Jeff Smiths Tiramisu Recipes

Steps:

• Whisk together the coffee, rum and espresso powder in a small bowl until dissolved. Set aside
• In the bowl of a stand mixer, whisk the yolks on low until just combined, about 5 seconds. Add the sugar and salt and beat on high until pale yellow, about a minute. Add the mascarpone and coffee liqueur and beat until combined. Scrape the mascarpone mixture into a separate bowl. Pour the cream into the same mixer bowl (no need to clean it) and beat until stiff peaks form, about 1 minute.
• Gently, and in batches, fold the whipped cream and mini chocolate chips into the mascarpone mixture. Set aside.
• Quickly, and I mean quickly, dunk each side of the lady fingers into the coffee mixture, about 1 second per side. Lay the coffee'd lady fingers in rows on the bottom of a 9-by-13-inch glass baking dish. Once you have a crowded layer, add half of the cream mixture and spread evenly. Repeat another layer of lady fingers, lining them in the opposite direction from the previous layer. Spread on the rest of the cream mixture. Wipe the edges, cover in plastic wrap and let sit overnight, 6 to 8 hours.
• Dust in full crust-to-crust coverage with cocoa powder before serving.

Steps:

• Stir the expresso, sugar and brandy/amaretto together until the sugar dissolves.
• Remove 1/3 of the coffee mixture to another bowl and set the remainder aside. Whisk the egg yolks into the 1/3 cup mixture. Add the marscapone and whisk together until smooth. Don't overmix.
• Line a loaf pan with a large sheet of wax paper. Tuck it carefully into the corners. There should be a lot of wax paper remaining outside the pan.
• Dip the ladyfingers one at a time into the reserved coffee mixture and begin to place them crosswide in the lined pan. They will expand when soaked with coffee. This will take only a few seconds, don't leave them too long or they will fall apart. Line the whole bottom of the pan (7 ladyfingers). Spread with half the cheese mixture. Sprinkle with 2 oz of the shaved chocolate.
• Repeat layers of ladyfingers, cheese and shaved chocolate.
• Top the pan off with the remaining soaked ladyfingers.
• Fold the wax paper up around the top of the pan, cover tightly with plastic wrap and refrigerate for 6 hours.
• Invert the chilled loaf pan onto a serving platter and tap the bottom of the pan to remove the loaf. Remove the wax paper.
• Place the cream, vanilla and confectioners sugar in a bowl and whip until stiff. Spread the whipped cream all over the cake in an attractive manner.
• Dust the cake with cocoa and decorate with shaved chocolate.
• Slice to serve.

Steps:

• Beat the cream and mascarpone in a medium bowl with an electric mixer until stiff peaks form, about 5 minutes. Add the instant espresso and stir gently to combine. Cover with plastic wrap and keep in the refrigerator until ready to serve.
• Combine the espresso and coffee liqueur in a shallow bowl. Dip the ladyfingers into the mixture one at a time until soaked but not falling apart, just a couple of seconds. Layer in a glass in the following order: Soaked ladyfingers at the bottom, 1/4-cup-sized ice cream scoop, and whipped cream mixture. Repeat with the ladyfingers, ice cream and whipped cream. Garnish with the cacao nibs and a dusting of cocoa powder. Repeat with remaining ingredients to make 3 more sundaes.

Steps:

• Peel the lemons, using a potato peeler, making sure not to remove any of the white pith. This should yield about 1 cup of lemon peel. Save the peeled lemons for juice in other dishes.
• Place the peel in a mortar along with 1/4 cup of the olive oil. With the pestle, pound and rub the peel and oil together for one minute.
• Remove to a 2 quart glass jar or sealed plastic container and add the remaining 3 3/4 cups of olive oil. Allow to marinate four days at room temperature.
• Strain the oil and discard the peel.For safety, not to mention best flavor, keep ANY infused oil under refrigeration and use quickly. For longer term storage, freeze in small amounts which will thaw quickly.

Steps:

• Place the tepid water in a mixing bowl.
• Dissolve the yeast and salt in the water.
• Add the oil, 1 1/2 cups of the weighed-out flour, and the cornmeal.
• Beat together for 5 to 10 minutes to form a sticky batter.
• Knead in the remaining flour until you have a smooth dough.
• Place on a clean counter and cover with the bowl.
• Allow to rise until double in bulk (about 1 hour).
• Punch the dough down and divide into 3 equal parts.
• To make a pizza, roll a portion of the dough on a lightly floured surface to a 14 inch diameter.
• Place the rolled dough on a lightly oiled pizza pan (Jeff Smith prefers Wilton).
• This dough recipe makes enough for three 14 inch pizzas.