I should have titled this Triple T-Tiramisu, Tears and Taxes. It's been that kind of week-and I've been gone from my blog for too long. Time this week has been spent making the tiramisu, getting my taxes together (yes I always wait until the last minute) and getting ready for my last day at Victoria Clipper.
Well as you can see I finished the Tiramisu and it's delicious. I was a little hesitant since it doesn't contain the addition of any type of alcohol like most tiramisu does. But I found I didn't miss the alcohol, and the espresso enhanced the ganache and chocolate cake even more. I'm always hesitant in starting out with Francois Payard's recipes-a lot of them tend to be multiple steps (as this one is) and a little complicated. I knew I didn't want to make a quart size dish of Tiramisu so I made individual portions in muffin tins-kind of like cupcakes but not exactly.
The mousse in this is to die for-really-it is one of those things that you taste, then taste again and again and decide you better quit tasting or there won't be any left for the recipe itself. It is definitely a mousse recipe I will keep with my "favorite recipes".
Instead of making a 10 x 15" cake I scooped equal portions of the cake batter into greased and floured 12 regular size muffin tins. I had some batter left over so I filled 12 regular size cupcake papers half way with the rest of the batter. I'll tell you why I did that in a bit. I watched the baking time carefully and in my oven it took 10 minutes to get to the "top springs back when touched" doneness.
After cooling I took the individual "muffin" cakes and cut them in half horizontally. I then took a dozen of the giant muffin paper cup liners and filled them with a scoop of mousse . I took the bottom half of the "muffin" cakes and pressed it into the mousse. Next I soaked each piece of cake with espresso using a pastry brush. After that was done I carefully spread the ganache over the cake about 1/4 inch thick (this is where I think I erred-ganache too thick for the size of the cake-still yummy though). Then another scoop of mousse over the ganache, pressed the top cut half of the "muffin" cake into that,again soaked it with espresso,and topped it with ganache.
Remember those half filled cupcake holders of cake batter-they made the perfect topping for what I already had put together. I set one on top of each cake and sprinkled everything with cocoa powder. Yes I know Chef Payard's recipes have more than enough steps in them, why add to it? Because I wanted individual servings that I could take to work ! And they loved them at work. It was my little goodbye gift to my friends.
So the tiramisu was a hit, my taxes are done and I don't owe money. That's always a plus and the final T in my Triple T week was saying good bye to friends that I have made over the last 2 years. It was a lot more difficult than I had anticipated when today came. I knew I would be sad to say good bye but I didn't know it would be such an overwhelming experience. I've been so excited over my new venture that I really thought it wouldn't be difficult to leave. Yes it was great fun doing what I did and I loved it and I thought because I was leaving to do something that has been a passion for me that saying goodbye wouldn't be so hard. I was so wrong, saying goodbye to people who made me laugh, who shared their hearts with me, who made me feel so special was so much more difficult than I thought it would be. I will miss them and I know we will stay in touch and I hope to see their smiling faces when the bakery opens in May. It still doesn't take away the sadness, so tonight I'll sit quietly and reminisce over my friendships and be grateful for what they have brought to my life and hope in some way I too have brought something to theirs.
So if you want to make something special here is the recipe for the Chocolate Tiramisu. All of my fellow bloggers will be posting their results with this recipe over at Chocolate with Francois , so stop by and see their results-Bon Appetit.
Chocolate Mascarpone Ganache
9 ounces (250 grams) 64% chocolate, chopped
6 tablespoons (100 grams) mascarpone at room temperature
1/3 cup plus 1 tablespoon (100 grams) heavy cream
1 cup (100 grams) all purpose flour
1/3 cup (32 grams) Dutch processed cocoa powder
6 large egg yolks
1 cup (200 grams) sugar
6 large egg whites
3 large egg yolks
1/2 cup plus 2 tablespoons (130grams) sugar
3 large egg whites
2 cups ( 500 grams) mascarpone, at room temperature
1 tablespoon ( 12 grams ) heavy cream
3/4 cup (180 grams) strong coffee
3 tablespoons (18grams) Dutch processed cocoa powder
Make the Ganache:
Put the chocolate and mascarpone in a medium bowl and set aside.
Bring the cream to a boil in a small saucepan over medium-high heat. Remove from the heat, and pour it over the chocolate and mascarpone. Whisk until the chocolate is melted and the mixture is smooth.
Transfer the ganache to a bowl, and refrigerate until it thickens to an icing like consistency, 30-60 minutes. Stir it every 15 minutes to speed up the process. You can make the ganache 1 day ahead, but you will have to warm it slightly in a microwave or over a double boiler before using so that it has a pipe able consistency.
Make the Cake: Place a rack in the center of the oven and preheat the oven to 400F. Line a 10x15 inch rimmed baking sheet with parchment paper.
Sift the flour and cocoa powder together over a bowl or a piece of wax paper. Set aside.
Combine the egg yolks and 1/2 cup (100 grams) of the sugar in a medium bowl and whisk until the mixture turns a very pale yellow and doubles in volume. (If you own two electric mixer bowls, you can whip the yolks in an electric mixer fitted with the whisk attachment)
Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment and whip on medium-high speed. Once the whites start holding soft peaks, gradually sprinkle the remaining 1/2 cup ( 100 grams ) sugar over them, and continue beating until they hold peaks.
With a silicone spatula, fold the whipped yolks into the meringue, and then fold in the dry ingredients. Spread the batter in the prepared sheet, and bake for 8 to 10 minutes, or until the cake springs back when you gently press the palm of your hand on it. Remove the cake from the oven and let it cool in the baking sheet.
Make the mascarpone mousse: Fill a medium pot one-third full with water and bring it to a gentle simmer over medium heat. Put the egg yolks and 1/3 cup plus 1 tablespoon (80 grams) sugar in a bowl that will fit snugly on top of the pot but not touch the water. Reduce the heat to low and place the bowl over the pot. Whisk until the mixture is very hot and starts to thicken, about 5 minutes. Remove from the heat, and continue whisking until the mixture cools.
Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment, and whip on medium-high speed, gradually adding the remaining 1/4 cup ( 50 grams ) sugar, until the whites hold stiff peaks.
Put the mascarpone in a large bowl, and whisk in the cream to soften it. With a silicone spatula, fold half of the yolk mixture into the mascarpone, and then fold in the second half. Fold the meringue into the mixture.
Assemble the dessert: You will need a 1 quart or 1 1/2 quart bowl or dish. With a knife, cut 2 rounds out of the cake; one a little smaller than the base of the bowl, the other a little smaller than the widest part of the bowl.
Spoon about 1 cup of the mousse into the bowl, then place the smallest of the cake rounds over the mousse and press it down gently so that it spreads the mousse. Spoon one third of the coffee evenly over the cake.
Spoon a 1/4 inch thick layer of ganache over the cake, then a 1/2 inch thick layer of mousse over the ganache. Press the larger cake round over the mousse, pressing it down slightly to even out all the layers below it.
Spoon the remaining coffee evenly over the cake.
Spoon another 1/4 inch thick layer of ganache over the cake, and then spoon the remaining mousse over it. With a silicone spatula, slightly smooth the top of the mousse to make it even and flat. Cover the bowl with plastic wrap, and refrigerate until ready to serve or for up to 2 days.
Remove the tiramisu from the refrigerator about 30 minutes before serving, to bring it to room temperature. This will prevent the ganache from being too firm. Sift the cocoa powder directly over the top of the tiramisu.