Tiramisu Babas Recipes

TIRAMISU II

Steps:

• In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
• In a medium bowl, beat cream with vanilla until stiff peaks form.
• Whisk mascarpone into yolk mixture until smooth.
• In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
• Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

TIRAMISU BABAS

Steps:

• To make syrup, in a small saucepan, bring water, sugar and instant coffee to boil, stirring to dissolve sugar.
• Remove from heat and add rum or brandy.
• Set aside.
• To make babas, coat 3 (12-count) mini muffin tins with nonstick cooking spray.
• In bowl of food processor, combine flour, sugar, yeast and salt; pulse to blend.
• Add eggs and process until combined.
• In microwave-safe cup or bowl, combine butter and water.
• Microwave on high power for 1 minute or until water is hot and butter is just beginning to melt.
• Stir until butter is completely melted and mixture feels fairly hot, between 125°F-130°F on instant-read thermometer.
• Add to flour mixture and process for 1 full minute (batter will be soft).
• Fill each muffin cup halfway full with 1 Tablespoon of batter.
• Let stand in warm place until batter has risen even with tops of cups, about 20 minutes.
• When babas are nearly risen, preheat oven to 400-degrees.
• Bake for 8-10 minutes or until well browned.
• Let cool briefly, the cut each baba in half and brush cut surfaces generously with coffee syrup.
• Continue until all of syrup is used.
• Spread 1 half of each baba with about 1 1/2 teaspoons mascarpone and press halves back together.
• Dab a tiny bit of mascarpone in the center of each baba top, then press an espresso bean in place to garnish.
• Arrange on platter and serve.
• Note: Babas can be made up to 2 days ahead, covered and refrigerated until serving time.