Here is a recipe for basic Tiramisu, including hot sponge cake. Yields 2 dessert servings.

Ingredients: Hot Milk Sponge

• MILK, 1/4 cup
• BUTTER, 2 teaspoons butter
• FLOUR, 1-1/4 cups
• BAKING POWDER, 1 teaspoon
• EGGS, 3
• SUGAR, 1-1/4 cups
• EGG YOLKS, 3

Ingredients: Mascarpone Cream

• ESPRESSO COFFEE, 1/2 cup + 2 tablespoons
• HOT WATER, 1/2 cup + 2 tablespoons
• GRAND MARNIER, 3 tablespoons
• MASCARPONE, 1 cup
• RUM, 2 tablespoons (Substituted Marsala wine on "Emeril Live")
• EGGS, 3 separated
• SUGAR, 6 tablespoons (Substituted 3 tablespoons on "Emeril Live")
• HEAVY CREAM, 1 cup (Substituted 3 cups on "Emeril Live")
• VANILLA, 1/4 teaspoon vanilla
• SALT, a pinch
• COCOA POWDER, enough to sprinkle
• POWDERED SUGAR, enough to garnish

A couple of possible adjustments to the "mascarpone cream" recipe:

Directions: Sponge Cake

1. Preheat the oven to 350 degrees.
2. Grease and lightly flour an 8 by 11-inch sheet tray.
3. Heat milk and butter until the butter melts.
4. Stir the flour and baking powder together.
5. Put the eggs, sugar, and yolks in a bowl and set over a hot water bath, whisking until the egg mixture triples in size.
6. Fold in the flour mixture and the milk.
7. Pour into the prepared pan.
8. Bake for 10 minutes.

Directions: Mascarpone Cream

1. Combine the espresso, water and the Grand Marnier, set aside.
2. Combine the mascarpone and the rum in a large bowl, beat until smooth.
3. In a medium bowl, beat the eggs yolks, and 3 tablespoons of the sugar together until smooth.
4. Set over a hot water bath and beat for 3 minutes until light and foamy.
5. Remove from the heat, and without waiting beat this mixture into the mascarpone mixture. Set aside.
6. Whip the cream until the cream holds a firm shape.
7. Fold in vanilla.
8. In two small additions, fold about 1/3 of the mascarpone mixture into the whipped cream.
9. Then fold the whipped cream into the remaining mascarpone mixture. Set aside.
10. Beat the egg whites and salt on medium until foamy.
11. Increase the speed and add the remaining 3 tablespoons sugar, beat until glossy, not dry.
12. Fold the egg whites, all at once into the mascarpone.

Directions: Assembly

1. Cut the sponge cake in half crosswise.
2. Place in a pan large enough to fit the halved sponge cake snugly.
3. Moisten the cake with half of the espresso mixture.
4. Top with half of the mascarpone mixture, spreading it out evenly.
5. Sprinkle generously with cocoa powder, and powdered sugar.
6. Top with the other half of the sponge cake layer.
7. Moisten with the remaining espresso mixture.
8. Top with the remaining mascarpone mixture, spreading evenly.
9. Sprinkle generously with the cocoa powder and powdered sugar.
10. Refrigerate, uncovered, for 2 hours.

Serves 6.

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 garlic cloves, finely minced
• 1 teaspoon fennel seeds
• 1 teaspoon dried oregano, crumbled
• 1/2 teaspoon dried rubbed sage
• 1 (6-ounce) can tomato paste
• 1 (14-ounce) can Italian-style stewed tomatoes
• 1 cup water
• 1/2 cup freshly grated Parmesan cheese, divided
• Salt and freshly ground black pepper to taste
• 1 (15-ounce) container ricotta cheese
• 1 egg
• 2 cups grated mozzarella cheese
• 12 ounces rigatoni pasta, cooked according to package directions

Directions:

Heat oil in large saucepan over medium-low heat. Add onion, garlic and fennel seeds and sauté until onion has softened, about 5 minutes. Stir in oregano and sage, cook 30 seconds and add tomato paste and cook for 1 minute. Add tomatoes and water. Simmer until mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in 1/4 cup Parmesan. Season with salt and pepper. Preheat oven to 425*F (220*C). Grease a 9 x 13 x 2-inch glass baking dish. In medium bowl combine ricotta cheese and egg. Season with salt and pepper. Spread 1/4 of sauce over bottom of prepared baking dish. Layer 1/3 of cooked pasta over. Drop half of ricotta mixture over by spoonfuls and sprinkle with 1/3 of the mozzarella then ladle 1/4 of sauce over . Repeat layering with another 1/3 of pasta, remaining ricotta mixture, 1/3 of the mozzarella, 1/4 of sauce and remaining pasta. Ladle remaining sauce over and sprinkle with remaining 1/3 of mozzarella and remaining 1/4 cup Parmesan. Cover casserole with aluminum foil and bake until heated through, about 45 minutes, removing cover after 30 minutes to allow cheese to brown.

