- 7 months ago
Join Martha Stewart as she makes her favorite summer dessert recipes. From Cherry Tart to Triple Chocolate Ice Cream Cake and Tiramisu, get step-by-step instructions to create these delicious treats at home.
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00:00:00When asked what my favorite pie is, it's generally a lemon meringue pie.
00:00:13It's always been one of my favorites, but I recently tasted a version that had me looking
00:00:17at traditional lemon meringue pies from a new angle, upside down.
00:00:22Let me show you what I mean.
00:00:24It's a simple pie to make.
00:00:25You need four egg whites in the bowl of your mixer, because this is going to be the meringue.
00:00:32And you need eight egg yolks for the lemon curd.
00:00:36So you start beating this with one tablespoon of water, which helps break up the albumin.
00:00:45And in the meringue, add a quarter of a teaspoon of cream of tartar.
00:00:51And once the egg whites become soft peaks, start adding one cup of granular sugar, slowly.
00:00:58Now gradually add the sugar.
00:01:07So very beautiful meringue.
00:01:10So this gets smoothed into the buttered pie plate.
00:01:17Up the sides, and just onto the rim.
00:01:22Preheat your oven to 300 degrees, and you're going to bake this for 40 minutes.
00:01:29Turn off the oven, and allow the crust to stay in there for another hour.
00:01:36This is so pretty.
00:01:37This recipe comes from our Test Kitchen Recipe Tester's grandmother, Josephine Riege.
00:01:43Put this right into your oven.
00:01:46So now for the lemon curd, which is the filling of our lemon meringue upside down pie.
00:01:51Eight egg yolks.
00:01:52Whisk those until they're yellower, and gradually add one cup of granulated sugar.
00:02:02And you'll need four teaspoons of lemon zest.
00:02:08And we need six tablespoons of lemon juice.
00:02:12So you're going to need approximately one and a half lemons.
00:02:17There.
00:02:18So stir this.
00:02:23Make sure you mix everything up, and you can then put aside the whisk, and use a wooden
00:02:34spoon as you cook the curd.
00:02:37Now you never, never, never can leave this on the stove by itself.
00:02:42They will curdle if you cook too hot.
00:02:45Look how quickly it's thickened.
00:02:47This is very nice lemon curd.
00:02:49Turn off the heat, and put the curd in a bowl to cool.
00:02:55And it will become even thicker than this as it cools.
00:03:00Put a piece of plastic wrap right on the surface of the curd, and let cool in the refrigerator.
00:03:06So now fold one cup of cream whipped into your lemon curd.
00:03:16So now pour this into your shell, and isn't that a gorgeous shell?
00:03:21Look how beautiful, light and airy, and perfectly cooked.
00:03:25Little bit of color.
00:03:30So just swirl this and chill.
00:03:33So this beautiful pie has been chilled for approximately eight hours.
00:03:38Top it with stiffly whipped cream.
00:03:48Just a very fine dusting of lemon peel.
00:03:51There.
00:03:52You are going to adore the taste of this extraordinary pie.
00:03:58So that one's for you, and this is all for me.
00:04:01Enjoy.
00:04:02Joining me is Michelle Goldsmith, who is the pastry chef at Nobu57.
00:04:08And she created this unusual, refreshing, frozen dessert.
00:04:12So the cake first.
00:04:13So you wanted to tell me what to do, or should...
00:04:15Sure.
00:04:16Sure.
00:04:17So why don't you start by two eggs into the mixing bowl.
00:04:18Okay.
00:04:19And then we'll add a third cup of sugar.
00:04:20Okay.
00:04:21And now you have dry ingredients, too, of course.
00:04:22Yes.
00:04:23So we're going to let this whip and come up to like three or four times in volume.
00:04:32So in the meantime, we can go ahead and add one and a half teaspoons of the baking powder
00:04:37to three quarter cup and two tablespoons of AP flour.
00:04:40And we'll give this a little whisk.
00:04:43So then we'll go ahead and add a quarter cup of the grapeseed oil to a quarter cup of the
00:04:49coconut oil.
00:04:50So grapeseed oil.
00:04:51So no butter in this cake.
00:04:52I actually prefer an oil-based sponge over a butter-based sponge.
00:04:56Oh, okay.
00:04:57So we're going to add the grapeseed oil and then a quarter of a cup plus two tablespoons
00:05:01of coconut milk.
00:05:03Coconut milk has a very, very light flavor, but there's a nuttiness to it.
00:05:07And then what other coconut is in this cake?
00:05:09So we also have a quarter cup of desiccated coconut, which we'll fold in at the end.
00:05:13Unsweetened.
00:05:14Unsweetened.
00:05:15Okay.
00:05:16Yeah.
00:05:17Okay.
00:05:18So you can take it all the way down and add coconut oil.
00:05:19All of it?
00:05:20No, little by little.
00:05:21Okay.
00:05:22And then...
00:05:23And then go ahead with the coconut milk.
00:05:25I prefer at room temperature.
00:05:26I find that it spreads easier in the pan.
00:05:28We're all finished there.
00:05:33So now we can turn it off and...
00:05:38And do you use the beater to mix in or...
00:05:40The best thing to do would be if you'd like to sift it over and then I'll fold it as you
00:05:45sift.
00:05:46Okay, I'll do that for you.
00:05:47So that way we don't lose anything.
00:05:52So it's good to have an assistant.
00:05:53Always.
00:05:55Perfect.
00:05:56Good.
00:05:57I recommend adding the flour first before the coconut so you can really make sure that
00:06:02all the flour is properly incorporated.
00:06:04So it's a very little bit of coconut, a quarter of a cup.
00:06:07Yes.
00:06:08Desiccated, shredded coconut.
00:06:09Yeah, just to give it a little extra coconut flavor.
00:06:12All right.
00:06:13And then we'll go ahead and pour it into our 10-inch pan.
00:06:16Now is that springform, buttered and lined with paper?
00:06:18Yeah.
00:06:19Okay.
00:06:20Yeah, it is.
00:06:21So you don't flour it?
00:06:22Not necessary.
00:06:23Oh, because of all the oil, I guess.
00:06:24Yeah, absolutely.
00:06:25And make sure your oven is preheated to 350 degrees.
00:06:30For how many minutes?
00:06:31Between 20 and 25.
00:06:33Oh, really?
00:06:34Turn it once and then it's ready when we touch the center and it kind of bounces back a bit.
00:06:38Set your timer.
00:06:40So we've cooled down the sponge.
00:06:42And then because life is not perfect, you want to just trim this a little bit to get a nice,
00:06:47even, flat layer.
00:06:49Okay, so we have a yuzu syrup here, which is basically made with sugar, water, yuzu juice, and coconut milk.
00:06:55Oh, good.
00:06:56If yuzu juice isn't available, lemon works perfectly.
00:07:00How much will you use?
00:07:01It'll drink a nice amount.
00:07:02Oh, good.
00:07:03Yeah.
00:07:04Okay.
00:07:05So I'll do this for you, and then you're melting what over there?
00:07:07Yes, so then we're going to put the coconut crunch on the bottom.
00:07:10So I'm melting down some white chocolate here in a double boiler.
00:07:14Okay.
