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With good reason, many desserts include alcohol in the list of ingredients. Learn how Martha spikes four longtime favorites for an incomparable depth of flavor: a traditional fruitcake loaded with candied fruits and nuts to share with family and friends; an easy plum-and-port crostata made with a flavorful port wine; rum raisin pie with a silken vanilla-rum custard and plump golden raisins; and tiramisu, everyones favorite Italian dessert.
This Week’s Recipe
- 8 large eggs, separated
- 1 pound mascarpone
- 1 cup granulated sugar
- 4 ounces almond biscotti
- 1 1/2 cups brewed espresso, cooled
- 2 tablespoons plus 2 teaspoons coffee liqueur, such as Kahlua
- Ladyfingers (recipe follows)
- 1 1/2 cups heavy cream
- 1 tablespoon confectioners’ sugar
- 1 teaspoon vanilla extract
- Best-quality milk chocolate, chilled, for garnish
- For the ladyfingers:
- 6 large eggs, separated
- 11 tablespoons granulated sugar, divided
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- Confectioners' sugar, for dusting
- Whisk together yolks and mascarpone in a large bowl until smooth. Add granulated sugar; whisk until dissolved. Set aside.
- Place biscotti in the bowl of a food processor; pulse to form coarse crumbs. Fold biscotti into mascarpone mixture; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, add egg whites; beat until soft peaks form. Fold egg whites into mascarpone mixture; set aside.
- Combine espresso and liqueur in a medium bowl; pour half the mixture into a pie plate. Quickly dip half the ladyfingers individually into the pie plate, and place in the bottom of a 13-by-9-inch glass baking dish; fit snugly to line. Evenly spread half the mascarpone mixture over ladyfingers; repeat layers.
- In a large bowl, whisk together heavy cream, confectioners’ sugar, and vanilla until soft peaks form. Spread whipped cream evenly over tiramisu; garnish with grated chocolate. Chill at least 2 hours and preferably overnight before serving.
- For the ladyfingers: Draw two 13-by-4-inch rectangular templates on each of two pieces of parchment paper; place on rimmed baking sheets; set aside. Prepare a large pastry bag with a 1/2-inch tip, and set aside.
- Heat oven to 350°. Whisk yolks, 10 tablespoons granulated sugar, and vanilla using high speed on an electric mixer fitted with the whisk attachment, until mixture is thick and pale, 1 to 2 minutes. Gradually add flour, folding in gently; set aside. Using electric mixer, whisk egg whites until frothy. While whisking, gradually add remaining 1 tablespoon sugar; beat until stiff, 1 to 2 minutes. Fold 1/3 of whites into reserved yolk mixture to lighten, then fold in remaining whites until just incorporated.
- Fill pastry bag with batter, and pipe ladyfingers, 1/2 inch thick, between the short lines drawn on parchment paper. Using a fine mesh sieve, generously dust ladyfingers with confectioners' sugar, and allow the sugar to soak in, about 3 minutes. Place in oven and bake, rotating trays once, until light golden, 15 to 18 minutes. Transfer to wire racks to cool and dry out slightly, at least 2 hours. Remove from parchment paper.
Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Yield: 1-2 servings
Additional recipes and video clips from the episode are available on MarthaStewart.com: