What they're serving at New York City's first tiramisu bar, in the West Village.
Nadia Tade, the owner, starts off by measuring the egg yolks.
Nadia Tade and Alessandro Radici
The owners of Dolce Vizio prep the egg yolks and heavy cream.
Nadia uses Polenghi mascarpone for making tiramisu.
Yolk and Cheese
Nadia adds the mascarpone cheese to the yolks in the mixer.
Mixture is Ready
Here's the tiramisu cream, all prepared.
You go through a lot of them.
After preparing a raspberry coulis, Nadia dips the ladyfingers into that blend to make a raspberry tiramisu.
A layer of the yolk, cheese, and cream mixture is added on top of the raspberry ladyfingers.
A second layer of ladyfingers goes on top, followed by another layer of cream.
Coffee being chilled for the classic tiramisu.
The ladyfingers get just a quick dip into the coffee, are rolled around, and then lined up on the tray.
Nadia adds the cream onto the coffee-dipped ladyfingers to make a classic tiramisu.
Nadia cuts a slice of tiramisu for a to-go order.
It's tough to move a piece of tiramisu from the tray to the to-go box without damaging it.
Create Your Own
Nadia Tade of Dolce Vizio creates her own take on tiramisu with different citrus-soaked ladyfingers, cream, and chocolate curls and amaretti to top.