The Next Level Chef Christina of Tony Moran’s adds new layers to classic Italian dishes
APPETIZER | Antipasto Misto For Two
SOUP | Zuppa Alle Vongole
ENTREE | Costolette Alla Milanese
DESSERT | Tiramisu


8 oz. bittersweet chocolate
1 cup butter
3 eggs
3 egg yolks
1/3 cup sugar
1/4 cup flour
Salt, pinch
Melt chocolate with butter in a double boiler. Set aside. In a mixer, blend eggs and sugar until thick and pale. Add chocolate mixture, then flour and salt and mix. Spread on greased half-sheet pan or jelly roll. Bake at 350 degrees for 15 minutes.
2 cup espresso
1/3 cup sugar
2 oz. Kahlua
2 packages Lady Fingers
Mix espresso, sugar and Kahlua together. Dip a Lady Finger into mixture and set aside. Continue to do so until you have dipped all the Lady Fingers.
6 egg yolks
1 oz. Marsala wine
1/3 cup sugar
2 lb. Mascarpone cheese
1/3 cream
1 oz. espresso
Mix eggs, Marsala and sugar in a bowl over a pot of hot water until mixture is warm. Take off stove. Continue to whip until mixture has cooled and is thick and very pale.
In a stand mixer, blend cheese and cream together with espresso until fluffy and light. Add in egg mixture and blend.
Cut five 4-inch rounds or two 8-inch rounds of the cake. Place in spring-form pans lined with wax paper. Top with a layer of cream, a layer of cookies, then cream, then cookies, ending with a final layer of cream. Let set in refrigerator.
To serve, dust with cocoa powder or shaved chocolate. Serves 12 to 15. •
From the pages of St. Charles Avenue Magazine

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