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by Executive Pastry Chef of the Seelbach Hilton
Yields one 13x9x2 baking pan.
- 8oz bread flour (sifted)
- 8 egg whites
- 8 egg yolks
- 8 oz granulated sugar
- Cream of tartar (or 2 drops lemon juice)
- Whip the egg whites on high with cream of tartar until doubled in volume. Lower the speed and gradually add sugar, about a Tablespoon at a time, until stiff peaks are formed.
- In another bowl, beat the yolks until light and fluffy, and then fold into the whites.
- Fold the sifted flour into the mix. Pipe into finger shapes on paper lined sheet pans, bake at 400 F until golden brown along the edges, about 10-12 minutes.
- 2 1/2 t gelatin powder *(gelatin is optional; it helps to set the final dessert, and allow for cleaner portions)
- 1 1/2 C coconut rum
- 1 C marsala wine
- 12 yolks
- 12 oz granulated sugar
- 4 C heavy cream
- 2 pounds mascarpone cheese (room temperature)
- 1 ½ T coconut extract
- Sample the rum. If it is good quality, combine it with the Marsala wine. Reserve 1 cup of this mix in a stainless steel bowl, and sprinkle the gelatin powder evenly over the top. Set aside.
- Whip the heavy cream and coconut extract in a mixer with a whisk attachment until soft peaks form. Set aside.
- Combine the remaining liquor mix, egg yolks, and sugar in a double boiler. Make a sabayon -style sauce by whisking rapidly and constantly over medium heat. Allow the mix to become light and foamy, tripling in volume and forming a ribbon when the whisk is lifted from the bowl. Immediately transfer the bowl to an ice water bath to avoid the overcooking of the sabayon Set aside, stirring occasionally.
- When the Sabayon is cooled, fold it gently into the room temperature mascarpone cheese. Melt the gelatin gently over the water bath used earlier. When fully melted, add this to the cheese mixture.
- Fold the whipped cream reserved from earlier into the final mix. Set aside in a cool spot.
- 1 pound Bread Flour
- 4 1/2 oz powdered sugar
- 14 oz butter (room temperature)
- 1 t vanilla extract
- Sift dry ingredients together
- Add flour to mixer with paddle attachment
- With mixer running, add butter and vanilla, mix until a smooth dough is formed
- Immediately roll into 1 pound logs, wrap in plastic wrap tightly, and refrigerate for 12 hours.
- When ready to bake, remove plastic film, and cut into ½” thick discs. Top each with a dollop of your choice of marmalade or jelly, and bake in a 375 F oven for approximately 10 minutes, or until edges are very lightly browned.
- 3 C strong coffee
- 1 C Kahlua
- 1 C corn syrup
- Dark chocolate shavings
- Toasted shredded coconut
- Create a syrup with the liqueur, coffee, and corn syrup. Soak a few ladyfingers in the syrup at a time, and layer into the bottom of the baking dish.
- When the first layer is complete, add a one inch layer of cream filling, followed by a sprinkling of chocolate shavings.
- Repeat this process, using a total of three layers of ladyfingers, ending with a final layer of cream filling. Sprinkle the top with chocolate shavings and toasted coconut. Refrigerate overnight.
- When set, cut into desired portion sized, and serve in a chocolate cup, accompanied by fresh berry sauce, espresso bean, and shortbread cookies.