00:07:15So you want it wet but not soaking.
00:07:17Yeah.
00:07:18All right, so we're going to add some tahini.
00:07:22If you want to go ahead and add the tahini.
00:07:23Oh, tahini to what?
00:07:24To this?
00:07:25To the white chocolate, yeah.
00:07:26Oh, that's an odd combination.
00:07:28It is, probably.
00:07:29So tahini is?
00:07:30It's a sesame paste, white sesame.
00:07:32Yes.
00:07:33Okay.
00:07:34So we'll add a third cup of puffed rice cereal.
00:07:36Puffed rice cereal?
00:07:37Yes.
00:07:38That you have for breakfast?
00:07:39Yes.
00:07:40Oh.
00:07:41And then we'll also add a quarter cup of desiccated coconut.
00:07:44Mm-hmm.
00:07:45And then I'll go ahead and zest half a lemon.
00:07:48Pinch of salt.
00:07:50And half a zest of lemon.
00:07:52Great.
00:07:53Fragrant lemon.
00:07:54Yeah, fantastic.
00:07:56Okay, so we want to flip this over.
00:08:01Yeah, perfect.
00:08:02There we go.
00:08:03And then just spread this over.
00:08:06It's actually a lot easier to do this when the cake is cold.
00:08:12You just take that to the edges.
00:08:14So if you don't have time to make this, just buy some halva and grind it up.
00:08:19Add some cereal and you'll be fine.
00:08:22You finish.
00:08:23Sure.
00:08:24So put this back in the freezer.
00:08:26Yeah, so we will go ahead and wrap this in the freezer.
00:08:29Wrap it with plastic, put it in the freezer until it's frozen solid?
00:08:33Yeah, maybe a good hour or so.
00:08:34Okay.
00:08:35So now this is frozen solid.
00:08:37Yeah, it's frozen.
00:08:38So we can pick it up and just pinch.
00:08:40Yeah, right back in there, yeah.
00:08:41Okay, into your springform pan.
00:08:43Soaked with the coconut milk.
00:08:45Right, so the coconut soak is side up and the crunch is side down.
00:08:49And you have an acetate here too.
00:08:51It'll give us a really nice crisp edge at the end.
00:08:54That's your pineapple.
00:08:55Yeah, so this is roasted pineapple puree.
00:08:58Basically what we do is take pineapple, peel it, core it, cut it into small pieces,
00:09:03and then add a little sugar syrup and vanilla beans.
00:09:07Mmm, so good, so good.
00:09:09And then we roast in the oven for two hours.
00:09:11So it's about a little bit more than a cup.
00:09:14Yes.
00:09:15So then we'll put this back in the freezer, and then once this is set up,
00:09:18we put the mousse on top.
00:09:21So now we're making a semifreddo out of white chocolate?
00:09:24Yes, it's a coconut semifreddo, yeah, with white chocolate.
00:09:27So two egg whites, beaten with a third of a cup plus one tablespoon of sugar.
00:09:34Yes.
00:09:35While you're doing that, I'm going to go ahead and bloom our two sheets of
00:09:38silver-strength gelatin in cold water.
00:09:42Okay, so then we have one and a half cups of coconut milk.
00:09:47So we'll heat that with a half a cup of desiccated coconut
00:09:52and then a zest of one lemon.
00:09:54Mmm, and this is white chocolate.
00:09:56Yeah, for this recipe, you really want to stick with a 35%.
00:10:00Anything lower, we have less cocoa butter,
00:10:03and the mousse is going to come out a little bit softer.
00:10:07We'll just bring it to a boil.
00:10:08You're going to pour that over the white chocolate?
00:10:10Yeah, we're going to strain it out over the white chocolate.
00:10:13The gelatin is nice and soft.
00:10:15So that's one sheet of gelatin?
00:10:17It is two sheets.
00:10:18Okay, how about that?
00:10:20That looks great.
00:10:21Okay.
00:10:22This is just coming to a boil.
00:10:25Turn it off.
00:10:27Add the gelatin to dissolve.
00:10:30And then strain this over the chocolate.
00:10:35Oh, you're straining the coconut out?
00:10:37Yeah, we just took all the flavor.
00:10:41And then strain this very, very well.
00:10:43And then what we do is actually keep this leftover coconut and lemon mixture
00:10:47and then add a little bit more coconut, a little bit of sugar,
00:10:50and dehydrate it, and that becomes a coconut crisp garnish.
00:10:54Okay, so we just very, very gently mix this from the center out.
00:10:59We want the gelatin to begin to work its magic powers
00:11:02before adding in the meringue and the cream.
00:11:04Into there?
00:11:05Yeah, yeah, go ahead.
00:11:08Oftentimes I'll switch to the whisk in this beginning part
00:11:11just so we can avoid lumps, but I'm really folding.
00:11:14And then we'll go ahead and add in our whipped cream.
00:11:17Oh, whipped cream.
00:11:18Yeah, we have three very different textures,
00:11:21so you kind of want to balance everything out very gently.
00:11:25Mm, and now just that would be a delicious dessert.
00:11:28Yeah, this on its own, just in a cup,
00:11:31just serve with some fresh fruit or something even.
00:11:33Just pour it right on top.
00:11:35Yes.
00:11:36So now you can see why you need a 10-inch springform pan.
00:11:42And back to the freezer.
00:11:43Yes, back to the freezer.
00:11:45So the dessert is out of the freezer, and look at that.
00:11:50Extraordinary.
00:11:52And then you can decorate it however you want.
00:11:54You show me.
00:11:55Absolutely.
00:11:56You're so artistic.
00:11:57Okay, so for me, I like decoration to be super simple,
00:12:00so I would just do some roasted pineapple,
00:12:04maybe a little coconut flake.
00:12:06That looks good enough for me.
00:12:07That is so beautiful.
00:12:09And then the coconut?
00:12:11Yeah, so we have this coconut sorbet.
00:12:13I know you are a big fan of the coconut,
00:12:15so we'll go ahead and scoop that up.
00:12:17That is spectacular.
00:12:19We have another sugar dough that's been turned four times.
00:12:21Roll this out a little bit and cut it in half
00:12:25as we did for the brown sugar cinnamon rolls.
00:12:29And we're going to cut this in half.
00:12:31It is an interesting dough because it's yeast and sugar,
00:12:35and a lot of things can happen to it,
00:12:37like the moisture in the dough melting the sugar.
00:12:39So you have to work with this dough and get to know it
00:12:42before you say it's yours.
00:12:45Okay, so we're going to cut this in half with the...
00:12:49And this can just sit aside.
00:12:52We're going to make snails.
00:12:54I like to fill this dough with other flavorings.
00:12:57You don't have to use just sugar or sugar and cinnamon.
00:13:00You can also utilize poppy seeds
00:13:03that are slightly ground in a blender or in a food processor.
00:13:08Pecans, walnuts, also very delicious.
00:13:11And chocolate, of course.
00:13:14So we want to roll this dough to 18 by 12.
00:13:18We're almost there.
00:13:20And for the last few rollings,
00:13:22you can spread your poppy seeds
00:13:25all over the surface of the dough,
00:13:28and roll them in, too, because they'll adhere to the dough better.
