TIRAMISU PARFAIT with optional fresh berries
This is Bob’s way of taking simplicity up to complex but worth it! He doesn’t add the ladyfingers, turns the components into a layered parfait, and because he thinks traditional recipes for tiramisu need some acid counterpoints to the sweetness, he adds fresh berries when in season.
New to our repertoire is the addition of chocolate to the zabaglione. Who doesn’t like chocolate and in this case it makes for a great addition. Still make the parfait layers and serve with cookie on the side rather than with ladyfingers in the dessert.
Espresso syrup (this may be purchased)
3/4 cup strong brewed espresso (made with espresso powder, use 3 tablespoons powder)
- 1/2 cup granulated sugar
- 3 ounces Amaretto Di Saronno liqueur
- 6 egg yolks
- 3/4 cup sugar
- dash salt
- 3/4 cup late harvest white wine or dry Marsala
- Mascarpone filling
- 1 1/2 cups heavy whipping cream
- 1/3 cup granulated sugar
- 2 ounces Amaretto Di Saronno liqueur
- 1 pounds marscarpone cheese, softened
- and on recipe Zabaglione
- To finish:
- 1 pints fresh strawberries, raspberries or other, cleaned, small dice for strawberry, whole for raspberries, optional (we only use these if serving the parfait during berry season)
- 1/2 pint whipping cream, whipped and sweetened
- 1 ounces shaved bitter sweet chocolate
Syrup: in small saucepan over low heat, combine espresso, sugar, and bring to simmer stirring to dissolve sugar. Remove from heat and cool. Once cooled add in liqueur. Set aside in refrigerator until needed.
Zabaglione: Over double boiler making sure bowl doesn’t touch the water, beat egg yolks and sugar, dash of salt; add wine slowly stirring to incorporate until mixture holds a ribbon when lifted. Set aside until needed to blend with Mascarpone.
Mascarpone filling: Blend the cream, sugar and beat with electric mixer. Add liqueur. Fold in the softened mascarpone cheese and the zabaglione.
To Assemble: Place small amount of syrup in the bottom of the parfait dish; add about 1 1/2 ounces marscarpone filling. Place berries next. Hold refrigerated until service. At service, spread berries with spoonful of sweetened whipped cream. Cover with shaved chocolate and serve with chocolate or pistachio biscotti and pistachio brittle. Each provide the crunch but all are optional, of course!
CHOCOLATE ZABAGLIONI (inspiration from Giada)
- 2 ounces dark semi sweet chocolate
- 1-2 tablespoons heavy cream
- 4 egg yolks
- 3 tablespoons granulated sugar
- 2 ounces dry Marsala
- pinch of salt
Stir and melt chocolate with cream in small pot. remove from heat, keeping warm.
Beat egg yolks and sugar, Marsala and salt in bowl until yolks are much more pale, indicating air beaten in. Place bowl over simmering water, not touching bottom of bowl, and shisk until thick and creamy, coating the back of spoon; about 3-5 minutes. Remove from heat and stir-fold in the melted chocolate until incorporated. cover and refrigerate to chill.
At service, proceed to assemble as above. Or use for a more traditional tiramisu.