BOBBY FLAY COOKING

PREPARATION TIME:
Tiramisu is made up of several components which can be made separately and ahead of time and put together the day before serving.

The zabaglione & pastry cream also need 4 hours to an overnight for chilling, as does the main dessert. The flavours mature after an overnight rest, and the dessert can be kept refrigerated for 2-3 days.

Once assembled, the tiramisu can be frozen till you need to serve it, in case you are not serving it immediately.

TIRAMISU
(Recipe source: Carminantonio's Tiramisu from The Washington Post, July 11 2007) This recipe makes 6 servings

Ingredients:
For the zabaglione:
2 large egg yolks
3 tablespoons sugar/50gms
1/4 cup/60ml Marsala wine (or port or coffee)
1/4 teaspoon/ 1.25ml vanilla extract
1/2 teaspoon finely grated lemon zest

For the vanilla pastry cream:
1/4 cup/55gms sugar
1 tablespoon/8gms all purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon/ 2.5ml vanilla extract
1 large egg yolk
3/4 cup/175ml whole milk

For the whipped cream:
1 cup/235ml chilled heavy cream (we used 25%)
1/4 cup/55gms sugar
1/2 teaspoon/ 2.5ml vanilla extract

To assemble the tiramisu:
2 cups/470ml brewed espresso, warmed
1 teaspoon/5ml rum extract (optional)
1/2 cup/110gms sugar
1/3 cup/75gms mascarpone cheese
36 savoiardi/ ladyfinger biscuits (you may use less)
2 tablespoons/30gms unsweetened cocoa powder

Method:
For the zabaglione:
Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.

In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.

Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.

Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the pastry cream:
Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.

Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.

Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)

Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the whipped cream:
Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.

To assemble the tiramisu:
Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.

Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.
In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.

Now to start assembling the tiramisu.
Working quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.

Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.

Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer.

Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.

To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.

Recipe adapted from Aparna from My Diverse Kitchen and Deeba from Passionate about Baking of The Daring Kitchen.

TO "WILT" VEGETABLES
1. Prepare as on previous page.
2. Cut green as fine as for salads and grate carrots, turnips, pumpkin, marrow, etc.
3. Just cover bottom of saucepan with melted butter, vegetable fat or soya bean oil (Soyol).
4. Add a pinch of salt and one dessertspoon of water, or one tablespoon of water if large quantity of vegetables is being cooked.
5. Place vegetables in saucepan and lid on tightly. Shake pan occasionally over a very hot fire till it boils.
6. Give a good stir, return lid and then cook slowly till done.

TIMES:
Spinach (no water added) 2-3 minutes
Silver beet, white 3-4 minutes
Cabbage 5-10 minutes, if old up to 20 minutes
Cauliflower pieces 10-15 minutes
Carrots 10-15 minutes
Pumpkin 10-15 minutes
Marrow 5-10 minutes
Choko 5-10 minutes
Onion 5-10 minutes
If a fat-free diet is desired use water only and a very little more of it than usual. By this method there is very little loss of vitamins and mineral salts and there is such a little vegetable liquor left that it is very easy to use it up.

NUT ROAST (3-4 persons)
4 Weetbix
1 very small onion or part of a medium-sized one.
1 cup vegetable water or plain boiling water,
1/2 cup chopped or minced nuts (roast first if peanuts and boil and
mash if chestnuts).
1/2 cup grated cheese.
1 teaspoon mixed dried herbs or equivalent in fresh herbs.
1 teaspoon salt,
1/4 teaspoon pepper or pinch of cayenne.
1 egg.
Cut onion finely and boil about ten minutes in vegetable water. Pour over Weetbix and make moist right through. Add rest of ingredients and taste, adding salt if required (vegetable water will probably be salty). Place in a greased piedish and bake in a moderate oven till a nice brown. Serve with gravy.

ONION GRAVY
Place 1 tablespoon of vegetable fat, oil or butter in pan. When melted add 2 tablespoons of finely-chopped onion and stir still a nice brown. Add 2 tablespoons of flour (wholemeal) and stir till brown. Add 1 cup of vegetable water and stir till boiled. Add more salt and pepper if desired.

PLAIN GRAVY
This may be made as above, but eliminate the onion. When finished and off the fire add 1 teaspoon of Marmite or Vegemite and stir till melted. Note: Do not cook Vegemite as heat and air destroy some of the B vitamins, for which these are being eaten.

WHITE SAUCE
1 tablespoon of butter or fat.
2 tablespoons of flour (wholemeal).
1/2 cup of milk.
1/2 cup of vegetable water.
Salt and pepper as liked.
Method: Melt butter and remove from fire and stir in the flour. When blended, add liquid a little at a time until all is added. Add seasoning and return to fire, stirring until boiled. Boil 3-5 minutes.

CHEESE SAUCE
Use above recipe and add 1/4 - 1/2 cup of grated cheese and use cayenne instead of white pepper.

PARSLEY SAUCE
To above recipe add chopped parsley, using from 2 tablespoons to 1 cup according to taste. This raw parsley is excellent for Vitamin C and the copper salts which help us to utilise the iron salts and so prevent anaemia.

SAUCE FOR DELICATE DIGESTIONS
This sauce is made from above ingredients but the method of mixing is different. Heat 3/4 of the liquids. Mix flour to a smooth paste with the remaining 1/4 cup of liquid (cold). Stir into hot milk, stirring until boiled (3-5 minutes). Add butter just before serving.

PUMPKIN SAVOURY (4 persons)
About 1 1/2 lb. pumpkin.
1 medium onion.
1/2 - 1 cup grated cheese.
1 egg.
1 cup milk.
Salt and pepper to taste.
1 teaspoon to 1/2 cup parsley (if liked).