8/17/2007

Oh, Me So...


Fernand Leger, 1881-1955
Three Women (Le Grand Dejeuner), 1921
Oil on canvas, 6' 1/4" x 8' 3"
The Museum of Modern Art, New York
Mrs. Simon Guggenheim Fund, 1942
French"Tubist," Abstract Painter


Now that the ladyfingers have been conquered, it is time to do as the Romans and indulge in our spoils. That’s right, Shelti Girl guessed it. It’s time for some serious Tiramisu.

The moment Tim tried this, he bobbed/nodded his head several times as he swallowed the first bite. Then he looked me right in the eye and said, “It’s good…it’s real good.”

I screamed with glee as we both raised our hands in a super cheesy high-five moment. You’ve just got to relish the little things…




TIRAMISU

3 Eggs, separated
¾ Cup freshly brewed espresso
½ Cup calvados
¼ Cup + 1 teaspoon granulated sugar
1 Teaspoon vanilla
1 ½ Cups mascarpone cheese
12 Ladyfingers (recipe below)
1 0z. Semi-sweet chocolate, grated for garnish

Have a 8" x 8" pan on the ready or 6-8 individual serving glasses.

Pour the espresso and calvados into a 9” cake pan and set aside.

In a medium bowl, whisk together the egg yolks and the ¼ cup of sugar to the ribbon and then whisk in the vanilla and mascarpone until satin smooth; set aside.

Whisk the egg whites until stiff, then add the 1 teaspoon of sugar and whisk for about 30 seconds more or until the egg whites are glossy as glass.

Fold the mascarpone mixture into the egg whites and set aside.

Dip each ladyfinger in the espresso and calvados, being careful to evenly coat both sides.
Gently place your ladyfingers on the bottom of your serving dish or your serving cups. If you are using individual glasses, I usually use two ladyfingers, cut in half, per glass.

Cover the lady fingers with your mascarpone filling and then take your semi-sweet chocolate and grate it over the tops of each serving glass or over your serving dish.

Eat immediately or refrigerate and serve the following day. Like everything, it’s always better the next day…

Serves 6-8




LADYFINGERS

¼ Cup sorghum flour
¼ Cup + 1 Tablespoon cornstarch
¼ Cup tapioca flour
1 Teaspoon baking powder
1 Teaspoon guar gum
1/8 Teaspoon salt
4 eggs, separated
½ Cup + 1 tablespoon sugar
1 ½ Teaspoons vanilla
½ Cup confectioners’ sugar

Line two jellyroll baking sheets with either parchment paper or two silpats and set aside. Preheat oven to 350ºF.

Whisk the egg yolks with 1/2 cup sugar to the ribbon and then stir in the vanilla. Beat the egg whites until stiff, add the remaining 1 tablespoon sugar and whisk for about 30 seconds more, making sure the egg whites cast off a nice glossy sheen.

In three separate batches, sprinkle the sifted dry ingredients over the egg whites and gently fold in. Repeat with the egg yolk mixture. Spoon your batter into a pastry bag fitted with a 1” plain pastry tip.

Pipe fingers that are about 4 ½ inches long. Dust the tops with confectioners’ sugar and bake for 20 minutes or until the ladyfingers are a pale copper color and firm on the outside and soft on the inside.

Transfer to a wire rack to cool completely.

Makes 1 dozen ladyfingers.

Store in an airtight container for up to a week.


1 comment:

Louise said...

I can't wait to try this! I have been wanting to have tiramisu for years but never found a recipe that looked decent. I will let you know how it goes... Thanks so much for posting these great recipes. (I'm trying to stop being just a lurker.)

:)