Tiramisu

BLOG-CHECKING LINES: 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 must admit that I have never had Tiramisu. I have seen it offered on many dessert menus but I never chose it. My sister and her family love it! Her children ask for it instead of birthday cake and she even gave me a copy of her favorite recipe. I never got around to making it. It is surprising, upon reflections, of how much I rely on my old standbys and favorites. That is why the Daring Bakers is so wonderful - it helps me try new things, like making cheese. I have wanted to make homemade ricotta ever since I saw it on a cooking show but never had the nerve especially when I thought of gallons of milk and rennet. The marscopone was so simple though I do wish I had read the note to use a metal bowl (I did eventually switch after about 40 minutes or so of worry). I don't think I would use the lemon zest in any of it and I would really beat that marscapone smooth! Definetly try this recipe

RECIPE SOURCE:

Mascarpone Cheese – Vera’s Recipe (Baking Obsession) for Homemade Mascarpone Cheese.
Savoiardi/ Ladyfinger Biscuits – Recipe from Cordon Bleu At Home
Tiramisu – Carminantonio's Tiramisu from The Washington Post, July 11 2007

PREPARATION TIME:

Tiramisu is made up of several components which can be made separately and ahead of time and put together the day before serving.
Making tiramisu from scratch requires about 2 to 3 days (including refrigeration) from when you start making the mascarpone to the time the tiramisu is served. So this challenge requires some prior planning. Please read the instructions as you need to begin making the mascarpone at least a day in advance.
The zabaglione & pastry cream also need 4 hours to an overnight for chilling, as does the main dessert. The flavours mature after an overnight rest, and the dessert can be kept refrigerated for 2-3 days.
Once assembled, the tiramisu can be frozen till you need to serve it, in case you are not serving it immediately.



TIRAMISU

(Recipe source: Carminantonio's Tiramisu from The Washington Post, July 11 2007 )
This recipe makes 6 servings

Ingredients:
For the zabaglione:
2 large egg yolks
3 tablespoons sugar/50gms
1/4 cup/60ml Marsala wine (or port or coffee)
1/4 teaspoon/ 1.25ml vanilla extract
1/2 teaspoon finely grated lemon zest

For the vanilla pastry cream:
1/4 cup/55gms sugar
1 tablespoon/8gms all purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon/ 2.5ml vanilla extract
1 large egg yolk
3/4 cup/175ml whole milk

For the whipped cream:
1 cup/235ml chilled heavy cream (we used 25%)
1/4 cup/55gms sugar
1/2 teaspoon/ 2.5ml vanilla extract

To assemble the tiramisu:
2 cups/470ml brewed espresso, warmed
1 teaspoon/5ml rum extract (optional)
1/2 cup/110gms sugar
1/3 cup/75gms mascarpone cheese
36 savoiardi/ ladyfinger biscuits (you may use less)
2 tablespoons/30gms unsweetened cocoa powder

Method:
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 espresso/ coffee), vanilla extract and lemon zest. 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, lemon zest 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. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)
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:
Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.
Mix together the warm espresso, rum extract and sugar in a shallow dish, 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.

Now to start assembling the tiramisu.
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.

MASCARPONE CHEESE
(Source: Vera’s Recipe for Homemade Mascarpone Cheese)
This recipe makes 12oz/ 340gm of mascarpone cheese
Ingredients:
474ml (approx. 500ml)/ 2 cups whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream (between 25% to 36% cream will do)
1 tablespoon fresh lemon juice

Method:
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 (metal) 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.

LADYFINGERS/ SAVOIARDI BISCUITS
(Source: Recipe from Cordon Bleu At Home)
This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2" to 3" long) ladyfingers.

Ingredients:
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,

Method:
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.
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.

Quick and Delicious Red Sauce

Growing up, a big pot of spaghetti sauce bubbling away on the stove, as we called it, was a real treat that I remember looking forward to with relish. It was an all day event to make spaghetti sauce. My mother would use the largest pot in the kitchen and, at first, when I was very young she would use supermarket canned tomatoes then canned tomatoes that my dad and grandmother put up then a few years of frozen canned tomatoes that my mom and dad put up. I don't remember the base but I believe it was onions and garlic without the carrots or celery. My mother put in a lot of spices, meatballs and sausages. The sauce would cook all day on the back burner where it would bubble up like the tar in the tar pits on my favorite show Land of the Lost. The sauce was thin bodied but chunky with tomatoes, onions and meat and always had a little pools of slick fat on top when it hadn't been stirred for a while. My parents always served it with spaghetti, and that shake cheese in the green can.

My mother served a spaghetti dinner every other month or so,and even less during the the time period that my Grandmother served her Saturday spaghetti dinners. Eventually when I was a teenager and the arrival of ready to use pasta sauce on the market the original spaghetti dinner became even more rare.

