It has the flavors of Tirami Su, but in different form. You make a sabayon, and combine that with whipped cream and marscapone cheese, for the creamy component. The coffee flavor comes from a coffee granita - combine espresso, water and milk, freeze it and then scrape into shavings with a spoon. The shell is phyllo - butter and sugar half a sheet of phyllo, and then scrunch it into a disk. The recipe calls for baking them in buttered and sugared 4" cake pans. I ddin't have those, so used a combination of english muffin rings and tart shells, which were about the right size.
Here are the pans ready for baking.
The phyllo was a little bit fussy to work with. I had trouble peeling the layers apart. I had thawed it in the refrigerator overnight, and then on the counter for a few hours, but I'm still not sure what I could do differently to make it easier. I have no idea if my disks were done correctly, since there was no video to watch - I just kind of folded and squished it into a circle.
The phyllo came from a local Greek deli, which had a whole variety of different types of frozen phyllo - I got "#7" (need to look that up to understand what it means!).We had leftovers on the following couple of days, although the recipe is correct in saying that the cream and granita do not keep well for very long.
Onward to more phyllo adventures in the future....
Glad you enjoyed this one!
ReplyDeleteHappy New Year.
I did the same thing with my phyllo disks, so let's just assume we made them correctly. :)
ReplyDeleteI think the number on the phyllo box has to do with how thin it has been rolled.
Glad the dessert got raves--happy 2015!
I enjoyed this as well. I too did not have the four-inch pans, so I just made ring molds from aluminum foil. The number relates to the thickness of the phyllo. Number seven is middle range, and is best for beginners I have read.
ReplyDeleteFussy phyllo? I guess it needed chocolate. Or maybe a glass of wine. Usually helps when I get fussy. ;-)
ReplyDelete