TIRAMISU
(Recipe source: Carminantonio's Tiramisu from The
Washington Post, July 11 2007 )
This recipe makes 6 servings
Ingredients:
For the zabaglione:
2 large egg yolks
3 tablespoons sugar/50gms
1/4 cup/60ml Marsala wine (or port or coffee)
1/4 teaspoon/ 1.25ml vanilla extract
1/2 teaspoon finely grated lemon zest
For the vanilla pastry cream:
1/4 cup/55gms sugar
1 tablespoon/8gms all purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon/ 2.5ml vanilla extract
1 large egg yolk
3/4 cup/175ml whole milk
For the whipped cream:
1 cup/235ml chilled heavy cream (we used 25%)
1/4 cup/55gms sugar
1/2 teaspoon/ 2.5ml vanilla extract
To assemble the tiramisu:
2 cups/470ml brewed espresso, warmed
1 teaspoon/5ml rum extract (optional)
1/2 cup/110gms sugar
1/3 cup/75gms mascarpone cheese
36 savoiardi/ ladyfinger biscuits (you may use less)
2 tablespoons/30gms unsweetened cocoa powder
Method:
For the zabaglione:
Heat water in a double boiler. If you don’t have a double boiler, place a
pot with about an inch of water in it on the stove. Place a heat-proof
bowl in the pot making sure the bottom does not touch the water.
In a large mixing bowl (or stainless steel mixing bowl), mix together
the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract
and lemon zest. Whisk together until the yolks are fully blended and
the mixture looks smooth.
Transfer the mixture to the top of a double boiler or place your bowl
over the pan/ pot with simmering water. Cook the egg mixture over low
heat, stirring constantly, for about 8 minutes or until it resembles
thick custard. It may bubble a bit as it reaches that consistency.
Let cool to room temperature and transfer the zabaglione to a bowl.
Cover and refrigerate at least 4 hours or overnight, until thoroughly
chilled.
For the pastry cream:
Mix together the sugar, flour, lemon zest and vanilla extract in a
medium heavy-bottomed saucepan. To this add the egg yolk and half the
milk. Whisk until smooth.
Now place the saucepan over low heat and cook, stirring constantly to
prevent the mixture from curdling.
Add the remaining milk a little at a time, still stirring constantly.
After about 12 minutes the mixture will be thick, free of lumps and
beginning to bubble. (If you have a few lumps, don’t worry. You can push
the cream through a fine-mesh strainer.)
Transfer the pastry cream to a bowl and cool to room temperature. Cover
with plastic film and refrigerate at least 4 hours or overnight, until
thoroughly chilled.
For the whipped cream:
Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with
an electric hand mixer or immersion blender until the mixture holds
stiff peaks. Set aside.
MASCARPONE CHEESE
(Source: Vera’s Recipe for Homemade
Mascarpone Cheese)
This recipe makes 12oz/ 340gm of mascarpone cheese
Ingredients:
474ml (approx. 500ml)/ 2 cups whipping (36 %) pasteurized (not
ultra-pasteurized), preferably organic cream (between 25% to 36% cream
will do)
1 tablespoon fresh lemon juice
Method:
Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to
medium-low so the water is barely simmering. Pour the cream into a
medium heat-resistant bowl, then place the bowl into the skillet. Heat
the cream, stirring often, to 190 F. If you do not have a thermometer,
wait until small bubbles keep trying to push up to the surface.
It will take about 15 minutes of delicate heating. Add the lemon juice
and continue heating the mixture, stirring gently, until the cream
curdles. Do not expect the same action as you see during ricotta cheese
making. All that the whipping cream will do is become thicker, like a
well-done crème anglaise. It will cover a back of your wooden spoon
thickly. You will see just a few clear whey streaks when you stir.
Remove the bowl from the water and let cool for about 20 minutes.
Meanwhile, line a sieve with four layers of dampened cheesecloth and set
it over a bowl. Transfer the mixture into the lined sieve. Do not
squeeze the cheese in the cheesecloth or press on its surface (be
patient, it will firm up after refrigeration time). Once cooled
completely, cover with plastic wrap and refrigerate (in the sieve)
overnight or up to 24 hours.
Vera’s notes: The first time I made mascarpone I had all doubts if it’d
been cooked enough, because of its custard-like texture. Have no fear,
it will firm up beautifully in the fridge, and will yet remain
lusciously creamy.
Keep refrigerated and use within 3 to 4 days.
LADYFINGERS/ SAVOIARDI BISCUITS
(Source: Recipe from Cordon
Bleu At Home)
This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2"
to 3" long) ladyfingers.
Ingredients:
3 eggs, separated
6 tablespoons /75gms granulated sugar
3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp
corn starch)
6 tablespoons /50gms confectioner's sugar,
Method: Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking
sheets with oil or softened butter and line with parchment paper.
Beat the egg whites using a hand held electric mixer until stiff peaks
form. Gradually add granulate sugar and continue beating until the egg
whites become stiff again, glossy and smooth.
In a small bowl, beat the egg yolks lightly with a fork and fold them
into the meringue, using a wooden spoon. Sift the flour over this
mixture and fold gently until just mixed. It is important to fold very
gently and not overdo the folding. Otherwise the batter would deflate
and lose volume resulting in ladyfingers which are flat and not spongy.
Fit a pastry bag with a plain tip (or just snip the end off; you could
also use a Ziploc bag) and fill with the batter. Pipe the batter into 5"
long and 3/4" wide strips leaving about 1" space in between the strips.
Sprinkle half the confectioner's sugar over the ladyfingers and wait for
5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle
the remaining sugar. This helps to give the ladyfingers their
characteristic crispness.
Hold the parchment paper in place with your thumb and lift one side of
the baking sheet and gently tap it on the work surface to remove excess
sprinkled sugar.
Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for
another 5 minutes or so until the puff up, turn lightly golden brown
and are still soft.
Allow them to cool slightly on the sheets for about 5 minutes and then
remove the ladyfingers from the baking sheet with a metal spatula while
still hot, and cool on a rack.
Store them in an airtight container till required. They should keep for 2
to 3 weeks.
To assemble the tiramisu:
Have ready a rectangular serving dish (about 8" by 8" should do) or one
of your choice.
Mix together the warm espresso, rum extract and sugar in a shallow dish,
whisking to mix well. Set aside to cool.
In a large bowl, beat the mascarpone cheese with a spoon to break down
the lumps and make it smooth. This will make it easier to fold. Add the
prepared and chilled zabaglione and pastry cream, blending until just
combined. Gently fold in the whipped cream. Set this cream mixture
aside.
Now to start assembling the tiramisu.
Workings quickly, dip 12 of the ladyfingers in the sweetened espresso,
about 1 second per side. They should be moist but not soggy. Immediately
transfer each ladyfinger to the platter, placing them side by side in a
single row. You may break a lady finger into two, if necessary, to
ensure the base of your dish is completely covered.
Spoon one-third of the cream mixture on top of the ladyfingers, then use
a rubber spatula or spreading knife to cover the top evenly, all the
way to the edges.
Repeat to create 2 more layers, using 12 ladyfingers and the cream
mixture for each layer. Clean any spilled cream mixture; cover carefully
with plastic wrap and refrigerate the tiramisu overnight.
To serve, carefully remove the plastic wrap and sprinkle the tiramisu
with cocoa powder using a fine-mesh strainer or decorate as you please.
Cut into individual portions and serve.
