Jimmy Chrisovergis is a ACF student representative and a recent graduate of Ivy Tech South Bend with his Pastry Chef certification. Try his sweet recipe at your next gathering!
4 oz. butter, at room temperature
3 ¼ oz. powdered sugar (un-sifted)
1 large egg
6 ¾ oz. all-purpose flour
2 tablespoons cornstarch
Pinch of salt
Preheat the oven to 350F and position a rack in the middle. Line a baking sheet with parchment paper. Set aside.
Prepare the shortbread:
In a stand mixer fitted with the paddle attachment, whip the butter and sugar together until light and fluffy on medium speed, 2-3 minutes. Add the egg and mix until combined. Add the flour, cornstarch and salt and mix briefly to incorporate. Dump the whole mixture onto a lightly floured board and gather the dough into a smooth ball. Do not work the dough while in the mixer or it will toughen up. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.
Can be kept in the fridge for up to 5 days or frozen, well wrapped for up to 3 months.
When the dough is nice and cold, roll it out on a lightly floured board or in between sheets of plastic wrap to about ¼ -inch thick. Cut out rounds with a pastry ring or cookie cutter. Place them on the prepared baking sheet and bake for 8-10 minutes. Let cool.
10 fl. oz. espresso
2 fl. oz. Frangelico
Combine the espresso and liquor. Set aside.
8 fl. oz. heavy cream
8 oz. mascarpone cheese, room temperature
1 tsp. gelatin powder
1 fl. oz. water
2 fl. oz. Frangelico + 2 fl. oz. espresso
3 egg yolks
3 oz. sugar
1. Whip the cream to soft peaks. Transfer to a bowl. Chill.
2. Cut the cheese into small dice and place in a large bowl. Set aside.
3. Bloom the gelatin in the water. Set aside.
4. Combine the 4 fl. oz. liquid, yolks and sugar in a bowl. Set the bowl over a double boiler and heat, whipping constantly, until the mixture has thickened and increased in volume (the temperature should not exceed 165°F). Remove from heat.
5. Quickly whisk the bloomed gelatin into the hot custard then pour the custard into the bowl with the cheese. Allow the heat of the custard to partially melt the cheese, about 2 minutes. Using a rubber spatula stir just until the cheese is incorporated. Allow the mixture to cool to 90°F.
6. Using the spatula or a balloon whisk, fold in the whipped cream.
7. Let rest in each in overnight.
8. Pipe onto Sable cookie, top with a small piping of whipped cream.