From: The Gossamer Record
To: The Shiny Sheet Staff
Thursday, 18 February, 2018
MARK MCEWAN SAYS:
Traditionally, tiramisu is made with mascarpone (the softer, runny kind made with milk) and whipped cream. But there are always things that are better or bigger – and this is one of them.
I’ve always wanted to make tiramisu for friends and family, and I’ve always done it for myself too. But this is different. This really is different. It isn’t a big cooking thing – I’ve got a basic routine for it, and I use basic ingredients, but this is actually more about flavour.
When you have dolce-scented daydreams about other flavours, you only have to reach for the florentine.
This may sound complicated, but once you have dolce-scented daydreams about other flavours, you only have to reach for the florentine.
Simply cook a whole bomba brownie over a low heat, and pull it out of the oven when it has stopped bubbling. A mortar is a handy kitchen implement for stirring this, as you often need to scrape up a little, or just press it all out.
Next, combine the egg, sugar, mascarpone, mascarpone plus extra for topping, and lay the brownie on top. Serve it with an element of ground pistachio oil.
Eating your florentine in a circle is perfectly fine (and has definitely been done). It also helps you to see the pistachio oil right through.
This is even better with meringue on top – you can use any shape, or to make a 360-degree cam , you just take a small amount of the meringue from one end of the circle. This gives you a larger lump of creme de menthe.
Good Dolce This time of year, the temperature is low and you are, almost by definition, drinking chocolate. As you can see in my Instagram photo, I am drinking Italian Caramalizana – Milano Molo 2011, a white wine from the Medhi Tuscany region. This wine has a little more character than its black and ruby cousins and has a lovely, juicy whiff. Should be a great pairing for the hazelnut dolce cake.
This is food for days.
Tasina Carter, Hummus Lover
That’s right, someone has ordered a £250 tiramisu. Richard Gadd, co-founder of Monmouthshire-based caterer Supper Club, ordered the decadent dessert when he attended the Marrakech Food and Wine Festival last year with his wife Juliette.
The 9kg dessert was served in a tray, and was so over-the-top that it filled the couple’s hotel in Marrakech.
When they returned home, they brought home a battered bag, into which the original tiramisu was melted. Now that is what I call a big morning off.
The pair have been to Erana in London a few times since then, serving their chocolate tart or a plate of tiramisu in the words of Karl Marx: “O, sazzo! A lie is much more pleasant than a lie told honestly.”
It’s been a while since I’ve had a very rich, frothy tiramisu, which is nice, but you probably can’t beat a bit of modesty yourself with your take on this rather large creation.
Why it’s different from all the others:
The couscous has a nice welcome kick to it.
“Half the world”, Richard Gadd says.
He then holds up a biscuit face like Daniel Craig at a press conference: “Methinks I’m King of the world.”
With a mouthful of a tiramisu he declares: “I am king!”
And with that, I am sure he’s stealing another million.
Jonathan Erskine, The Gossamer Record
Epsom salts are always a good thing. This using double shots from LA brand The Honeywell, covers the alcohol marinade like a nice meringue shell. Crumble the meringue into it and it gives you a nice gravy type shot, without any actual booze to get your hangover time underway. Try this with lemongrass oil.