Dolce Vita Recipe
Tasting of our Signature Desserts. Perfect for sharing.
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Ingredients
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Chocolate Mousse
Panna Cotta
Tiramisu
Method
Chocolate Mousse Preparation
Melt the Chocolate
In a microwave-safe bowl, melt the dark chocolate in 30-second increments until smooth. Let it cool slightly.
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form.
Beat the Egg Whites
In another bowl, beat the egg whites with granulated sugar until stiff peaks form.
Combine Mixtures
Gently fold the cooled chocolate into the whipped cream, then fold in the beaten egg whites until combined.
Chill
Spoon into serving dishes and refrigerate for at least 2 hours before serving.
Panna Cotta Preparation
Bloom the Gelatin
In a small bowl, combine gelatin powder with cold water and let it sit for 5 minutes.
Heat Cream and Sugar
In a saucepan, heat heavy cream and sugar over medium heat until sugar dissolves. Do not boil.
Mix in Gelatin
Remove from heat and stir in bloomed gelatin and vanilla extract until fully dissolved.
Pour and Chill
Pour the mixture into molds and refrigerate for at least 4 hours until set.
Tiramisu Preparation
Prepare Coffee
Brew espresso coffee and let it cool.
Mix Mascarpone
In a bowl, mix together mascarpone cheese, heavy cream, and sugar until smooth.
Dip Ladyfingers
Quickly dip each ladyfinger into the cooled espresso and layer them in a serving dish.
Layer and Chill
Spread half of the mascarpone mixture over the ladyfingers, repeat the layers, and dust with cocoa powder. Refrigerate for at least 4 hours.