00:13:32Do you like poppy seeds?
00:13:34On a bagel.
00:13:35On a bagel?
00:13:36Do you learn how to make bagels, too, at the school?
00:13:38Yes.
00:13:39Oh, great.
00:13:40And I'm going to add a little bit more sugar
00:13:43because you can't have too much sugar on this lemonade dough.
00:13:46Now, if you didn't roll it out in sugar,
00:13:49could you make these savory?
00:13:51Yeah, you could.
00:13:52You could incorporate cheese, like a Parmesan cheese would be delicious.
00:13:56You could do poppy seeds and sesame seeds and cheese.
00:14:02So now we're going to roll this up extremely tightly.
00:14:07There.
00:14:09Try to keep this snake all the same size, same diameter.
00:14:15So, very nice.
00:14:17And cut this into 12 equal snails.
00:14:21And we have these beautiful rings.
00:14:23These are a little different from the kouign-amann.
00:14:25These are going to raise a little bit higher, and how nice.
00:14:29These, too, you can get at cooking supply stores, baking supply stores,
00:14:33as well as online.
00:14:35So we need 12.
00:14:36I will cut in half first, like a sushi roll.
00:14:41And then in half again.
00:14:44A serrated knife works very well.
00:14:48If your dough is too soft, pop it into the fridge for another few moments
00:14:53just to let it harden up a little bit.
00:14:57You'll cover with plastic wrap and let rise almost to the top of the ring.
00:15:01And you're going to put them into a preheated hot oven.
00:15:04These are all made from the laminated dough that we've just learned how to make.
00:15:09And I think that if you put these out on a brunch table,
00:15:11well, no one will believe that you made them yourself.
00:15:14Okay, so we already creamed.
00:15:15So we already creamed 6 tablespoons of butter with our sugar.
00:15:20And 1 1⁄2 cups of sugar.
00:15:211 1⁄2 cups of sugar, exactly.
00:15:23Now our next bit, we're going to take 2 large egg yolks plus 4 large eggs
00:15:29into our mixing bowl.
00:15:32Should I add the vanilla to here?
00:15:33No, we're going to do the vanilla here.
00:15:35We're going to do 1 1⁄2.
00:15:37Real vanilla extract.
00:15:38Real vanilla extract.
00:15:43There we go.
00:15:44This is creamed enough, right?
00:15:45Creamed enough, yeah, that's fine.
00:15:46Lovely.
00:15:47Now, of course, we're going to whisk this up.
00:15:50Now, you were practicing this yesterday, I heard.
00:15:52I practiced, yes.
00:15:53I wanted to make sure that I was going to be Martha Ready.
00:15:56Unfortunately, I had an I Love Lucy moment.
00:15:58Can you imagine Michael Kors, one of our top, top, top designers,
00:16:02is practicing for our show.
00:16:04Yeah, and I had more of a Lucille Ball moment.
00:16:07Sugar flying everywhere.
00:16:08It was crazy.
00:16:09Now, do I add these to that?
00:16:10Yeah, well, now what we're going to do, we're going to take our dry ingredients,
00:16:15we're going to mix it up.
00:16:16We've got a cup and a half of all-purpose flour.
00:16:18Okay.
00:16:19In we go.
00:16:21As you can see, I'm a little messy.
00:16:23Half a teaspoon of salt.
00:16:25And baking powder.
00:16:26Teaspoon of baking powder.
00:16:27And, you know, we're just going to kind of mix that up.
00:16:30You can use that whisk.
00:16:31Yeah, I'll do this one.
00:16:32I think they forgot to give you a bowl.
00:16:33That's all right.
00:16:34It works in my measuring cup.
00:16:35That's fine.
00:16:36Okay.
00:16:37And in we go, slowly.
00:16:39Alternating eggs with flour.
00:16:40Exactly.
00:16:41Right.
00:16:42So it's a basic baking powder cake.
00:16:44Exactly.
00:16:45Very simple.
00:16:46Listen, you couldn't be as...
00:16:47Flavorful, though.
00:16:48Flavorful.
00:16:49You couldn't be as glamorous as my grandmother.
00:16:50Now, would you suggest to your customers that they wear their finest Michael Kors shirt to the baking?
00:16:56Of course.
00:16:57Without an apron.
00:16:58I'm being very brave.
00:16:59Exactly.
00:17:00And wear all black, as you can see.
00:17:01A smart thing with flour.
00:17:03In we go.
00:17:08I think my grandmother always wore a lot of jewelry when she cooked.
00:17:11She did?
00:17:12Lots of rings and stuff?
00:17:13She was very glam, yeah.
00:17:14Oh, boy.
00:17:15Absolutely.
00:17:16So we're in.
00:17:17We're mixing up.
00:17:18Okay, so I should scrape.
00:17:19Yeah, we can scrape.
00:17:20Okay.
00:17:21So...
00:17:22Okay, what else?
00:17:23Well, now let's start the whole process rolling here.
00:17:24Okay.
00:17:25So we've got a nine-inch cake pan.
00:17:26Okay.
00:17:27We're going to take...
00:17:28I'm going to just...
00:17:29I'm just going to beat this one little...
00:17:30How are you doing that?
00:17:31No, you're good.
00:17:32Just one little last bit.
00:17:33So...
00:17:34But don't overdo it, right?
00:17:35No, you don't want to overmix.
00:17:36It's not great.
00:17:37Okay.
00:17:38We're going to take our butter, which is melted.
00:17:39We're going to pour it into the cake pan.
00:17:40It's unsweetened butter.
00:17:41So you're making what...
00:17:42Do you know what Thomas Keller calls this?
00:17:43What is this?
00:17:44Butter, sugar, and nuts, right?
00:17:45You know what I call this?
00:17:46What?
00:17:47Fattening.
00:17:48Oh.
00:17:49But do you know what Thomas Keller calls it?
00:17:50No, what is it called?
00:17:51Shmear.
00:17:52Shmear?
00:17:53Yeah.
00:17:54Shmear.
00:17:55That's what I call your skirt.
00:17:56It's made out of shmear.
00:17:57Oh.
00:17:58It's cashmear.
00:17:59Oh, cashmear.
00:18:00Cashmear.
00:18:01No, this is shmear.
00:18:02Shmear is good.
00:18:03We're going to take our brown sugar.
00:18:04We've got a cup of it.
00:18:05Thomas Keller is so elegant, and he calls things shmear.
00:18:06Well, I always say the colors can be ishy.
00:18:07It's greenish, beige-ish.
00:18:08Oh, ishy.
00:18:09Oh, okay.
00:18:10You know, ishy.
00:18:11So we're going to spread this brown sugar all at the bottom of our pan.
00:18:12It doesn't matter that they get the CFDOA award.
00:18:13They still say ishy.
00:18:14Ishy.
00:18:15Exactly.
00:18:16It's ishy.
00:18:17Now...
00:18:18But you have fun, right?
00:18:19Oh, absolutely.
00:18:20You travel all over the place.
00:18:21I mean, there's new places.
00:18:22I love New York.
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00:19:38I love New York.
00:19:39I love New York.
00:19:40I love New York.
00:19:41I love New York.
00:19:42I love New York.
00:19:43I love New York.
00:19:44I love New York.
