Gio’s Cucina

“Welcome to Gio’s Cucina!”

-Chef John Ruggeri




Gio’s Cucina is your source for mouth watering recipes straight from Head Chef John Ruggeri’s Secret Recipe Book. Check back each month for a new dish!


Bavarian Cream Hearts



  • 3 cups heavy cream, divided
  • 3 egg yolks
  • 1/4 cup Marsala
  • 1/4 cup sugar
  • 2 1/4 ounce envelopes powdered gelatin, bloomed in 2 tablespoons water
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon vanilla extract
  • 6 large chocolate biscuits, 4 inches in diameter
  • 6 strawberries, sliced
  • Chocolate syrup for garnish


In a chilled bowl, whip 1 1/4 cups of heavy cream until doubled in size, and set aside in the refrigerator. In a double boiler, combine the egg yolks with the Marsala and sugar and whisk. Stir in the bloomed gelatin, and let cool. Fold in the whipped cream. Pour the Bavarian cream into 6 heart-shaped molds, and refrigerate for 6 hours. Warm the remaining 1 3/4 cups of heavy cream in a pot with the cinnamon, cloves, and vanilla, and simmer, stirring, until thick enough to coat a spoon. To serve, distribute the spiced cream sauce on each of 6 plates, place a chocolate biscuit in the center, and un-mold the Bavarian cream hearts on top. Garnish with the strawberries and chocolate syrup.