There is nothing quite like the taste of a fresh, juicy tomato, combined with creamy Mozzarella and fragrant basil. This is what makes Caprese Salad one of the most iconic summer dishes. Here is an easy and delicious recipe for the freshest Italian Caprese Salad that is sure to impress.

Star Ingredient

Mozzarella

Mozzarella cheese is a white pasta filata cheese that originated in Italy. It is traditionally made from the milk of water buffaloes, although cow’s milk is also commonly used. The cheese is known for its stringy, elastic texture and mild, slightly tangy flavour.

It is often used as a topping for pizzas, as well as in salads, sandwiches, and pasta dishes. Moreover, this Italian classic is a good source of protein and calcium, but also high in sodium and saturated fat, so should be consumed in moderation.

For this Caprese salad, or any Italian salad, you will want to choose a fresh ball of Mozzarella rather than a dried commercial one. This is because you will need to extra moisture to elevate your salad. Having said that, you can use either Buffalo Mozzarella or the cow’s milk version, Fior di Latte.

Scroll to the bottom to find the full list of ingredients and detailed recipe.

READ MORE: Why Fior di Latte is a worthy alternative to Buffalo Mozzarella →

Printable Recipe Card

In conclusion, Caprese Salad is a classic summer dish that is both refreshing and delicious. This easy recipe is perfect for anyone who wants to enjoy the flavours of the Mediterranean at home. With just a few simple ingredients, you can create a healthy and satisfying dish that is sure to impress your guests. Give this recipe a try and enjoy the taste of summer!

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Freshest Caprese Salad

Refreshing Italian salad with cheese, tomatoes and basil

Course Appetizer, Salad

Cuisine Italian

Keyword Spring, Summer

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 255kcal

Ingredients

• 5 tomatoes ripe and large
• 250 g Mozzarella
• 1/2 cup basil fresh
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• salt to taste
• black pepper to taste

Instructions

• Start by slicing the tomatoes and Mozzarella cheese into even slices. Arrange them on a large platter, alternating between the tomato and cheese slices.
  5 tomatoes, 250 g Mozzarella
• Next, add the fresh basil leaves on top of the tomato and cheese slices.
  1/2 cup basil
• Drizzle the olive oil and balsamic vinegar over the salad.
  2 tbsp olive oil, 1 tbsp balsamic vinegar
• Finally, sprinkle it with salt and black pepper to taste.
  salt, black pepper
• Serve immediately.

Notes

One of the key things to remember when making Caprese Salad is to use high-quality ingredients. Use fresh, ripe tomatoes, good quality mozzarella cheese, and fresh basil leaves. Also, make sure to use a good quality olive oil and balsamic vinegar.

The post Freshest Italian Caprese Salad appeared first on Cheese Atlas.

Why You Need Our Recipe

• Satisfy your dessert cravings: This Tiramisu recipe offers a delightful balance of flavours and textures, combining the sweetness of Mascarpone with the boldness of coffee-soaked ladyfingers. It’s the perfect dessert to satisfy your cravings for a decadent and indulgent treat.
• Impressive yet easy: Impress your guests with this homemade Tiramisu that looks and tastes like it’s straight from an Italian bakery. Despite its elegant appearance, this recipe is surprisingly simple to follow, allowing even novice bakers to create a showstopping dessert.
• Versatile crowd-pleaser: Tiramisu is a versatile dessert that appeals to a wide range of palates. Whether you’re hosting a dinner party or bringing a dish to a potluck, this recipe is a guaranteed crowd-pleaser that will have everyone asking for seconds.

About Tiramisu

Tiramisu is a classic coffee-flavoured dessert that originates in Veneto, Italy. Actually, tiramisu in Italian means “cheer me up” and it sure is a fitting name for this dish.

Earliest mentions of this dessert date to the late 1960s. As a matter of fact, the obituary for local restaurateur Ado Campeol report that he invented Tiramisu at his restaurant Le Beccherie in Treviso.

Presently, it is made and enjoyed all around the world. And adaptations of the original recipe include cheesecakes, panettone and gelato.

Star Ingredient

Mascarpone

Mascarpone is a popular Italian cheese that is renowned for its creamy texture and subtle flavour. This cheese has gained popularity worldwide and is used in a wide range of culinary applications, from savoury dishes to sweet desserts.

