Sunday At the Giacomettis

This classic Tiramisu or  "Pull me Up" torte  recipe will have you jumping for joy, probably from all the espresso in the torte.   This was the first Tiramisu recipe I ever attempted years ago.  A similar version was handed down to me by my husband's Zia Dora in Rome, Italy.  One of the first things she said  (in Italian),  is if you are afraid of fresh eggs, get over it.  These days, it seems everyone is worried about something.  Given the  fact that this is the classic version, and oh so good when completed, I got over it quickly, you will too.  Follow the recommendations of the American Egg Association when handling raw eggs.  Another important fact is to find incredibly fresh eggs, preferably from a local farmer. We use farm fresh eggs all the time.  Once you have had some, I am sure you will be hooked.  Be sure and make this a day ahead. Ingredients: 36 lady fingers/ eith...

Save a little Limoncello to help intensify the flavor of this Lemon tart.  Invest in a good, nonstick tart pan.  I have now invested in several, as they are quite addicting.  No more stressing over your ingredients sticking to the pan.  Soft fillings hold together nicely too.  This narrow pan works wonders, as it can be used not only for something sweet but something savory too. Cleanup is very easy. Preheat  your oven to 300 degrees F. one non stick tart pan, one baking pan lined with parchment (in case your tart leaks some) One pre baked Pie shell, homemade.   To prebake, roll out your shell in an oblong shape.  If you are using a store bought,  you will have to cut and patch.  Do not worry, it will work. Pre bake for 20-25 minutes.  You want it to be pale/golden not golden/brown 4 large eggs always at room temperature 5 tablespoons unbleached flour pinch of salt 1 cup plus 1/3 cup sugar 1/2 cup lemon juice ...