The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [283]
3. Pour the batter into the prepared pan; spread evenly. Bake until golden brown and springy to the touch, about 40 minutes. Let cool completely on a wire rack.
4. Invert the cake to unmold; peel off the parchment. Using a long serrated knife, trim off the sides of the cake. Cut the cake crosswise into quarters (each about 2½ inches wide). Split the quarters horizontally into 3 strips each (to make 12 strips total).
5. Cut each of 10 strips into 6 (1¼ × 2½-inch) rectangles (for a total of 60 strips). Using a 2-inch round cookie cutter, cut out 6 rounds from the remaining 2 strips.
6. Line 6 charlotte molds (4 inches in diameter and 2¼ inches high) or 10-ounce ramekins with overlapping strips, standing them vertically (about 10 strips per mold). Press 1 round onto the bottom of each mold. Using the remaining ½ cup brandy, brush the cake in the molds.
7. Make the filling: Puree the pear and brandy in a food processor; set aside. Prepare an ice-water bath; set aside. Heat the milk in a medium saucepan over medium heat until just about to simmer.
8. Whisk together the yolks, sugar, and salt. Pour half of the hot milk into the yolk mixture, whisking constantly. Add the yolk mixture to the remaining hot milk in the pan; whisk. Cook over medium heat, stirring with a wooden spoon, until the mixture is thick enough to coat the back of a spoon. Pour through a fine sieve into a bowl set in the ice-water bath. Let cool, stirring occasionally.
9. Beat the cream to soft peaks; set aside. Sprinkle the gelatin over ¼ cup water in a medium heatproof bowl. Let stand 1 minute to soften. Set the bowl over a pan of simmering water; stir until the gelatin is dissolved. Stir the gelatin mixture into the custard in the ice-water bath. Stir in the pear puree. Whisk until it thickens to a puddinglike consistency. Whisk in the whipped cream.
10. Divide the mixture among the molds (about ½ cup per mold). Cover with plastic wrap, pressing it directly on the surfaces; refrigerate until set, about 1 hour. Run a knife around the edges of the charlottes; invert onto plates. Serve cold.
tiramisù cups
MAKES TEN 6-OUNCE SERVINGS
This recipe will also make four 16-ounce servings; divide filling amounts accordingly.
6 ounces store-bought crisp ladyfingers
1 cup strong coffee
Mascarpone Filling (recipe follows)
Mocha Filling (recipe follows)
½ tablespoon ground espresso, for garnish
Set aside 5 ladyfingers; break the remainder into large pieces. To assemble, dip the pieces in the coffee; fit a layer into the bottom of each cup. Cover each with ¼ cup mascarpone filling. Top with another layer of ladyfingers dipped in coffee; cover with ¼ cup mocha filling. Garnish each with a dollop of mascarpone filling, half a reserved ladyfinger, and a sprinkling of espresso.
mascarpone filling
MAKES ABOUT 5 CUPS
1 large whole egg
3 large eggs, separated
1 cup sugar
½ teaspoon pure vanilla extract
16 ounces mascarpone, room temperature
1. In the heatproof bowl of an electric mixer, combine the egg, egg yolks, ½ cup sugar, and vanilla. Place over a pan of simmering water; whisk until the sugar is dissolved, about 3 minutes. Transfer the bowl to the mixer; using the whisk attachment, beat on medium-high speed until the mixture is cool, about 5 minutes. Add the mascarpone; beat on low speed to combine. Set aside.
2. Place the egg whites in another heatproof mixing bowl set over a pan of simmering water. Add the remaining ½ cup sugar; whisk until it is dissolved, about 2 minutes. Transfer the bowl to the mixer; using the whisk attachment, beat on medium speed until soft peaks form, about 5 minutes. Fold one-third of the egg whites into the mascarpone mixture; fold in the remaining whites. Refrigerate, covered, until ready to use, up to 1 day.
mocha filling
MAKES 2½ CUPS
¼ cup plus 2 tablespoons sugar
¼ cup cornstarch
Pinch of coarse salt