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Inside-out, Upside-down Tirami Su
Contributing Baker - Gale Gand


Baking with Julia: Sift, Knead, Flute, Flour and
Savor the Joys of Baking with America's Best Bakers
by Dorie Greenspan, Based on the PBS Series hosted by Julia Child,
©1996, William Morrow and Co.

Makes 4 servings

“This praiseworthy dessert rethinks all the elements of a traditional tirami
sù. Instead of a soft cake soaked in a warm espresso syrup, this dessert is all
crunch and chill. It is based on a disk of phyllo, a single scrunched-up sheet
brushed with butter and sprinkled with ginger and sugar so that it bakes
to a shiny, caramelized little cake. Here it is layered with cappuccino granite
and mascarpone sabayon, but you’ll find yourself using it also as a foundation
for warm sautéed fruits, the best-ever bottom to a hot fudge sundae, or the
sandwiches for a mousse-filled ‘flying saucer’. As with other phyllo desserts,
this is a sweet of parts, and each part can be made ahead.”

The Granita
1 1/4 cups cold brewed espresso
1/4 cup skim milk
1/4 cup simple syrup*, cooled

Pour all of the ingredients into a 9-inch square metal pan and stir to
combine. Unlike other granitas, this one requires no more stirring. Place
the pan, uncovered, in the freezer and freeze until solid. If you are not
going to use the granite within an hour or two, cover it well with plastic
wrap or foil. When you are ready to serve, use the edge of a metal spoon
or the tines of a fork to scrape the granita, allowing it to mound in the pan. You are looking for a texture like grainy shaved ice. Once scraped, the
granita can remain frozen for an hour or so, but it is really best used as
soon after scraping as possible.

* Simple Syrup – A combination of sugar and water, simple syrup is most
frequently used to make sorbets and to poach fruits. The standard simple
syrup is made by combining equal parts water and sugar. Bring the mixture
to a boil, boil for 1 minute, and remove from the heat.

The Sabayon
3 large egg yolks
1/4 cup sugar
1/4 cup milk (2% milk is fine)
1/8 teaspoon cinnamon
1/3 cup heavy cream
2/3 cup mascarpone

Bring an inch or two of water to a simmer in the bottom of a double
boiler or in a saucepan over which you can place a metal bowl. Half
fill a large bowl with ice cubes; set aside.
Combine the egg yolks, sugar, milk, and cinnamon in the top of the
double boiler or a metal bowl and set it in place over, but not touching,
the hot water. Keeping the water at a simmer, whisk the ingredients until
they are slightly thickened and foamy, about 8 minutes. The tracks of your whisk should remain for an instant before dissolving and the consistency of the sauce should remind you of a custard sauce or a thin pastry cream. Remove the top of the double boiler or the bowl and place it in the bowl
of ice cubes. Whisk constantly until the sauce is cool, about 3 minutes.
You can make the sabayon to this point and refrigerate it for up to a day.
Beat the heavy cream until it holds soft peaks; set aside for a moment.
Soften and lighten the mascarpone by stirring it with a rubber spatula.
With the spatula, fold the mascarpone and whipped cream into the chilled sabayon. Keep the sauce covered in the refrigerator until needed. Chilled,
the sauce will keep for about 4 hours.

The Phyllo
1/4 cup sugar
1/4 teaspoon ginger
4 sheets phyllo dough
3 tablespoons clarified unsalted butter

Milk chocolate curls or finely chopped milk chocolate,
for garnish
Confectioners’ sugar, for sprinkling

Preheat the oven to 350 degrees F. Butter the bottom and sides of
eight 4-inch round baking pans* and dust them with sugar, tapping
out the excess.
(The butter and sugar for the pans are in addition to the
amounts called for in the ingredients list.)