Tiramisu with Red Diamond Coffee and Chocolate Shavings
Makes 4 to 6 servings
3 large eggs separated
¾ cup sugar
1(8-oz)container mascarpone cheese
½ cup chilled heavy cream
2 cups very strong brewed Red Diamond coffee or brewed espresso, cooled to room temperature
2 Tablespoons sweet Sicilian Marsala wine
18 savoiardi (Italian lady fingers, about 6 oz
¼ cup high quality bittersweet chocolate shavings ( make with a vegetable peeler) and or a couple of tablespoons of cocoa powder
Beat yolks and ½ cup sugar in a large bowl; with an electric mixer at medium speed until thick and pale, fold in mascarpone until just combined. Beat whites with a pinch of salt in another bowl with cleaned beaters( a great tip is to wipe beaters and bowl with a damp towel with splash of vinegar ) until they just hold soft peaks.
Add remaining ¼ cup of sugar a little at a time, beating, then continue to beat until you have stiff peak. Beat cream in a different bowl with beaters until it holds soft peaks. Fold cream into mascarpone mixture gently and then fold in whites.
Stir together Red Diamond coffee and Marsala in a shallow. Dip 1 ladyfinger in coffee mixture, soaking it about 3 to 4 seconds on each side, transfer to an 8 in glass baking dish (2-qt capacity). Repeat with 8 more lady fingers and arrange in bottom of dish trimming as needed to fit tightly. Spread half of mascarpone mixture evenly over lady fingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours.
When ready to serve cut into square portions, stripe bottom of plate with chocolate sauce, place tiramisu on plate, garnish with chocolate shavings, cocoa powder and fresh mint.
Roast Pork Loin filled with Broccolini, Mortadella, Apples ,Shallots, Black Mission Fig Preserves
Makes approximately 8 to 10 servings
4 slices of white sandwich bread
½ cup shallots small dice
2 Tablespoons of unsalted butter
½ pound Fuji apples med diced
2 bunches of blanched and shocked broccolini ( in boiling salted water, cook until tender, shock by placing in ice water to set the color and stop cooking process
¼ lb thinly sliced Mortadella or prosciutto
1 cup fig preserve
2 Tablespoon flat leaf parsley
½ teaspoon kosher or sea salt
½ teaspoon fresh ground cracked black pepper
1 (3 to 3 ½ lb) center cut boneless pork loin, butter flied
2 T blended olive oil
½ cup water
Preheat oven to 375
Make stuffing: Cut just enough bread into ¼ inch pieces to measure 1 cup, toss with ¼ teaspoon of olive oil and spread evenly in a shallow baking pan. Toast bread in middle of oven until golden brown
Sauté shallots in butter and olive oil until translucent. Add apples and cook until soft, remove from heat and add salt and pepper and chopped parsley
Stuff and Roast Pork Loin
Ask your local butcher to butterfly the loin for you ( if not make an incision length wise down the loin and cover with film wrap or a (zip loc ) bag pound the sides of the loin until half the original thickness with a meat mallet or the bottom of heavy sauce pot.
Pat dry and season with salt and pepper
Lay the Mortadella in a single layer across the inside of the loin, next lay down broccolini evenly across ins side of loin, place bread crumbs in center of loin, place fig preserves in center of loin about a ¼ in wide down the loin.
Roll loin so fig are in very center of bread crumbs, truss with butchers twine, season outside of loin generously with sea salt and fresh cracked black pepper
Heat olive oil in 12 in non stick pan, when oil is shimmering and almost smoking add loin and brown on all sides, remove loin , place loin in roasting pan, roast pork until it reaches 160 degrees farrenheit, 45 to 50 minutes, make sure you check the temp by inserting thermometer 2″ deep diagonally, transfer to cutting board and rest for 20 min before carving, meanwhile deglaze roasting pan with ½ cup marsala or water, scrape pan to get all the flavorful pits left by loin, reduce and it will make a nice glaze/sauce.