ITALIAN NEAPOLITAN CAKE RECIPES

Steps:

• Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside. 
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. 
• Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the cheeses, basil, and cooked pasta. Set aside. 
• Preheat the oven to 350 degrees F. Line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set. To serve, invert the timbale onto a serving plate and remove the springform pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve.

Steps:

• To prepare tiramisù , start with very fresh eggs: carefully separate the egg whites from the yolks 1 , remembering that to whip the egg whites well they must not contain any trace of yolk. Then whip the egg yolks with a hand mixer, pouring in only half of the sugar 2 . As soon as the mixture has become clear and frothy 3 ,
• and with the mixer still running, you can add mascarpone cheese, little by little 4 . When all the cheese is incorporated, you will have obtained a thick and compact cream; set it aside 5 . Clean the mixer attachments very well and beat the egg whites, pouring in the remaining sugar a little at a time 6 .  
• Whisk them into stiff peaks 7 ; you will know they're ready if the mixture does not move when you overturn the bowl. Take a spoonful of egg whites and pour it into the bowl with egg yolks and sugar and stir vigorously with a spatula, to thin the mixture 8 . Then proceed to add the remaining egg whites, little by little, stirring very gently from bottom to top 9 .
• Once ready, place a generous spoonful of cream on the bottom of a 12x8in baking pan and spread it evenly 11 . Then soak the ladyfingers for a few moments in the cooled coffee, which you will have sweetened to your liking (we added only 1 teaspoon of sugar) 12 ,
• first on one side and then the other. 13 . Arrange the soaked ladyfingers on top of the cream 14 , side by side, to create the first layer, over which you will spread part of the mascarpone cheese cream 15 .
• Make sure to level it carefully so that you have a smooth surface 16 . Continue to arrange the coffee-soaked ladyfingers 17 , then add another layer of cream 18 .
• Level the surface 19 , sprinkle it with unsweetened cocoa powder, and allow it to set in the fridge for a couple of hours 20 . Your Tiramisù is ready to be enjoyed 21 !