Frozen Hazelnut-Tangerine Tiramisu
Source of Recipe
Internet
List of Ingredients
----------------------------PRALINE-----------------------------------
1/2 c sugar
1/4 c water
1 c hazelnuts; toasted
----------------------------FILLING-----------------------------------
1 c fresh tangerine juice; (from
- about 5
1 ; tangerines)
1 c plus 10 tablespoons sugar
8 lg egg yolks
1 c plus 10 tablespoons water
1/2 c whipping cream
1 tb grated tangerine peel
1 container mascarpone cheese
-or 16 o; unces, (8.8-ounce)
1 ; whipped cream cheese
7 tb grand marnier or other
-orange lique; ur
5 ts instant espresso powder or
-instant; coffee
1 ; powder
3 pk champagne biscuits;
-(4-inch-long
1 ; ladyfinger-like
1 ; biscuits) (about)
1 ; (4.4-ounce)
1 unsweetened cocoa powder
1 tangerine slices; (optional)
Recipe
For Praline:
Lightly oil baking sheet. Stir sugar and water in heavy medium saucepan
over medium heat until sugar dissolves. Increase heat and boil without
stirring until syrup turns deep amber, brushing down sides of pan with
pastry brush dipped into water and swirling pan occasionally. Mix in
nuts. Pour onto prepared sheet; cool. Coarsely chop praline.
For Filling:
Boil tangerine juice in heavy large saucepan until reduced to 1/4 cup,
about 12 minutes. Set aside. Whisk 1 cup sugar and yolks in large metal
bowl. Whisk in 1 cup water. Set bowl over saucepan of simmering water
and whisk constantly until candy thermometer registers 180F., about 5
minutes. Remove from over water. Using electric mixer, beat mixture
until cool, about 5 minutes. Mix in tangerine juice, cream and peel. Add
mascarpone and 2 tablespoons Grand Marnier and beat until smooth. Fold in
1 cup praline (reserve remaining praline for another use). Chill filling
while preparing biscuits.
Line 9-inch-diameter springform pan with 2 3/4-inch-high sides with
plastic wrap. Stir remaining 10 tablespoons sugar, 10 tablespoons water
and espresso powder in heavy small saucepan over low heat until sugar
dissolves. Mix in 5 tablespoons Grand Marnier. Cool syrup.
Using sharp knife, trim 1 biscuit to 3-inch length. Soak biscuit in syrup
10 seconds per side. Place rounded end up and sugared side against side
of prepared pan. Repeat with as many biscuits as necessary to cover sides
of pan. Soak more biscuits in syrup and place on bottom of pan, covering
completely. Pour half of filling into pan. Soak more biscuits in syrup
10 seconds per side; place atop filling, covering completely. Spoon
remaining filling over. Freeze overnight.
Release pan sides from cake. Fold down plastic. Sift cocoa over dessert.
Garnish with tangerine slices, if desired.
|
|
member logon