Now, I serve pasta to my family often. Early in my adult life, I relied heavily on jarred sauce with the "special occasion" long cook pasta dinner. With my quest to clean up my family's diet moving away from prepackaged foods, I have found an excellent go to sauce. When I am at a loss over what to make for dinner and I need something quick, easy, nutritious and delicious - this is the sauce recipe I use. This recipe uses basic ingredients found in any pantry. While fresh basil is best, dried can be substituted for a small downgrade in fresh flavor. Even on our latest nights I can fire this sauce up and have a meal in 45 minutes or less.

Red Sauce

1 onion grated on the large hole of a box grater
3 Tbl of olive oil
1/2 tsp kosher salt
1/2 tsp dried oregano
3 garlic cloves pushed through a press
1/2 tsp natural sugar
28 oz of crushed tomatoes (use chunkier version if you prefer the texture)
3 Tbl basil leaves cut chiffonade style
salt and pepper to taste

Heat oil in medium heavy bottomed pot, add onions and their liquid and saute until soft and lightly browned.
Add salt, oregano and garlic cook until fragrant.
Stir in tomatoes and sugar and cook for 10 minutes.
Salt and Pepper to Taste
Makes enough sauce for 1lb of pasta.

Potato Soup

I have been on a potato soup odyssey. I want to recreate the tasty versions I have had a various bars and restaurants. I always fear that they taste so good because they are loaded with msg and other preservatives that taste "good" on the palate. This is my fourth version of potato soup. I was listening to the Splendid Table and heard Dawn Weld of the Rock Cafe talking about her potato soup and thought how am I going to get this recipe and then it showed up in my email (thank you Splendid Table).

The soup was good - I thought too much bacon and I didn't use all the water the recipe says to.

Potato Soup with Bacon

Serves 6
4 thick-cut bacon slices or whatever style you have
1 small yellow onion, grated or finely chopped
3 garlic cloves, finely minced or pressed through a garlic press
2 teaspoons salt
9 (about 3 pounds) russet potatoes, peeled and quartered
2 cups whole or low-fat milk
½ teaspoon freshly ground black pepper
Finely chopped chives, for serving (optional)
1. Heat a large skillet over medium-high heat. Place the bacon in the pan, reduce the heat to medium, and cook until browned and crisp, about 6 minutes. Transfer the bacon to a paper towel-lined plate. Add the onion, garlic, and ¼ teaspoon of salt to the pan and cook until the onion is soft and the garlic is fragrant, about 2 minutes. Crumble the bacon back into the skillet, turn off the heat, and set aside.
2. Bring the potatoes to a boil in a large pot with 4 cups of water and 1-½ teaspoons of salt. Reduce the heat to medium and simmer until they're tender and just starting to break apart, 20 to 25 minutes. Remove from heat. Using a potato masher or wooden spoon, smash the potatoes in the pot with the water until they're mostly broken up (you want to keep some chunky potato bits).
3. Heat the milk in a small saucepan or the microwave until hot, and then add to the potatoes. Stir in the bacon and onion mixture, the remaining ¼ teaspoon salt, and the pepper. Return to the stove, and continue to simmer until the soup is slightly thickened, about 5 minutes. Sprinkle with chives, if using, and serve hot.

French Yogurt Cake

I bought a big container of Greek style yogurt thinking I would be able to replace my favorite yogurt (I will admit to my favorite infantile yogurt - Yo Baby banana). I saw Dr. Oz showcasing his breakfast of Greek yogurt, some fruit and nuts and thought I would give it a try. The transition is not so easy on my taste buds. This giant vat of yogurt needs to be used up. Paging through Dorie Greenspan's cookbook, I saw her French Yogurt Cake recipe. Ooh la la, anything to bring me closer to France, and I thought I will be like a French women and make the French staple. I did not use almond flour to accommodate my family's taste buds (and I don't want to eat a whole cake anyway). It reminded me of pound cake versus the airy cakes of America. Very tasty, and, 'healthy.'

French Yogurt Cake

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
1 teaspoon (packed) finely grated lemon peel
1/4 teaspoon vanilla extract
1/2 cup vegetable oil

Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2x4 1/2x2 1/2-inch metal loaf pan. Sift flour, baking powder, and salt into medium bowl. Combine yogurt, sugar, eggs, lemon peel, and vanilla in large bowl; whisk until well blended. Gradually whisk in dry ingredients. Using rubber spatula, fold in oil. Transfer batter to prepared pan. Place pan on baking sheet.

Place cake on baking sheet in oven and bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely. (Can be made 1 day ahead. Wrap and store at room temperature.)