Mascarpone is a fresh cow’s-milk cheese from northern Italy. Creamy and rich, mascarpone, in the guise of tiramisu, has conquered America. Our elegant rendition of tiramisu highlights the slight tang and voluptuous texture of the imported cheese.—Tony Mantuano and Cathy Mantuano
1/4 cups sugar
6 egg yolk
2 envelopes (2 tablespoons) unflavored gelatin
2 1/4 pounds mascarpone cheese
2 cups whipped cream (see note)
8 very thin slices pound cake
1/4 cup brewed espresso coffee, cooled
1 tablespoon coffee liqueur such as Kahlua
1/2 cup unsweetened cocoa powder
8 fresh mint leaves
1 pint fresh raspberries
1. In a large bowl set over (but not touching) a pan of barely simmering water, whisk together the sugar and egg yolks. When warm, add the gelatin. Whisk the mixture until pale in color, about 5 minutes. Remove from the heat.
2. Using an electric mixer, whip the mixture on high speed for 3 minutes. Add the mascarpone cheese and whip until well combined, about 2 minutes longer. Fold in the cream. Reserve 2 1/2 cups of the mascarpone mixture for the espresso sauce.
3. Divide the remainder of the mixture among eight 4-inch individual molds (there may be a small amount left over). Cut out a 3-inch round from each pound cake slice. Place a cake round on top of each mold. (This will prevent the dessert from sliding when served.) Freeze overnight.
4. To unmold, dip the bottom of each mold in very hot water halfway up the sides for 5 seconds and invert immediately onto a plate. Refrigerate for 1 hour before serving.
5. In a large bowl, stir together the espresso and liqueur. Fold into the reserved mascarpone mixture and mix until well combined. If it seems too thick, add a little heavy cream.
6. To serve, pool 1/4 cup of sauce in the center of each of 8 chilled plates. Using a spatula, carefully pick up 1 torte and, over a separate plate, dust the top with cocoa powder. Place the torte on top of the espresso sauce and garnish the plate with a mint leaf and a few raspberries. Repeat to make the remaining 7 servings.
Note: Beat 2 cups chilled heavy cream until it begins to thicken. Add 2 tablespoons of sugar in a steady stream and continue to beat until the cream forms medium to stiff peaks. The whipped cream can be refrigerated for up to 2 hours.
Recipe © 2004 by Restaurant One Limited Partnership dba Spiaggia. All rights reserved.