Espresso And Amaretti Bavarois With Mascarpone Cream Sauce Recipes

ESPRESSO AND AMARETTI BAVAROIS WITH MASCARPONE CREAM SAUCE

Steps:

• For Bavarois:
• Pour 5 teaspoons cold water in bowl; sprinkle gelatin over. Let stand until softened, about 10 minutes.
• Bring milk to boil in heavy medium saucepan. Whisk yolks and sugar in medium bowl. Gradually whisk in hot milk. Return mixture to same saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Remove from heat. Add gelatin mixture and stir until melted. Pour custard into large bowl. Mix 1/4 cup hot water and espresso powder in small bowl to blend. Stir espresso mixture and vanilla into custard. Refrigerate until cool but not set, stirring occasionally, about 45 minutes.
• Spray eight 3/4-cup custard cups with vegetable oil spray. Beat cream in another large bowl until stiff peaks form. Fold whipped cream into custard in 2 additions. Fold in crushed cookies. Divide mixture among prepared cups. Cover and refrigerate until set, at least 4 hours or overnight.
• For sauce:
• Whisk all ingredients in small bowl until smooth. (Bavarois and sauce can be prepared 1 day ahead. Keep bavarois refrigerated. Cover sauce separately and refrigerate.)
• Run small knife around sides of cups to loosen bavarois. Unmold bavarois onto plates. Spoon sauce around each and serve immediately.

ESPRESSO MASCARPONE CREAM

Steps:

• Bring cream to a simmer.
• Remove from heat, stir in espresso powder and confectioner's sugar.
• Transfer to bowl and cool slightly.
• Whisk in mascarpone.
• Refrigerate until ready to use.

AMARETTI TIRAMISU

Steps:

• Beat together yolks and 2 tablespoons sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.
• Beat whites with salt in another large bowl with cleaned beaters until they just hold soft peaks. Add remaining 3 tablespoons sugar, a little at a time, beating, then continue to beat until whites just hold stiff peaks.
• Beat cream in another bowl with cleaned beaters until it just holds stiff peaks. Gently but thoroughly fold cream into mascarpone mixture, then fold mixture into whites.
• Pour espresso into a shallow bowl. Dip half of amaretti (15 to 20) in espresso for about 20 seconds, turning to coat both sides and letting excess drip off. Arrange in 1 layer in an 8-inch square baking dish. Spread half of mascarpone mixture evenly over amaretti. Make another layer in same manner with remaining amaretti (dipped in espresso) and mascarpone mixture. Chill at least 6 hours.