Fancy an impressive but easy dessert? Turn chocolate chip cookies into pre-made tiramisu

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At the start of the pandemic, Canadian Elisa Marshall and her husband, Benjamin Sormonte, co-founders of Maman Cafes in New York, Montreal and Toronto, spent a lot of time experimenting in the kitchen, trying to figure out how to reduce waste and reinvent certain things. surplus products in their bakery. Inspired by a dessert they had in Spain, the couple wondered if they could turn their hazelnut chocolate chip cookies (made famous by Oprah’s list of favorite things of 2017) into tiramisu?

It turned out they could – to delicious results, which they now share in “Mum: The Cookbook,” which just landed on store shelves. In their version of the dessert, the beloved Maman cookies, soaked in espresso, replace the traditional boudoirs. “What’s unique about this recipe is that it has that crunch and those chocolate chunks that you often miss in a tiramisu,” says Marshall. If you don’t bake their signature cookies from scratch (the recipe is also in the book), you can use a store-bought substitute as well.

During the development of the recipe, the duo realized that their cookie tiramisu tasted better the next day – which Marshall attributes to the espresso having more time to marinate and the texture of the mascarpone and the firming whipped cream in the refrigerator.

Serve the dessert in a family style or in the individual containers of your choice. “In the cookbook, I used my vintage wine glasses,” says Marshall. “Then the dish becomes a topic of conversation and a nice statement to add to your table. “

Mom’s cookie tiramisu

“Tiramisu – or any coffee infused candy – is Elisa’s go-to dessert order. To add a fun twist to this Italian classic, we swap traditional lady’s fingers for pieces of our hazelnut chocolate chip cookies. You can use homemade or store-bought chocolate chip cookies, but if they are particularly sweet, you may need to remove the sugar. This tiramisu is great for entertaining as it’s super easy to prepare and best to prepare ahead of time – it’s actually even better the next day!

2 cups (500 ml) heavy cream

2 cups (500 ml) mascarpone

1/4 cup (60 mL) sugar

1 C. teaspoon (5 ml) pure vanilla extract

1 cup (250 ml) strong brewed espresso, hot (about 6 shots; see tip)

8 Maman’s Nutty Chocolate Chip Cookies or Store-bought Chocolate Chip Cookies (approx. 30 oz / 840 g)

2 tablespoons (30 ml) unsweetened natural cocoa powder

In a stand mixer fitted with the whisk, whip the heavy cream on high power until stiff peaks form, about 3 minutes. Transfer to a medium bowl.

In the clean bowl of a stand mixer fitted with the whisk, combine the mascarpone, sugar and vanilla, and whisk on high power, scraping the sides of the bowl as needed, until smooth and creamy, about 1 minute . Add the whipped cream and gently fold in with a rubber spatula to combine without deflating the mixture.

Pour the espresso into a large, shallow bowl. Reserve half of a cookie for garnish. Break 4 of the cookies into large chunks, add them to the espresso and let soak, turning once, until saturated but not falling apart, 45 to 60 seconds per side. Reserve the espresso. Arrange the soaked cookies in the bottom of an 8-inch (20 cm) square pan, pressing down to create an even layer. Spread half of the mascarpone whipped cream evenly over the cookies. Using a small fine sieve, sprinkle 1 tablespoon of cocoa powder on the mascarpone whipped cream.

Soak the remaining cookies in the reserved espresso. Use the soaked cookies, remaining mascarpone whipped cream, and remaining cocoa powder to create a second layer. Crumble the reserved half-cookie and sprinkle the top with the tiramisu. Cover with plastic wrap and refrigerate for at least 2 hours and up to 5 days. Serve as fresh. For 6.

Advice: If you don’t have an espresso machine at home, brew roast coffee or use instant espresso powder. What’s important is that you don’t forgo espresso or coffee – its flavor is essential to tiramisu. If you prefer a bolder coffee flavor, sprinkle a little instant espresso powder between layers.

Recipe taken from “Mom: the cookbookBy Elisa Marshall and Benjamin Sormonte, reproduced by arrangement with Penguin Canada, a division of Penguin Random House Canada. Copyright © 2021 Elisa Marshall and Benjamin Sormonte. Photograph © 2021 Linda Xiao. All rights reserved.


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