Mascarpone, elegant, creamy and ethereal, just barely sweetened, a hint of Amaretto. Coffee-drenched biscuits, the whole dusted with dark, bitter cocoa powder. This is the way to this Mother’s Heart!
Mamma Mia! My son rarely leaves me speechless, I do assure you. But his TIRAMISU, fit for a King (or in this case, Queen), is so amazing, so utterly outrageously delicious, that a spoonful silences me completely, only allowing groans of joy to pass between my lips.
Like Mother Like Son? You may think so, seeing him in the kitchen concentrating on blending, measuring, layering. But the truth is, not so much. Pastry-making to him is women’s work, strangely enough. But when he decides that he wants to do something, he throws himself into it heart and soul. He perfected and mastered this glorious dessert and it makes my heart skip a beat when I see it chilling in the refrigerator.
CLEMENT’S TIRAMISU
About 30 Savoyard Biscuits (sponge fingers or ladyfingers)
4 very fresh eggs, separated
2 cups (16.5 oz, 500 g) mascarpone
½ cup (100 g) sugar or to taste
4 Tbs or more Amaretto
a few cups strong coffee
Separate the egg yolks from the whites. Set the whites aside is a large bowl.
Beat the yolks until thick and pale.
Add the mascarpone, all of the sugar accept 1 tablespoon, about 4 tablespoons of the Amaretto, and fold all together until very well blended and creamy.
Beat the whites until they start to stiffen. Add the remaining tablespoon of sugar gradually as you continue to beat the whites stiff. The whites are ready when you can turn the bowl upside down and they don’t budge (Clem refused to turn the bowl upside down over his head, which is traditional).
Carefully fold the beaten egg whites into the mascarpone/egg mixture, using a spatula. Start with about a third of the whites to lighten the mixture. Then add a second third, then the last, carefully folding the whites into the mixture after each addition so as not to break the air in the whites.
Taste the mascarpone, adding a bit more sugar or Amaretto to taste.
Prepare the Tiramisu:
Whether using individual molds or glasses/dishes or one larger serving dish, spoon and spread a thin layer of the cream mixture on the bottom.
Take one Savoyard or Ladyfinger at a time, trimming to fit your mold if necessary, and soak in the coffee, briefly but thoroughly, until soaked through and soft, but not too long that the cookie falls apart.
Line the mold with the coffee-soaked cookies, pushing them together so as not to leave spaces between the cookies.
Now spoon more of the mascarpone mixture into the mold, smoothing over the cookies, forming a rather thick layer.
Repeat with a layer of coffee-drenched cookies, then the mascarpone to the top of the dish.
Sprinkle the entire surface with unsweetened cocoa powder.
Chill well.
These can be made in one large, deep, preferably glass (to see the beautiful layers) serving dish or in individual glass bowls. Clément decided to mold them in circular molds, first cutting out a piece of parchment paper to fit the bottom and placing on a small doily. To remove the mold, simply but carefully move the molded Tiramisu to an individual serving plate by lifting under the doily with a spatula, then very gently jiggle and twist slightly back and forth, lifting the mold straight up. Once you feel the Tiramisu release, just lift the mold straight up.
Tiramisu is best made in the morning to be served after dinner at night. Left overnight in the fridge, the cookies may release a bit of liquid, but it is still so exquisitely delicious!
(Do I really need a catchy ending after having given you 3 photos of Clément's Tiramisu?)
0 التعليقات:
إرسال تعليق