Classic Tiramisu

                          

 

                                                                   Classic Tiramisu

Meet my friend James who is a "can do anything" in the kitchen.  When his wife and I left for a club program, I took the first photo but when we returned later, his finished dessert was on the counter.  His secret ingredient added was a purchased flavor enhancer, Pistachio Paste.  James shared the recipe he used.  This Classic Italian Tiramisu is seriously one of the easiest desserts to make! It's picture perfect with a sweet mascarpone filling, espresso dipped lady fingers and all the cocoa powder on top! 

Ingredients:
¼ cup Dutch Processed cocoa powder, plus more for dusting
1 cup brewed espresso (optional to add a few tablespoons of dark rum)
1 tablespoon vanilla extract
5 large egg yolks, cold (I use pasteurized eggs)
½ cup white sugar
¼ teaspoon kosher salt
16 ounces mascarpone cheese, chilled
1.75 cups heavy cream, chilled  (1 3/4 cups)

3 tablespoons Pistachio Paste
28 hard ladyfinger cookies
Directions:
Whisk together the cocoa powder, espresso and vanilla in a bowl and set aside

In a mixer or using a hand mixer, beat the egg yolks and sugar until pale and thick, about 5 minutes. Add in the salt, mascarpone cheese and continue to whip until smooth. Add the chilled heavy cream and continue to whip, until light, creamy, smooth and can hold a soft peak.

Dunk each ladyfinger in the espresso mixture to absorb the liquid and start to line a 7x11 oval baking dish with the cookies. Top the first layer of cookies with ½ of the whipped mascarpone mixture and use the back of a metal spoon to spread it into an even layer. Dust with cocoa powder. Repeat for another layer and then finish by dusting with cocoa powder on top. Cover with plastic wrap and chill for at least 2 hours before serving.

How to Store Tiramisu

You can store tiramisu covered with plastic wrap for 3-4 days. The flavors of the tiramisu marry and develop as it keeps, especially once it's been stored overnight.

How to Freeze Tiramisu
I do not recommending freezing tiramisu since. The no-bake and nature of other ingredients do not make it a great candidate for freezing.

Tips and Tricks

ALL the ingredients for the filling must be cold. So when you read the recipe below, pay attention to the few things that need to be taken directly from the fridge. 

Get the ladyfingers from an Italian market if possible!!

Mascarpone is essential. There is no substitution for it - so while you're out looking for the ladyfingers, grab the Mascarpone. 

No espresso on hand - no problem! Use coffee! 

Dunking the ladyfingers is an art form - you need enough to get a good flavor and texture, but you don't want them to fall apart. Just a quick dunk will do - nothing more than 1-2 seconds!

NOTE - DO NOT SERVE IT RIGHT AWAY! 

While it will be delicious, the cocoa powder needs time to soften up and infuse into the cream topping otherwise you'll inhale straight cocoa powder and let me tell you from experience, it's not cute lol.

Chocolate Coffee Pecan Pie

Chocolate Coffee Pecan Pie

For some people (not me) pecan pie is just too sweet. If that’s you, the addition of coffee and bittersweet chocolate in this recipe offsets the sweetness. Phyllo is super easy to work with and very forgiving. Some of the sheets will probably be torn. It doesn’t matter: just piece them back together again. The results will still look great.

Ingredients:
Filling
1 cup (250 mL) golden corn syrup
½ cup (125 mL) brown sugar
1 tbsp (15 mL) espresso or coffee or 1 tbsp (15 mL) hot water mixed with
1 tsp (5 mL) instant coffee or espresso powder
3 eggs, lightly beaten
¼ cup (60 mL) butter, melted and cooled slightly
2 tsp (10 mL) vanilla
Shell
8 sheets thawed frozen phyllo from a 454-g box
3 tbsp (45 mL) melted butter
2 cups (500 mL) chopped pecans, coarsely chopped
2 oz (55 g) 70 or 75% bittersweet chocolate, coarsely chopped

Directions:
Preheat oven to 350°F (180°C).

In a medium bowl, whisk corn syrup with brown sugar, espresso, eggs, ¼ cup (60 mL) butter and vanilla.

