The Italian Baker: 100 International Baking Recipes with a Modern Twist by Melissa Forti is an incredible baking book from a baker who is self-taught. Born in Rome, Melissa lived in Los Angeles and London before settling in Sarzana, Italy where she opened a boutique bakery and tea room. 

Sarzana is a town on the popular Ligurian coast of north-west Italy. Its location on one of the most important Roman trade roads to France, the famous "Via Francigena", made it a town that has been coveted across the centuries by the Florentines, Genoese, and Pisans.

Melissa's Tea Room and Cakes draws locals and tourists alike with her freshly baked treats and atmosphere. A quick glance at reviews of the tea room finds raves and positive remarks. This book harnesses the spirit of the gorgeous setting and for those of us who will unlikely visit the Italian city of Sarzana, we can experience the deliciousness of the tea room's offerings. (Photo of the tea room below by Melissa Forti.)
 


From the moment I saw the cover, I knew I would love this book. Spectacular photographs of each dessert taken by Danny Bernardini as well as his photographs of Melissa and her tea room truly bring the spirit of the author and her bakery to life - a throwback to vintage Italy. And then we have the recipes - Torta Mimosa (a cake made to resemble the tropical mimosa flower)  Parrozzo (a dome shaped cake), Orange Meringata E Arancia (orange meringue genoise) and Cheesecake Al Pistacchio E Lamponi (pistachio and raspberry cheesecake) - all are showstoppers. Every recipe in this book is special and totally approachable. I made the Raspberry Blondies for my son and he loved them and I am looking forward to making many more desserts from The Italian Baker.

I am so pleased that we are able to share the recipe for the Tiramisu Cake below with our readers. Special thanks to Quadrille Publishing and the author for doing so and to Danny Bernardini for the photograph. Please be sure to head to our contest page and enter our giveaway for this book - any baker would love this title.

 

torta tiramisu a modo mio 
tiramisù cake my way 

"Lift me up"! This is what tiramisù means literally. There are many versions of this dessert, some following the traditional way of using savoiardi sponge biscuits (cookies), others just consisting of mascarpone cream poured into a glass or ramekin and dusted with cocoa powder. In Liguria, where I live, they use a type of light, sweet cookie called a pavesino. This is yet another version of the dessert, prepared my way. At my shop this cake sells really, really fast and I am sure it will disappear pretty quickly in your house too! Serve it at the end of a dinner, or have it for breakfast, or simply whenever you feel down or tired and need to be "lifted up"!
 
Serves 8-12

INGREDIENTS

A little softened butter, for greasing
285g (2 cups plus 2 tablespoons) plain (all-purpose) flour
1½ teaspoons baking powder
200g (1 cup) caster (superfine) sugar
4 eggs, separated
¼ teaspoon cream of tartar
100ml (scant ½ cup) vegetable oil
200ml (¾ cup plus 1 tablespoon) strong brewed black coffee
A pinch of salt
1 teaspoon vanilla paste or extract
Good-quality cocoa powder, for dusting
For the mascarpone frosting
250ml (1 cup plus 2 teaspoons) double (heavy) cream
250g (9oz) mascarpone cheese
90g (½ cup plus 1 tablespoon) icing (confectioner's) sugar

METHOD

Preheat the oven to 180°C/350°F. Butter two 20-cm/8-inch cake tins and line the bases with baking parchment.

Sift the flour into a medium bowl, add the baking powder and half the sugar and whisk to combine.

Put the egg yolks into the bowl of a stand mixer fitted with a paddle attachment and place the egg whites in a large, clean bowl with the cream of tartar. Add the oil, half the coffee, the salt and vanilla to the egg yolks and beat until mixed, then add the flour mixture and beat until well incorporated; do not over-mix.

Using an electric hand-held whisk, whisk the egg whites until frothy, then add the remaining sugar and whisk to stiff peaks. Gently fold the whisked egg whites into the cake mixture, then divide the mixture between the prepared tins and bake for 20-25 minutes, until a skewer inserted in the middle comes out clean. Remove the cakes from the oven and brush the remaining coffee over both, using a pastry brush. Wait for it to soak in, about 2 minutes, then invert the cakes on to a wire rack and cool.

For the mascarpone frosting, whip the cream in a mixing bowl, using an electric hand-held whisk, until medium stiff. Meanwhile using the paddle attachment on the stand mixer, beat the mascarpone until creamy. Beat the whipped cream into the mascarpone and icing sugar.

To assemble, brush the remaining coffee over both cooled cakes. Place one cake on a cake board or plate. Spread some mascarpone cream over the top, using a spatula. Dust generously with cocoa powder and top with the second cake. Spread the remaining mascarpone cream over the top and sides of the cake. Dust the top with cocoa powder.