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Posts tagged ‘espresso’

Tiramisu With a Twist…Frozen and Deconstructed

Tiramisu is one of my favorite desserts, this dessert has all the flavors in a different form, how can you resist the creamy, chocolatey, coffee goodness. I took this wonderful dessert and played with it creating a mascarpone gelato flavored with marsala wine, then made chocolate espresso madeleines, a recipe I adapted from the great Gale Gand,I made the recipe as written except that I added the powdered espresso,  cut them in half filled with the gelato and served with a chocolate, espresso kahlua sauce.  You can make the gelato the day before so it has time to freeze, the madeleines take only a short time to make. I feel its best to put these together when you will be serving. You can bag and freeze the madeleines that you do not use and play with the proportions for the chocolate espresso kahlua sauce making as much as you need.


Makes 1 quart

1 1/2 cups whole milk

1 1/2 cups heavy cream

5 egg yolks

1 cup sugar

2 tsp vanilla extract

1 tbs marsala wine

1 cup mascarpone at room temperature

Heat the cream and milk to scalding, beat egg yolks and sugar until they are thick and creamy and a beautiful light yellow color, slowly add half of the hot milk/cream whisking constantly (You are tempering the eggs) pour  back into the pan with the rest of the hot milk and whisk together. Cook on medium heat stirring constantly until it reads 175 on the thermometer or until its thick and coats the back of a spoon.

Pour into a container and at this point you can do one of two things, refrigerate covered with plastic wrap that is resting directly on the custard or you can place in an ice bath to cool.

Once it is cooled add the vanilla and marsala, stir to combine. Whisk in the mascarpone until its smooth and there are no lumps.

Pour into ice cream maker following manufacturers instructions. When its the consistency of soft serve ice cream put in a container with a tight fitting lid and freeze until it’s scoopable.

Chocolate Espresso Madeleines:

Makes 2 dozen

  • 1/2 cup, plus 4 tablespoons unsalted butter softened, for buttering madeleine molds
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2 tablespoons packed dark-brown sugar
  • 1 cup cake flour (not self-rising)
  • 1/4 cup cocoa powder, preferably Dutch-processed
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 2 tsp espresso powder
  • 1/4 teaspoon pure vanilla extract
  1. Preheat oven to 325 degrees. Brush madeleine pans well with 4 tablespoons softened butter; refrigerate 5 minutes.
  2. In a small heavy-bottomed saucepan, melt remaining 1/2 cup butter over medium heat. Continue to cook until butter turns golden brown, being careful not to let the butter burn. Remove from heat and strain through a fine mesh sieve into a small bowl; set aside.
  3. In the bowl of an electric mixer fitted with the whisk attachment, whip eggs with granulated and brown sugars until light and thickened, 3 to 5 minutes. Add flour, cocoa powder, baking powder, and salt, and stir on low speed until combined. Add vanilla and reserved browned butter; mix just until blended.
  4. Insert a 1/2-inch plain tip into a pastry bag and fill with batter. Pipe mounds of batter into prepared pans until each mold is full, mounding batter in the center of the molds but not filling to the edge. Alternatively, you can use a teaspoon to fill the molds with batter. Bake until madeleines are firm and a little mound is puffed up in the middle, 10 to 12 minutes. Madeleines are best eaten the same day they are baked.

Chocolate Kahlua Espresso Sauce:

1 cup heavy cream

2 tbs kahlua liquor

2 tsp espresso powder

5 oz dark chocolate cut into small pieces

Heat cream and sugar until the sugar is melted. Remove from heat and stir in the espresso powder, kahlua  and chocolate let sit for a minute or two and stir to combine. Spoon some of the chocolate sauce on a plate, lay the madeleine filled with gelato on top.

Affogato With Homemade Gelato

Affogato is probably the simplest of desserts with the exception of putting out a platter of whole fruit. You simply brew some fresh espresso and pour it over gelato. How easy is that?  You can of course buy commercially prepared gelato or ice cream but why not make your own? Ice cream makers are inexpensive and so easy to use and you can easily whip up a batch of ice cream or gelato, sorbet or sherbet flavored as you like it. This recipe has a custard base as gelato should have, and I am keeping it simple by making vanilla which is the base for any flavor you want to make, if you want coffee or espresso flavor, just add 2 tbs of instant espresso coffee to the warm custard, but I won’t complicate things, so here is my recipe for vanilla gelato. You may notice when you order a cup of espresso in a restaurant or coffee house that they serve it with a small strip of lemon zest, the lemon brightens the flavor of the rich coffee.  I added a little lemon zest on top of the gelato for the same effect. I hope everyone enjoyed the recipes this is the final entry in my week long journey, I have learned a lot and really had fun doing it.

Makes: One quart


1 1/2 cups heavy cream

1 1/2 cup whole milk

5 large egg yolks

3/4 cup sugar

2 tsp pure vanilla extract


A pot of freshly brewed espresso coffee

a few strips of lemon zest

Scoop of gelato per serving

Separate your eggs and place the yolks in a mixing bowl, add the sugar and beat with an electric mixer or whisk until its thick and creamy and a beautiful light yellow color. Pour the cream and milk into a saucepan and heat on med/high until it’s scalded, not boiling.

Pour half of the scalded milk and cream into the egg yolk mixture whisking constantly, you are tempering the eggs. Whisk well and pour into the pan with the rest of the hot milk. Cook on medium heat using a thermometer so that it reaches a temperature of 170-175 degrees. If you don’t have a thermometer stir constantly with a wooden spoon, you will notice it starting to thicken and when you can draw a line on the back of the spoon and it stays intact (doesn’t run) its ready. Remove from heat, add the vanilla and pour into a bowl. Cover the custard with plastic wrap sitting directly on top of it. Let it come to room temperature and then refrigerate over night or for at least 6 hours it should be cold around 40 degrees when you add to the ice cream maker.

To make the gelato follow manufacturers directions for your machine.

Place a generous scoop of gelato in a bowl, using the zester or microplane add a little lemon zest on top of it, Pour hot espresso over and enjoy.