Bon Appetit Desserts (106 page)

3 12-ounce packages frozen raspberries, thawed, divided

½ cup Grand Marnier or other orange liqueur

4¼ cups chilled heavy whipping cream

1⅓ cups sugar

½ cup slivered blanched almonds, toasted

Puree half of raspberries and liqueur in processor until smooth. Strain mixture into large bowl, pressing on solids with rubber spatula. Discard solids. Gently stir remaining whole raspberries into puree. Cover and chill.

Using electric mixer, beat cream and sugar in another large bowl until peaks form. Gently fold whipped cream into raspberry mixture in 3 additions. Divide fool among 12 goblets. Cover and refrigerate at least 2 hours and up to 8 hours. Sprinkle with almonds and serve.

Berry Charlotte

A traditional French charlotte is made in a deep, slightly angled, smooth-sided metal container called a charlotte mold. The mold is lined with bread, cake, or ladyfingers, then filled with fruit, mousse, custard, or thick whipped cream. This charlotte is a little different: Crisp ladyfingers line a scallop-sided brioche pan, which is then filled with layers of berries and a rich mascarpone custard.
8 servings

¼ cup sweet white wine (such as Muscat)

2 large egg yolks

6 tablespoons sugar, divided

1 8-ounce container mascarpone cheese

1 12-ounce bag frozen blackberries, thawed, drained, juices reserved

1 12-ounce bag frozen raspberries, thawed, drained, juices reserved

2 tablespoons framboise liqueur, divided

2 3.5-ounce packages (about) crisp ladyfingers (4-inch-long Boudoirs or Champagne biscuits)

Whisk wine, egg yolks, and 3 tablespoons sugar in large metal bowl to blend. Set bowl over saucepan of simmering water and whisk until yolk mixture is thick and foamy and thermometer inserted into center registers 160°F, about 2 minutes. Remove bowl from over water and let custard cool. Whisk mascarpone into custard.

Meanwhile, stir reserved juices from blackberries and raspberries, 1 tablespoon sugar, and 1 tablespoon framboise in medium shallow bowl to blend. Combine drained blackberries and raspberries in another medium bowl. Add remaining 2 tablespoons sugar and remaining 1 tablespoon framboise and toss to blend for compote.

Dip ladyfingers, 1 at a time, in berry juice mixture for 1 second on each side, then use to line bottom and sides of 4 ½- to 5-cup nonstick metal brioche mold, inserting the ladyfingers into ridges of mold and trimming to fit as necessary. Spoon ⅓ cup berries over ladyfingers on bottom of mold. Top with ½ cup mascarpone custard, spreading evenly. Dip more ladyfingers into juice mixture and cover mascarpone mixture, trimming ladyfingers to fit as necessary. Spoon 1 cup berries over ladyfingers and spread remaining custard evenly over. Dip more ladyfingers into juice mixture and arrange over custard, covering completely. Brush ladyfingers generously with some berry juice. Cover charlotte with plastic wrap, then plate. Place heavy jar or can atop plate and refrigerate at least 2 hours and up to 1 day. Add any remaining berry juice mixture to berry compote; cover and refrigerate.

Remove weights and plastic wrap from top of charlotte. Slide thin knife between mold and charlotte all around edges. Set platter atop charlotte, then invert charlotte onto platter. Gently lift mold from charlotte and reposition any pieces of ladyfingers that may have become dislodged. Slice charlotte and serve with berry compote.

Classic Tiramisù

Featuring espresso- and Marsala-soaked ladyfingers layered with a mousselike filling of Marsala-flavored mascarpone cheese, this classic Italian dessert has long been popular in the States. The egg whites can be omitted if you prefer—the mascarpone filling will still be creamy and delicious, if not quite as light and airy.
8 servings

1 cup freshly brewed espresso

⅔ cup sweet Marsala, divided

3 tablespoons plus ¼ cup sugar, divided

3 large eggs, separated, room temperature

8 ounces mascarpone cheese, room temperature

½ cup chilled heavy whipping cream

26 crisp ladyfingers (Boudoirs, Champagne biscuits, or
savoiardi
)

½ ounce bittersweet or semisweet chocolate

1 teaspoon natural unsweetened cocoa powder, divided

Stir hot espresso, ⅓ cup Marsala, and 1 tablespoon sugar in small bowl until sugar dissolves. Chill until cold.

