Biscotti Parfaits Recipes

BISCOTTI DI PRATO

Steps:

• Preheat the oven to 325 degrees F.
• Place the almonds on a cookie sheet and toast them in the oven for about 8 to 10 minutes, then transfer to a wide ceramic platter to cool off. Do not leave them on the cookie sheet or they will continue to cook and burn.
• Turn oven up to 350 degrees F.
• In a stand mixer using a paddle attachment, beat 2 eggs, 2 yolks, melted butter, and 10 1/2 ounces sugar on medium speed.
• In a separate bowl, whisk together the flour, package of Lievito Pane degu Angeli, orange zest, and pinch of salt then slowly, one spoonful at the time, add the dry ingredients to the egg and sugar mixture and work until the dough forms and starts coming away from the sides of the bowl, about 2 minutes. Cook's Note: The dough should not be too wet. If the dough crumbles, add an extra egg yolk to bind the ingredients.
• Remove the bowl from the mixer and stir in the almonds; do this final step by hand as the almonds would break if added into the mixer.
• Butter 2 cookie sheets and, using your hands, separate the dough in two equal parts that you will roll into cylinders approximately 2-inches thick by 8-inches long.
• In a small bowl mix 2 tablespoons sugar and one egg, then with a pastry brush glaze the cookie dough evenly and place the sheets in the oven.
• Bake for about 35 to 40 minutes, until the top has reached a nice golden brown color.
• Remove from the oven and rest on a cooling rack for about 1 hour, then using a bread knife, slice the cookies about 3/4-inch thick.
• To ensure a proper crunchiness, leave the cookies to rest uncovered through the night, and then toast them in the oven at 350 degrees F for 10 minutes on each side the day after. When they cool off for the second time the will be perfectly "tempered".

STRAWBERRY PARFAIT WITH VIN SANTO, MASCARPONE & BISCOTTI

Steps:

• Place the biscotti biscuits in a plastic bag and crush them lightly with the end of a rolling pin, leaving them slightly chunky. Tip the crushed biscuits into a bowl, drizzle over the Vin Santo and give it a stir. In small bowl, use a fork to slightly mash half of the strawberries with the sugar.
• Whip the mascarpone in a medium bowl, then fold into the whipped cream. If the mixture appears too thick fold through a little milk. In a 1-litre glass bowl, spread half of the soaked biscotti. Top with half of the mashed strawberries and then half of the mascarpone mixture. Repeat until you have used up everything. Slice the remaining strawberries and scatter over the top. Refrigerate, then pack into a cooler as this dessert should be served chilled.

TIRAMISU PARFAITS

Steps:

• Make parfaits
• Beat cream in small bowl until stiff peaks form. Cover; chill. Combine 4 yolks, 1/3 cup sugar, 3 tablespoons water, liqueur and espresso powder in medium metal bowl. Set bowl over saucepan of simmering water (do not let bowl touch water). Using handheld mixer, beat mixture until thickened and thermometer registers 175°F., about 5 minutes. Remove from over water; beat until mixture cools, about 6 minutes. Fold in one 8-ounce container mascarpone, then half of whipped cream. Refrigerate espresso cream mixture.
• Combine remaining 4 yolks, orange juice, remaining 1/4 cup sugar, Grand Marnier and orange peel in another medium metal bowl. Set bowl over saucepan of simmering water (do not let bowl touch water). Using handheld mixer fitted with clean dry beaters, beat yolk mixture until thickened and thermometer registers 175°F., about 7 minutes. Remove from over water; continue beating until mixture cools, about 6 minutes. Fold in second container of mascarpone, then remaining whipped cream.
• Spoon 1/4 cup espresso mousse, then 1/4 cup orange mousse into each of four 10-ounce goblets. Repeat layering with remaining mousse mixtures. Cover and refrigerate overnight.
• Make espresso syrup
• Stir 1/2 cup water, sugar and espresso powder in small saucepan over medium heat until sugar dissolves. Refrigerate until cold.
• Dip 1 biscotti halfway into espresso syrup. Insert syrup-coated section into 1 parfait. Repeat with remaining biscotti and syrup. Sprinkle cocoa over parfaits.