Tom Cat Tiramisu
A fun and delicious use of our Tom Cat gin.
Makes about 48 cookies
1½ cup granulated sugar
3/4 cup confectioners’ sugar
12 large eggs, separated
1/2 teaspoon salt
1 Tablespoon vanilla
1 1/4 cup all-purpose flour
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 6 baking sheets with parchment paper and spray with vegetable oil spray.
Whisk 3/4 cup granulated sugar and 6 tablespoons confectioners’ sugar together in small bowl. Using stand mixer fitted with whisk attachment, whip egg whites and salt on high speed until very soft peaks form (peaks should slowly lose their shape when whisk is removed), 30 to 45 seconds. Reduce speed to medium and gradually add sugar mixture. Increase speed to high and whip until glossy, stiff peaks form, about 30 seconds. Gently transfer whites to large bowl.
Fit stand mixer with paddle and beat egg yolks, vanilla, and remaining 3/4 cup granulated sugar until thick and pale yellow, about 5 minutes. Pour yolk mixture on top of whites in bowl, then sift flour over top. Using rubber spatula, gently fold until combined.
Fill pastry bag fitted with ½-inch plain tip halfway with batter. Pipe batter into 3-inch by 1-inch strips, spacing them 1 inch apart on prepared sheets. Sift remaining 2 tablespoons confectioners’ sugar over strips. Bake until edges are golden, 20 to 24 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving.
by Sara Chase
SERVES 10 to 12
3 cups Carrier Roasting strong black coffee (or other strong black coffee), room temperature
2 tablespoons Carrier Roasting instant espresso powder
12 tablespoons Tomcat Gin
7 large egg yolks
⅔ cup sugar
¼ teaspoon table salt
2 pounds mascarpone cheese
1 cup heavy cream (cold)
1 Batch previously made DRY ladyfingers (42 to 60, depending on size)
3 ½ tablespoons VALRHONA cocoa, preferably Dutch-processed
¼ cup semisweet VALRHONA chocolate, grated
Stir coffee, espresso, and 7 tablespoons Tomcat in wide bowl or baking dish until espresso dissolves; set aside.
In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1 1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add remaining Tomcat and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer mixture to large bowl and set aside.
In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1 1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1 1/2 minutes longer. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove, and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.
Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone.
Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1 1/2 tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Sprinkle with grated chocolate, if using; cut into pieces and serve chilled.