Pan­doro Ti­ramisù

EatingWell - - SWEET POTATOES -

AC­TIVE: 1 hr TO­TAL: 13 hrs

(in­clud­ing 9½ hrs chill­ing time)

TO MAKE AHEAD: Re­frig­er­ate for up to 3 days.

I’ve al­ways loved the Ital­ian Christ­mas bread pan­doro. Some years ago, I de­cided to sub­sti­tute it for la­dyfin­gers to make ti­ramisù, and my fa­vorite hol­i­day dessert was born. If you pre­fer la­dyfin­gers, use 8 ounces in place of the pan­doro. (Photo: page 99.)

2 cups re­duced-fat milk

1 vanilla bean

6 large egg yolks

⅔ cup su­gar plus 3 ta­ble­spoons, di­vided ¼ cup all-pur­pose flour

1¼ cups heavy cream 1¼ cups mas­car­pone

1 pan­doro cake (see Tip, page 124), cut cross­wise into ¾-inch-thick slices 1 cup strong es­presso

¼ cup Grand Marnier or or­ange juice

¼ cup grated bit­ter­sweet choco­late Co­coa pow­der for dust­ing

1. Pour milk into a medium heavy-bot­tomed saucepan. Split vanilla bean and, with the tip of a sharp knife, scrape all the black paste in­side it into the milk. Add the pod. Heat over medium heat un­til very hot and bub­bles form around the edges, but do not al­low it to boil, 3 to 5 min­utes. Re­move from heat and let stand for 5 min­utes. Dis­card the pod.

2. Whisk egg yolks and ⅔ cup su­gar in a medium bowl un­til pale yel­low. Whisk in flour. Drib­ble in a lit­tle of the hot milk, whisk­ing as you go, to pre­vent the eggs from cooking. Con­tinue to slowly whisk in milk un­til you have added about half.

3. Slowly whisk the egg mix­ture back into the re­main­ing milk in the pan and re­turn to medium heat. Cook, whisk­ing con­stantly, un­til the mix­ture has thick­ened and is just about to boil. Im­me­di­ately turn heat to low and con­tinue to cook, whisk­ing, un­til very thick, 3 to 4 min­utes.

4. Place a fine-mesh sieve over a heat­proof bowl. Strain the pas­try cream through the sieve, scrap­ing the un­der­side to make sure you get it all. Let cool 5 min­utes. Press plas­tic wrap di­rectly on the sur­face of the cream and re­frig­er­ate un­til cold, at least 1½ hours and up to 1 day.

5. To as­sem­ble: Whip heavy cream, mas­car­pone and the re­main­ing 3 ta­ble­spoons su­gar in a large bowl un­til stiff. Re­serve 2 cups of the whipped cream, then gently fold the rest into the chilled pas­try cream.

6. Ar­range half the Pan­doro slices snugly in the bot­tom of a 9-by-13-inch bak­ing dish. Com­bine es­presso and Grand Marnier (or juice). Brush half the es­presso mix­ture over the cake and sprin­kle with 2 ta­ble­spoons choco­late. Spread half of the pas­try cream mix­ture over the cake. Ar­range the re­main­ing Pan­doro slices over the pas­try cream, brush with the re­main­ing es­presso mix­ture and sprin­kle with the re­main­ing 2 ta­ble­spoons choco­late. Spread the re­main­ing pas­try cream evenly over the top, then spread the re­main­ing whipped cream over that. Cover tightly with plas­tic wrap. Re­frig­er­ate for at least 8 hours and prefer­ably overnight.

7. Right be­fore serv­ing, dust the top of the ti­ramisù with co­coa. Cut into 18 pieces.

SERVES 18: ½ cup each


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