Pastry Chef - Ndari Partowardojo
Pastry Chef Ndari Partowardojo with Lindsey Gustin
Il Mio Tiramisu
For the Mascarpone Cream
1) 10 oz. Mascarpone cheese (prefer "Galbani" brand)
2) 3 Egg Yolks whipped with 1 oz. Sugar until creamy.
3) 3 Egg Whites whipped with 2 oz. sugar until stiff.
Gently combine all ingredients.
For the Zabaglione
1) 2 Egg Whites
2) 4 Egg Yolks
3) 2 whole Eggs
4) 4 oz. Sugar
5) 2 oz. Marsala Wine
6) 1 oz. Espresso Coffee
1) Combine all ingredients (except one egg white) in a stainless steel mixing
bowl and whip to fluff and firm consistency (about 12 minutes) in a
"Bain marie'. (Make sure the mix gets hot enough, but do not let curd).
2) Remove from the stove. Allow to cool and add egg whites.
For the Lady Fingers
1) 4 oz. granulates Sugar
2) 3 oz. Pastry Flour
3) 3 Eggs
4) Powdered Sugar
6) 1 pinch Salt
1) Mix 3 egg yolks with sugar until foamy and light.
2) Add the sifted flour and salt.
3) Whip up the egg whites until they stiffen.
4) Fold in the egg yolk mixture.
5) Butter and flour a Savoiardi mold.
6) Place the mixture in a pastry bag and pipe out into the mold.
7) Dust with powdered sugar and let rest two minutes. Bake at 400 degrees
for 15 minutes or until nice and golden color.
8) Remove from mold and let them cool off.
The Final Step
1) 4 Espresso coffee shots - cool
2) Chopped Coffee Beans
3) Chopped Chocolate
1) Take 4 "martini" glasses and fill half way with mascarpone cream.
2) Place in the freezer for 1 hour to get hard.
3) Place lady fingers on top and soak with espresso coffee.
4) Place warm zabaglione on top by using an isi profer whipper (with
5) Sprinkle with coffee beans and chocolate bits.
1) 12 oz. Semisweet chocolate
2) 2 oz. Butter
3) 3 3/4 oz. Almond Flour
4) 5 oz. All-Purpose Flour
5) 3/4 tsp. Baking Powder
6) 3 Eggs
7) 2 oz. Sugar
8) 8 oz. Confectioners Sugar (to be used just before baking)
9) 8 oz. Granulated Sugar (to be used just before baking)
1) Melt chocolate and butter in a double boiler and set aside.
2) Sift both flours and the baking powder together.
3) Combine eggs and sugar in a mixer and mix until fluffy and pale.
4) Leaving the pale egg mixture in the mixer...add the chocolate in the
slowest setting...then add the sifted flours.
5) Pour mix into a container and let sit in a refrigerator overnight.
6) During the next day...scoop out balls about 1/4 inch in diameter.
7) Toss in the granulated sugar...making sure it is all coated.
8) Shake off excess sugar and transfer ball into the confectioners sugar.
9) Toss in the confectioners sugar until heavily coated. Do not shake
off the excess sugar.
10) Place on a baking sheet 1 inch apart.
11) Bake immediately for 8 minutes at 325 degrees.