00:19:45I love New York.
00:19:46I love New York.
00:19:47I love New York.
00:19:48I love New York.
00:19:49I love New York.
00:19:50I love New York.
00:19:51I love New York.
00:19:52I love New York.
00:19:53I love New York.
00:19:54I love New York.
00:19:55I love New York.
00:19:56I love New York.
00:19:57I love New York.
00:19:58I love New York.
00:19:59I love New York.
00:20:00I love New York.
00:20:01I love New York.
00:20:02I love New York.
00:20:03I love New York.
00:20:04I love New York.
00:20:05I love New York.
00:20:06I love New York.
00:20:07I love New York.
00:20:08I love New York.
00:20:09I love New York.
00:20:10I love New York.
00:20:11I love New York.
00:20:12I love New York.
00:20:13I love New York.
00:20:14I love New York.
00:20:15I love New York.
00:20:16I love New York.
00:20:17I love New York.
00:20:18I love New York.
00:20:19I love New York.
00:20:20I love New York.
00:20:21I love New York.
00:20:22I love New York.
00:20:23I love New York.
00:20:24I love New York.
00:20:25I love New York.
00:20:26I love New York.
00:20:27I love New York.
00:20:28Here we go.
00:20:29It's not hot.
00:20:30It's not hot?
00:20:31No.
00:20:32Oh yes it is.
00:20:33Women have asbestos hands.
00:20:34No it is hot.
00:20:35Men do not.
00:20:36All I have to do is burn the artist's hands.
00:20:41Ha ha.
00:20:45Is every piece a pineapple?
00:20:48Oh yeah.
00:20:49Perfect.
00:20:50We're going to get right into it.
00:20:52It's six egg yolks and six egg whites.
00:20:55You have to separate the eggs.
00:20:57It's very important.
00:20:58Put it right into the mixing bowl.
00:21:00And now notice the mixer is fitted with a wire whisk.
00:21:04Break up the egg yolks a little bit.
00:21:07Add three quarters of a cup of granulated sugar.
00:21:11And just add the sugar slowly.
00:21:14You don't have to do it too quickly.
00:21:17And one and a half teaspoons of just the best quality vanilla that you can find.
00:21:23And a quarter of a teaspoon of salt.
00:21:27Now we wanted to also point out this is the cookie sheet.
00:21:30The cookie sheet is buttered completely.
00:21:33Then a piece of parchment is fitted exactly in the bottom.
00:21:37Then buttered again and then lightly floured.
00:21:40And shake out, make sure you bang out any excess flour like that.
00:21:44So that is ready to go.
00:21:46So now we need three quarters of a cup of all-purpose flour.
00:21:50Do you ever use cake flour for this recipe?
00:21:52Oh, my mom always used cake flour.
00:21:55Instead of using cake flour, we're going to use half all-purpose, unbleached, and half cornstarch.
00:22:01Which makes even a lighter flour than the cake flour.
00:22:05And here we're going to do the three quarters of a cup of cornstarch.
00:22:09I use any kind of strainer.
00:22:12See this has a few, the cornstarch has lumps.
00:22:14See those lumps?
00:22:15So you want to make sure you don't get those lumps.
00:22:17Oh, now look how nice this has gotten.
00:22:21So there's your six egg whites.
00:22:23Now six tablespoons of your same granulated sugar into the egg whites.
00:22:29Keep mixing this until it's nice and glossy.
00:22:32So the egg whites act as the leavening for the cake itself.
00:22:37Instead of using a baking powder, we're using egg whites.
00:22:40To lighten and also cause the cake to rise in the pan.
00:22:44So look how pretty.
00:22:45Beautiful.
00:22:46Not dry.
00:22:47Looks like whipped cream on this.
00:22:48Yeah, I understand.
00:22:49Now we're going to fold the egg whites into the egg yolks.
00:22:53So do some, and I'll just use this to start to lighten the mixture.
00:22:59That's a great trick.
00:23:00Yeah, you can do the flour this way too.
00:23:02Oh, cool.
00:23:03And I find that, but I always like to sift the flour over.
00:23:06So that's how you get your double sift.
00:23:08Yeah.
00:23:09And you also are just doing a little flour at a time.
00:23:12So you just sift this over.
00:23:16And I think now we've kept it very light,
00:23:19and I will just use the rubber spatula to make sure every little bit is incorporated.
00:23:28Go to the bottom, and then lightly, lightly lift.
00:23:32So now, carefully distribute.
00:23:36Look how much batter.
00:23:38I mean, that's from those well-beaten eggs,
00:23:41beautifully incorporated with the flour, with the dry ingredients.
00:23:45And it's light and airy,
00:23:46and it's going to be filled with whipped cream and homemade raspberry jam.
00:23:50What could be bad?
00:23:52Do you ever use this one for like a bouche de Noel, like for Christmas?
00:23:55This is exactly the cake that I use for my bouche de Noel.
00:23:59So see how nice and even this is?
00:24:01And this goes into a preheated 350-degree oven
00:24:06for just about 20 minutes until a cake tester comes out clean.
00:24:11So now the exciting part.
00:24:13Very important, flour sack towels like this.
00:24:17You can buy these in cooking supply stores.
00:24:21Sprinkle through a sieve with 10X sugar.
00:24:24Confectioner's sugar is also known as 10X.
00:24:28And I think, oh yes, beautiful.
00:24:30Now don't over-bake the cake.
00:24:33You want to make sure that the cake is no darker than that.
00:24:38And oh, this is coming away nicely from the edges.
00:24:41I think this is going to be a great jelly roll.
00:24:44And I also put a little bit of sugar right on the top of the cake before I roll it.
00:24:51Does that also help with rolling or is that for flavor?
00:24:54No, but it helps with the flavor.
00:24:56It gives a little bit of a sugary crunch to the cake itself,
00:25:01top and bottom of the cake.
00:25:03You'll see.
00:25:04Now it's hot, so you want to just turn it over like this.
00:25:09Bang.
00:25:10Oh, I think it came out.
00:25:11Oh, it did.
00:25:12Yeah, right out.
00:25:13It looks perfect.
00:25:14And look, the parchment stayed in the pan.
00:25:16And now sugar it again.
00:25:18Feels good.
00:25:19It feels soft, spongy.
00:25:22So now you roll.
00:25:24And does the heat help it roll?
00:25:25Is that why you do it right when it comes out of the oven?
00:25:27Yes.
00:25:30And hopefully without cracking.
00:25:33And there.
00:25:34And keep the seam on the bottom.
00:25:37There.
00:25:38Let that cool.
00:25:39We have one that came out of the oven a little while ago, and it is already cool.
00:25:43Now watch.
00:25:45And the sugar also helps prevent the sticking.
00:25:47Look at this.
00:25:48Look how fluffy and beautiful.
00:25:50Mm, yummy.
00:25:52So for the filling, use about 1 1⁄2 cups of heavy cream.
00:25:55And this is going to be a whipped cream flavored with homemade raspberry jam.
00:26:01Look at this raspberry jam.
00:26:02It's about maybe a third of a cup or so.
00:26:08And this will be very tasty.
00:26:10Mm, look how pretty.
00:26:12And again, buy really good cream.
