View Full Version : Coffee Tiramisu Parfait with Chocolate Raspberry Sauce

June 12th, 2009, 11:31 PM
Coffee Tiramisu Parfait with Chocolate Raspberry Sauce

Servings: 14

4 tablespoon superfine sugar
3 egg yolks
2 cups mascarpone cheese
1 pint heavy cream, cold
1 pinch salt
2 tsp imitation brandy extract, 2 (Tbs of brandy for adults)
1 tsp vanilla extract
2 cups boiling water
2 cups sugar
3 Tbs instant coffee
2 Tbs mocha extract, (1/2 cup of Kalhua for adults)
1/3 cup semi-sweet chocolate, for decoration
1 package amaretti cookies, (7 oz)
1 pinch fleur de sel
1 dozen fresh raspberries
2 Tbs powdered sugar
1 drizzle lemon juice, freshly squeezed
1 tsp raspberry extract, (2 Tbs raspberry liqueur for addults)
1 Tbs light corn syrup
1/3 cup heavy cream
3 Tbs bittersweet chocolate shavings (or curls), or coco powder
For the mascarpone filling:

Beat 3 eggs with 2 tablespoons of superfine sugar in a small stainless steel
mixing bowl.

Prepare a double boiler: Fill a saucepan with water, make sure the water
barely covers the height of the stainless steel mixing bowl. I always like
to add a little kitchen towel at the bottom of the saucepan. The saucepan
won't jiggle and there won't be any splatter of water in your egg mixture.
Bring the water to a boil then lower the heat to a gentle simmer.

Place the stainless steel bowl in the saucepan and start whisking the egg
mixture vigurously for about 3-5 minutes using an handheld mixer.

You'll get a pale yellow foam and the texture of the egg yolk will be
thicker. The mixture should fall like a ribbon of sauce when you lift the

In another mixing bowl, whisk the mascarpone cheese to soften the product.
Slowly add the egg mixture to the mascarpone. Add a little egg at a time to
prevent the yolks from curdling. Add the vanilla and brandy extracts.

Clean your handheld mixer in hot soapy water. Just make sure your handheld
beater is clean prior to whipping the cream for an optimum result. The
whipping cream should be whipped cold. Whisk the cream until soft peaks. Add
2 tablespoons of superfine sugar.

Using a silicone spatula, gently fold the whipped cream into the mascarpone
mixture to get an airy batter.

Plastic-wrap the container and place in the refrigerator until the rest of
the components of the tiramisu are ready.

For the coffee syrup + amaretti cookies:

Combine 2 cups of sugar, the instant coffee and boiling water in a large
saucepan. Bring to a boil then add the mocha extract. Let the syrup cool
down for about 5 minutes.

Soak each amaretti cookies in the syrup for about 2 1/2 minutes. Transfer
the cookies directly into the glasses or onto a plate using a fork. The
cookies should absorb the coffee syrup but should not be soggy.

For the chocolate raspberry sauce (optional):

Place all the raspberries in an immersion blender until all the fruits are
pureed. Strain in a sieve and discard all the raspberry seeds. Transfer to a
bowl, then add 2 tablespoons of powdered sugar, the raspberry extract and
the lemon juice. Set aside.

Place the semi-sweet chocolate, the corn syrup and the fleur de sel in a

In a little saucepan, bring 1/3 cup of heavy cream to a boil and pour over
the semi-sweet chocolate. Add the raspberry puree to the chocolate. Mix with
a wooden spoon. The sauce will thicken as the chocolate melts. Set aside.

Assembly time:

Line up 10 mini trifle bowls or 14 small parfait glasses (I used brandy

Add a first layer of the coffee-soaked amaretti cookies and add 2
tablespoons of the coffee syrup.

For the mini trifle bowls, I placed 4 amaretti cookies per layer and only
2-3 for the brandy glasses.

Drizzle the chocolate raspberry sauce on the cookies. Cover with about 1-2
tablespoons of the mascarpone filling. Repeat the same layer one more time.
Finish with the mascarpone.

Plastic-wrap each individual container and place in the refrigerator for at
least 6 hours. The fat from the cream may pick up some other smell from the
refrigerator if the containers are not sealed properly.

When serving, sprinkle some chocolate shavings on top of the tiramisu.