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Issue 412: Tiramisu

Rivky Kleiman

Top off your meal with a totally elegant but easy tiramisu

Monday, October 02, 2017

 Mishpacha-Recipe

Food preparation by Brynie Greisman, Food and prop styling by Amit Farber, Photography by Daniel Lailah

Gourmet taste, professional presentation, minimal effort.… What more can you ask for?

INGREDIENTS


  • 1 (or 2) 7.5-oz (200-g) box Gross’s
  • Original Belgium Waffles
  • 1 (or 2) 3.08-oz (87-g) box Gross’s
  • Belgium Waffles with Dark Chocolate
  • ¼ cup hot water
  • 1 heaping tsp coffee granules
  • 2–3 Tbsp amaretto

CREAM CHEESE CUSTARD
    • 6 egg yolks
    • ¾ cup sugar
    • 2/3 cup pareve milk
    • 2 8-oz (226-g) containers pareve cream cheese, room temperature
    • 3 Tbsp amaretto
TOPPING
  • 16 oz (454 g) pareve whipping cream
  • 1 tsp vanilla extract
  • ¼ cup confectioners’ sugar
  • cocoa powder, for dusting



PREPARATION

To make the custard: In a medium saucepan, whisk egg yolks and sugar until well blended. Whisk in pareve milk (do not beat). Cook over medium heat, stirring occasionally, until mixture comes to a boil.

Boil gently for 1 minute. Remove from heat. Refrigerate for 1 hour. Place pareve cream cheese in mixing bowl. Beat on low speed until smooth. Pour in egg yolk custard and mix well. Add in amaretto and mix until incorporated. Set aside or refrigerate. To make the topping: In a mixing bowl, beat pareve whipping cream until soft peaks form. Add vanilla and confectioners’ sugar. Beat until stiff peaks form. In a small bowl or cup, combine hot water, coffee granules, and amaretto.

To assemble: For individual servings (you will need 2 packages of each type of Belgian waffle), place 18 Belgium waffles on a parchment-lined baking sheet. Drizzle with half of the coffee mixture. Place 1 heaping Tbsp cream cheese mixture on each waffle and smooth. Pipe whipped cream on top. Place a waffle on top of the whipped cream. Repeat steps, ending with whipped cream. Top with a chocolate-dipped waffle standing on its side. To complete the look, dust with cocoa powder. Refrigerate for 4-6 hours to set.

Alternately, you can place 9 waffles on the bottom of a 9x13-inch Pyrex dish. Drizzle with half of the coffee mixture, and cover with half of the cream cheese mixture. Pipe half of the whipped cream on top. Repeat layering. Place chocolate-dipped waffles in the center of each serving. Dust with cocoa powder and refrigerate as above.

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