Meanwhile, vigorously whisk egg yolks, remaining ⅓ cup Marsala, and ¼ cup sugar in medium bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk until mixture is pale, thick, fluffy, and doubled in volume, and candy thermometer registers 160°F, about 3 minutes. Remove from heat. Whisk in mascarpone cheese until blended.

Using electric mixer, beat egg whites in large bowl until foamy. Add remaining 2 tablespoons sugar and beat just until firm peaks form. Fold egg white mixture into mascarpone mixture. Beat cream in same bowl until soft peaks form. Fold whipped cream into mascarpone mixture.

Working with 1 ladyfinger at a time, quickly dip in coffee mixture to submerge, turning to coat. Arrange ladyfingers in single layer in 9-inch square glass baking dish, trimming cookies to fit as necessary. Spread half of mascarpone mixture over ladyfingers. Using Microplane grater, grate half of chocolate over mascarpone mixture, then sift ½ teaspoon cocoa over. Repeat with remaining ladyfingers, mascarpone mixture, chocolate, and cocoa powder. Cover and chill at least 3 hours.

DO AHEAD
:
Can be made 2 days ahead. Keep chilled.

Individual Raspberry Tiramisùs with Raspberry-Framboise Sauce

An unexpected combination of flavors—raspberry and coffee—gives modern flair to the classic Italian dessert. Even better: The homemade ladyfinger rounds are used to make gorgeous individual servings. (Note that these ladyfingers are formed into a different shape than the traditional elongated variety.) This is a truly showstopping dessert. And there are a few extra ladyfingers for nibbling.
6 servings

½ cup unbleached all purpose flour

½ teaspoon finely ground coffee beans (preferably espresso)

3 large eggs, separated, room temperature

5 tablespoons sugar, divided

½ teaspoon vanilla extract

Powdered sugar

3 tablespoons framboise liqueur

1 tablespoon instant espresso powder or instant coffee crystals

2 8-ounce packages Philadelphia-brand cream cheese, room temperature

⅔ cup powdered sugar

1 6-ounce container fresh raspberries or 1½ cups frozen raspberries, thawed, drained, divided

¾ cup freshly brewed strong coffee (preferably espresso), room temperature

3 tablespoons sugar

Additional powdered sugar

Raspberry-Framboise Sauce (see recipe)

Fresh mint (optional)

LADYFINGER ROUNDS
: Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper. Mix flour and ground coffee in small bowl. Using electric mixer, beat egg yolks and 4 tablespoons sugar in medium bowl until very thick and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Beat in vanilla. Mix in dry ingredients (batter will be thick). Using electric mixer fitted with clean dry beaters, beat egg whites in another medium bowl until thick and foamy. Add remaining 1 tablespoon sugar and beat until whites are stiff but not dry. Fold whites into batter in 2 additions.

Drop batter by rounded tablespoonfuls (8 per sheet) onto prepared sheets, spacing evenly apart. Sift powdered sugar thickly over rounds. Bake rounds until edges are golden brown, about 16 minutes. Cool on sheets on racks. Using metal spatula, lift ladyfinger rounds from parchment.

DO AHEAD
:
Can be made 1 day ahead. Store in single layer in airtight container at room temperature.

FILLING
: Combine framboise and espresso powder in small bowl. Stir until espresso dissolves. Using electric mixer, beat cream cheese and powdered sugar in large bowl until light and fluffy. Beat in framboise mixture. Fold in 1 cup raspberries. Let filling stand at room temperature.

Combine brewed coffee and 3 tablespoons sugar in small bowl. Stir until sugar dissolves. Place 1 ladyfinger round, flat side up, on plate. Spoon 1 scant tablespoonful coffee syrup over. Spread ⅓ cup filling over round. Spoon 1 scant tablespoonful coffee syrup over flat side of second ladyfinger round. Place flat side down atop filling, pressing lightly to adhere. Sift additional powdered sugar over. Repeat 5 more times with remaining ladyfinger rounds, coffee syrup, filling, and powdered sugar. Spoon Raspberry-Framboise Sauce around desserts. Garnish with remaining raspberries and fresh mint and serve.

Raspberry-Framboise Sauce