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Wednesday, June 2, 2010

Japanese Tiramisu?

@ Sin Ming Cook House / Bakery / Whateva

What’s a  boy to do when armed with a brand new KitchenAid Artisan V and my new cookbook by Elizabeth Falkner (New Additions to the Family)? Why cook of course! Pardon the pun!

Last weekend was a long weekend in Singapore to celebrate Vesak Day; the birthday of Buddha, so what better way to celebrate than by whipping up something from the afore mentioned cookbook.  Flicking through the book there were so many recipes I wanted to sink my teeth into, one in particular: Tiramisushi caught my eye, mainly because Tiramisu was one of the real first dishes that I cooked all myself which I thought difficult.

This recipe is separated into 3 parts: The Chocolate Roulade roll itself, the Madeira Mascarpone Cheese filling and finally the Mocha dipping sauce.  Don’t worry it’s not that difficult, really!

Tiramisushi - Base

Cocoa Roulade Sponge Cake

  • ½ cup (2 ½ oz) flour
  • ¼ cup plus 1 Tablespoon (1 oz) cocoa powder
  • ¼ teaspoon baking powder]
  • 3 large eggs
  • ½ cup ( 3 ½ oz) sugar
  • pinch of salt
  • 2 Tablespoons (1 oz ) butter, melted butter
  • 1 Tablespoon water
  • Confectioner's sugar for dusting

Directions

  1. To make the cocoa roulade, preheat oven to 350 degrees Fahrenheit.
  2. Grease a 9“x13” baking pan well and line bottom with parchment paper.
  3. Prepare two thin tea towels, sprinkled generously with confectioner’s sugar.
  4. Sift flour, cocoa powder, and baking powder into a bowl and set aside.
  5. Whisk eggs and sugar together in a metal bowl. Set over a pot of simmering water on the stove and heat for a few minutes, whisking constantly, until the mixture is thick and warm to the touch.
  6. Pour egg mixture into bowl of a stand mixer, add the salt, and whisk with the whip attachment on high speed for a few minutes until the mixture has cooled and tripled in volume.
  7. Remove bowl from mixture and fold in flour mixture with a rubber spatula, trying not to deflate the batter.
  8. Combine melted butter and water and add to the batter, folding in to combine.
  9. Pour batter into prepared pan and spread out evenly with an offset spatula.
  10. Bake for about 8 to 10 minutes, rotating halfway through. The center of the cake should bounce back when pressed with a fingertip.
  11. Remove from oven and immediately turn out onto a wire rack. Peel off the piece of parchment on the bottom of the cake.
  12. Cut the cake lengthwise down the middle so you have two long skinny rectangles.
  13. Transfer each piece to a tea towel. Roll cake into tea towel from the longest side.
  14. Let cool completely.

Tiramisushi - Stuffing

Madeira Mascarpone Filling

  • 1 cup (8 oz) mascarpone cheese
  • 1 Tablespoon confectioner's sugar, sifted
  • 1 Tablespoon Madeira wine

Directions

  1. To make the filling, combine all the ingredients together in a bowl until evenly blended.

Assembly

  1. Unroll cakes from towel and fill with cheese mixture.
  2. Re-roll cakes and refrigerate for at least one hour.
  3. Cut cakes into sushi-sized pieces and garnish with supremed orange sections or other.

Tiramisushi - Dipping Sauce

Mocha Sauce

  • 3/4 cup unsweetened cocoa
  • 1½ cups white sugar
  • 1 ¼ cups water
  • 1 ½ tsp. espresso powder or instant coffee granules
  • 1 teaspoon vanilla extract

Directions

  1. In a medium saucepan over medium heat, combine cocoa, espresso powder, sugar and water.
  2. Bring to a boil and let boil 1 minute. Remove from heat and stir in vanilla.

Tiramisushi_Finished

And there you have it.. an enjoyable journey into the the deconstructed!

Bon Appétit – Sidney

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