00:26:14I'm always looking for the organic, of course.
00:26:17I think we have to do that for our kids, our own health.
00:26:21Okay, so here we have our whipped cream on our cooled cake.
00:26:26And go pretty much to the edges.
00:26:28Now roll this back up.
00:26:30See how nicely it rolls?
00:26:31Yeah.
00:26:32Look how pretty.
00:26:33And this crust, this nice crackled crust is sugary.
00:26:37And that really helps with the taste.
00:26:41Now, a little trim would be good.
00:26:43Sometimes people do it on an angle, but I don't want to waste so much cake.
00:26:48And I'm not going to waste this anyway, because guess what?
00:26:50We're going to eat this.
00:26:51Oh, yeah.
00:26:52There.
00:26:53Oh, it looks very pretty.
00:26:54With a serrated knife.
00:26:55Yeah, use a serrated knife.
00:26:57Use a large spatula to lift this onto my serving plate.
00:27:05Look how nice.
00:27:07That's been chilled for 30 minutes or so.
00:27:09It's good to just let the filling set.
00:27:12If you want to keep your pretty serving platter clean,
00:27:15you just insert a little piece of wax paper all around the cake.
00:27:21And then now you can sprinkle to your heart's content.
00:27:27I'll cut one slice.
00:27:32Use a cake server.
00:27:37My mother would be so proud.
00:27:39Look at that.
00:27:40Fabulous.
00:27:41Nice little dollop of whipped cream on the side.
00:27:46And some pretty berries.
00:27:49So here's three forks.
00:27:51Let me know if it meets your expectation.
00:27:54Okay.
00:27:56Want to turn it?
00:27:57Go ahead.
00:27:58Sugar.
00:27:59So jelly rolls can be filled with all sorts of things.
00:28:01Believe me, you are going to enjoy and love this particular version.
00:28:06And now my roulade has just come out of the oven.
00:28:10On a muslin towel, sprinkle lots of sugar.
00:28:14And turn the cake out right onto the towel.
00:28:18There.
00:28:19Released nicely.
00:28:22Peel off the parchment paper.
00:28:25What a beautiful cake.
00:28:26This really is a great recipe.
00:28:29Sprinkle this side with just a little bit of confectioner's sugar.
00:28:34I know I just said that these cakes were the same chiffon cake recipe used in the other cakes in the show.
00:28:39But I omitted the lemon zest.
00:28:42And I decreased the proportions of the ingredients slightly to accommodate baking it in two rimmed baking sheets.
00:28:49And now roll this up short end all the way.
00:28:53And you want to roll the towel inside.
00:28:56Being careful not to crack the cake.
00:28:59This cake is so malleable.
00:29:01So flexible.
00:29:04So that's cake number one.
00:29:06And here's our second cake.
00:29:09So now comes the best part of this thumb cake.
00:29:12The decorating.
00:29:13Ten ounces of white chocolate gently melted.
00:29:16Mixed with three to four tablespoons of corn syrup.
00:29:21The corn syrup makes it soft enough so you can mold it with your fingers.
00:29:26You do the same thing with your dark chocolate.
00:29:30So now put this right on a piece of plastic wrap.
00:29:33And set it aside.
00:29:35So now for the filling of the cake.
00:29:38Six tablespoons of chocolate hazelnut spread.
00:29:42And a quarter of a cup of heavy cream.
00:29:45And we have three cups of whipped cream.
00:29:49Beaten to soft peaks.
00:29:52With a half a cup of confectioner's sugar.
00:29:55That is our filling.
00:29:57The reason I added the heavy cream is just to loosen up that hazelnut spread.
00:30:02Now put this right into your whipped cream.
00:30:06And blend well.
00:30:10And now it's time to assemble our stump cake.
00:30:14Here are our chiffon cakes.
00:30:16Unwrap both.
00:30:17And then roll them back up again.
00:30:20And cut each cake into three equal pieces.
00:30:26Alright, so take one piece.
00:30:30And unroll it.
00:30:33And spread a nice even layer of your hazelnut whipped cream on this.
00:30:42You need about a cup.
00:30:45Spread it in a nice even layer.
00:30:49Okay, so now roll this up.
00:30:54And stand it up.
00:30:57Now why am I standing it up?
00:30:59Well, what I really would like is when you slice into the cake,
00:31:02you're going to have vertical layers in each slice.
00:31:06And here's our second piece.
00:31:08So just keep going around like that with successive layers.
00:31:14And as you finish, then get this right into the refrigerator and chill it.
00:31:19So here is the cake all round up.
00:31:22And here is our white molding chocolate.
00:31:25And roll this into a round that will fit over the top of that cake stump.
00:31:32Cut that into a round.
00:31:35A few cracks will be okay.
00:31:39And place it on top of the cake.
00:31:42The cake's approximately nine inches in diameter.
00:31:46And this is nine and a half. That's good.
00:31:48Tuck the edges down.
00:31:51The bark will come up and encase the edges.
00:31:54So there. First step.
00:31:57And now we'll roll out the dark chocolate.
00:32:00This is the bark of the tree.
00:32:02To make it look like bark, I just mark it with the square edge of this spoon.
00:32:09So you can just brush off the powdered sugar.
00:32:12And on the back side, you just brush with a little bit of water,
00:32:18which will act as an adhesive to make this stick to the cake.
00:32:25And this is why it's called molding chocolate.
00:32:28Because it really does mold right to where you want it to go.
00:32:32Crinkle this up.
00:32:34Make it look like it's in the woodland.
00:32:37I think that's looking good.
00:32:39Starting to look like a tree trunk.
00:32:42Now continue piece by piece until you go all the way around our magnificent stump cake.
00:32:50So I'm now doing the final decorating.
00:32:54You can see that we've really crimped the chocolate
00:32:58so that it looks like the roots growing into the ground.
00:33:02A little bit of dirt around the top here, which is really dark cocoa.
00:33:07This is the fun part. I love doing this faux painting.
00:33:11We have to cut some lines on the top to resemble cracks.
00:33:16You can use the sharp edge of the knife or the back edge of the knife.
00:33:21And of course, every tree has yearly growth.
00:33:25And you tell that by the rings of the tree.
00:33:28You can just make a little bit of wet cocoa.
00:33:34Get the gist.
00:33:36It's going to look like a faux bois stump.
00:33:40Nice.
00:33:42Then we have some melted chocolate that can be put here and there.
00:33:48And some moss, which is finely ground pistachios.
00:33:52This beautiful green.
00:33:54And that can just be put here and there.
00:33:57Before you make a tree like this,
00:33:59go out into your woods and take a look at what they look like.
00:34:03Does the moss grow up the tree? Of course it does.
00:34:06Looking very pretty.
00:34:08Oh, I like this too.
00:34:10I like these shards of chocolate that sort of look like pine needles
00:34:14that you would find on the forest floor.
00:34:17Remnants of the caramel cake.
00:34:20And now if you want, you can fashion some cremini.
00:34:27Now these with the cottage cheese tops.
00:34:30Deadly poisonous.
00:34:32Stay away from these.
00:34:35All of these are made out of a fondant.
00:34:38So they're totally edible, despite their poison appearance.
