“A stroll through the dining room of Mistral in Boston can transport you to Provence; the exposed brick, antique furnishings and fixtures, and custom-
made chandeliers deceive the eye, and Chef Jamie Mammano’s masterful
French-Italian cuisine completes the illusion. It is Pastry Chef Joanne
Chang who brings you back to the States, with this affectionate makeover
of the perennial Italian favorite: airy, flavorful layers of milk chocolate
whipped ganache, mascarpone mousse, chocolate shavings and chocolate
cake, its espresso flavor enhanced with Kahlua. A drop-dead pick-me-up.”

Yield: 8 parfaits
Preparation: 1 hour and 10 minutes, plus baking and chilling times

Sponge cake:
4 large eggs, separated
2/3 cup granulated sugar, divided
1/4 cup hot brewed espresso
1 cup all-purpose flour

Mascarpone mousse:
6 large egg yolks
1/3 cup granulated sugar
1/3 cup Kahlua, or other coffee-flavored liqueur
Pinch of salt
1 cup mascarpone cheese
1 cup heavy cream

Milk chocolate whipped ganache:
6 ounces milk chocolate, finely chopped
1 1/2 cups heavy cream
Pinch of salt
2 teaspoons instant espresso powder

Sugar soaking syrup:
1/4 cup hot brewed espresso
1/3 cup Kahlua
1/4 cup granulated sugar
1/2 cup water

Garnish:
2 ounces unsweetened chocolate, grated
Chocolate-dipped cigarette cookies

Make the sponge cake:
1. Preheat the oven to 350 degrees F. Line a 10 1/2-inch x 15 1/2-inch
jelly roll pan with parchment paper, cut to fit. Lightly spray the parch-
ment paper and sides of the pan with vegetable spray.
2. In a 4 1/2-quart bowl of a heavy-duty electric mixer fitted with the
wire whisk attachment, heat the 4 yolks, 1/3 cup of sugar, and
espresso until thick, about 6 to 8 minutes.
3. In a large clean bowl, using an electric hand mixer or wire whisk, whip
the egg whites until soft peaks form. Gradually add the remaining 1/3 cup
of sugar. Continue whisking until the whites are thick, glossy and stiff.
4. Using the wire whisk from the heavy-duty electric mixer, carefully fold
1/3 of the whites into the yolk mixture to lighten. Then fold in the rest
of the whites. Sift the flour on top and gently fold in. Spread the batter
evenly in the prepared pan and bake in the preheated oven for 6 to 8
minutes. Cool for 5 minutes and invert onto a wire rack, peeling off the parchment paper. Using a cookie cutter or biscuit cutter, cut the sponge
cake into 2-inch circles (4 circles per serving). Reserve.

Make the mascarpone mousse:
5. Place a small amount of water in a large bowl and throw in a handful
of ice; reserve. Place the egg yolks, sugar, Kahlua and salt into a medium bowl and set the bowl over a pan of simmering water. Using a hand-held mixer, beat on medium speed until the mixture is thick and holds a ribbon. The mixture must be cooked until it reaches 140 degrees F and then held
at that temperature for 3 minutes. The whole cooking time will be approximately 10 to 12 minutes. Take the mixture off the heat and
cool completely over the ice bath, whisking occasionally.
6. In a large bowl, using a hand-held electric mixer, whip together the mascarpone and heavy cream until the mixture holds peaks. Fold the
cooled yolk mixture into the mascarpone cream mixture to combine
and then refrigerate.

Make the milk chocolate whipped ganache:
7. Place the chopped chocolate into a medium bowl. Place the heavy
cream into a pan and bring just to a boil. Immediately remove it from
the heat and pour over the chocolate. Add salt and espresso powder
and whisk gently until the chocolate is melted. Cover and refrigerate.
When the mixture is completely cold, just before assembling the
parfaits, using a hand-held mixer, whip until soft peaks form.

Make the sugar soaking syrup:
8. Combine the espresso, Kahlua, sugar, and water in a medium
saucepan. Heat all ingredients until the sugar is dissolved; cool
and reserve.

Assemble the parfaits:
9. Place the mascarpone mousse and milk chocolate ganache into
pastry bags fitted with 1/2-inch plain tips. Pipe about a table-
spoon of mascarpone mousse into the bottom of the parfait
glasses.
10. Sprinkle about a teaspoon of shaved unsweetened chocolate on
top of the mousse.
11. Dunk a sponge cake circle in the soaking syrup and lay on top of
the mousse.
12. Pipe about 1 to 2 tablespoons of milk chocolate ganache onto the
sponge cake circle, sprinkle with another teaspoon of shaved chocolate
and top with another soaked sponge cake circle. Repeat layering with mascarpone, chocolate, cake, whipped ganache, chocolate and cake.
Top the parfait with a thin layer of mascarpone mousse and a generous sprinkle of chocolate. Cover with film wrap and refrigerate until ready
to serve. Garnish with chocolate-dipped “cigarette cookie”.

Mistral, 223 Columbus Ave., Boston, MA 02116; 617.867.9300
 

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