COOKBOOK
DANIELLE RIESZ' STONE FRUIT TIRAMISU WITH WHIPPED MASCARPONE AND MARSALA
Pastry Chef Danielle Riesz from Quattro Restaurant Four Seasons Silicon Valley wowed the crowd with two amazing recipes, the non-alcoholic Peach Bellini and a Stone Fruit Tiramisu with Whipped Mascarpone and Marsala, below.
STONE FRUIT TIRAMISU WITH WHIPPED MASCARPONE AND MARSALA
Serves 4
Mint Ginger Syrup
2 cups water
2 cups sugar
1/2 cup mint leaves
1/4 cup fresh ginger, crushed
Bring all ingredients to a boil in a saucepan. Cover, turn off heat and let steep for 1/2 hour. Strain through a chinois.
Whipped Mascarpone Mousse
1 cup mascarpone
3 tbsp powdered sugar
1/2 cup pasteurized egg whites
Stir all ingredients together and strain through a chinois. Add to siphon and charge with 1 cream charger. Shake a few times and let rise for 5-10 minutes.
Stone Fruit Salsa
2 cups diced stone fruits such as peaches, plums, and cherries
2 tbsp mint ginger syrup, see above
Mix together.
Ladyfinger Soaking Syrup
1/2 cup mint ginger syrup, see above
4 tbsp marsala wine
20 store-bought ladyfingers
Mix the syrup and marsala wine together.
Final Preparation
- Place a spoonful of the stone fruit salsa in the bottom of a glass.
- Soak the ladyfingers in the soaking syrup and place on top of the fruit.
- While holding the siphon upside down, squeeze out mousse into glass. Repeat with more fruit, soaked ladyfingers, and again with the mousse.
- Garnish with a small amount of fruit, and a mint sprig, and enjoy!
Enjoy!
