Pastry Chef Austin Chantos enjoys taking old world classics, and giving them a new twist. Today he shares a recipe for Sicilian Tiramisu with layers of biscotti soaked in espresso simple syrup and chocolate sponge.
recipe after the jump
Sicilian Tiramisu
Before assembly
- Brew 6 ounces of espresso
- Make a ½ quart sauce pan of simple syrup.(equal parts water+sugar, bring to a boil and cook until sugar dissolves, cool)
- Produce and bake a small batch of your favorite biscotti recipe, cut each biscotti a ¼ of an inch thick.
1 lbs. Ricotta Cheese
1 lbs. Mascarpone Cheese
8 oz. Sugar
½ qrt. Whipped Cream
1 T. Vanilla Bean Paste
1 ea Zest of an Orange
4 oz. Roasted Pistachio, ground
- Scale (weigh/measure) all ingredients.
- Combine the ricotta and mascarpone chesses together and mix until smooth but not warm. Maintain a cold mixture.
- Whip the heavy cream to medium peak.
- Add the remaining ingredients to the mixture and then fold in the whipped cream.
- Place in the refrigerator until it is time to assemble.
French Sponge Cake (biscuits)
Yield-3 ½ sheet trays
½ qt. Egg Yolks
1 lbs. Sugar
½ qt. Egg Whites
7 oz. Cake Flour
2 oz. Corn Starch
1 ½ oz. Cocoa Powder
Ribbon Method
- Scale (weigh/measure) all ingredients.
- Using a 6 qt. mixing bowl whip the egg yolks and sugar until they ribbon.
- In a separate 6 qt. bowl whip the egg whites until they have doubled in volume.
- Fold in the egg whites to the egg yolks and sugar.
- While mixing sprinkle in the cake flour and cornstarch (be sure the cake flour and the cornstarch have been sifted to avoid lumps in the sponge cake).
- Spread onto a silpat lined flat sheet pan about a 1/8 of an inch thick and bake at 375° F until spongy and edges brown.
Store 3 ½ sheets of the cake on one sheet pan with parchment and sugar between each layer. Freeze until needed.
Final Assembly
- In a 10"x10" square cake pan, line the bottom of the cake pan with a piece of parchment paper.
- Cut one sheet of chocolate sponge cake to 10"x10" square and place in the bottom.
- Using the simple syrup, add the 6 ounces of espresso and brush the top surface of the cake.
- Add half of the filling, then level out the filling so that it reaches all the corner and sides.
- Now dip each biscotti slice in the espresso syrup and place side by side on top of the filling until completely covered.
- Using about ½ of the remaining filling cover the layer of biscotti.
- Cut another 10"x10" square layer of sponge cake and place over the top of the filling brush this layer of cake with the espresso syrup as well.
- Portion the remaining filling onto the sponge cake layer and spread evenly while completely covering the sponge cake.
- Let chill for 1 hour in the refrigerator.
- Utilizing a pint of blueberries, blackberries and raspberries mixed together in a mixing bowl, drizzle some frangelico liquor over the top and give the berries a light toss.
- Portion the berries into 12 individual bowls.
- Now using a racquet ball sized scoop, scoop 12 portions of tiramisu over the top of the berries. Serve with a mint sprig and dusting of cocoa powder.