So it has been a little while since I have presented the internet with my ramblings, and instead of updating with a long overdue recap, if not the thorough attention this blog clearly deserves, instead I’m opting for a short teaser. [using the word teaser incorrectly here, of course- unless in fact you are truly compelled by this recipe for tiramisu, in which case, enjoy!] Matt and I recently took a cooking class at the Culinary Institute of America in Napa as part of a cleantech conference we attended recently. The rum and coffee in the recipe combined with the champagne served during the class made for an interesting afternoon. …
TIRAMISU Yield: 4 Servings
Lady Finger Sponge:
13 eggs, separated
1 1/4 cup granulated sugar
12 ounces flour (about 2 1/2 cups)
3 Tablespoons cornstarch
1/2 tsp kosher salt
1. Preheat oven to 400 degrees. 2. Separate your egg yolks and egg whites. Place the yolks in a standing mixer fitted with a whisk attachment. Add 1/2 cup of sugar to the yolks, and mix on medium-high until the yolks become a pale yellow (about 3-5 minutes). Set aside. 3. Place your egg whites and the remaining 1 1/4 cup of sugar in a clean mixing bowl fitted with a whisk attachment. Whip the egg whites to soft peaks or until glossy and thick (about 24 minutes). 4. Gently fold 1/3 of the whites into the yolk mixture to lighten it up. Add the rest of the whites to the yolk mixture, and gently fold together. As you are folding, sift the flour, cornstarch, and salt in small additions. 5. Pipe or spread the batter into desired shapes. Bake until golden brown, about 9-12 minutes.
Soaking Syrup:
2 cups espresso or very strong coffee
1/2 cup sugar 1/2 cup spiced rum or kahlua
1. Simmer all ingredients in a saucepan until sugar is dissolved. Remove from heat and allow to cool before using. Cream Filling 1 quart heavy cream 2 8oz container mascarpone cheese 1 cup sugar 2 tablespoons vanilla extract 1. Whip the mascarpone cheese with the sugar and vanilla to soften the mascarpone. 2. Gradually add the heavy cream, while whipping the mixture to a medium peak.