READ MORE: Why Mascarpone is the ultimate Italian dessert cheese →

Other Ingredients

• Egg Yolks, large
• Sugar
• Heavy Whipping Cream
• Italian Ladyfingers Biscuits (known as Savoiardi)
• Espresso, cold (or other strong coffee)
• Coffee-Flavoured Liqueur (e.g. Kahlua)
• Unsweetened Cocoa, for dusting

Scroll to the bottom to find the full list of ingredients and detailed recipe.

Prepping Tips

To ensure your Tiramisu turns out perfect every time, consider these helpful tips:

• Brew strong coffee: Prepare a robust espresso or strong coffee to infuse the ladyfingers with rich flavour. Alternatively, you can use instant coffee dissolved in hot water.
• Bring Mascarpone to room temperature before mixing: This will help it mix in easier. Take it out of the refrigerator as you gather ingredients to make the recipe.
• Allow time for melding: Tiramisu is best when it has time to chill and allow the flavours to meld together. Prepare it a day in advance if possible, or at least 4-6 hours before serving.

Complete Recipe Steps

1. Combine egg yolks and sugar in a double boiler, over boiling water using a whisk. Reduce heat to low, and cook for about 10 minutes, stirring constantly with a wire whisk. This is your sabayon, remove from the heat and continue to whip yolks until thick and lemon-coloured.
2. Allow to cool briefly before adding room temperature Mascarpone to whipped yolks. Mix until well combined.
3. In a separate bowl, use an electric mixer to whip the heavy cream until it forms stiff peaks. Then, gently fold the whipped cream into the Mascarpone sabayon mixture.
4. Mix the cold espresso with the coffee liquor and dip the ladyfingers into the mixture just long enough to get them wet. It is very important to not soak them!
5. Arrange the ladyfingers in the bottom of a 9-inch square baking dish or glass container. Spoon half the Mascarpone cream filling over the ladyfinger biscuits.
6. Repeat process with another layer of ladyfingers. Add another layer of Tiramisu cream. Then, refrigerate for at least 4 hours.
7. Finally, dust your Tiramisu with cocoa just before serving.

How to Serve Tiramisu

To serve the Tiramisu, slice it into squares and carefully transfer each portion onto dessert plates.

Garnish with a sprinkle of cocoa powder or grated chocolate for an extra touch of elegance. Tiramisu pairs wonderfully with a hot cup of freshly brewed coffee or a glass of sweet dessert wine.

Recipe FAQs

There are some of the most frequently asked questions about this amazing dish.

Can I use something other than ladyfingers?

If you cannot find ladyfingers, you can substitute them with sponge cake or even shortbread cookies. However, keep in mind that ladyfingers provide the ideal texture and flavour for authentic Tiramisu.

Can I make Tiramisu without alcohol?

Absolutely! You can omit the coffee liqueur from the coffee soak and still achieve a delicious Tiramisu. The coffee flavour will still infuse the ladyfingers beautifully.

How long can I store Tiramisu?

Tiramisu can be stored in the refrigerator for up to 3-4 days. However, for the best taste and texture, it is recommended to consume it within the first 1-2 days.

Printable Recipe Card

With this homemade Tiramisu recipe, you have the power to create an irresistible Italian dessert that will amaze and delight everyone who takes a bite. Embrace the magic of Mascarpone, coffee and cocoa as they come together in perfect harmony.

So, grab your apron, gather the ingredients, and embark on a delightful journey to create a Tiramisu that will be remembered long after the last spoonful is devoured.

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Easiest Italian Tiramisu

Tiramisu is a classic Italian dessert that originated in the region of Veneto. It celebrates Mascarpone cheese, coffee and chocolate.

Course Dessert

Cuisine Italian

Keyword Summer

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Resting Time 4 hours hours

Total Time 4 hours hours 40 minutes minutes

Servings 9 serves

Calories 490kcal

Equipment

• Double boiler
• Wire whisk
• Electric mixer

Ingredients

• 6 egg yolks large
• 100 g caster sugar
• 250 g Mascarpone cheese
• 237 ml heavy whipping cream
• 1 cup espresso coffee cold
• ½ cup coffee flavoured liqueur e.g Kahlua
• 30 Italian Savoiardi ladyfinger biscuits
• 1 tbsp unsweeted cocoa powder for dusting

