Saturday, February 27, 2010

Tiny Tiramisu

Yep, I did say it was tiny...

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

I was given these adorable tiny chocolate cups at Christmas and since then I’ve been waiting for an opportunity to use them. The Daring Bakers’ Tiramisu was the perfect excuse! Aren’t they cute? Not to mention that they’re so tiny, that you don’t even have to worry about eating a couple, or 3 or 4 or…

TIRAMISU COMPONENTS:
  • 2 cups/470ml brewed espresso, warmed
  • 1 teaspoon/5ml rum extract (optional)- I've used white chocolate liquor
  • 1/3 cup/75gms mascarpone cheese
  • 36 savoiardi/ ladyfinger biscuits (you may use less)
  • 2 tablespoons/30gms unsweetened cocoa powder
  • Tiramisu cream made with pastry cream, whipped cream and zabaglione

LADYFINGERS/ SAVOIARDI BISCUITS

(Recipe from Cordon Bleu At Home), makes approximately 24 big ladyfingers or 45 small ladyfingers)
  • 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

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 (I've made little round buttons). 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.

MASCARPONE CHEESE

(Vera’s Recipe for Homemade Mascarpone Cheese, makes 12oz/ 340gm of mascarpone cheese)

  • 500 ml whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream
  • 1 tablespoon fresh lemon juice

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.

WHITE CHOCOLATE TIRAMISU CREAM

For the zabaglione:

  • 2 large egg yolks
  • 3 tablespoons sugar/50gms
  • 1/4 cup/60ml Marsala wine (I've used white chocolate licor)

For the vanilla pastry cream:

  • 1/4 cup/55gms sugar
  • 1 tablespoon/8gms all purpose flour
  • 1/2 teaspoon/ 2.5ml vanilla extract
  • 1 large egg yolk
  • 3/4 cup/175ml whole milk
  • 60 gr/ 2oz white chocolate (chopped)

For the whipped cream (I forgot to use it!!!):

  • 1 cup/235ml chilled heavy cream
  • 1/4 cup/55gms sugar
  • 1/2 teaspoon/ 2.5ml vanilla extract

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 white chocolate liquor). 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 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. Add the chopped white chocolate and mix until it's melted. 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.

To assemble the Tiramisu (the traditional way): Mix together the warm espresso and liquor 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.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.

My notes: I went with a white chocolate theme on this one, I’ve used it instead of the Marsala, in the pastry cream and mixed with the coffee instead of the rum. I’ve also made the biscuits very small and round to fit the little chocolate cups, and used only one at the bottom. I topped it with the tiramisu cream (made without the whipped cream because I completely forgot! Oh well, less fat then…). I finished with the traditional dust of cocoa powder and immediately popped a couple into my mouth!

Can I call it Tiramisyummm?!

Sunday, February 14, 2010

Happy valentine's (bracelet) day!

Happy Valentines Day, or as I’ve eared yesterday “singles awareness day”, witch I thought it was quite funny!

It’s nice to receive cookies today, isn’t it? It would also be nice to receive a bracelet, wouldn’t it? What about a bracelet made with cookies?

You’ll need a small heart cutter and something to make a small holes. I’ve used a round pastry tip, but a straw would work just fine too.

Oh, you’ll need some sugar cookie dough as well! You may want to dye it red for extra “valentineness”!

Last time I posted a sugar cookie post, I mentioned I was always trying out new recipes. Someone on the comment section was nice enough to refer this recipe to me and that’s the one I’ve used here. It’s excellent!

Cut and bake as many hearts as you want. Then get a ribbon and put your cookies in it thru the hole, making your bracelet as big or small as you desire. Tie it and you’re good to go! It makes nice necklaces too!

Now you can have your bracelet… and eat it too!