This time around it's a little different. I wanted something more dense and rich with Mascarpone and sabayon only; which means no cloying cream in this one at all. And I'm getting sick of accumulating too much egg white so I use one whole egg and decided we could do with egg white foam.
Yes it's raw buy my egg is dead fresh. I got it off the shelf and they just came in today. I don't rear chicken at the back of my house so this is as fresh as I could get. Heck, so be it!
I decided to play around with the plating this time. I estimated I would probably yield 4 verrines so I took out a couple of glasses I would like to present them in. I also separated the layers.
I made the sabayon cream and chill that well. I whisk my Mascarpone until smooth and soften up to a smooth mass. I whipped the egg white until foamy and set that aside as well. And finally, I prepared my coffee-Marsala soaking mixture. So, yeah...everything was practically separated so obviously I couldn't help doing one deconstructive plating of Tiramisu could I? Talking about Tiramisu, I gave this to Sammi and conversation followed as below:
Sammi: Thanks but what's this? (Pointed to plate)
There are way too many components on the plate so I said:
Quinn: That's Sabayon cream with a little egg white foam, and that's the Mascarpone in it's purest form, and that's the coffee-wine in the shot glass and the sponge finger! (Pointing and describing)
Sammi: Sounds like Tiramisu....
Quinn: Speechless.....Heck, yeah, it is Tiramisu Sam!
I don't know what was I thinking but at that very moment, I didn't thought it was Tiramisu after deconstructing them. I don't know whether people do deconstructive plating for Tiramisu but I thought they look fine to me.
Next up, I quite like this one in Martini glass I would say. I thought they look like butterfly with wings spread open. It's really easy. I just simply soak the sponge fingers in the coffee and place them in the glass, leaning against the wall of the glass. Dollop a little Mascarpone and swirl in the Sabayon and finally, finish it off with a dollop of egg white foam and thoroughly dust it with cocoa.
Yes the Mascarpone was rather thick and creamy so it is totally alright if you wanna add in a little whipped cream to loosen up the stiff cheese a little but I wanted a cream-free tiramisu this time around.
It' s really very flexible so just do what you like!
I hated this one below the most really. One flaw, it would have looked way so much better had I broken the finger in half. There's just too much sponge finger protruding from the glass, not to mention I accidentally bought the jumbo size one so they look really clumsy!
It's all Aaron's fault. He's weird, he likes the fingers a lot he could eat them plain. He kept saying he wants more finger base and less creamy mixture so this is totally meant for him!
Finally, when you are about to clean up and are down to the last one, simply mix and scrap everything into one big bowl and whisk them into submission! Everything includes foamy egg white, Sabayon and Mascarpone!
Soak one or two or three (Aaron is crazy!) jumbo fingers in the remaining coffee mixture and smashed them up to bits. Layer them into a large champagne glass, starting with a crazily thick layer of fingers, followed by filling and a generous dusting of cocoa and repeat another two or three layers like me if you're trying to stuff everything in a final verrines!
Not like I complain licking them off the spoon or whisk. It's just that it is a rather warm day so everything was pretty much at room temperature rather quickly. It obviously doesn't help with the egg white foam turning watery faster than I could put up all verrines together and snap all these shots to share with you! Am I superb or what, you tell me!
And yes, I prefer licking them off whisk if they're very well chilled. The eggy taste was quite dominant when it's at room temperature. Perhaps, there's just way toooooo little sugar in there. I didn't wanna mask the excellent creamy texture with sugar you see so I might just omit the egg white all in all next time! A little is good but too much is not. Note, only the verrine where I stir everything together has a strong eggy taste. For the rest, a dollop of foam goes a long way i terms of taste and elegance!
Tiramisu Verrines (makes 4 to 5 really small dessert size verrines)
1 egg yolk
2 tbsp vanilla castor sugar
2 tbsp Marsala Wine
Whisk the above over Bain-Marie. Having experience these, I can quite confidently tell you people to turn on the heat to the maximum and whisk like mad dog for 5mins or so. It thickens up instantly and when freeze for 10mins, it's the perfect consistency. Thick, gooeey, ribbony and all that you want in a Sabayon cream!
Coffee-Marsala Soaking Mixture:
4 tbsp strong coffee, cooled
3 tbsp Marsala Wine
Combine the above together in a large shallow dish.
Egg White Foam:
1 fresh egg white, whipped till stiff peak with a squeeze of fresh lemon juice to stabilize air bubbles
1/2 cup or approximately 125g of Mascarpone cheese
1/4 cup of cream, whipped till soft (optional but if I were to add, this is the amount I would use!)
Stir the Mascarpone in a large bowl until it's softened and smooth. Fold in the whipped cream if using.
Assemble everything in separate layers into tall glasses and serve. Use as much sponge fingers as you like or when you ran out of coffee, you know it's time to stop dipping more!
Enjoy Tiramisu in a whole new way!