I know people around me who can not do without them (s) minor (s) coffee (s) even a single day but are completely refractory to desserts flavored with coffee.
I coffee I do not like that in my cup 3-4 times a day and maybe more, I also love the creme brulee in the ice , in cakes in the panna cotta ... I am a true addict .. love coffee everywhere, everywhere .. and especially in the tiramisu!
Point discovering that several months ago with Mariadina photo of tiramisu cupcakes of Martha Stewart , I literally jumped at the recipe when I'm not particularly attracted to these cupcakes filled and more thing more extraordinary, I went almost immediately from reading the recipe to performance instead of placing it on the stack to be tested ... (Well, I still have work to do on the writing-publishing but that's another story!).
I'm not going to write sandwiches just one word: success!
In concept, nothing to say, the biscuits of the true tiramisu are advantageously replaced by an imitation vanilla sponge very well suited to absorb a large amount of liquid without falling apart, the coffee syrup "arranged" ( corretto ) permeates the cake its delicious fragrance and spicy sweet mascarpone cream that is if it ends without any problems at the teaspoon.
I grant you, this recipe takes a little time: it is far from cupcake base mounted on an ultra-basic cake made with two strokes of ladle and it takes patience to punch as it should with coffee syrup. But it's even more satisfaction when it comes time to bite your teeth and eat with relish ... at least once just to try ... just once!
Well, since we're talking about dessert and coffee, I want to send a virtual operator and wish my dad good health and long life on the occasion of his birthday today.
(for 15 to 18 cupcakes)
for the sponge vanilla
- 60ml
- milk 1 vanilla pod 60g butter
- temperate
- 175g flour T45
- 3 / 4 teaspoon baking powder
- 1 / 2 teaspoon salt 3 eggs
- 3 egg yolks 150g sugar
for syrup Caffè Corretto "
- 80ml of strong coffee espresso type hot
- 45g sugar 30ml
- type of sweet wine or Marsala Porto or failing that grape juice or rum
for mascarpone
- 240g cream
- 230g mascarpone
- 50g icing sugar
making the sponge
Preheat oven thermostat. 5-6 (160 ° C). Garnish the footprints of 2 muffin trays with standard (between 15 and 18 prints by size boxes).
Pour the milk into a saucepan, add the vanilla bean and scraped and incised seeds and heat over medium heat until small bubbles appear on the periphery.
Remove from heat and add the butter into pieces and stir until completely melted. Let steep for 15 min. Strain the mixture in a bowl or simply remove the vanilla bean. Book.
Mix in a bowl the flour, baking powder and salt. Book.
Pour the eggs, egg yolks and sugar in a large heatproof bowl or the bowl of your food processor, whip in hand a few moments and then put over a pan of water simmering and whisk constantly for 5-6 minutes or until sugar is completely dissolved (the mixture should be warm but not hot).
Remove bowl from water bath and whisk or electric mixer with the whip of the robot at high speed for at least 5 minutes or until pale device, take the volume and thick enough to form a ribbon .
Stir gently with a spatula in the flour 3 times, lifting the mixture from the bottom up so that the flour is incorporated but do not drop the unit.
Take a small ladle of aircraft, the gently fold mixture to milk / butter then pour everything into the bowl and stir with a spatula as before stopping to mix the dough is smooth.
Divide the dough in the footprints so fill to 3 / 4 (depending on the size of the boxes will be the amount sufficient to 15-18 Genovese).
Bake and cook for about twenty minutes, rotating pan 180 degrees C after 10 minutes for even cooking. Cool Genoese in the footprints placed on a rack to allow air circulation.
Preparation of the syrup punchage caffe corretto
In a bowl, pour the hot coffee, sugar and Marsala or other, and whisk together to mix and dissolve the sugar.
Place sponge on a cake rack set on a platter. With a fork prick deeply sponge over the surface to allow the syrup to soak well.
With a pastry brush, brush the sponge cake with coffee syrup: all the syrup must be used, it will be necessary to baste several times so that the cupcakes are well soaked.
Note: please do not hesitate to use all the syrup sponge puncher otherwise will not have enough coffee taste. Genovese is also chosen here for its ability to absorb liquids (sponge) while retaining its integrity
Book the sponge soaked for 30 min to allow them time to absorb all the syrup.
Preparation of the mascarpone cream
Pour the mascarpone in a bowl, work it a few seconds with a spatula for a few Cream then add the sieved icing sugar and mix.
Whip cream until stiff peaks form and fold gently with a spatula sweetened mascarpone.
Garnish the cake with mascarpone cream by placing a large tablespoon of mascarpone cream and spreading without pressing with back of spoon. Sprinkle with unsweetened cocoa powder sifted quality. Enjoy!
Cupcakes (sponge cake topped with cream) can be prepared the day before and kept in an airtight container. Cocoa should be sprinkled just before serving.
Warning subliminal self-promotion follows:
0 comments:
Post a Comment