Instructions

• Combine egg yolks and sugar in a double boiler, over boiling water using a whisk. Reduce heat to low, and cook for about 10 minutes, stirring constantly with a wire whisk. This is your sabayon, remove from the heat and continue to whip yolks until thick and lemon-coloured.
  6 egg yolks, 100 g caster sugar
• Allow to cool briefly before adding room temperature Mascarpone to whipped yolks. Mix until well combined.
  250 g Mascarpone cheese
• In a separate bowl, use an electric mixer to whip the heavy cream until it forms stiff peaks. Then, gently fold the whipped cream into the Mascarpone sabayon mixture.
  237 ml heavy whipping cream
• Mix the cold espresso with the coffee liquor and dip the ladyfingers into the mixture just long enough to get them wet. It is very important to not soak them!
  1 cup espresso coffee, ½ cup coffee flavoured liqueur, 30 Italian Savoiardi ladyfinger biscuits
• Arrange the ladyfingers in the bottom of a 9-inch square baking dish or glass container. Spoon half the Mascarpone cream filling over the ladyfinger biscuits.
• Repeat process with another layer of ladyfingers. Add another layer of Tiramisu cream. Then, refrigerate for at least 4 hours.
• Finally, dust your Tiramisu with cocoa just before serving.
  1 tbsp unsweeted cocoa powder

Notes

To ensure your Tiramisu turns out perfect every time, consider these helpful tips:

• Brew strong coffee: Prepare a robust espresso or strong coffee to infuse the ladyfingers with rich flavour. Alternatively, you can use instant coffee dissolved in hot water.
• Bring Mascarpone to room temperature before mixing: This will help it mix in easier. Take it out of the refrigerator as you gather ingredients to make the recipe.
• Allow time for melding: Tiramisu is best when it has time to chill and allow the flavours to meld together. Prepare it a day in advance if possible, or at least 4-6 hours before serving.

The post Easiest Italian Tiramisu appeared first on Cheese Atlas.

Parmigiano Reggiano is the king of Italian cheeses. And what better way to cook with it than this Springtime Parmigiano Reggiano & Onion Tart. This simple recipe has been endorsed by the Parmigiano Reggiano Consortium in Italy.

10 min prep | 30 min cook | 55 min total

From northern Italy

Provolone Valpadana

Crescenza: The Ultimate Italian Fresh Cheese

Parmigiano Reggiano: King of Italian Cheeses

Provolone Valpadana

Crescenza: The Ultimate Italian Fresh Cheese

Parmigiano Reggiano: King of Italian Cheeses

Recipe

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Parmigiano Reggiano & Onion Tart

A simple puff pastry recipe that celebrates Parmigiano Reggiano

Course Appetizer

Cuisine Italian

Keyword Spring

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Resting Time 15 minutes minutes

Total Time 55 minutes minutes

Servings 6 people

Calories 155kcal

Equipment

• Oven

Ingredients

• 50 g butter unsalted
• 1 kg red onion peeled and sliced lengthways
• 1 pack puff pastry rolled and buttered
• 1 egg beaten with a pinch of salt
• 1 tbsp fresh thyme leaves only, picked from 6-8 sprigs
• 100 g Parmigiano Reggiano
• rock salt to taste
• freshly ground black pepper to taste
• olive oil
• plain flour

Instructions

• Pre-heat the oven to 180°C (fan).
• Melt the butter in a heavy pan and sauté the onions over a low to medium heat, stirring frequently, until completely softened.
  50 g butter, 1 kg red onion
• Season with salt and pepper during and then check the seasoning at the end, as the eventual sweetness of the onions needs enough salt to balance the taste.
  rock salt, freshly ground black pepper
• Whilst the onions are cooking, prepare the pastry base. Oil an approx. 35cm x 25cm baking dish and dust with flour. Unroll the pastry and place on the baking sheet.
  1 pack puff pastry, olive oil, plain flour
• With a sharp knife, score a 1-2 cm border around the edge of the pastry and prick within the border with a fork. Brush the border with egg.
  1 egg
• Bake at 180°C (fan) for 20 minutes. When removed it should be golden and puffed up
• Increase the oven to 200°C (fan). Spoon the cooked red onions onto the pastry, within the border. The weight of the onions will collapse the pastry but it will be cooked properly. Cover the onions with the Parmigiano Reggiano then sprinkle the thyme leaves on top
  100 g Parmigiano Reggiano, 1 tbsp fresh thyme
• Give the border another egg wash then return to the oven for 10 minutes. Remove when lightly browned on top.

Notes

The tart is best served after it’s been out of the oven for 15-30 minutes to allow to cool a little. Cut into four or six pieces and serve with a simple dressed green salad.

