Recipes for Shabbat
By Eileen Goltz
I love dairy desserts. This usually means ice cream, whipped cream and any kind of cheesecake. I never need the excuses of Shavuot or the 9 days to whip up my tried and true favorites but it wasn't until I started adding several Mascarpone filled Tiramisu recipes to the mix that my kids wanted me to serve dessert first.
Mascarpone is a triple-cream cheese made from low-fat fresh cream. Mascarpone is often used in Italian recipes (instead of butter) to add a rich thick consistency to sauces and fillings. Originated in the early 17th century in Italy, Mascarpone's distinctive flavor comes from the milk of cows that have been fed special herbs and flower combined with their regular feed. There are a variety of kosher certified Mascarpone cheeses available but, in the event you can't find any, you can substitute a whipped cottage, cream or ricotta cheese.
Mascarpone is synonymous with the Tiramisu. This classic dessert (literally means "Pick Me Up" in Italian) was first created for Grand Duke Cosimo de'Medici III in the 17th century and the name has come to represent a wide range of interesting cakes, parfaits and pies.
So what does a Tiramisu taste like? Saying that it's a
light, fluffy, mocha infused cream cheese like mousse with a hint of liqueur
and wisp of chocolate really doesn't even begin to describe it. The basic
ingredients for a classic Tiramisu are mascarpone, ladyfingers* (or
savoiardi in Italian), whipped cream, espresso or very strong coffee,
chocolate or orange liqueur, sugar, semisweet chocolate and/or cocoa powder.
Spray a 9 inch square baking pan with vegetable spray.
In food processor, combine the mascarpone or ricotta cheese, cream cheese,
sugar, cocoa, egg yolk and vanilla and process until smooth. Transfer the
mixture to a bowl. In an electric mixing bowl, beat the egg whites until
soft peaks form. Gradually add the sugar and continue beating until stiff
peaks form. Gently fold the whites into the cheese mixture. In a small bowl
combine the coffee and liqueur. Put half of lady fingers in bottom of the
prepared pan. Sprinkle with half of coffee-liqueur mixture. Spread half of
cheese mixture on top. Repeat the lady finger, liqueur, and cream layers.
Cover tightly with plastic wrap and chill for at least 3 hours, or
overnight. Serves 8 to 10.
Place the sugar, cottage cheese, sour cream, rum, yogurt, and Neufchatel in a food processor and process until smooth. Set the mixture aside. In a small bowl combine the hot water and espresso granules Split the ladyfingers in half lengthwise. Quickly dip 20 ladyfinger halves, cut side down, into espresso; place, dipped side down, in the bottom of a 9-inch square baking dish. Dip 20 more ladyfinger halves, cut side down, on top of the first layer. Spread two cups cheese mixture evenly over ladyfingers; repeat this procedure with the remaining ladyfingers halves, espresso and cheese mixture ending with the cheese mixture.
Place one toothpick in each corner and one in the
center of the Tiramisu (to prevent plastic wrap from sticking to cheese
mixture); cover with plastic wrap. Refrigerate three to eight hours. Remove
toothpicks; sprinkle with cocoa. Serves 9.
A Note about Strawberries
The OU recommends the following procedure to ensure that strawberries are not infested with insects:
1. Carefully remove the green leaf of the strawberry without making a hole in the top of the berry. If a hole was made, the strawberry should then be cut in half, allowing you to wash both the inside and outside of the strawberry.
2. Place the berries in cold water while adding a few drops of non-scented concentrated liquid detergent or vegetable wash.
3. Allow the berries to soak for a few minutes.
4. Carefully wash off the entire surface of the strawberry.
5. Gently dry each berry.
A Note about Blueberries
In a small sauce pan combine the water and 1/4 cup of
sugar and simmer until the liquid is clear. Remove the water from the heat
to cool and then add the lemon juice and set it aside. In another bowl
combine the egg yolks and 3 tablespoon of sugar. Whip the mixture until it
is lemon colored and thick, about 5 minutes. In another bowl whip the
mascarpone and 2 tablespoons of the vanilla until smooth. Combine the
mascarpone and egg yolk mixture. Fold in the whipped cream and mix well. Dip
one side of the lady fingers (horizontally) into the syrup and line side of
bowl, next cover bottom with lady fingers, spoon in 1/3 of the cheese
mixture. Spread the blueberries over the cheese mixture, top with more lady
fingers. Repeat with 1/3 of the cheese and this time cover with the
strawberries finish with the remaining cheese. Cover and refrigerate for at
least 2 hours. Cover by placing one toothpick in each corner and one in the
center of the Tiramisu to prevent plastic wrap from sticking to cheese
mixture. Garnish with sliced strawberries and powdered sugar just before
serving. Serves 8 to 10.
