awesome make-ahead dessert because you can just make it, assemble it, and chill it until go time. I served them in individual champagne coupes for an extra festive touch. Hope you all have a lovely weekend! Mark and I have reservation to here for tonight! I’m so excited and I’ll be sure to report back with the all the details!

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Ingredients for the Sponge Cake

4 large eggs, separated, room temperature
1 cup sugar, divided
½ cup all-purpose flour
¼ cup cornstarch (I used arrowroot flour)
Pinch of kosher salt



Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
Using an electric mixer on low speed, beat egg whites in a large bowl until just combined. Slowly add ½ cup sugar, gradually increasing the speed to medium, and beat until a stiff meringue forms. Transfer to a medium bowl; chill until ready to use.
Whip egg yolks, 2 Tbsp. water, and remaining ½ cup sugar in the still-messy bowl you used for the meringue on high speed until a fluffy, ribbony mixture forms. Using a rubber spatula, gently add reserved meringue and fold until just combined. (Be nice. Streaks are fine. The less you manipulate this, the fluffier it will be later.)
Sift flour, cornstarch (or arrowroot flour), and salt into a medium bowl. Gently fold into egg mixture until no dry spots remain. Carefully transfer batter to prepared pan with spatula.
Bake cake until top is golden brown and still soft to the touch, 7–10 minutes. Let cake cool completely in pan. I picked the cake up by the parchment paper and placed it on a flat surface where I cut out circles the same shape as the glasses I was using.


Ingredients for Mascarpone Cream

2 cups mascarpone
½ cup sugar
4 large egg yolks
2 tablespoons dark rum
2 tablespoons heavy cream
Pinch of kosher salt



½ cup freshly brewed espresso or strong coffee, cooled, divided
1 shot kahlua or coffee liqueur.
4 tablespoons unsweetened cocoa powder



Using an electric mixer on low speed, beat mascarpone, sugar, egg yolks, rum, heavy cream, and salt in a large bowl. Gradually increase the speed to medium as mixture becomes stable and beat until soft peaks form, but don’t over-whip.

Cut out sponge cake shapes the size of your dessert dish. Mix together the coffee and liqueur. Generously soak each cake piece with this mixture. Dollop the cream on top and then repeat with the sponge cake soak layer. Repeat this layering until you you have filled up the glass or container and top with a dusting of cocoa.



Recipe from here.
Can be made up to 8 hours ahead. Just store in fridge.
If you’re worried about raw eggs you can use pasteurized eggs but really fresh eggs should not be an issue.
I preferred this recipe when I used scant cups of sugar, wherever sugar is called for just use a little less to achieve the perfect amount of sweetness.


Roasted Cabbage + Broiled Oranges with Farro and Feta

Roasted Cabbage + Broiled Oranges with Farro and Feta

This festive little winter dish is inspired by this one I made about a year ago. Cabbage is definitely one of those veggies that doesn’t get nearly enough credit or attention. Roasting it like I did here brings out its natural sweetness – the broiled oranges on top makes the whole dish burst with fresh flavors and little bits of salty feta are the perfect contrast. These wonderful wintery ingredients are placed on a bed of farro – high in fiber and a good source of iron and protein, it’s guaranteed to keep you going even on the coldest of days.

Roasted Cabbage + Broiled Oranges with Farro and Feta Roasted Cabbage + Broiled Oranges with Farro and Feta Roasted Cabbage + Broiled Oranges with Farro and Feta Roasted Cabbage + Broiled Oranges with Farro and Feta Roasted Cabbage + Broiled Oranges with Farro and Feta Roasted Cabbage + Broiled Oranges with Farro and Feta



1 cup farro

1 cabbage

2 oranges

1 oz feta cheese

1/4 cup chopped walnuts

1/2 teaspoon garlic powder

about 2 tablespoons olive oil

salt and pepper to taste

fresh parsley for garnish



First, pre-heat oven to 375F. Next, start by cooking the farro. Rinse and drain farro. Place in pot with 3 cups of water. Cover pot and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes or until tender. Drain excess water and add some salt to taste, if you like. While the farro cooks prep the cabbage. Wash and slice the cabbage as shown so that you get about 4 to 5 even discs. Rub each disc with olive oil (about 1/2 teaspoon per disk) sprinkle with garlic powder, salt and pepper. Place on baking sheet and bake for 15 to 20 minutes or until you can easily pierce the cabbage with a fork. While the cabbage roasts cut oranges into small discs as shown. If the peel pieces have some juicy flesh left on them save them to squeeze on the final dish before serving. When the cabbage is finished roasting, remove from oven and broil oranges. Place the orange slices in an oven-proof dish or non-stick baking sheet and broil until just beginning to blister – about 5 minutes. Assemble the bowls with farro, roasted cabbage and broiled oranges on top – sprinkle with crumbled feta, walnut pieces and fresh parsley. Drizzle the finished dish with a bit of good olive oil and squeeze of orange.