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.

Tiramisu Pancakes

                                                         

  Tiramisu Pancakes

The notable makings of tiramisu come together here to create these delightfully pillowy and decadent flapjacks. Kids can skip the coffee syrup and opt for regular instead.

Ingredients:

Cocoa Mascarpone Pancakes
1/4 cup (60 mL) unsalted butter
2 1/2 cups (625 mL) all-purpose flour
1/4 cup (60 mL) granulated sugar
2 tbsp (30 mL) sifted cocoa powder
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) kosher salt
2 eggs
1 cup (250 mL) mascarpone cheese
1 1/2 cups (375 mL) buttermilk
2 tsp (10 mL) vanilla
1 tbsp (15 mL) unsalted butter, for cooking pancakes
Coffee-infused Syrup
3/4 cup (175 mL) maple syrup
1 tbsp (15 mL) coffee beans or 1/2 tsp (2 mL) instant coffee granules
Mascarpone Topping
1/2 cup (125 mL) mascarpone cheese
1/2 cup (125 mL) whipping cream
3 tbsp (45 mL) granulated sugar
Cocoa powder for garnish

Directions:
For pancakes, melt 1/4 cup (60 mL) butter and set aside to cool.

Prepare infused syrup by combining syrup and coffee in small pot set over medium heat. Remove from heat once simmering lightly. Let cool 5 minutes. Fine-strain to remove coffee. If making ahead, infused maple syrup will keep well, covered and refrigerated, for up to 2 weeks.

Meanwhile, prepare mascarpone topping by whisking mascarpone with whipping cream and sugar until stiff peaks form. Refrigerate until ready to use. Will keep well in a sealed container in the fridge for up to 2 days.

Make the pancake batter by whisking flour with sugar, cocoa, baking powder, baking soda and salt in a large bowl. Whisk eggs with mascarpone cheese in a medium-size bowl. Whisk in buttermilk, cooled butter and vanilla. Scrape buttermilk mixture into flour mixture. Whisk until batter is just combined. It will be lumpy.

Heat a large nonstick frying pan over medium. Add a little butter. When bubbling, pour 1/3 cup (80 mL) batter into pan. If the pan is big enough, add more batter for more pancakes. Cook until bubbles form on top of each pancake and edges begin to brown, 2 to 4 minutes. 

Using a wide spatula, flip and continue cooking until bottoms of pancakes are lightly golden, 2 to 3 minutes. (Don’t press pancakes while cooking or they will become tough.) Transfer to a plate. Repeat with remaining batter and butter as needed. 

Serve each cooked pancake stack topped with a spoonful of mascarpone topping. Sift cocoa overtop and drizzle with coffee-infused maple syrup.

Makes 12 pancakes for 4 to 6 servings

Strawberry Mascarpone Tiramisu

Strawberry Mascarpone Tiramisu

Ingredients:
4 cups sliced fresh strawberries
1/2 cup sugar
3 T. Chambord or raspberry syrup
2-3 oz. pkg. ladyfingers
3/4 cup canned sweetened condensed milk
8 oz. mascarpone cheese
2 cups heavy whipping cream, divided use
1 tsp. vanilla
1/2 cup shaved semisweet or white chocolate 

8 fresh strawberries, for garnish

Directions
Combine strawberries, sugar and liqueur or syrup in a large bowl. Cover and refrigerate for 1 hour. With a potato masher lightly crush the strawberries. Set aside for later use.

Separate ladyfinger sections leading the individual cakes attached. Lay half the ladyfinger sections, round side down, in a 9 x 13 inch glass dish. Spoon on half the strawberries with juices.

With mixer, gradually beat condensed milk into the mascarpone. Add 1 1/4 cups of the whipping cream, and vanilla. Beat until soft peaks form. Spoon half over the strawberries and spread evenly.

