“New from the Kitchen”
Recipe of the Month – March 2019
In discussing what dessert we would offer for this Valentine’s dinner, Jeffery and I came up with a number of romantic options and of course chocolate is always a favorite. We wanted something we do not often have on the menu so Jeffery suggested Tiramisu, a traditional Italian dessert meaning “pick me up” or “cheer me up”. Supposedly originating in Treviso Italy, historic records suggest Tiramisu has aphrodisiac qualities. What better choice for Valentines?
Most recipes call for using Ladies Fingers as the cake, but our recipe uses pound cake which has a little lighter texture and coffee mixture absorbs better. The recipe only has a few ingredients and while taking several different steps it is relatively easy to prepare and you can make it a day ahead of time.
To good times with great food!
- 1 pound cake mix
- 5 large egg yolks
- 1/3 + 1/4 cup sugar
- 1/3 cup sweet Marsala
- 14 ounces mascarpone cheese
- 1/2 cup heavy cream
- 2 teaspoons vanilla
- 1 1/2 cup cooled espresso
- 2 tablespoons rum
- 4 ounces bittersweet chocolate grated
- Unsweetened cocoa powder
Make the pound cake following the instructions on the box and bake in a 325-degree oven for 35-50 minutes in a 13″ X 9″ pan. Cool completely and trim off the sides. Toast the cake in the oven until lightly brown.
Make the filling mixing the 5 eggs yolks with 1/3 cup sugar in a heatproof bowl beating until thick and pale yellow about 2 minutes. Whisk in the Marsala. Set the bowl in a pan of barely simmering water over low heat and whisk until the mixture reaches 160 degrees. Remove and let cool for at least 15 minutes.
In a separate bowl, combine the Mascarpone, 1/2 cup heavy cream, and vanilla and beat until soft peak form. Fold in the cooled egg yolk mixture.
Combine the espresso, rum and 1/4 cup sugar in a shallow dish.
Split the cake in two and place one piece on a plate and soak with the coffee mixture. Spread one half the mascarpone mixture over the cake and sprinkle with 2 ounces the grated chocolate. Place the second layer of cake on top and soak with coffee, add remaining mascarpone and chocolate and then dust with the cocoa. Cover and refrigerate for 1 to 4 hours before serving.