Tiramisu

[tharrison]

Tiramisu

Serves 16 as Dessert.

Here's my recipe for tiramisú. I jerry-rigged it together by taking what I liked from about a gazillion different recipes and adding my own twists. Hopefully you'll like it as much as I did!

I used a sheet cake sponge instead of lady fingers to bypass the piping step. Feel free to cut the sheet cake into "fingers" or use pre-made if you want.

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Savoy Sponge Sheet Cake

• 16x12 jelly roll pan
  
• 6 large eggs, separated and brought to room temperature
  
• 1/2 tsp cream of tartar
  
• 1/2 tsp salt
  
• 1/2 c plus 3 T granulated sugar
  
• 1 tsp vanilla extract
  
• 1 c cake flour, measured by dip-and-sweep method
  

Espresso Syrup

• 2-1/2 c strong freshly brewed espresso or coffee
  
• 1 oz favorite brandof bittersweet chocolate, chopped
  
• 1/4 c kahlua
  
• 1/4 c other liqueur of choice
  
• 1 tsp vanilla extract
  

Mascarpone Cream

• 3 T water
  
• 1 T (1 packet) plain powdered gelatin
  
• 3 large egg whites, brough to room temperature
  
• 7 large egg yolks, brought to room temperature
  
• 1/4 c granulated sugar, for whites
  
• 1/2 c plus 2 T granulated sugar, for yolks
  
• 1/3 c sweet marsala wine
  
• 1 lb mascarpone, softened (can use cream cheese or neufchâtel in a pinch)
  
• 1 c heavy cream
  

Topping

• 1/2 favorite brand of bittersweet chocolate, shaved
  
• 1/2 favorite brand of milk chocolate, shaved
  

Savoy Sponge Sheet Cake Method:

1. Preheat oven to 350°F and place oven rack in center position. Line the sides and bottom of the jelly roll pan with waxed paper, letting it overhang 1-inch on each end. Don't grease the paper. Bring a pan of water to a simmer for a double boiler.

2. Add egg whites to a mixing bowl and over the double boiler, wisk until warm. With an electric mixer, beat the egg whites at medium speed until foamy. Add cream of tartar and salt then beat on medium-high until soft peaks form. When there are soft but definite peaks, sprinkle on 3 T of sugar. Beat 3-4 minutes or until whites are very thick and shiny. Scrape whites into a large mixing bowl and set aside.

3. Without washing the mixing bowl or beater(s), add yolks and wisk over double boiler until warm. Add the hot water and vanilla then beat on high speed for 1 minute. Slowly add the remaining 1/2 c sugar and beat the mixture 4-5 minutes longer or until it is shiny, pale, and about the consistancy of marshmallow creme.

4. Add the yolk mixture to the egg whites and gently fold together until about 2/3 mixed. Sift in the flour and fold gently until completely incorporated. Pour batter into the prepared jelly roll pan, spreading it over to the edges and using a rubber spatula to smooth the top. Bake cake for 12-15 minutes or until the center springs back when lightly touched and the top is lightly browned.

5. Immediately after baking, use a knife to remove the cake from sides of the pan and smooth another piece of wax paper over the top. Using another inverted pan, flip the cake over. When completely cool, peel off wax paper from both sides to remove the crusts.

Note: If you're not going to use it immediately after crust removal, leave on the wax paper, wrap in saran and then foil, and refrigerate. Can be made 1 day ahead.

Espresso Syrup Method:

1. Brew 2 1/2 c of strong espresso or coffee. While still warm, wisk in 1 oz of chopped bittersweet chocolate. Put aside to cool.

2. When cool, stir in liqueurs and vanilla. Set aside.

Mascarpone Cream Method:

1. Without stirring, sprinkle the gelatin over 3 T of water. Let bloom (soak up all the water).

2. Heat a pan of water for a double boiler. Use the double boiler to melt the bloomed gelatin. Remove when melted and set aside to cool slightly. In a clean bowl with clean beater(s), wisk the egg whites to soft peaks. Add 1/4 c of sugar and the melted and slightly cooled gelatin. Beat on medium high until shiny and stiff.

3. Wisk yolks and sugar until combined. Add marsala and wisk constantly over the double boiler until warm enough where you can't keep your finger in it anymore (be careful not to cook the yolks). Whip for 6 minutes or until thick, pale, and doubled in volume. Whip in the softened mascarpone until well blended. Set aside.

4. In well-chilled bowl, wisk the heavy cream to soft peaks and set aside.

5. Gently fold egg whites into the mascarpone/yolk mixture. When almost completely mixed, gently add the whipped cream. Fold until completely incorporated. Cover with saran wrap and set aside in a cool place.

Assembly:

1. With sponge cake facing you like a piece of paper (with the 12-inch sides at the top and bottom), slice in half horizontally. You should now have 2 8x12-inch pieces.

2. With a pastry brush, evenly brush the the sponge cake with the espresso syrup. Turn the cake over and repeat. Don't put too much or the cake will fall apart but don't put to little or the cake won't be flavored enough.

3. Carefully place one of the 8x12-inch pieces of cake in the bottom of a 9x12-inch pan. Place half of the mascarpone cream on top and spread evenly and smooth. Sprinkle with 1/4 c of dark chocolate shavings and 1/4 c of bittersweet chocolate shavings. Place the other piece of syrup-soaked sponge cake on top of that. Add the remaining mascarpone mixture and smooth. Top with remaining milk and dark chocolate shavings.

4. Cover and place in the refrigerator at least 2 hours or until set.

5. Take remaining coffee syrup and pour over ice with some half-and-half and drink up

Keywords: Dessert, Italian, Cake

( RG932 )