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TiramisuI recently had the opportunity to prepare a meal for the Women’s Board Culinary Series at Franklin Park Conservatory. For dessert we made an Italian classic – Tiramisu with espresso dipped lady fingers and mascarpone cream.

Tiramisu
Serves 8

Tiramisu Soak Ingredients:

1.5 cups of brewed coffee
1 oz. Kahlua liquor
Mascarpone Cream Ingredients:

3 fI. oz. egg yolks
4.5 oz. sugar
1 lb. mascarpone
4.5 fI. oz. heavy cream
2 fI. oz. egg whites
1 Tbsp. water
1/2 Tbsp. gelatin, powdered
One pinch of kosher salt
Assembly ingredients:

1 recipe soak
1 recipe mascarpone cream
32 ladyfingers
8 oz. chocolate, 64% cacao
Directions:

Mix soak ingredients together and set aside.
Beat mascarpone till creamy in large mixer. If mascarpone is too soft, whip it till it has thickened.
Whip yolks and sugar to ribbon state (3 times volume, light ribbony), this can whip for 5 or more minutes to get light enough- in small mixer.
Whip egg yolk mixture into the mascarpone in 3 parts, scrape the sides and bottom of the bowl after each addition. Mix on speed 2.
Bloom gelatin in cold water. Be sure to stir vigorously to avoid chunks.
Whip heavy cream to medium peaks and whip into mascarpone mixture on speed 2.
In a clean bowl, begin to whip egg whites. Slowly add sugar to whip till light and frothy but does not hold a shape.
While eggs are whipping, heat gelatin in microwave to 1:10 or until it has dissolved into a liquid and is very hot.
NEXT STEPS MUST BE DONE QUICKLY TO AVOID GELATIN SETTING UP TOO EARLY
Quickly pour gelatin mixture into egg whites while whipping. Mix a few second to combine.
Whip whites into mascarpone mixture on speed 3 quickly. Scrape down sides of bowl and mix thoroughly.
IF GELATIN HAS BEGUN TO SET IN EGG WHITES, DO NOT ADD TO MASCARPONE. RETURN TO STEP 6

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