Espressomisu
Sue McCown - Earth & Ocean

FILLING
Enough filling for 8 glasses

6 egg yolks
1/2 cup sugar
In a Kitchen Aid bowl place yolks and sugar and set over simmering water and whisk till yolks are hot to the touch. Put on kitchen aid machine and whip on number 3 till thick, shiny and glossy.

ADD
1 cup coffee liqueur
2 Tablespoons instant espresso powder
Heat coffee liqueur and dissolve instant espresso powder and add to the egg mixture.

ADD
1 pound mascarpone
Using the paddle attachment mix on speed 1 till smooth. Turn to speed 2 and beat for 10 seconds or until smooth and thick. Careful not to break the mascarpone.

ADD
1 cup heavy cream
1 cup powdered sugar
In a separate bowl whip cream and sugar to medium peak and fold into espresso mascarpone.

Chill espresso mixture; do not try to re-beat once the mascarpone has set.

TO ASSEMBLE
In a martini glass or wine glass
Punch out two sizes of sponge cake:

1 small round that will fit in the bottom /1 large round that will fit in the center of each martini glass:

Make Espresso(coffee) to yield 1 cup and to it, add 3/4 cup sugar. Mix to dissolve sugar.

Place espresso mascarpone filling into a piping bag using a round tip and pipe a dollop of filling into the glass.

Using a fork dunk small round of cake into espresso liquid and lift out and place on top of filling.

Sprinkle shaved chocolate over the cake.
Pipe another dollop of espresso mascarpone filling completely covering the chocolate shavings.

Take the large round piece of cake and dunk into the espresso liquid and lift out and place on top of filling.
Sprinkle another layer of shaved chocolate over the cake.

Pipe a last layer of espresso mascarpone filling completely covering the shaved chocolate.
Sprinkle shaved chocolate over the filling.
Cover with plastic wrap and refrigerate.

Ingredients for Honey-Vanilla Tuile

• 2 pounds butter
• 8 c. icing sugar
• 2 c. honey
• 4 c. egg whites
• 8 c. all-purpose flour

Procedures for Honey-Vanilla Tuile

Cream butter and icing sugar. Add honey. Slowly alternate egg whites and sifted flour. Beat until smooth. Chill and use as needed. Bake at 325 degrees until golden. Shape while warm.

Recipe by Sue McCown

Executive Pastry Chef

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