*Eggs should be at room temperature.
In an electric mixing bowl or food processor combine the cream cheese, sugar, liquor of choice, and vanilla and mix until well blended. Add the eggs one at a time, mixing between each addition. Mix until everything is creamy and smooth. Add the liquor to the cheese mixture and mix well. Pour the cheese mixture gently over the prepared crust. Bake for about 50 minutes.
Remove the cake from the oven and let it cool for 20
minutes. Cover the cheesecake with plastic wrap
and place it in the refrigerator for about 2 hours (overnight is better).
Whip the whipping cream with the 2 tablespoons of powdered sugar. Garnish
the top with the whipping cream or topping and sprinkle generously with the
cocoa/espresso mixture just before serving. Serves 8 to 10.
In a bowl combine the 1/2 cup coffee liqueur, 1/2 cup water, 1/4 cup dark corn syrup, 2 tablespoons instant espresso powder and 2 tablespoons powdered sugar. Blend well. In the bowl of an electric mixer or food processor combine 5 tablespoons of the espresso syrup, 1/2 cup powdered sugar and 8 ounces cream cheese. Beat until smooth and fluffy. In another mixing bowl combine 1 1/2 cups chilled whipping cream and remaining 1/4 cup powdered sugar and beat into stiff peaks. Fold the whipped cream into cream cheese mixture. Place 1 pound-cake slice in bottom of each of 6 parfait glasses or wine goblets, tearing and pressing the pound cake to fit. Drizzle 1 tablespoon espresso syrup over each.
Spread 1/3 cup cream cheese filling over each.
Sprinkle a few almonds over the top. Repeat the same layering the with
remaining pound cake, espresso syrup and cream cheese filling. Sift
unsweetened cocoa powder generously over the top of the parfaits. Cover
parfaits and refrigerate at least 6 hours or overnight. Top parfaits with
toasted sliced almonds just before serving. Serves 6.
A Note about Strawberries
In large mixing bowl combine the light cream cheese,
sugar, milk, vanilla extract and 3 tablespoons coffee flavor liqueur and
mix, at a medium speed until the mixture is well blended. Increase speed to
high and continue beating until smooth, scraping the sides frequently.
Remove half the cheese mixture to medium bowl. To the cheese mixture
remaining in the large bowl, add the cocoa and beat on low speed until
blended. Gently fold half the whipped topping into each cream cheese
mixture. In 1 cup measuring cup, stir together espresso powder, 1/3 cup
coffee flavor liqueur, and enough water to equal 1 cup. Separate each
ladyfinger into halves. Line the bottom of 2 1/2 quart glass bowl with 1/3
of the ladyfingers. Brush with 1/3 cup espresso mixture. Spoon half the
plain cheese mixture over ladyfingers; top with half of remaining
ladyfingers. Brush ladyfingers with 1/3 cup espresso mixture. Spoon all the
cocoa-cheese mixture over the ladyfingers; top with the remaining
ladyfingers and brush with the remaining espresso mixture. Spoon the
remaining plain cheese mixture over the ladyfingers. Cover by placing 4 to 6
toothpicks around the edge of the bowl and one in the center of the Tiramisu
to prevent plastic wrap from sticking to cheese mixture and refrigerate at
least 3 hrs. Arrange the strawberry halves on top of dessert; garnish with
mint leaves. Makes 10 to 12 servings.
Arrange the cake slices on the bottom of a rectangular 11x7 inch glass baking dish, cutting the cake slices, if necessary, to fit the bottom of the dish. Drizzle the coffee over cake. In the bowl of an electric mixer or food processor combine the sugar, chocolate syrup, and cream cheese and beat until smooth. Add the whipping cream and beat on medium speed until the mixture is light and fluffy. Spread the cream mixture over the top of the cake slices. Sprinkle the chocolate-covered toffee candy pieces over the top of the cream mixture. Cover with plastic wrap and refrigerate for at least 1 hour, but no longer than 24 hours to set dessert and let the flavors blend. Serves 8 to 10.
© Eileen Goltz 2003