California Pizza Kitchen, known within the food industry as CPK, is a casual dining restaurant chain that specializes in California-style pizza. The restaurant was started in 1985 by attorneys Rick Rosenfield and Larry Flax in Beverly Hills, California. The chain is widely known for its innovative and non traditional pizzas, such as the "Original BBQ Chicken Pizza", BLT, Thai Chicken, and Jamaican Jerk Chicken pizzas. They also serve various kinds of pasta, salads, soups, sandwiches and desserts. They have an extensive children's menu for children ages 10 and under which includes a variety of different pizzas, pastas, salad, and chicken.

The chain has over 230 locations in 32 US states and eleven other countries, including 26 California Pizza Kitchen ASAP kiosks designed to serve passengers at airports and shopping malls. The company licensed its name to Kraft Foods to distribute a line of premium frozen pizzas, in 2000.; Nestlé purchased Kraft's pizza lines in 2010.




California Pizza Kitchen Recipe

Serves 6

Sabayon Mascarpone Mixture:
12 ounces mascarpone cheese
5 large egg yolks
6 tablespoons granulated sugar, ,divided
2 tablespoons Marsala wine
2/3 cup heavy cream
1/2 teaspoon vanilla extract

Sabayon Topping Sauce:
2 tablespoons marsala wine

Espresso Rum Mixture:
1 1/2 cups coffee
1 1/2 cups dark rum

Whipped Cream:
1/2 cup heavy cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract

Additional Ingredients:
20 ladyfingers
2 tablespoons shaved chocolate

Sabayon Mascarpone Mixture: In a medium mixing bowl, beat Mascarpone with a spatula until smooth and creamy. Set aside and allow Mascarpone to warm up to room temperature (up to 1 hour).

In another medium mixing bowl, combine the egg yolks, 4 tablespoons of the sugar and the Marsala and whisk until blended. Transfer the mixture to the top half of a double boiler and place it over simmering water over medium high heat. With a whisk, beat the mixture until it triples in volume (5 minutes). Remove from heat, cover, and chill thoroughly in the refrigerator.

In a medium mixing bowl, combine the cream, remaining 2 tablespoons sugar and vanilla extract. Beat with an electric beater until peaks form. Using a spatula fold whipped cream mixture into Mascarpone. Gently fold the egg mixture into the whipped cream-mascarpone mixture. Cover and refrigerate.

Sabayon Topping Sauce: In a mixing bowl, stir 1 cup of the Sabayon-Mascarpone mixture and the Marsala. Cover and refrigerate.

Espresso Rum Mixture: In a small bowl, mix the rum and espresso. Cover and refrigerate.

Whipped Cream: In a mixing bowl, combine the cream, sugar and vanilla extract. Beat with a beater until soft peaks form.

Tiramisu Assembly: In a mixing bowl, fold 1 cup of the Sabayon-Mascarpone mixture into 1/2 cup of the whipped cream. Spread a small amount of this mixture into the bottom of a 10 x 6 inch baking dish, forming a 1/8 inch deep layer.

Dip 10 of the ladyfingers into the espresso mixture (for only 2 seconds). Transfer to a dry surface. Gently press the soaked ladyfingers into the layer of sabayon whipped cream. Spread the remaining sabayon whipped cream over the soaked ladyfingers and gently tap the pan to release any air bubbles. Smooth the surface with a spatula. In the same way, soak the remaining ladyfingers and arrange them in the baking dish. Spread the remaining Sabayon Mascarpone mixture over the second layer of ladyfingers. Smooth the surface with a spatula. Cover and refrigerate for at least 12 hours.


  1. God, no wonder this stuff tastes so good. Best to stick with just getting one piece as a treat, I think :)

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