Delicious UK - (12)December 2020

1 Witha pen,drawa 20cmcircleon

eachsheetofbakingpaper(usea

caketin),thenflipthepaperoveron

thetraysotheinkisunderneath.

2 Heattheovento150°C/130°Cfan/

gas2.Whisk440gofthesugar,the

eggwhitesandcreamoftartarina

standmixerfor 15 minutesoruntil

stiffandglossy.Sprinkleoverthe

vinegarandgentlystirintocombine.

3 Dividethemeringueamongthe

4 traysandshapeintorounds,

usingtheoutlinesasa guide.Turn

downtheovento100°C/80°Cfan/

gas¼andbakethemeringuesfor

2½hoursoruntilcrispanddry.

Turnofftheovenandleavethe

meringuesinsidetocool.

4 Tomakea coconutjelly,putthe

gelatineleavesina smallbowlwith

justenoughcoldwatertocover,

thensetasidefor5 minutesto

soften.Heatthecoconutcreamina

smallpanovera low-mediumheat,

bringtoa simmer,thenremovefrom

theheat.Squeezeanyexcesswater

fromthegelatine,thenaddtothe

pan,stirringtodissolve.Transfer

the mixture to a bowl to cool, then

Whitechocolate,hazelnut

andnutmegtiramisu

SERVES8.HANDS-ONTIME1 HOUR,

PLUS 5 HOURS CHILLING

MAKE

AHEAD

Makethisupto1 dayahead.

Anyleftoverswill keep for

upto2 days.

FOOD

TEAM’S

TIPS

Lightlybeatleftoveregg

whiteswitha pinchofsugar

andfreeze,labelledwiththe

quantityanddate,forupto3 months.

Defrostanduseformeringues.Note:

this recipe contains raw egg yolks.

• 3 gelatineleaves (see previous
  recipes)


• 60gcastersugar


• 125mlfreshespresso/strong
  coffee,chilled


• 185mlFrangelicoor other
  hazelnutliqueur


• 21 spongefingers(savoiardi)


• 260gwhitechocolate,chopped


• 400mldoublecream


• 125gicingsugar,sifted


• 4 medium free-range egg yolks
  
  
  • 1 tspfreshlygrated nutmeg, plus
    extratoserve
  
  
  • ½tspvanillabeanpaste
  
  
  • 300gmascarpone, at room
    temperature
  
  
  
  

YOU’LLALSONEED...

• 21cmx 11cmx 7cmloaftinlined
  with2 layerscompostablebaking
  paper– it shouldextendabove
  thesidestohelpholdinthe
  cream; electric mixer

1 Putthegelatineina smallbowl

withjustenoughcoldwatertocover

andsetasidefor5 minutestosoften.

Putthecastersugarandcoffeein

a smallpanovera mediumheat,

thenstirtodissolvethesugar.

Squeezetheexcesswaterfromthe

gelatine,addtothesweetcoffeeand

stirtodissolve.Takeofftheheatand

cooltoroomtemperature,thenadd

125mlofthehazelnutliqueur.

2 Arrangea layerofspongefingers

overthebaseofthepreparedtin,

thentopwitha secondlayer(there

shouldbesomeleftoverfora final

layer).Pouroverthecoffee mixture,

thenchillfor1 hour.

3 Meltthechocolatewith100mlof

thecreamina heatproofbowlset

overa panofbarelysimmering

water(makesurethebowldoesn’t

touchthewater;seebox,left).Once

melted,stirbriefly.Leavetocool.

3 Puttheicingsugarandeggyolks

ina mixingbowlandbeatwithan

electricmixeruntilthickandpale.

Addtheremaining300mlcream,

the1 tspnutmegandallthevanilla,

thenwhiskagainuntilthick.

4 Whiskinthemascarpone,then

gentlystirinthecooledwhite

chocolatemixture.Spreadhalfthe

mixtureoverthespongebase,then

diptheremainingspongefingersin

theremainingliqueurandarrange

ina singlelayer.Spreadoverthe

remainingcreammixture,smoothing

thetop.Chillfor4 hoursorovernight

(seeMakeAhead).Finelygrateovera

littleextranutmegandslicetoserve.

PERSERVING690kcals,45.6gfat

(27.7gsaturated),6.6gprotein,2.8g

carbs(48.2g sugars), 0.2g salt, 0.1g

fibre →

chillfor2 hoursoruntilset.

5 Forthepraline,melttheremaining

110gsugarina fryingpanover

medium-highheat,swirlingnow

andthen,for8-10minutesoruntil

golden(seebox,left).Pouroverthe

foil-linedtray/sheet,tiltingthe

carameltocreateanevenlayer.

Scatterover75gcoconutflakesand

setasidefor 30 minutes or until set.

Breakintoshards.

6 Toassemble,whisktogetherthe

cream,souredcreamandlimoncello

untiltheyformbillowingpeaks.Put

1 meringuediscona servingplate

andusea spoontodollopovera

thirdofthecoconutjelly.Topwitha

quarterofthecreammixtureand

a quarteroftheremainingcoconut

flakes.Adda layerofmeringue,

jelly,creamandflakestwomore

times,thenfinishwitha meringue

discanda layerofcream.Topwith

thepralineshardsand remaining

coconutflakes.

PERSERVING709kcals,46.4gfat

(31gsaturated),5.8gprotein,

63.1gcarbs(61.4g sugars), 0.3g salt,

2.3g fibre

WHITECHOCOLATEis

morepronetoseizing

thandarkchocolatedue

toitslackofcocoasolids.

Aswithallchocolate,

breakit upbefore

melting,thenputina

bowlovera panofbarely

simmeringwater,making

surethebaseofthebowl

doesn’ttouchthewater,

otherwisethechocolate

willoverheatandseize.

Anddon’tcoverthebowl

orstirthechocolateasit

melts,whichalsocan

encourageseizing– just

giveit thebriefestofstirs

attheendsoit’ssmooth.

CARAMELcancrystallise

whilemeltingandisalso

easytoburn.Usecaster

sugar,don’tstirwhileit’s

melting(theoccasional

swirlofthepanisokay)

andwatchclosely–

you’relookingfora

chestnut brown. It can

overcookinseconds,

sohavea sinkfulofcold

waterreadyanddipin

thebaseofthepanif

needed(thishaltsthe

cooking).

CREAMissoeasyto

over-whip– you’reafter

soft,billowingclouds.Go

slowlyanderrontheside

ofunderwhipping– the

creamwillfirmupa little

asyouspreadit.

GEL ATINEdoesn’tlike

heat.Soakit incold

water.Theexactamount

ofwateryouuseforleaf

gelatinedoesn’tmatter

• weusuallysoakit ina
  smalljugorbowl.
  MERINGUEcanweepas
  it cooksunlessthesugar
  isfullydissolvedinthe
  whippedeggwhite.Rub
  a littleofthewhipped
  meringuebetweenyour
  fingerstocheck– it
  should feel smooth.

HOWTOGETIT RIGHT:

EXPERT ADVICE FROM OUR FOOD TEAM

98 deliciousmagazine.co.uk