00:34:43This recipe uses the same pâte à choux recipe,
00:34:46but the dough is piped into puffs
00:34:48and the size of your croquembouche mold will determine
00:34:51how many puffs you actually need.
00:34:53And then each puff is colored with a topping of something called craquelin.
00:34:59This is the craquelin recipe right now.
00:35:02One stick of unsalted butter.
00:35:04So three quarters of a cup of sugar.
00:35:08One cup of all-purpose flour.
00:35:15One pinch of salt.
00:35:18And I want this to be a pink croquembouche,
00:35:21so I'm just going to add one drop of pink food coloring.
00:35:26A disk of this dough is placed right on top of each pâte à choux puff
00:35:31before it goes into the oven.
00:35:34And it's a nice trick to fancify regular cream puffs.
00:35:38So there's your beautiful colored dough.
00:35:41Take a piece of parchment paper
00:35:45and roll it between two pieces to a thickness of approximately an eighth of an inch.
00:35:52Put this on a baking sheet and chill it for at least 30 minutes.
00:35:57And I have one that's already been firmed up.
00:36:01And I'll show you how to cut out 72 rounds for the puffs, the first batch of puffs.
00:36:07So now, pipe puffs.
00:36:10And I'll show you how to get rid of the point.
00:36:13Just a little moisture on your finger.
00:36:16You want them as round as can be for this particular recipe.
00:36:20You'll need four batches of pâte à choux to make at least 144 puffs.
00:36:28And then top with your craquelin.
00:36:32So cut out circles that are just about the right size for your puff top.
00:36:39Very nice.
00:36:41And now you can lift up the little disks.
00:36:46And each one is placed right on top like that.
00:36:52So this is an unusual and interesting technique.
00:36:56This looks kind of cute with the pink tops.
00:37:00But they'll look even more beautiful when they bake.
00:37:03And craquelin means crackling.
00:37:06And you'll see what I mean by crackling.
00:37:09I'll continue topping all the pâte à choux puffs.
00:37:12Bake them off in a 400 degree preheated oven for 10 minutes, reducing the temperature to 350.
00:37:20Bake until golden brown and the topping is completely crackled and crisp.
00:37:25And that'll take approximately another 15 minutes.
00:37:29Just keep repeating the process until you have 12 dozen.
00:37:33So now we're going to make the filling for the puffs.
00:37:36In the bowl of a standing mixer, set over a pot of boiling water.
00:37:40Whisk six large egg whites.
00:37:43Put them right on top of the simmering water.
00:37:47And add one and a half cups of granulated sugar.
00:37:54What we're doing here is melting the sugar into warmed egg whites.
00:38:01So now the sugar is melted.
00:38:05This gets set right on the mixer.
00:38:09And you beat the egg whites until they're completely voluminous and cool.
00:38:15Very important that they be cool and stiff.
00:38:18And so now's the time to start adding the butter.
00:38:21Four sticks, about one or two tablespoons at a time.
00:38:26And once all the butter is incorporated and everything is ready to pipe,
00:38:32we're going to add one cup very finely chopped strawberries.
00:38:37And one third of a cup of seedless strawberry jam.
00:38:43This will give a lot of flavor to the puff.
00:38:48Now these are the cracklin topped puffs.
00:38:52They are utterly beautiful.
00:38:54I love how the pink crackle looks.
00:38:57With a beautiful interior ready to fill with the buttercream.
00:39:01So that one's for me.
00:39:03And here's our buttercream.
00:39:05A large piping bag fitted with a star tip.
00:39:09And I like to do, right in the bottom, a nice filling of cream.
00:39:16And just continue to fill until each puff has a goodly amount of Swiss meringue buttercream inside.
00:39:23This is a special mold that allows you to make the perfect pyramid.
00:39:29And what you do is dip the bottom of your puff into hot caramel.
00:39:34The caramel is your glue.
00:39:36It holds everything together.
00:39:39And I'm going to continue all the way around this beautiful cone shaped mold.
00:39:46And you can see that other things have been added.
00:39:50I like to surprise with maybe a beautiful macaron strategically placed to fill a space.
00:39:57Or some little homemade meringue kisses.
00:40:02And they stick on wherever there's an opening.
00:40:05I think it's looking really special.
00:40:08This would be the perfect addition to a bridal or baby shower, a wedding, or any very special occasion.
00:40:16Pot brisé, which is my basic pie crust, has no eggs and very little sugar.
00:40:22And the pâte sucrée has two egg yolks.
00:40:25And the pâte sucrée extra has an extra egg yolk.
00:40:28So that's what we're making.
00:40:30Two and a half cups of all-purpose flour, unbleached.
00:40:33A pinch of salt.
00:40:34A third of a cup of sugar.
00:40:37And I'm going to just pulse this a little bit.
00:40:40It's the same thing as sifting it.
00:40:42Using a food processor makes this really, really easy.
00:40:45We have time making it by hand and making it in a food processor.
00:40:49I think it takes 16 or 18 seconds in a food processor.
00:40:53And it takes a lot longer by hand.
00:40:55The butter is icy cold.
00:40:57Two sticks cut up into beautiful cubes.
00:41:01Really helps very much in the cutting in process.
00:41:06I still want to have little tiny bits of butter visible.
00:41:10And then we have three large egg yolks.
00:41:13And a quarter of a cup of ice water.
00:41:15Feed this up a little bit.
00:41:17Do you use sucrée instead of brisé just for flavor?
00:41:20Well, it's a little sturdier and tasty because it's sweet and pretty.
00:41:27It keeps its shape very nicely.
00:41:30And you can just pour this.
00:41:34Now, can this be done ahead of time?
00:41:36Oh, yeah. You can keep it refrigerated overnight.
00:41:39Don't keep it too much longer. You know how pastry starts to get gray?
00:41:42Yeah.
00:41:43But look at the great color.
00:41:45And put this on a little bit of bench flour.
00:41:50You have to have enough moisture.
00:41:52You have to make sure it's not too dry.
00:41:54If it's too dry, you're going to have a really hard time rolling it out.
00:41:58Just divide this in half because this will make two 9-inch tarts.
00:42:03Wrap this in plastic wrap, a nice flat round.
00:42:06So these will go into the fridge.
00:42:09And we have one all ready to roll.
00:42:12We have a 9-inch tart shell.
00:42:15We want it to be larger than the pan.
00:42:18Now, how do you get the dough from here to there?
00:42:21I roll it onto the rolling pin.
00:42:23Good.
00:42:24And watch what you're doing.
00:42:27See, it went in very nicely.
00:42:30And then with the backs of your fingers, you can press into the pan.
00:42:34I like to reinforce the sides.
00:42:36And that reinforcing means doubling down a little bit.
00:42:39I push this down a little bit like that, all the way around.
00:42:43Now, you can get the excess off.
00:42:46Press this down like that and use your rolling pin to just break it off.
00:42:52And that works very well.
00:42:54It gives you a very nice crust.
00:42:56Chill this for about 20 minutes before you bake it.
00:43:00So we have our chilled shell.
00:43:03Looks good.
00:43:04You don't have to dock it because it's a dense dough.
00:43:07The egg yolks keep it nice and flat.
00:43:09We're going to blind bake.
