Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.

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Tiramisu



  • 9 ounces sweet mascarpone
  • 3 ounces zabaglione custard
  • 1/2 cup espresso rum mix
  • 3 round lady fingers - (6" diameter)
  • 1/2 ounce cocoa powder
  • 1/8 cup crumbled biscotti
  • 1 Serving bowl (3" deep by 7" wide)
Whip the mascarpone cheese until light and airy.
Dip ladyfingers in rum espresso mixture and place in serving bowl 3 inches deep by 7 inches wide.
Top with 1 oz. of zabaglione.
Using a 3 oz. scoop, layer one-third of the whipped mascarpone over ladyfingers.
Repeat process two more times with remaining ladyfingers.
Place bowl in fridge until needed.
Prior to serving, sprinkle with cocoa powder and crumbled biscotti.
***
ZABAGLIONE
5 egg yolks
1 whole egg
1/4 cup sugar
1/2 cup Marsala
Directions
In batter bowl, whisk the egg yolks and the egg with the sugar until the eggs are thick and lemon colored.
Whisk in the Marsala.
Microwave on high for 30 seconds.
Whisk.
Repeat this timing for about 4-6 times, or until the pudding is thick.
***
Expresso-Rum Mix:
equal parts expresso & rum


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