The post Springtime Parmigiano Reggiano & Onion Tart appeared first on Cheese Atlas.

Why You Need Our Recipe

• This recipe is incredibly easy to make and requires only a few ingredients, making it perfect for anyone who wants to make a homemade dessert without spending hours in the kitchen.
• The San Sebastian Cheesecake is a crowd-pleaser that will impress your guests, whether it’s a dinner party or a potluck.
• The cheesecake has a unique flavour that is different from your standard cheesecake. It is creamy, rich, and has a slightly burnt top layer that adds an extra layer of depth and flavour.

About San Sebastian Cheesecake

San Sebastian Cheesecake is a modern Spanish dessert also known as La Viña Cheesecake or Burnt Basque Cheesecake. Indeed, this decadent dessert derives its name from a café in San Sebastian, Spain, called La Viña. Owner Santiago Rivera spent most of the 1990’s experimenting with cheesecake recipes.

Prior to his breakthrough, he had been baking a single new cake every day. Presently, it is safe to say that he makes more than one cake a day. Indeed, its instantly recognisable charred top and creamy insides have made this cheesecake a social media phenomenon.

Star Ingredient

Mascarpone

Mascarpone is a popular Italian cheese that is renowned for its creamy texture and subtle flavour. This cheese has gained popularity worldwide and is used in a wide range of culinary applications, from savoury dishes to sweet desserts.

While the original recipe uses Philadelphia Cream Cheese, we recommend that you use Mascarpone in your cheesecake for some extra richness and decadence.

Scroll to the bottom to find the full list of ingredients and detailed recipe.

READ MORE: Why Mascarpone is Italy’s most famous cream cheese →

Step-By-Step Instructions

1. Preheat your oven to 200°C (400°F).
2. Line the bottom and sides of a 20 cm (8 inch) springform pan with parchment paper.
3. In a large mixing bowl, beat the Mascarpone with an electric mixer or whisk until smooth.
4. Gradually add the sugar and beat until well combined.
5. Beat in the eggs, one at a time, until fully incorporated.
6. Add the thickened cream (also known as heavy cream), flour, vanilla extract, and salt, and beat until smooth and creamy.
7. Pour the batter into the prepared springform pan.
8. Bake for 35 minutes or until the top is golden brown.
9. Halfway through baking, cover the top of the cheesecake with aluminium foil to prevent it from getting too burnt.
10. Remove the cheesecake from the oven and let it cool to room temperature.
11. Once the cheesecake has cooled, remove it from the springform pan and transfer it to a serving plate.
12. Slice and serve at room temperature.

Prepping Tips

• Make sure all ingredients are at room temperature before starting.
• Line the bottom and sides of the springform pan with parchment paper to prevent the cheesecake from sticking.
• Cover the top of the cheesecake with aluminium foil halfway through baking to prevent it from getting too burnt.

How to Serve San Sebastian Cheesecake

This recipe makes 8 servings. The cheesecake is best served at room temperature. And you can garnish it with fresh berries or a dollop of whipped cream.

Recipe FAQs

There are some of the most frequently asked questions about this amazing dish.

Can I make this recipe ahead of time?

Yes, you can make this cheesecake a day ahead and store it in the refrigerator until you are ready to serve it.

Can I use a different type of cheese?

Actually, the original recipe from San Sebastian used Philadelphia Cream Cheese! So, you can use this as an alternative, or even any type of cream cheese. Just be aware that you might have to slightly alter the baking time if changing ingredients.

How do I store the cheesecake?

Store the cheesecake in the refrigerator for up to 3-4 days. Cover it tightly with plastic wrap or aluminium foil to prevent it from drying out.

Can I freeze the cheesecake?

Yes, you can freeze the cheesecake. Once it has cooled completely, wrap it tightly with plastic wrap and then aluminium foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving.

Printable Recipe Card

The San Sebastian Cheesecake is a delicious and unique dessert that is perfect for any occasion. With this easy-to-follow recipe, you can impress your guests and satisfy your sweet tooth. The rich and creamy texture combined with the slightly burnt top layer makes this cheesecake stand out from the rest. Try it today and see for yourself why it’s a crowd-pleaser!