• 5 Tbs. extra-virgin olive oil
• 3/4 cup chopped imported black olives, such as Gaeta or kalamata
• 1 Tbs. fresh lemon juice; more to taste
• 3 large cloves garlic, finely chopped
• 4-1/2 tsp. fresh thyme
• Freshly ground black pepper to taste
• 1/4 tsp. cayenne; more to taste
• 1 lb. cavatelli
• 1 large bunch arugula (about 8 oz.), rinsed, dried well, and coarsely chopped
• 1 cup (about 7 oz.) grated ricotta salata or feta

Directions:

In a small bowl, whisk together the olive oil, olives, lemon juice, garlic, thyme, black pepper, and cayenne and set aside. Bring a large pot of well-salted water to a boil and cook the cavatelli until al dente. Drain it well and return it to the pan. Add the arugula and the olive-oil mixture, folding gently until the ingredients are combined. Let sit until the arugula has wilted, about 3 min. Sprinkle with the ricotta salata just before serving.

This recipe is fun to play with. Try sun-dried tomatoes added to (or in place of) the olives. In the summer, I flavor the goat cheese with fresh herbs such as basil, chives, and mint.

Serves four.

• 3 oz. fresh goat cheese
• 1 Tbs. milk
• 1 clove garlic, minced
• 1 Tbs. chopped flat-leaf parsley
• Pinch crumbled dried oregano
• Pinch dried chili flakes
• 1 Tbs. chopped kalamata or other good-quality black olives
• Salt and freshly ground black pepper
• 4 boneless, skinless chicken breast halves (about 6 oz. each)
• 2 Tbs. olive oil
• 1/2 cup dry white wine

Directions:

In a small bowl, mash the goat cheese and milk together until smooth. Mix in the garlic, parsley, oregano, and chili flakes. Stir in the olives and season with salt and pepper. On the thickest side of each breast, cut a deep, 3-inch-long pocket. Using your fingers, stuff the goat cheese mixture into each pocket. Close by pressing the flesh together, securing with a toothpick if necessary.

In a large frying pan, heat the oil over medium-high heat. Have ready a lid that's too small for the pan but will cover all the breasts. Cook the chicken on one side until golden brown, 5 to 6 min. Turn the breasts over, season with salt and pepper, and set the small lid on top of them. Continue to sauté until the chicken is cooked through, about another 10 min.
Transfer the chicken to a warm serving plate. Pour the wine into the pan and cook, scraping up the flavorful brown bits stuck to the pan, until it's reduced to a glossy syrup. Drizzle the reduction over the chicken and serve.

• 1 1/2 pounds ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh basil
• 1 teaspoon dried oregano
• 2 tablespoons brown sugar
• 1 1/2 teaspoons salt
• 1 (29 ounce) can diced tomatoes
• 2 (6 ounce) cans tomato paste
• 12 dry lasagna noodles
• 2 eggs, beaten
• 1 pint part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1 pound mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

Directions:

1. Brown hamburger, onion, and garlic over medium heat. Drain fat. Mix in basil, oregano, brown sugar, 1 1/5 teaspoons salt, diced tomatoes, and tomato paste. Simmer for 30 to 45 minutes.
2. Cook noodles according to package directions. Place in a colander, and rinse in cold water. Lay out on paper towels, and blot dry.
3. Combine eggs, ricotta, Parmesan cheese, parsley, and 1 teaspoon salt.
4. Spread 1 cup sauce in the bottom of a 9 x 13 inch pan. Layer with 1/3 noodles, 1/2 ricotta mixture, 1/2 mozzarella cheese, and 1/3 tomato sauce. Repeat. Top with remaining noodles and sauce. Spread additional Parmesan cheese over the top.
5. At this point, the lasagna can be baked at 375 degrees F (190 degrees C) for 30 minutes, or it can be covered and refrigerated for up to two days. If it has been refrigerated, bake it for 45 minutes. Let stand after baking for 10 minutes before serving.

