Individual Tiramisu

4 large egg yolks at room temperature

1/4 cup sugar

Beat until light and increased in volume

In a mixer bowl, combine

3/4 cup heavy whipping cream

1/4 cup sugar

Beat till soft peaks, then add

8 oz marscapone cheese

Beat until smooth and medium peaks

Combine the two mixtures – gently.

Have ready, about 1 cup of espresso or very strong coffee

36 ladyfingers (recipe to follow)

In individual serving dishes (or you can use an 8″ x 8″ square pan or a 9″ round pan),

dust the bottom of the container(s) with a little bit of good cocoa powder

Dip a few ladyfinders in the espresso and put on bottom (and sides if you wish) of your dish.

Top with some cheese mixture and then a couple more dipped ladyfinger

Finish the top with some cheese mixture and the dust with cocoa powder.

Refrigerate 4-6 hours before serving.  Serve as is, garnish with chocolate, or whipped cream

LADYFINGERS

3 large eggs at room temperature

6 tbsps sugar

1/4 tsp salt

1 tsp vanilla

1 cup pastry flour

confectioners sugar for topping

Line 2 baking sheets with parchment paper that has been measured with 3″ markings to guide the size of  your ladyfingers.

In a bowl of simmering water, combine the eggs, sugar and salt.  Whisk the mixture constantly until it reaches 150-160 degrees.  The mixture should thicken a bit and become lighter in color.

Remove from heat and whisk in the vanilla

Put the bowl on your mixer and mix on high speed until the mixture increases in volume by about 3X and cools.

Remove the mixer bowl and gently sift the flour over the mixture and fold in gently – important to not deflate the mixture!

Transfer mixture to a piping bag and pipe out 3″ long fingers approximately 2-3″ apart on the baking sheet.  Dust the tops liberally with confectioners sugar.

Bake at 350 degrees for 10-12 minutes or until light in color – do not let them get brown.

Remove from oven and immediately remove fingers off sheet and on to a cooling rack and cool completely.

You can use right or store in an airtight container at room temperature for about 2-3 days or freeze for a month.

Apple Ginger Tart

The crust is soooo flaky!

In a food processor, put

1-2/3 cups flour

2 sticks of cool butter, cut into cubes

Pulse 5-6 times

Add 6 tbsps of the sugar

1 egg yolk

1 tsp fresh lemon juice

2 tbsps almond flour

Process until it almost holds together.  Remove, form into a flat round, wrap in plastic and refrigerate 30 minutes.

Remove and roll and line a 9″ or 10″ tart pan with dough – save rest of dough

Freeze the tart shell for 20 minutes – line with foil and pie weights and bake at 350 for 20 minutes.  Remove from oven and remove pie weights and set aside crust.

Filling:

Peel and core 1-1/2 lbs of apples (I used Gala) – cut into slices and put in a saute pan.  Add the rest 1/3 cup sugar,  juice of 1 lemon, 1/4 cup water and cook over medium heat until apples are soft enough to roughly mash with a potato masher – then add 2 tbsps of strained ginger marmalade – blend well.

Pour apple mixture into crust and spread evenly.  Set aside.

Roll out half of the rest of the dough and cut into 1/2″ strips and make a lattice on top of tart.  With the other half of the dough. roll into a long rope, about pencil thick, and arrange around the rim of the mold, pressing it down to made it stay in place.  Brush with egg white wash  Bake at 350 for 30-40 minutes or until top is lightly golden brown.

NOTE:  you can also add either golden raisins or dried cranberries to the filling but I like it without.

Chocolate Chip Espresso Angel Food Cake

1-⅓ cups cake flour

2 tsps. Instant espresso powder

¼ tsp salt

 

Pout all 3 in bowl and whisk to aerate and blend.  Set aside.

 

In a mixer bowl, put

 

12 egg whites (about 1-¾ cups) – reserve yolks for another use

 

Whip the whites until forthy, then slowly add

 

1 tsp cream of tartar

 

Blend in at medium speed.  Then increase speed to high and slowly add

 

1-¾ cups sugar

 

Continue to beat until stiff peaks.

 

Blend in

 

1-½ tsp vanilla

1 tsp lemon juice

 

At low speed, slowly add the flour.  When all blended in, remove from mixer and fold in ¾ cups mini chocolate chips – try not to deflate the whites but blend the chips in well.

 

Put all into an ungreased angel food pan and bake at 350 degrees for 40-45 degrees until an inserted toothpick comes out clean – you may get melted chocolate on it but do your best to make sure the cake part is done. 

 

Remove from over and cool completely UPSIDE DOWN in pan.,

 

SAUCE:

 

HOT FUDGE RUM SAUCE

 

4 oz. unsweetened chocolate

2 tbsps butter

¾ cup sugar

1 cup heavy cream

¼ cup dark rum

 

Melt chocolate and butter over warm water (bain  marie). When completely smooth, add the sugar and cream and continue cooking, stirring often, until it slightly thickens and coats back of spoon.  Stir in rum.

 

Serve warm

 

Keeps well, refrigerated for 1-2 days – warm before using.

Finnish Christmas Stars (Joulutorttu)

2 sticks (1 cup) softened butter

8 oz ricotta

2 cups flour

Beat butter and ricotta together until well combined and soft.  Add the flour and beat till well blended.  Wrap and refrigerate about 2-3 hours.

Remove and roll 1/2 at a time about 1/8″ thick.  Cut into 3″ squares.

Place about 1 tsp raspberry jam*** on each cookie.

Using a small knife, make a slit at each corner and brush corners with egg wash.  Take every other corner and pull towards the center, pressing down after the fourth to seal well.  Brush entire cookie with egg wash.

 

Bake at 425 degrees for abut 10-12 minutes until set and golden. Remove and cool.  Dust with confectioners sugar just before serving.

Icelandic Christmas Cookies (Marengs Kornflexkokur)

Crunchy on the outside and chewy on the inside!

4 egg whites at room temperature

1 cup sugar

pinch cream of tartar

1-1/2 cups corn flakes

4 oz mini chocolate chips

1 tsp vanilla

Beat the whites with a whisk attachment till soft peaks, then begin adding the sugar and beat till stiff peaks.

Add the vanilla and blend well.

Add the cornflakes and chips into the batter.

Scoop small mounds onto a parchment lined or silpat lined baking sheet.

Bake 300 degrees for about 15-20 minutes or until set.

Store in an airtight container at room temperature for up 3 weeks (even longer sometimes!)

 

Chocolate Pistachio Toffee

1 cup butter

1 cup sugar

1 tbsp water

1 tsp light corn syrup

1/2 tsp salt

8 oz good quality semisweet chocolate

1 cup (+) of pistachios

In a heavy pot, put the butter, sugar and water.  Over medium-high heat, melt the butter.  When it is melted, add the syrup and salt.  Stir.  Add a candy thermometer.

Stir occasionally to keep well mixed.  When the temperature has reached 265 degrees, begin stirring constantly until it reaches 290 degrees.  When it reaches 290, pour immediately onto a silpat lined baking sheet (or a very well buttered sheet).  Spread out quickly.  Put on 8 oz of good quality semisweet chocolate and let sit 2 minutes.  Then, spread the melted chocolate over the entire toffee right up to the edges.  Immediately sprinkle on about 1 cup (or more if you wish) of pistachios.

Let set until completely cooled and then break into chunks.  Store in a well sealed container in your refrigerator for up to 2 weeks.  Or freeze for up to 3 months.