Diva Tasting-Orzo Chicken Soupa & Tiramisu for Dessert

Orzo Pastina Soupa with Parmigiano

Tiramisu for Dessert


  • 1/4 Lb Orzo Pastina
  • 1 Ounce Parmigiano Cheese
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Tsp Kosher Salt
  • 2 Qts Organic Chicken Broth
  • 3 Cups Chopped Rotisserie Chicken


  • Salt the boiling chicken broth and cook the Orzo Pastina to Al Dente add chopped chicken and reduce to simmer 30 min.
  • Serve with plenty of Parmigiano cheese, some good EV Olive Oil.
  • Serve with Crostini and Spinach Salad with feta. Tiramisu for desert


  • Ingredients                  1 H 20 M 16 Servings 447 Cals

  • 2 Cups Heavy Whipping Cream
  • 2 Cups White Sugar
  • 1 Pound Mascarpone Cheese
  • 2 Cups Brewed Espresso, Chilled
  • 50 Ladyfinger Cookies, Or More As Needed
  • Directions

    Prep 20 m Ready In 1 h 20 m

  • Beat cream in a bowl with an electric mixer until thick. Add mascarpone cheese and sugar; beat until well mixed.
  • Pour espresso into a bowl. Dip ladyfingers in espresso, then touch cookies briefly to a paper towel to remove excess moisture. Arrange dipped ladyfingers in a single layer in the bottom of a 13×9-inch baking dish. Spread 1/2 the mascarpone cheese mixture over ladyfingers. Arrange another layer of dipped ladyfingers over the mascarpone cheese mixture and spread the remaining 1/2 mascarpone mixture over the ladyfinger. Chill in refrigerator 1 hour before serving.

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