00:43:10And a piece of parchment paper.
00:43:12Looks like I'm getting ready to throw it away or throw it at somebody.
00:43:17But just wrinkle that up.
00:43:18It makes it more malleable and it'll fit nicer into the shell.
00:43:22Have your oven preheated to 375.
00:43:26And add your weights.
00:43:28These are all kinds of different beans and lentils, split peas.
00:43:34And they make a very nice weight.
00:43:38So this goes right into the oven for about 20 minutes.
00:43:41Remove the weights and the paper and bake until it's a nice golden brown.
00:43:47Here's our finished tart shell.
00:43:49Nice crispy brown crust.
00:43:51And it's ready to fill.
00:43:53You have to pit the cherries.
00:43:54That's the time-consuming thing to do.
00:43:57So best to try to find a cherry pitter.
00:44:00The best one, I think, is this German version.
00:44:03And the pits fall into this container here.
00:44:07Don't you love that?
00:44:08This goes, like, fast.
00:44:10Really great.
00:44:11Now this you can find in odd little hardware stores.
00:44:15You put the cherry right here.
00:44:17And you just push this down.
00:44:19And it goes into the jar.
00:44:20And the cherry is pitted.
00:44:21And then there's this one.
00:44:23I just want to show you all these versions because they're kind of interesting.
00:44:26This one, you put the cherry here.
00:44:29And you push down.
00:44:33And the pit comes out.
00:44:34And your cherry is done.
00:44:36So whatever way you choose to do it, 3 1⁄2 cups of cherries.
00:44:41So cut these in half and add them to your 3 1⁄2 cups.
00:44:45And now we're going to whisk the cream until it's nice and smooth.
00:44:48This is chilled.
00:44:49And add a half a cup of heavy cream, whipped.
00:44:53This will lighten it slightly, enrich it slightly, and add a little bit of flavor.
00:45:04And I'm mixing that in.
00:45:08And now put this pastry cream right into your shell.
00:45:12Now you could chill this again if you'd like.
00:45:15But I'm going to put the cherries right on top.
00:45:18We're putting the cherries cut side up all the way around.
00:45:22And the stem end out or in, whichever way.
00:45:25But once you start, try to be uniform for the prettiest tart.
00:45:30So here, last cherry.
00:45:33And I have cherry jam that's been strained.
00:45:36And then dress your tart.
00:45:38Once you do this final little embellishment, put the tart in the refrigerator.
00:45:44Let it chill before unmolding, cutting, and serving.
00:45:49Have you ever made pot de creme?
00:45:51This is an old-fashioned French baked custard dessert that translates to pots of cream.
00:45:57And the term pots of cream also refers to small lidded pots that it's traditionally served in.
00:46:04Now these are chocolate pot de creme.
00:46:06And I have six ounces of semi-sweet chocolate on the board.
00:46:10And notice I'm using a serrated knife to cut the chocolate very easily into small pieces.
00:46:18Always use a serrated knife to do this.
00:46:21We have two and a half cups of heavy cream brought to a boil.
00:46:25Add to that some espresso powder, two teaspoons.
00:46:29Now espresso powder is not ground up coffee beans.
00:46:34Espresso powder is espresso coffee dehydrated into crystals and very, very finely ground.
00:46:41So when reconstituted in a liquid, it gives that really strong, delicious espresso flavoring.
00:46:47And one teaspoon of vanilla extract.
00:46:53And right into the cream, add your six ounces of semi-sweet chocolate.
00:46:59Use the best chocolate you can find.
00:47:02We generally use a French or Belgian chocolate.
00:47:06Just stir that up a little bit. Let it sit until the chocolate is completely softened.
00:47:12So now we'll get our eggs ready for the pot de creme.
00:47:15We need four large egg yolks.
00:47:19So have a little bowl to collect the whites.
00:47:23And the fresher the eggs, the better, of course.
00:47:28Beautiful, beautiful eggs.
00:47:33Stir the egg yolks, breaking them with a wire whisk.
00:47:43Add a fourth of a teaspoon of salt and four teaspoons of granulated sugar.
00:47:51You can use extra fine or regular granulated.
00:48:03Now here is your chocolate.
00:48:09Whisk that up. It's completely melted.
00:48:13And now we have to temper the egg yolks with the cream.
00:48:17So pour a little bit of the hot chocolate into the egg yolks, bringing the egg yolks up to temperature.
00:48:28You don't want to cook the egg yolks.
00:48:31So you see I'm adding the hot chocolatey cream slowly so that I do not cook those egg yolks.
00:48:39I'm just tempering them.
00:48:42And now the custard is ready to strain and put into the little pots, the little pot.
00:48:48So now just put this mixture right through a very fine sieve to get out any possible lumps.
00:49:02And this will make a gossamer pudding.
00:49:07And now we're using these very cute little ovenproof glass cups that I'm going to cook the pot de creme in.
00:49:14And I've put a terry towel in the bottom of this roasting pan just to keep the cups from shaking while they're in the oven.
00:49:23And I have some hot water boiling right here. That's going to make the bain-marie.
00:49:28Now pour your boiling water next to, around, and up the sides of the little cups.
00:49:37And now it's optional whether you want to cover your custards or not.
00:49:40I like to cover them just with a piece of parchment paper like this.
00:49:44Transfer this into a 325 degree preheated oven.
00:49:49It's going to take around 35 to 40 minutes, so set your timer.
00:49:55So once the puddings are out of the oven and nicely cooled, top them with whipped cream like that.
00:50:03Make sure that you cool the puddings, the pot de creme, and refrigerate for a couple hours before serving.
00:50:10These are gorgeous, a delicious end to any meal.
00:50:14We start with the dry ingredients.
00:50:15Three quarters of a cup of Dutch processed cocoa.
00:50:18One and a half teaspoons of baking soda.
00:50:21One and a half teaspoons of baking powder.
00:50:24Three quarters of a teaspoon of salt.
00:50:27One and a half cups of all-purpose flour.
00:50:30And one and a half cups of sugar.
00:50:33So you can mix this up with your beater.
00:50:35And now the liquid ingredients.
00:50:38Three tablespoons of safflower oil.
00:50:40Three quarters of a cup of buttermilk.
00:50:43Two eggs.
00:50:44And one teaspoon of vanilla.
00:50:47And have on hand three quarters of a cup of warm water.
00:50:53Looks a little curdled, but that's okay, that's the eggs and the buttermilk.
00:50:57And you can see that it is pretty dense, so we're going to add that water right now.
00:51:05Now your pan should be buttered, cocoaed, lined with parchment, buttered again, and more cocoa.
00:51:12This is also buttered, lined with parchment, buttered, and cocoaed.
00:51:19We need a cup of batter for the base.
00:51:23Your oven should be preheated to 350 degrees.
00:51:28And then the rest of the batter gets poured right into the big sheet pan.
00:51:33We're using a jelly roll pan, ten and a half inches by fifteen and a half inches.
00:51:40You want a very thin layer of chocolate cake.
00:51:44Because we're going to do something very special with it.
00:51:47There.
00:51:48So right into the oven, until set and a toothpick comes out clean, about twelve to fourteen minutes.
00:51:55For both the round and the rectangular.