• 9 lasagna noodles
• 3 tablespoons butter
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground white pepper
• 1 teaspoon salt, divided
• 1/8 teaspoon ground nutmeg
• 2 1/2 cups milk
• 2 tablespoons chopped fresh parsley
• 1 (15 ounce) package ricotta cheese
• 1 (10 ounce) package chopped frozen broccoli, thawed and drained
• 1/4 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese, divided<

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a medium saucepan over medium heat, melt butter. Cook onion and garlic in butter until tender. Stir in flour, pepper, 1/2 teaspoon salt and nutmeg. Stirring continuously, pour in milk, a little at a time, allowing mixture to thicken. Bring to a boil for 1 minute, then remove from heat and stir in parsley. Set aside.
4. In a medium bowl, combine ricotta, broccoli, Parmesan, 1 cup of mozzarella and remaining 1/2 teaspoon salt. Stir until well blended.
5. In a 7x11 inch baking dish layer: 1/4 cup white sauce; 3 noodles; one-third of remaining white sauce; half the broccoli mixture; 3 more noodles; half remaining white sauce; remaining broccoli mixture; 3 noodles; remaining white sauce. Sprinkle with remaining mozzarella. Cover with foil coated with cooking spray.
6. Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.

Yield: 1 serving

• 3 LB Ricotta; drained
• 2 c Sugar
• 1/2 c Flour; sifted
• Graham cracker crumbs
• 8 Egg Yolks
• 1Grated Rind of Lemon
• 1 tsp. Vanilla
• 1/2 c Cream (optional); whipped
• 8 Egg Whites

Directions:

Beat ricotta until smooth, gradually add 1 1/2 cups sugar and egg yolks, beating after each addition. Beat in flour, lemon rind and vanilla. Beat egg whites with 1/2 cup sugar. Fold whipped cream and egg whites into ricotta mixture and turn into a 12" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. Bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. Turn off heat and allow to cool in oven with door closed. Freezes well. Dust with powdered sugar when served.

Serves 6

• 5 c (l.5 l) chicken or vegetable stock
• 1 LB (625 g) asparagus, cut into 1 -inch (4-cm) lengths
• 1 c dry white wine
  
• 2 T olive oil
• 1 onion, chopped
• 2 c (440 g) Arborio rice
• 1 c freshly grated Parmesan cheese
• 4 T unsalted butter
• 1 T finely chopped fresh tarragon or 1 t dried
• Salt and freshly ground pepper
• Fresh tarragon sprigs

Directions:

1. In a small saucepan over high heat, bring the chicken or vegetable stock to a boil. Add the asparagus and boil until just tender-crisp, about 2 minutes. Using a slotted spoon, transfer the asparagus to a bowl and set aside.

2. Add the wine to the stock and bring to a simmer. Reduce the heat to low and keep the liquid hot.

3. In a heavy large saucepan over medium-low heat, heat the olive oil and sauté the onion, stirring frequently, until it is translucent, about 8minutes.

4. To the onion, add the rice and stir until a white spot appears in the center of the grains, about 1 minute. Add a cup of the stock, adjust the heat to simmer if needed, so that the liquid bubbles and is absorbed slowly. Stir until the liquid is absorbed. Continue cooking, adding the liquid 1 cup at a time and stirring almost constantly, until the rice starts to soften, about 10 minutes. Continue cooking, adding the liquid 1 cup at a time and stirring almost constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy about 10 minutes longer.

5. Finish by adding the asparagus, Parmesan cheese, butter, chopped tarragon and salt and pepper to taste. Stir to mix well, and until the butter is melted.

6. To serve, spoon into shallow bowls or onto plates. Garnish with the tarragon sprigs.

Serves 4

• 2 tbs. unsalted butter
• 1 Tbs. olive oil
• 1/4 cup finely chopped onion
• 1 1/2 cups medium-grain rice, Arborio if possible
• 1/2 cup dry white wine
• 6 cups hot chicken broth
• salt and freshly ground black pepper
• 4 oz imported gorgonzola, rind removed, washed

Directions:

In a large saucepan over medium heat, melt the butter with the olive oil. Add the onion and cook, stirring occasionally, until tender and golden, about 7 minutes. Raise the heat to medium-high. Add the rice and cook, stirring constantly, for 2 minutes more. Add the wine and cook, continue stirring, until most of the wine is absorbed.

Pour 1/2 cup of the hot broth over the rice. Cook and stir until most of the liquid is absorbed.

Continue adding broth, 1/2 cup at a time, stirring after each addition. Lower the heat if necessary, so that the liquid simmers rapidly but the rice does not stick to the pan. Use only as much of the broth as necessary until the rice becomes tender yet firm. If you run out of broth you can use hot water. Season the rice with salt and pepper about 1/2 way through the cooking process.

