Tiramisu Icebox Pie
ACTIVE 1 HR 15 MIN; TOTAL 5
HR 50 MIN; SERVES 8
Nashville pastry chef Mathew
Rice takes the familiar
elements of classic tiramisu—
ladyfingers, coffee, and mas-
carpone—and reimagines
them as an icebox pie. The
dessert is full of playful tex-
tures and flavors, including a
dense coffee mousse and
salty-sweet coffee crunchies.
CRUST
2 1 /^4 cups crushed crisp
ladyfi ngers (about 18
l a d y fi n g e r s )
(^1) / (^4) cup milk powder
2 Tbsp. granulated sugar
(^1) / 2 tsp. fi ne sea salt
(^1) / 4 cup unsalted butter,
melted
(^1) / 4 cup heavy cream
FILLING
1 (^1 / 4 -oz.) envelope
powdered gelatin
1 1 / 4 cups whole milk, divided
1 cup (8 oz.) unsalted
butter, softened
(^1) / 3 cup cream cheese,
softened
1 tsp. vanilla bean paste
or 1 vanilla bean, seeds
scraped
1 tsp. coff ee extract
(^1) / 2 tsp. fi ne sea salt
1 tsp. instant coff ee
granules
1 cup granulated sugar,
divided
4 large eggs
Whipped Mascarpone
(recipe at right)
Coff ee Cookie Crumble
(recipe at right)
- Make the crust Preheat
oven to 300° F. Whisk
together crushed ladyfingers,
milk powder, sugar, and salt in
a medium bowl until com-
bined. Add butter and cream;
stir until crumbs are evenly
moistened. Press crumb mix-
ture into the bottom and up
sides of a lightly greased
9-inch fluted round tart pan
with removable bottom.
2. Bake crust until surface
feels dry, about 10 minutes.
Cool crust completely on a
wire rack, about 30 minutes.
3. Make the filling Sprinkle
gelatin over^1 / 4 cup of the milk
in a small bowl; let stand 1
minute. Combine gelatin
mixture, butter, cream
cheese, vanilla bean paste,
coffee extract, and salt in a
large bowl. Set aside.
4. Combine instant coffee,
(^1) / 2 cup sugar, and remaining
1 cup milk in a small heavy-
bottomed saucepan. Cook
over medium, stirring occa-
sionally, until sugar dissolves.
- Whisk together eggs and
remaining^1 / 2 cup sugar in a
medium bowl until smooth.
Gradually add^1 / 2 cup hot milk
mixture to egg mixture,
whisking constantly. Pour egg
mixture into saucepan with
remaining milk mixture and
stir to combine. Bring mixture
to a boil and cook, stirring
constantly, about 3 minutes;
remove from heat. - Pour hot custard over
gelatin mixture and whisk
until butter has melted.
Using an immersion blender,
process until silky smooth
and emulsified, about 30
seconds. Press plastic wrap
directly onto surface of cus-
tard, and chill until custard is
cold and set, about 3 hours. - Spoon chilled mixture into
crust. Using an offset spatula,
smooth surface. Press plastic
wrap directly onto surface of
custard and chill until com-
pletely set and sliceable, at
least 2 hours. To serve, top
each slice with a dollop of
Whipped Mascarpone and^1 / 4
cup Coffee Cookie Crumble.
—MATHEW RICE
WINE Apricot-scented
Tuscan dessert wine: 2010
Castello di Volpaia Vin Santo.
Whipped Mascarpone
TOTAL 5 MIN; MAKES ABOUT
2½ CUPS1 cup heavy cream(^1) / 2 cup mascarpone cheese
2 Tbsp. granulated sugar
Place cream, mascarpone,
and sugar in a medium bowl.
Beat with an electric mixer on
medium-high speed until stiff
peaks form. Chill until ready
to serve, up to 2 hours. —MR
Coffee Cookie
Crumble
ACTIVE 50 MIN; TOTAL 1 HR 10
MIN; MAKES ABOUT 3½ CUPS
2 1 / 4 cups (about 9^3 / 4 oz.)
all-purpose fl our
1 cup granulated sugar
(^1) / 3 cup instant coff ee
granules
(^1) / 4 cup milk powder
1 Tbsp. cornstarch
1 3 /^4 tsp. fi ne sea salt
(^3) / 4 cup unsalted butter,
melted
1 tsp. coff ee extract
- Preheat oven to 300° F.
Beat flour, sugar, coffee gran-
ules, milk powder, cornstarch,
and salt with a heavy-duty
electric stand mixer fitted
with paddle attachment on
low speed until combined.
With mixer running, drizzle
in butter and coffee extract
until evenly moistened,
about 10 seconds. Remove
bowl from mixer; continue
stirring by hand, if necessary,
until uniform. - Scatter mixture in a single
layer on a parchment paper–
lined rimmed baking sheet.
Bake, stirring every 10 min-
utes with a metal spatula,
until completely dry, about
40 minutes. Cool mixture on
baking sheet. Sift through a
colander, and discard fine
crumbs. Store in an airtight
container. —MR
Christmas-Morning
Biscotti
ACTIVE 25 MIN; TOTAL 1 HR 45
MIN; MAKES 24 BISCOTTIThese twice-baked Italian
cookies are spiced with cocoa
nibs and anise seeds.Nonstick cooking spray
1 3 /^4 cups all-purpose fl our
1 tsp. baking powder(^1) / 2 tsp. baking soda
Kosher salt
5 Tbsp. unsalted butter,
softened
(^2) / (^3) cup sugar
3 large eggs
1 Tbsp. plus 1 tsp.
anisette liqueur
(^1) / 4 cup cocoa nibs
1 1 / 2 tsp. whole anise seeds
- Preheat oven to 325° F.
Coat a baking sheet with
cooking spray. Line with
parchment paper; coat with
cooking spray. - In a medium bowl, whisk
flour with baking powder,
baking soda, and a pinch of
salt. In a stand mixer fitted
the with paddle, beat butter
with sugar at medium-high
speed until mixture is fluffy,
about 3 minutes. Beat in 2
eggs one at a time. Beat in 1
tablespoon anisette. Beat in
dry ingredients at low speed
until just combined. Mix in
cocoa nibs and anise seeds. - On prepared baking sheet,
using lightly floured fingers,
shape dough into a slightly
flattened 12-inch log^3 / 4 inch
thick. In a small bowl, lightly
whisk remaining egg with
remaining 1 teaspoon anis-
ette. Brush log with egg
mixture. Bake for 20 minutes,
until pale golden. Transfer
baking sheet to a wire rack
and let the log cool slightly. - Using a serrated knife,
cut log into diagonal,^1 / 2 -inch-
thick slices. Arrange on
baking sheet; bake, flipping
halfway through, for about
10 minutes, until toasted.
Transfer baking sheet to a
wire rack; let cool.
—MERRIN MAE GRAY