SC - Re: Wardonys in Syrop, WAS:Many Questions

[Charles McCathieNevile]

12 servings  [x 6 for a full sheet pan])
1        1/2" thick layer classic genoise or a 9" diameter sponge cake
1/4 c    hot strong espresso coffee- with some added rum
2 Tblsp  sugar
9 yolks
1 c sugar
1 1/2 lbs. masarpone cheese (an Italian cream cheese), at room temperature
1 1/2 c chilled whipping cream
Espresso Sauce:---------------
1/4 c hot strong espresso coffee \   Combine together
3 Tblsp sugar                    /
1 c chilled whipping cream--stiff peaks, fold into coffee/sugar mixture
Instructions:-------------
Garnish the top of the torte with unsweetened cocoa powder sifted on top
of the torte.
Line bottom of a 9" springform pan with 2 1/2" up the sides with
genoiselayer.
Combine espresso and 2 Tblsp sugar in small bowl.  Stir until sugar
dissolves.  Cool.  Brush over genoise.  DO NOT DRENCH THE GENOISE/SPONGE
LAYER!!!!!  Combine yolks & 1c sugar in large metal bowl.  Set over a pan of
simmering water, and whisk until just warm to the touch, about 3minutes.
Remove & using a mixer, beat yolks until pale yellow and tripled in
volume, about 5 minutes.  Fold in mascarpone cheese.  Whip cream to
stiff peaks in another bowl.  Gently fold into yolk mixture.  Pour over
genoise that has been brushed with the espresso, & smooth the top.
Cover with plastic wrap, freeze until firm, about 6-8 hours.
Repeat the layers until you have a layer of (starting on the bottom
whenplated)
          geniose, cheese, genoise, cheese
This dessert can be prepared 3-7 days in advanced (and boy does it!!!!)
Soften in referigartor for 30 minutes to release the sides.  Sift cocoa
on the top and serve. Note:-----
You can make a creme anglaise or make pastry cream and then dilute it
down with whipping cream and pool it on the plate and then put the
Tiramisu on top of the sauce.

Ingredients:------------1        egg yolk1 tbs    sugar
1 tsp    vanilla sugar             --- or 2 drops vanilla extract
250g     (9oz) mascarpone cheese   --- or use cream cheese
170ml    (3/4 cup) strong black coffee
1 tbs    coffee liqueur
12       Savoiardi biscuits        --- or thin trifle sponges
1-2 tbs  unsweetened cocoa powder
Instructions:-------------
Put egg, sugar, vanilla in a bowl and mix gently to a creamy
consistency.  Add mascarpone and fold to obtain a cream.
Put coffee in a bowl with liqueur.  Dip biscuits for a second in coffee
mixture, so they absorb enough liquid to just remain firm and in onepiece.
In 4 seperate dishes, build up alternate layers of biscuit and
mascarpone, starting with biscuit, finish with cheese. Dust each one with
cocoa.
Put in fridge to chill and set (about an hour?).

Source: Balducci's in New York City, and it took me a bit of covincing!
Ingredients:------------
24          ladyfingers, toasted in a 375-degree oven for 15 minutes
2 cups      espresso coffee, cooled
6           eggs, separated
3 to 6 tbl  sugar, to taste
1 pound     mascarpone
2 tbl       Marsala wine
2 tbl       Triple Sec2 tbl       brandy2 tbl       orange extract
8 ounces    bittersweet chocolate, finely chopped
Instructions:-------------
Arrange the ladyfingers on a plate and lightly soak them with the cooled
espresso.  Put half of the soaked ladyfingers in one layer in a
rectangular serving dish.  While the ladyfingers are soaking, beat the
egg yolks with the sugar until the yolks turn pale in color.  Add the
mascarpone, the liquors, and the extract, and stir gently.
In a separate bowl, beat the egg whites with a wire whisk until they are
stiff.  Gently fold the whites into the mascarpone mixture.
Use half of this mixture to make a layer on top of the ladyfingers in
the serving dish.  Sprinkle with half of the chopped chocolate.  Repeat
the procedure with another layer of soaked ladyfingers, the mascarpone
mixture, and chocolate.  Cover with tin foil and refrigerate for at
least 1 hour before serving.

enough?
margali



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