Let’s Eat: Show your love through dessert this Valentine’s Day
By Heidi Sutton
Romantic sentiments are expressed in many ways come Valentine’s Day. Gifts may include sparkling jewels or personalized prose, but a homemade dessert from the kitchen can win over hearts as well. Here are two delicious recipes to try on a cozy night for two.
Tiramisu
Recipe courtesy of the American Dairy Association
YIELD: Makes 9 servings
INGREDIENTS:
6 egg yolks
1 cup sugar
1 1⁄4 cup mascarpone cheese
1 3⁄4 cup heavy whipping cream
2 12 oz packages Lady Fingers
1⁄2 cup cold espresso or strong coffee
1⁄4 cup coffee flavored liqueur
1 tablespoon cocoa for dusting
DIRECTIONS:
Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low and cook for about 10 minutes, stirring constantly. This is your sabayon. Remove from the heat and whip yolks until thick and lemon colored. Add mascarpone to whipped yolks, and beat until combined.
In a separate bowl, whip cream to stiff peaks. Gently fold the whipped cream in the mascarpone-sabayon mixture and set aside.
Mix the cold espresso with the coffee liquor, and dip the lady fingers into the mixture just long enough to get them wet; do not soak them! Arrange the lady fingers in the bottom of a 8 inch square baking dish (or 6X9). Spoon half the mascarpone cream filling over the lady fingers.
Repeat the process with another layer. Refrigerate 4 hours or overnight. Dust with cocoa before serving.
Dark Chocolate Souffle
Recipe courtesy of Culinary.net
YIELD: Serves 2
INGREDIENTS:
1/2 tablespoon extra light olive oil plus additional for coating pan
1/4 cup granulated sugar plus additional for coating pan
4 ounces 70 percent cocoa dark chocolate
1 ounce 30 percent heavy cream
3 egg whites
2 egg yolks
pinch of cream of tartar
DIRECTIONS:
Heat oven to 375° F. Grease two 6-ounce ramekins with olive oil and dust with sugar. In double boiler, melt chocolate, 1/2 tablespoon olive oil and cream; let cool.
Using electric mixer, beat egg whites until soft peaks form. Whisk egg yolks into cooled chocolate mixture; fold in egg whites, 1/4 cup sugar and cream of tartar. Pour into prepared ramekins; bake 15 minutes.
Tips: This recipe can be easily doubled. Garnish with fresh berries, if desired.
