Tiracath Cake

This is an interesting and, according to my guests last weekend, delicious variation on Tiramisu. Crush a package of Pepperidge Farm Bordeaux cookies into a powder and blend with 1 soupspoon of melted butter. Pour into a 15-inch round openable cake mold and tamp down. Then add 2 teaspoons of un-flavored gelatin to 2 tablespoons of cold water and let sit. In another dish combine 6¾ oz of light cream with 2½ oz of sugar, beat like eggs and add 4¼ oz of mascarpone. Mix well and keep on the side. Now put 3¼ oz of milk in a pan with a vanilla bean and add the gelatin mix. Bring to a boil and let cool. Take out the vanilla bean, slit to remove the grains and insert them back into the mix. Now add the vanilla mixture to the cream and pour over the crushed cookie powder. Put in fridge. Next warm 6¾ oz of light cream, add 2¼ oz of dark (70%) chocolate plus another gelatin/water mixture as above, blend until smooth and pour over the cream mixture. Keep in the fridge overnight. Delicately remove from mold and serve. The result is irresistible-or so I’ve been told on good authority!

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