Tiramisu Crepes Souffle Recipes

TIRAMISU CREPES

Steps:

• In a large bowl, whisk eggs, milk, soda, butter, coffee and vanilla. In another bowl, mix flour, sugar, cocoa and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., For filling, in a large bowl, beat cheeses and sugar until fluffy. Add liqueur and vanilla; beat until smooth. Spoon about 2 tablespoons filling down the center of each crepe; roll up. If desired, garnish with chocolate syrup and whipped cream.

TIRAMISU CREPES SOUFFLE

Steps:

• Procedure for Chocolate Crepes:.
• Whisk together egg, sugar and milk until well combined.
• Add flour, cocoa powder and salt to egg mixture and whisk until smooth.
• Whisk in melted butter and vanilla.
• Refrigerate batter for a minimum of one hour.
• Warm a six inch non-stick sauté pan over medium heat.
• Add two tablespoons crêpe batter to pan and rotate to cover the bottom and sides evenly.
• Cook for approximately one minute on the first side.
• Turn crêpe and cook for 30 seconds more.
• Make eight crêpes.
• Reserve.
• For Coffee Creme Anglaise:.
• In a stainless steel bowl combine egg yolks, sugar and salt and whisk until smooth.
• Set aside.
• In a sauce pan heat milk, vanilla and coffee extracts to a scald.
• Slowly whisk hot milk into yolk mixture.
• Put all contents back into sauce pan and cook over medium heat, stirring constantly until the thickened mixture coats the back of a spoon.
• Strain and chill.
• For Souffle Base:.
• Bring a pot of water to a simmer.
• In a sauce pan bring milk and coffee extract to a scald.
• In a large stainless steel bowl whisk together egg yolks and sugar until well combined.
• Add flour and salt and whisk until smooth.
• Slowly whisk in the hot milk until well combined.
• Place bowl over the simmering water and whisk until thickened.
• Remove from heat.
• Place plastic wrap directly on the soufflé base and let cool for 30 minutes.
• Whisk in mascarpone cheese, rum and Kahlua.
• Place egg whites and cream of tartar in a mixer.
• Beat whites to stiff peaks.
• Carefully fold egg whites into the soufflé base.
• For Crêpe Souffle:.
• Preheat oven to 350º.
• Lightly grease a glass baking dish.
• Place one half cup soufflé mixture into the center of each crêpe.
• Lightly fold the crêpe in half, being careful not to deflate the egg whites.
• Place the crêpes into the baking dish.
• Bake for 15 minutes.
• To Assemble:.
• Drizzle plate with the coffee Crème anglaise.
• Carefully place two crêpes onto center of the plate.
• Arrange diced fruit around the crêpes.
• Dust the top of the souffle with powdered sugar.
• Garnish with a sprig of mint.

CHEF JOHN'S TIRAMISU

Steps:

• Stir espresso and 2 tablespoons Marsala wine together in a shallow bowl.
• Whisk egg yolks, 2 tablespoons plus 1 teaspoon sugar, and 1 tablespoon Marsala wine together in the top of a double boiler over simmering water, until thick, pale yellow, and creamy, 5 to 6 minutes.
• Whisk egg yolk mixture, mascarpone cheese, vanilla extract, and salt together in a bowl until completely smooth.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Gently stir and fold 1/2 the egg whites into egg yolk mixture; fold in remaining 1/2 egg whites.
• Place 1 heaping spoonful mascarpone mixture into a single-serving cup or glass. Dip 2 ladyfinger cookie halves briefly in espresso mixture and turn 3 to 4 times to coat. Place cookie halves in the bottom of the glass on top of mascarpone.
• Fill the glass halfway with mascarpone mixture. Dip 5 ladyfinger halves in the espresso mixture and place vertically along the inside of the glass, dipping and placing more ladyfinger halves as necessary to fit the glass. Place 2 dipped ladyfinger halves horizontally on top of the mascarpone mixture. Fill glass to the top with mascarpone mixture. Repeat for the second serving glass.
• Wrap both glasses in plastic wrap and refrigerate for at least 8 hours or overnight. Remove plastic wrap and dust tops with cocoa powder and grated chocolate.