Top cream with remaining ladyfingers and repeat with remaining strawberries and cream mixture. Cover and refrigerate 4 hours to set. Whip remaining cream and spread over the top; sprinkle with chocolate and top with strawberries.        Serves 8

Fig And Mascarpone Polenta Tarte

Fig And Mascarpone Polenta Tart

Ingredients:

Pastry

1 1/2 cup all-purpose flour

1/2 cup fine ground yellow cornmeal

1 tablespoon granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons minced fresh rosemary
1/2 cup unsalted butter, chilled and cut into pieces
1/3 cup iced Madeira Wine or as needed

Filling:
1 1/2 cups mascarpone cheese
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 teaspoons Madeira Wine
1 1/2 pounds fresh figs, washed, drained, and cut 
   lengthwise into 1/4 in thick slices
1 tablespoon honey or as needed, lightly warmed

Directions:
Crust
In the bowl of a food processor, fitted with a steel blade, pulse to combine the flour, cornmeal, sugar, and salt.

Add the rosemary and pulse once or twice, add the butter in small amounts at a time, pulsing  
between additions, until mixture resembles a coarse meal.      

Continuing to pulse the food processor, add the Madeira Wine as needed. 

Press the dough evenly onto the bottom and up the sides of a 10-inch round, removable bottom 
tart pan.

Chill the pastry until firm, about 30 minutes.

On the middle rack of the oven, bake the crust 25 to 30 minutes until golden.  Transfer from the oven to a cooling rack.

Filling:
In a bowl, combine the mascarpone, sugar, vanilla, and Madeira.  Spread the cheese filling evenly into the cooled pastry.  Arrange the sliced figs over the cheesed brush the figs with the honey to glaze.     Serves 6 

Mascarpone Spinach Stuffed Salmon With Butter Crumb Topping

MASCARPONE SPINACH STUFFED SALMON FILLETS WITH BUTTER CRUMB TOPPING

Ingredients:

2-6 oz. bags fresh baby spinach
1/2 cup cream cheese, at room temp. 
1/2 cup mascarpone, at room temp. 
Pinch freshly ground nutmeg
Salt and pepper
8-6 oz. salmon fillets
Olive oil
3 cups coarse fresh breadcrumbs
1/2 cup unsalted butter, melted
1/2 cup freshly grated Parmesan

Directions:

1. Place spinach in a large glass baking dish and cover with plastic wrap. Poke one hole in plastic and microwave on HIGH power for 4 to 5 minutes or until wilted. Drain and squeeze dry and finely chop. Place in a bowl. Add cream cheese, mascarpone and nutmeg to the spinach and combine well. Season to taste with salt and pepper.

2. Cut one 3/4 inch deep, 2 1/2 inch long slit down center on the top side of each salmon fillet, forming a pocket for spinach mixture. Fill each slit with spinach, dividing equally among salmon fillets. Can be made 4 hours ahead to this point; cover and refrigerate.

3. Preheat oven to 450 degrees. Line a baking sheet with parchment. Brush salmon with olive oil and season with salt and pepper. Place salmon on prepared baking sheet. Mix breadcrumbs, melted butter and Parmesan cheese in a medium bowl. Top each salmon fillet with breadcrumbs, pressing to adhere. Bake salmon until opaque in center, about 12 minutes.    Serves 8

Chicken With Mustard Mascarpone Marsala Sauce

Chicken with Mustard Mascarpone Marsala Sauce

Ingredients:

1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine

Directions:

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

Pesto And Mascarpone Crusted Salmon Fillets

Pesto And Mascarpone 

Crusted Salmon Fillets

This is a recipe that I wasn't convinced would be as tasty as I found it to be.  It is absolutely wonderful and I almost forgot to photograph.  My suggestion for the recipe is, make certain that you drain excess oil from the pesto or the mascarpone will be too thin.