When the rice is tender, remove from the heat. Add the cheese, stirring to blend in.

Serve immediately.

• 1 Container Ricotta
• 2 Large Eggs
• ¼ Teaspoon Ground Black Pepper
• 1 cup Fresh Grated Salerno Parmesan Cheese
• ½ cup and 2 Tbsp (155 mL) All Purpose Flour
• 2 Tablespoons Butter or Margarine
• 2 cups milk

Drain and squeeze dry spinach. In a large bowl mix spinach, ricotta, eggs, pepper, ½ cup flour with foured hands, shape spinach mixture into 2 by 1 ovals.

Meanwhile, fill 5 quart saucepot half full with water. Heat to boiling over high heat. Reduce heat to medium. Add dumplings half at a time.

Cook dumplings in simmering water, gently stirring occasionally, 3 to 5 minutes until they float to the top. With slottes spoon transfer dumplings to paper towels to drain.

Preheat oven at 350°F.

Prepare white sauce in 2 quart saucepan, melt margarine over medium heat. Stir in remaining 2 Tbsp flour, cook 1 minute.

Gradually whisk in milk and cook whisking constantly until sauce thickens slightly and boils. Remove saucepan from heat and store in ½ cup parmesan. Place dumplings in a single layer in shallow casserole dish, spoon sauce over. Sprinkle remaining ¼ cup of parmesan over top. Bake for 15 to 20 minutes until sauce is hot and bubbly.

• 8 Slices (1/2 inch thick) crusty bread, toasted.
• 1 garlic clove; cut in ½
• 1 pound ripe plum tomatoes, seeded and diced.
• 4 oz Salerno Ricotta Salata, cut into ½ inch cubes.
• 2 Tbsp extra virgin olive oil
• 1 tbsp chopped re onions
• 1 tbsp chopped basil
• 2 tsp balsamic vinegar
• ¼ tsp salt
• ¼ tsp ground black pepper

Directions:

Lightly rub one side of each warm toast slice with cut side of garlic.

In a medium bowl, combine tomatoes with remaining ingredients, toss to blend. Spoon tomato and cheese mixture over garlic toasts. Serve.

• 16 oz pack curly lasagna noodles
• 2 cans 14 ½ oz. stewed tomatoes
• 1 can tomato sauce
• 1 container (15 oz.) Salerno Ricotta Cheese
• 6 oz. Part Skim or Deluxe Salerno Mozzarella Cheese
• 3 tbsp Grated Salerno Parmesan Cheese
• ½ tsp coarsely ground pepper
• 4 tbsp chopped basil
• 2 tsp olive oil
• 1 sm onion, chopped
• 1 sm zucchini, diced
• 1 tbsp capers, drained and chopped

Directions:

Prepare lasagna noodles as label directs. Drain and rinse with cold running water. Return noodles to saucepot with cold water to cover. Meanwhile, in 3 quart ceramic or glass casserole, and combine with stewed tomatoes and tomato sauce, break up tomatoes with the back of a spoon. Prepare filling in a large bowl, mix all cheeses wit pepper and 3 tbsp basil.

Preheat oven at 375°F. Drain lasagna noodles on clean kitchen towels. Spread rounded ¼ cup filling on each lasagna noodles and roll up 'jelly roll' style.

Arrange lasagna rolls in a baking dish, cover loosely with foil.

Bake 35 to 40 min; until hot.

Meanwhile, prepare topping in a skillet, heat oil over medium heat, add onion, cook until tender and golden. Stir in zucchini, cook until tender. Stir in diced tomatoes, capers and remaining basil heat through.

To Serve: Place sauces and rolls on plate, spoon topping over rolls.

• 1 medium eggplant (1 ½ lbs), cut crosswise into ¼ inch thick slices
• 4 tbsp olive oil
• 1 loaf semolina or Italian bread
• 1 package (9 oz) fresh mozzarella
• 1 tsp dried oregano
• ¼ tsp crushed red pepper
• ¼ tsp salt
• 8 oil packed dried tomatoes-drammed
• 1 small bunch of basil

Directions:

Preheat broiler, place eggplant slices on rack in broiling pan. Use 2 tbsp oil to brush both sides. Broil 10-12 min, until tender and browned, turning once.

Diagonally slice both ends from loaf of bread; reserve ends for another day. Cut remaining bread diagonally into 8 slices. Thinly slice Salerno Mozzarella Cheese, in a small bowl; with a fork mix oregano, crushed red pepper, salt and remaining2 tbsp of oil. Brush herb mixture over bread slice. Top bread with broiled eggplant, mozzarella slices, and dried tomatoes.