Sokol Karroca from Natalie's Bakery in Madison Heights joins us in-studio

Sokol Karroca from Natalie’s Bakery in Madison Heights joins us in-studio to teach us how to serve up a delicious Italian desert.

WATCH IN THE VIDEO PLAYER IN THE UPPER LEFT: Sokol Karroca serves up tiramisu at Action News

Natalie’s Bakery specializes in European-style baked goods including gourmet breads, ham or pepperoni breads, seven-grain breads, cookies, scones, pies, personalized and specialty cakes, large and small cupcakes, and its signature Olive Oil and Rosemary Bread. There is always a big basket of samples available at the front counter for people to try before they purchase anything.

“This is the dream that I had as a very young man and now it is realized,” says Karroca. “The biggest rewards for me are to see the looks on people’s faces when they try our sample products and to see them return as regular customers. We refuse to cut corners on our ingredients and our baking process just for the sake of saving a dollar. We make European-style baked goods the way they were meant to be made, and not in production line fashion.”

TIRAMISU RECIPE FROM NATALIE’S BAKERY IN MADISON HEIGHTS

INGREDIENTS

5 eggs

1 cup granulated sugar

2-1/4 cup of mascarpone cheese

4 cups of espresso

1 package of ladyfingers

Cocoa powder to suit

DIRECTIONS

In a medium bowl add all eggs and 2/3 cup of granulated sugar, and mix on high speed for 8 minutes until fluffy. Add mascarpone cheese and mix on high speed for about 4 minutes, but be careful it does not get chunky. Set aside. In a separate medium bowl, mix espresso coffee and 1/3 cup of sugar until blended.

In a pan, put a small layer of the mascarpone cheese mixture. Dip the ladyfingers totally in the coffee mixture and place in pan. Repeat steps until mixtures are gone or ladyfingers are gone. Dust with cocoa powder and chill. Makes one or two pans depending on pan size.