A Taste of Princess® – Recipe of the Month
The Princess dining experience entices you with savory meals and decadent desserts. Now some of your favorite onboard specialties are offered in our Recipe of the Month. Enjoy the Italian dessert specialty tiramisu, which literally means “pick me up” in reference to the effects of the sugar and espresso. It is also thought to mean “pick me up to heaven” due to its delightful taste.
Ingredients
Sponge
- 7 egg yolks
- 3/4 cup sugar
- 1/8 tsp salt
- 4 egg whites
- 3/4 cup flour
- 1/4 cup cornstarch
Filling
- 3 egg yolks
- 1/3 cup castor sugar
- 1 1/4 cup mascarpone cheese
- 3/4 cup double cream
- 1/2 cup espresso coffee
- 1/4 cup Amaretto
- 1/4 cup Kahlúa
- cocoa powder for dusting
Tuiles
- 1/2 cup unsalted butter
- 1/2 cup confectioner’s sugar
- 1/2 cup flour
- 3 egg whites
- 1 tsp vanilla extract
- confectioner’s sugar for dusting
- roasted coffee beans
Tiramisu
Preheat oven to 350°F. For the sponge, cream the egg yolks and sugar together, whisking until doubled in volume. Whip the egg whites to a stiff peak. Gently fold in the egg yolk mixture. Sift the dry ingredients together and gently fold in. Line 2 baking trays with parchment paper and spread the mixture out evenly to a 1/4 inch thickness. Bake for 8 to 10 minutes. The sponge should not become too brown, nor dry out. Once baked, turn the sponge over onto a damp kitchen cloth. Peel off the parchment paper. Divide each sponge into halves so that you have 4 sheets.
Mix the espresso, Amaretto and Kahlúa together and set aside. For the filling, whisk the egg yolks and sugar together over a double boiler until tripled in volume and thickened. Remove from the heat and cool to room temperature. Whisk the mascarpone, double cream and 2 tablespoons of the espresso mixture together until smooth and then blend into the egg mixture until smooth.
Begin layering the sponge and cream together. Start with a layer of sponge. Using a pastry brush, generously brush the sponge with the espresso mixture. Spread an even layer of mascarpone and repeat the process ending with a layer of mascarpone on the top. Chill the tiramisu for 2 hours. Cut the tiramisu into any shape desired. Use cocoa powder and a stencil to decorate the top.
For the tuiles, cream the butter, vanilla and sugar together. Whisk the egg whites to a stiff peak. Fold the flour into the butter until smooth and then fold in the egg whites. Chill for 2 hours. Preheat the oven to 400°F. Spread a thin layer of the mixture onto a slightly greased baking tray forming any shape that you desire. Bake approximately 4 minutes or until the tuiles just start to turn brown. They will brown more as they set. The tuiles can be shaped while still warm by laying them over a rolling pin, forming them into muffin pans, or wrapping them around a wooden spoon handle. Dust with confectioner’s sugar when cool.
Serve the tiramisu with the tuiles and roasted coffee beans for garnish.
