Tiramisu Babas Recipes

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.

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.

Steps:

• Put the double cream, mascarpone, marsala and golden caster sugar in a large bowl.
• Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
• Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you've used half the sponge fingers, then spread over half of the creamy mixture.
• Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
• Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days.
• To serve, dust with the cocoa powder and grate over the remainder of the chocolate.

Steps:

• Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
• In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
• Combine espresso and rum in a shallow bowl and set aside.
• Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
• Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you've got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
• Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
• Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.