00:51:59So the cakes have cooled, look how nice they look.
00:52:02And now for the filling, white chocolate ganache.
00:52:05So we have one cup of heavy cream that is boiling hot.
00:52:10Twelve ounces of white chocolate, cut into small pieces for easy, quick melting.
00:52:16Once the chocolate melts, let it cool for about an hour, just sit, until it's a spreadable consistency.
00:52:24And so now we're going to spread the ganache on top of our rectangle.
00:52:29Cut the cake into four even quarters.
00:52:32And you stack these one on top of the other.
00:52:36Lift this onto a piece of plastic wrap and chill it for thirty minutes.
00:52:41Here is your chilled cake.
00:52:44We want to cut this in half and then into one inch pieces.
00:52:50In a ten inch springform pan, this has a removable bottom.
00:52:54Lined with a round of parchment.
00:52:57Place your smaller round cake.
00:53:00And then, pick up your slices.
00:53:04And these stand right up all the way around.
00:53:08So when you slice this, you're going to have stripes.
00:53:12Now we planned for most of the cake to be used, I have a piece left over.
00:53:16Enjoy it.
00:53:18Now get this right into the refrigerator and then we'll fill the interior.
00:53:23So now fill the interior of this pan with two quarts of your favorite chocolate ganache.
00:53:28Or two quarts of your favorite chocolate ice cream.
00:53:31And I brought it to a slightly warmer temperature than freezing.
00:53:36Because it has to be pressed in with no air spaces.
00:53:42So you can imagine when you slice this cake, you're going to get a really pretty edge.
00:53:47It is delicious.
00:53:50And it is better than any store bought ice cream cake.
00:53:54So now get this wrapped quickly.
00:53:57And put it right back in the freezer at least overnight.
00:54:01This is our beautiful striped cake.
00:54:05And fill the center with lightly whipped, lightly sweetened cream.
00:54:11This is about three cups.
00:54:13If you want to get fancy, you can pipe the cream.
00:54:16But if you're up for it, you can make some milk chocolate curls.
00:54:21And sprinkle those on top.
00:54:25Wow. What an ice cream cake.
00:54:28Some people say tiramisu has been around since the days of Michelangelo.
00:54:32That's the 16th century.
00:54:35And its name means pick me up.
00:54:37And it's been made with ladyfingers, biscotti flecked, mascarpone, espresso, whipped cream, and last but not least, coffee flavored liqueur.
00:54:46To make the ladyfingers, not too difficult to make your own.
00:54:51And they're so much better than anything you can buy.
00:54:54So six egg yolks with 11 tablespoons of sugar.
00:55:00Let this beat up until it's light and fluffy.
00:55:03We also are going to use one and a quarter cup of flour.
00:55:08Always level.
00:55:10And in another mixing bowl, we have the six egg whites.
00:55:14And you can prepare your baking sheets if you like.
00:55:17We have drawn the width of the ladyfingers that we want to create.
00:55:22And you'll need two baking sheets lined with parchment.
00:55:26So that's beating very nicely.
00:55:28And we have to fold the flour into the egg yolk mixture.
00:55:33You can use the machine for folding.
00:55:36If you do it quickly.
00:55:37Otherwise, use a rubber spatula and fold in the flour by hand.
00:55:43So I'm going to sprinkle.
00:55:45And that's folding.
00:55:50A little bit.
00:55:56That's it.
00:55:58So it's a little faster than with the rubber spatula.
00:56:02So now finish off the folding process with your beater.
00:56:07Just go around a few times.
00:56:10And into this, you're going to fold softly beaten egg whites.
00:56:17Sprinkle with one tablespoon of granulated sugar.
00:56:24They get nice and fluffy.
00:56:27The egg whites go from translucent to soft.
00:56:30The egg whites go from translucent to white and fluffy.
00:56:35So this looks just about the right consistency.
00:56:38You don't want to over beat.
00:56:40And now lighten your mixture with a dollop of this.
00:56:45And amazingly, this does lighten.
00:56:48So now add some more of your egg white.
00:56:52Homemade ladyfingers tend to be softer than the commercially available ladyfingers.
00:56:57And I think they're just so much better.
00:57:01So that looks good.
00:57:03Now, the easy way to pipe this is, of course, with a pastry bag and half inch round pastry tip.
00:57:12Fold down the top of your bag and fill with the batter.
00:57:17By folding down the top, it enables you to not get batter dripping out of the top of the bag.
00:57:23You can fold over the collar.
00:57:27And gather it.
00:57:29And pipe.
00:57:32Now, these are all going to be buried in the tiramisu, so you're not even going to see them.
00:57:36So if they're not absolutely perfect, don't worry about it.
00:57:40Make sure you preheat your oven to 350 degrees.
00:57:45Now, before these go into the oven, you must sprinkle them with powdered sugar.
00:57:51This forms a kind of crunchy crust on top of the spongy ladyfingers.
00:57:57Now, if you're not familiar with ladyfingers, they're a classic cake-like cookie used as an accompaniment for ice cream, mousses, puddings, charlotte rousse, and other desserts.
00:58:08They're also known as the Biscuit de Savoie, which is the Savoy Biscuit.
00:58:13Let the ladyfingers sit out for about three or four minutes and into the 350 degree oven for about 15 minutes.
00:58:21And now for the final assembling of the lovely tiramisu.
00:58:25You'll need some biscotti or some amaretti.
00:58:28Grind them up in a food processor.
00:58:36That's good.
00:58:38Gives that little crunch in the tiramisu.
00:58:41And then to a pound of mascarpone, you will add one cup of sugar and eight large egg yolks, broken up.
00:58:49So stir this up.
00:58:52And now sprinkle in your cookie crumbs, ground up.
00:58:57And now your egg whites, just make sure that they are nice and fluffy.
00:59:04And fold those in.
00:59:06These are the eight egg whites from the eight egg yolks.
00:59:10And finish folding the remaining egg whites.
00:59:14So this is ready.
00:59:16Our ladyfingers are ready.
00:59:17This is freshly made cooled espresso.
00:59:21And to this espresso, add two tablespoons of a coffee liqueur.
00:59:27And you're going to be soaking these quickly in the coffee liqueur.
00:59:33What you want is this whole surface covered with your delicious ladyfingers.
00:59:40Now spread a layer of the mascarpone.
00:59:44Spread it carefully in an even layer.
00:59:48And it has that lovely color from the biscotti.
00:59:51Now another layer of the ladyfingers.
00:59:55And if you love coffee, you're going to love this dessert.
01:00:00So spread this all over the second layer.
01:00:06And when did you say you were having that dinner party?
01:00:10This is the dessert to serve.
01:00:14You're going to top it next with a layer of beautiful, fluffy whipped cream.
01:00:20Flavor your whipped cream with a tiny bit of confectioner's sugar and about a teaspoon of vanilla.
01:00:27Tastes very good.
01:00:29And then just swirl it on top.
01:00:32And this must get right into the refrigerator to be chilled for several hours and preferably overnight.
01:00:41Now the last gilding of this beautiful Italian lily is a fine grating.
01:00:49You can actually see the layers of the filling and the ladyfingers.
01:00:55This might just be everyone's favorite Italian dessert. Give it a try.
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