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Inside-out, Upside-down Tirami Su

Baking with Julia 
Contributing Baker Lauren Groveman
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 sun-
dae, 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 sim-
ple 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 touch-
ing, the hot water. Keeping the water at a simmer, whisk the ingredi-
ents 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 saucee
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.)