Leaving phyllo stacked, remove 8 sheets from package. Cut and discard a 3-inch (8- cm) strip from long end of stack. Remove 1 sheet of phyllo and place on counter. Cover stack with tea towel. Working quickly and using butter like a glue, lightly brush outside edges with melted butter. Then brush inside part of phyllo (it does not need to be perfect or to cover it all; it is simply to help second sheet stick). Remove second sheet of phyllo (covering stack), and place directly on first, matching edges as best you can. If it is ripped, just piece it together. Continue buttering and stacking phyllo. Lift stack of phyllo into a 10-inch (25‑cm) deep pie plate, easing into plate. Using scissors, cut phyllo so that about 1 inch (2.5 cm) overhangs edges (discard extra). Roll and squeeze edges to form a rim just inside of pie plate. Brush remaining butter over rim edges.

Sprinkle pecans and chocolate over base of phyllo. Stir filling, then pour into crust. Bake in preheated oven 40 to 45 minutes or until edges are brown and filling is set. Cool completely.  Serves 8

Late Night Affogato

Late Night Affogato

Affogato:  "Something is about to happen"

Mint-filled wafers, pralines and candies are holiday staples in which spearmint and chocolate often combine to form one of the dessert world’s greatest flavor hits. This affogato variation uses festive green mint-chip ice cream or gelato as its base, topped with a coffee-and-chocolate elixir. If you’re serving it at the end of a late evening, consider using decaffeinated coffee or espresso.

Ingredients:

Use an espresso machine to make a 1-oz (30‑mL) shot for each serving of affogato. Alternatively, set your pod-machine coffee maker on the strongest, shortest brew setting, or make a strong French-press coffee using 4 tbsp (60 mL) of fine-ground espresso beans to every cup (250 mL) of hot water, steeping for 1 minute before plunging. 

Add ½ oz (15 mL) chocolate liqueur to each oz (30 mL) of espresso or coffee. 

At the table, pour approximately 1½ oz (45 mL) of hot liquid around scoops of mint-chip ice cream or gelato in individual serving dishes. 

Kahlua Salted Carmel Espresso Martini

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Ingredients:
1 Part Kahlua Salted Caramel
1 Part Absolute Vodka
1 Part Espresso

Savor the flavor.  

Who says cocktails are meant to be sweet?  Don't worry, you're sweet enough.  This delicious and refreshing cocktail sheds some new light on the definition of what a cocktail is meant to be.  If you have any doubt about the taste, just remember, you're sweet enough. 

Directions:

How To Mix:
Ok, you’ll need an espresso machine and a shaker for this one. It sounds complicated but it’s just a matter of mixing booze with coffee. Shake the Kahlúa, Absolut Vodka and espresso together with plenty of ice. Strain into a cocktail glass to get rid of all the small ice chips. Tip: Shake for like 10 seconds for optimal frothiness.

Rocky Road Cola Cake Bars

ROCKY ROAD COLA CAKE BARS
Ingredients:
Cake:
2 cups flour
2 cups sugar
4 T. unsweetened cocoa powder
1/2 tsp. salt
1 cup unsalted butter, cut into pieces 
1 cup coca cola
2 large eggs, at room temp.
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla
Frosting:
1/2 cup unsalted butter 
1/3 cup coca cola
1 tsp. instant espresso 
2 T. water
1 lb. powdered sugar sifted
5 T. unsweetened cocoa powder
1 cup chopped toasted pecans
1 1/2 cups miniature marshmallows

Serves 12.

Directions:

1. To make cake, grease and flour a 9 x 13 inch baking pan. Preheat oven to 350 degrees. 

Whisk together the flour, sugar, cocoa and salt in a large bowl. 

Bring butter and cola to a boil in a small saucepan. Pour over the flour mixture and stir with a spoon until combined. 

Whisk eggs in a medium bowl and add buttermilk, baking soda and vanilla. Stir into batter until incorporated. The batter will be thin. Pour into prepare pan and bake for 30 minutes or until a cake tester inserted in the center comes out clean.

While cake bakes, make the frosting. 

Bring the butter, cola, coffee, and water to a boil in a small saucepan. Stir the powdered sugar and cocoa together in a medium bowl and pour the butter-cola mixture over; stir until well blended. Fold in the nuts and marshmallows. 

Remove cake from oven and pour the frosting over the top of the hot cake, spreading to sides of the pan. Cool to room temperature.