*

Ingredients:

1-8 oz. container prepared pesto

1-8 oz, container mascarpone cheese

6-5 oz. salmon filles

salt and pepper

2 cups fresh bread crumbs

1/2 cup freshly grated Parmesan

*

Directions:
Preheat oven to 375 degrees.  Turn pesto into a strainer and let set over a bowl  and let drain for 10 minutes.  Stir pesto into mascarpone cheese.

Arrange salmon fillets on a parchment lined baking sheet and season with salt and pepper.  Divide the pesto cheese evenly among salmon fillets, spreading over entire surface.

Toss bread crumbs with parmesan cheese.   Divide the bread crumbs evenly among salmon fillets, pressing down lightly into pesto cheese.  Bake for about 20 minutes or until the breadcrumbs are golden brown and the salmon is just cooked through.

Fig And Marscarpone Polenta Tart

Fig And Mascarpone Polenta Tart

This is a recipe from a Great News cooking class with Katherine Emminger.  It was outstanding and a dessert that would satisfy everyone's palate.  

I almost forgot to take a photo.  This was a piece of the tart unable to be served because it did not come out of the baking pan neatly.  The original tart was beautiful and delicious!

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Ingredients: 

Pastry:

1 1/2 cups all-purpose flour

1/2 cup fine ground yellow cornmeal

1 tablespoon granulated sugar

1/4 teaspoon salt

1 1/2 tablespoons minced rosemary

1/2 cup unsalted butter, chilled and

    cut in pieces

1/3 cup iced Madeira wine or as needed

*

In the bowl of a food processor, fitted with the steel blade, pulse to combine the flour, cornmeal sugar and salt.  

*

Add the rosemary and pulse once or twice, add the chilled butter a small amount at a time.  Pulse between additions until the mixture resembles cornmeal.

*

Continue to pulse the mixture, add the Madiera to form the pastry dough.

*

Test the dough to see that it will hold together and add more Madera as needed.

*

Press the dough evenly onto the bottom and up the side of a 10" tart pan with a removable bottom.

*

Chill the pastry until firm, about 30 minutes.

*

On the middle rack of the oven, bake at 25 to 30 minutes until golden.  Transfer from the oven to a cooling rack.

***

Filling:

1 1/2 cup mascarpone cheese

1/4 cup granulated sugar

2 teaspoons vanilla extract

2 teaspoons Madeira wine

1 1/2 pounds figs, washed, drained

   and cut into 1/4 inch slices

1 tablespoon honey or as needed 

   lightly warmed

*

In a bowl, combine the mascarpone, sugar, vanilla, and Madeira.  Spread the cheese filling evenly into the cooled pastry.  Arrange the sliced figs over the cheese and brush the figs with the honey to glaze.  

Pork Milanese

Pork Milanese

This is a recipe I watched Giada on the Food Network prepare. It seemed to easy not to pass on. It is a recipe with 15 minutes prep time but 10 minutes cooking time. Fall is the time of year my taste buds are tweaked for lean pork!

Creamy Caper and Lemon Sauce:
Ingredients:

2/3 cup mascarpone cheese
3 tablespoons mayonnaise
1/4 cup whole milk
1/4 cup capers, drained and chopped
1 lemon, zested
1 tablespoon fresh chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pork Milanese:
Ingredients:
3/4 cup all-purpose flour
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 large eggs, lightly beaten
1 cup seasoned Italian bread crumbs
3 tablespoons vegetable oil
6 thin-cut pork chops
For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl. Slowly add the milk, stirring as you go, until all the milk is incorporated. Add the remaining ingredients. Stir to combine. Set aside.

For the Pork Milanese: Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together. Crack the eggs into another shallow dish and beat until combined. In a third shallow bowl, place the breadcrumbs. Season the pork with salt and pepper. Dip the pork, 1 at a time first in the flour, then the eggs, then the bread crumbs. Warm the vegetable in a large skillet over medium heat. When the oil is hot place the breaded pork in the pan. Cook until golden and cooked through, about 4 to 5 minutes per side. Transfer the pork to a serving platter and serve with the sauce alongside.