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Merendis · 07-09-2002, 09:55 AM

Tirami Su Eru
Thanks to Rimbaud for the name!

Ingredients: Hot Milk Sponge

MILK, 1/4 cup
BUTTER, 2 teaspoons butter
FLOUR, 1-1/4 cups
BAKING POWDER, 1 teaspoon
EGGS, 3
SUGAR, 1-1/4 cups
EGG YOLKS, 3
Ingredients: Mascarpone Cream
ESPRESSO COFFEE, 1/2 cup + 2 tablespoons
HOT WATER, 1/2 cup + 2 tablespoons
GRAND MARNIER, 3 tablespoons
MASCARPONE, 1 cup
RUM, 2 tablespoons (Substituted Marsala wine on "Emeril Live")
EGGS, 3 separated
SUGAR, 6 tablespoons (Substituted 3 tablespoons on "Emeril Live")
HEAVY CREAM, 1 cup (Substituted 3 cups on "Emeril Live")
VANILLA, 1/4 teaspoon vanilla
SALT, a pinch
COCOA POWDER, enough to sprinkle
POWDERED SUGAR, enough to garnish
Directions: Sponge Cake

Preheat the oven to 350 degrees.
Grease and lightly flour an 8 by 11-inch sheet tray.
Heat milk and butter until the butter melts.
Stir the flour and baking powder together.
Put the eggs, sugar, and yolks in a bowl and set over a hot water bath, whisking until the egg mixture triples in size.
Fold in the flour mixture and the milk.
Pour into the prepared pan.
Bake for 10 minutes.
Directions: Mascarpone Cream

Combine the espresso, water and the Grand Marnier, set aside.
Combine the mascarpone and the rum in a large bowl, beat until smooth.
In a medium bowl, beat the eggs yolks, and 3 tablespoons of the sugar together until smooth.
Set over a hot water bath and beat for 3 minutes until light and foamy.
Remove from the heat, and without waiting beat this mixture into the mascarpone mixture. Set aside.
Whip the cream until the cream holds a firm shape.
Fold in vanilla.
In two small additions, fold about 1/3 of the mascarpone mixture into the whipped cream.
Then fold the whipped cream into the remaining mascarpone mixture. Set aside.
Beat the egg whites and salt on medium until foamy.
Increase the speed and add the remaining 3 tablespoons sugar, beat until glossy, not dry.
Fold the egg whites, all at once into the mascarpone.
Directions: Assembly

Cut the sponge cake in half crosswise.
Place in a pan large enough to fit the halved sponge cake snugly.
Moisten the cake with half of the espresso mixture.
Top with half of the mascarpone mixture, spreading it out evenly.
Sprinkle generously with cocoa powder, and powdered sugar.
Top with the other half of the sponge cake layer.
Moisten with the remaining espresso mixture.
Top with the remaining mascarpone mixture, spreading evenly.
Sprinkle generously with the cocoa powder and powdered sugar.
Refrigerate, uncovered, for 2 hours.

[ July 09, 2002: Message edited by: Merendis ]

07-09-2002, 09:55 AM	#39
Merendis Animated Skeleton Join Date: Mar 2002 Location: An hour from Eden and the Stairway to Hell Posts: 45	Tirami Su Eru Thanks to Rimbaud for the name! Ingredients: Hot Milk Sponge MILK, 1/4 cup BUTTER, 2 teaspoons butter FLOUR, 1-1/4 cups BAKING POWDER, 1 teaspoon EGGS, 3 SUGAR, 1-1/4 cups EGG YOLKS, 3 Ingredients: Mascarpone Cream ESPRESSO COFFEE, 1/2 cup + 2 tablespoons HOT WATER, 1/2 cup + 2 tablespoons GRAND MARNIER, 3 tablespoons MASCARPONE, 1 cup RUM, 2 tablespoons (Substituted Marsala wine on "Emeril Live") EGGS, 3 separated SUGAR, 6 tablespoons (Substituted 3 tablespoons on "Emeril Live") HEAVY CREAM, 1 cup (Substituted 3 cups on "Emeril Live") VANILLA, 1/4 teaspoon vanilla SALT, a pinch COCOA POWDER, enough to sprinkle POWDERED SUGAR, enough to garnish Directions: Sponge Cake Preheat the oven to 350 degrees. Grease and lightly flour an 8 by 11-inch sheet tray. Heat milk and butter until the butter melts. Stir the flour and baking powder together. Put the eggs, sugar, and yolks in a bowl and set over a hot water bath, whisking until the egg mixture triples in size. Fold in the flour mixture and the milk. Pour into the prepared pan. Bake for 10 minutes. Directions: Mascarpone Cream Combine the espresso, water and the Grand Marnier, set aside. Combine the mascarpone and the rum in a large bowl, beat until smooth. In a medium bowl, beat the eggs yolks, and 3 tablespoons of the sugar together until smooth. Set over a hot water bath and beat for 3 minutes until light and foamy. Remove from the heat, and without waiting beat this mixture into the mascarpone mixture. Set aside. Whip the cream until the cream holds a firm shape. Fold in vanilla. In two small additions, fold about 1/3 of the mascarpone mixture into the whipped cream. Then fold the whipped cream into the remaining mascarpone mixture. Set aside. Beat the egg whites and salt on medium until foamy. Increase the speed and add the remaining 3 tablespoons sugar, beat until glossy, not dry. Fold the egg whites, all at once into the mascarpone. Directions: Assembly Cut the sponge cake in half crosswise. Place in a pan large enough to fit the halved sponge cake snugly. Moisten the cake with half of the espresso mixture. Top with half of the mascarpone mixture, spreading it out evenly. Sprinkle generously with cocoa powder, and powdered sugar. Top with the other half of the sponge cake layer. Moisten with the remaining espresso mixture. Top with the remaining mascarpone mixture, spreading evenly. Sprinkle generously with the cocoa powder and powdered sugar. Refrigerate, uncovered, for 2 hours. [ July 09, 2002: Message edited by: Merendis ] __________________ Merendis Mthe Mmariner's Mwife Riding one day in the forest of the Westlands he saw a woman, whose dark hair flowed in the wind, and about her was a green cloak...and he knew her for Erendis...then suddenly he knew in himself the love that he bore her, and he felt the emptiness of his days.