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Creamiest San Sebastian Cheesecake Recipe

San Sebastian Cheesecake is creamiest cheesecake you will ever make

Course Dessert

Cuisine Mediterranean

Keyword Summer

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Resting time 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 16 people

Calories 512kcal

Equipment

• Oven
• Springform pan

Ingredients

• 900 g Mascarpone
• 400 g sugar granulated
• 6 eggs large
• 1 1/2 cup thickened cream (also known as heavy cream)
• 2 tbsp plain flour (also known as all-purpose flour)
• 1 tbsp vanilla extract
• 1 pinch table salt

Instructions

• Preheat your oven to 200°C (400°F).
• Line the bottom and sides of a 20 cm (8 inch) springform pan with parchment paper.
• In a large mixing bowl, beat the Mascarpone with an electric mixer or whisk until smooth.
  900 g Mascarpone
• Gradually add the sugar and beat until well combined.
  400 g sugar
• Beat in the eggs, one at a time, until fully incorporated.
  6 eggs
• Add the thickened cream (also known as heavy cream), flour, vanilla extract, and salt, and beat until smooth and creamy.
  1 1/2 cup thickened cream, 2 tbsp plain flour, 1 tbsp vanilla extract, 1 pinch table salt
• Pour the batter into the prepared springform pan.
• Bake for 35 minutes or until the top is golden brown.
• Halfway through baking, cover the top of the cheesecake with aluminium foil to prevent it from getting too burnt.
• Remove the cheesecake from the oven and let it cool to room temperature.
• Once the cheesecake has cooled, remove it from the springform pan and transfer it to a serving plate.
• Slice and serve at room temperature.

Notes

1. Make sure all ingredients are at room temperature before starting.
2. Line the bottom and sides of the springform pan with parchment paper to prevent the cheesecake from sticking.
3. Cover the top of the cheesecake with aluminium foil halfway through baking to prevent it from getting too burnt.

The post Creamiest San Sebastian Cheesecake (The Secret Ingredient) appeared first on Cheese Atlas.

About the recipe

When was the last time you ate something that was truly original? With a resume that includes the likes of Melbourne’s Cutler & Co. and New York City’s Flora Bar, you’d forgive Colin Wood for resting on his laurels.

But the current Sydney-sider decided to take it up a notch in 2020 when he set out to make a cheese that would be suited to grilling. Hence was born Jersey Cheese.

Ingredients

• 100 g Jersey Cheese
• 3 tbsp extra virgin olive oil
• 1 tsp chilli flakes
• 1 tsp rock salt
• ½ lemon

The Star Ingredient

Jersey Cheese

Colin uses Jersey cow’s milk from Erindale Dairy in Numurkah, Victoria, and his adaptation of the traditional recipe for Halloumi. Using lower cooking temperatures and less stirring, he has been able to develop a unique cheese that has a higher moisture content than the original.

As a result, the cheese has a tantalisingly soft, delicate and creamy texture when grilled. Moreover, this is not too dissimilar to the Stracciatella you would find inside Burrata.

Step-By-Step Instructions

1. Cut cheese into 3 cm thick strips (approx. 50 g) and heat oil in pan on medium-high heat.
2. Fry cheese on all sides and ends until caramelised. Remove from grill once charred and place on serving plate.
3. Drown in a generous amount of extra virgin olive oil.
4. Sprinkle with rock salt and chilli flakes.
5. Squeeze the juice of half a lemon to finish off.

Printable Recipe Card

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Colin’s Grilled Jersey Cheese

A grilled cheese unlike any other

Course Side Dish

Cuisine Australian

Keyword Summer

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1 person

Calories 145kcal

Equipment

• Frying pan

Ingredients

• 100 g Colin's Jersey Cheese
• 3 tbsp extra virgin olive oil
• 1 tsp chilli flakes
• 1 tsp rock salt
• 1/2 lemon

Instructions

• Cut cheese into 3 cm thick strips (approx 50 g)
  100 g Colin's Jersey Cheese
• Heat oil in pan on medium-high heat
• Fry cheese on all sides and ends until caramelised
• Remove from grill once charred and place on serving plate
• Drown in a generous amount of extra virgin olive oil
  3 tbsp extra virgin olive oil
• Sprinkle with rock salt and chilli flakes
  1 tsp chilli flakes, 1 tsp rock salt
• Squeeze the juice of half a lemon to finish off
  1/2 lemon

Notes

For best results, take cheese out of bag and pat dry before frying.

The post Colin’s Grilled Jersey Cheese Recipe (The Quick & Easy Recipe) appeared first on Cheese Atlas.