La Marca Prosecco, Peach Schnapps, Peach Slice, Sugar Rim

Peach Bellini

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Brew 1 cup very strong coffee or espresso. While still hot, stir in 1 tsp granulated sugar until dissolved. Allow the coffee to cool to room temperature, then stir in 1½ tablespoons Portuguese dessert wine. Transfer to a shallow dish suitable for dipping ladyfingers.

Reserve about ¾ cup thinly sliced strawberries for layering/garnish. Place 1½ cups hulled strawberries, 2 tsp granulated sugar and 1 tsp lemon juice in a blender or food processor and purée until smooth. Taste and adjust sweetness if needed. Chill until assembly.

Prepare a bain-marie (a heatproof bowl set over gently simmering water). Whisk 4 egg yolks with 2 tablespoons granulated sugar until combined. Place the bowl over the pan of simmering water and whisk constantly until the mixture thickens slightly and reaches about 160°F (hot to the touch and ribbon stage) — about 4–6 minutes. Remove from heat and let cool briefly.

In a large bowl, beat 16 oz mascarpone until smooth and slightly softened. Fold the cooled egg yolk mixture into the mascarpone until homogenous. Stir in 1 teaspoon vanilla extract.

In a separate chilled bowl, whip 3 tablespoons cold heavy cream to soft peaks. Gently fold the whipped cream into the mascarpone mixture to lighten the texture. Taste and adjust sweetness by folding in up to 1 tablespoon powdered sugar if desired (optional). Cover and chill briefly while you prepare the ladyfingers.

Quickly dip each ladyfinger into the cooled coffee-wine mixture for 1–2 seconds per side — do not soak them until soggy; they should be moist but hold their shape. Layer the bottom of a 9x9-inch (or similar 8x8–9x9) dish with a single layer of dipped ladyfingers, trimming to fit as needed.

Spread roughly half of the mascarpone cream evenly over the ladyfingers (about half the cream). Spoon half of the strawberry purée in small dollops over the cream and gently swirl with a skewer or the back of a spoon to create streaks (do not fully mix). Arrange half of the reserved thinly sliced strawberries over the layer if using.

Repeat with a second layer: dip and arrange another layer of ladyfingers, spread remaining mascarpone cream, dot with the remaining strawberry purée and swirl, and top with the remaining sliced strawberries.

Cover the dish tightly and refrigerate for at least 4 hours, preferably overnight, so flavors meld and the dessert firms.

Just before serving, lightly dust the top with 2 teaspoons unsweetened cocoa powder through a fine sieve to give a classic tiramisu contrast. If desired, dust the sliced strawberries with 1 teaspoon powdered sugar or glaze them with a thin spoon of reserved strawberry purée heated briefly to dissolve sugar for shine.

Slice and serve chilled. Store leftovers covered in the refrigerator for up to 3 days.

strong brewed espresso or very strong coffee

Portuguese dessert wine (e.g., a sweet Moscatel or Madeira)

granulated sugar (for coffee soak)

fresh strawberries, hulled

granulated sugar (for strawberry purée)

lemon juice

egg yolks (pasteurized recommended)

granulated sugar (for custard)

mascarpone cheese

heavy cream (cold)

vanilla extract

ladyfingers (savoiardi)

unsweetened cocoa powder (for dusting)

strawberries, thinly sliced (for layering/garnish)

extra powdered sugar (optional, for strawberries)

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Tiramisu Recipe

Descriptors

Tasting Notes

Food Pairings

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