CLASSIC TIRAMISù RECIPE - NYT COOKING
Done correctly, a classic tiramisù can be transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients. If you don’t have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. As for the ladyfingers, make your own or buy them, but keep in mind that store-bought varieties can range from soft and spongy (like angel food cake) to hard and crunchy (like biscotti). Both kinds will work here, but if you're using the softer variety, stick to a light brushing of espresso, instead of a deep dip.
Provided by Alison Roman
Total Time 25 minutes
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
- In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
- Combine espresso and rum in a shallow bowl and set aside.
- Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
- Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
- Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
- Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
Nutrition Facts : @context http//schema.org, Calories 381, UnsaturatedFatContent 9 grams, CarbohydrateContent 35 grams, FatContent 23 grams, FiberContent 1 gram, ProteinContent 7 grams, SaturatedFatContent 13 grams, SodiumContent 166 milligrams, SugarContent 14 grams
MARY'S FENNEL AND POTATO GRATIN RECIPE - BBC FOOD
This is the perfect combination of potatoes and vegetables all cooked in one dish for a hearty dinner party or Sunday lunch. It is so tasty I could eat it as a supper on its own! You will need a shallow 2.4 litre/4 pint oven proof dish, about 23x30cm/9x13in.
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 4-6
Number Of Ingredients 6
Steps:
- Preheat the oven to 200C/400F/Gas 6 (180 fan). Butter the serving dish.
- Trim the tops from the fennel and cut each bulb in half through the root, then cut each half lengthways into three wedges. Cut the onions into six wedges too in a similar way.
- Cut the potatoes into wedges the same size as the fennel wedges.
- Boil the fennel and onions in a large pan of salted water for about five minutes, then add the potatoes and boil for a further five minutes, or until the potatoes and fennel are just tender. Drain well.
- Put the 50g/1¾oz butter and the garlic in the same large pan set over a low heat until just melted. Return the potatoes and fennel to the butter, toss until coated then tip into the ovenproof dish. Sprinkle with the parmesan. Bake for 30-40 minutes, or until piping hot.
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CLASSIC TIRAMISù RECIPE - NYT COOKING
Done correctly, a classic tiramisù can be transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients. If you don’t have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. As for the ladyfingers, make your own or buy them, but keep in mind that store-bought varieties can range from soft and spongy (like angel food cake) to hard and crunchy (like biscotti). Both kinds will work here, but if you're using the softer variety, stick to a light brushing of espresso, instead of a deep dip.
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Cuisine italian
Calories 381 per serving
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Cuisine italian
Calories 381 per serving
- Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
See details
MARY'S FENNEL AND POTATO GRATIN RECIPE - BBC FOOD
This is the perfect combination of potatoes and vegetables all cooked in one dish for a hearty dinner party or Sunday lunch. It is so tasty I could eat it as a supper on its own!
You will need a shallow 2.4 litre/4 pint oven proof dish, about 23x30cm/9x13in.
From bbc.co.uk
Reviews 4.6
From bbc.co.uk
Reviews 4.6
- Put the 50g/1¾oz butter and the garlic in the same large pan set over a low heat until just melted. Return the potatoes and fennel to the butter, toss until coated then tip into the ovenproof dish. Sprinkle with the parmesan. Bake for 30-40 minutes, or until piping hot.
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