Today is National Coffee Day! This morning, Chef Debbie Iverson from Harmons was in the kitchen with meteorlogist Devon Lucie and showed us how to make a, “Mocha Mousse Pie” and a, “Tiramisu Trife.”
Here are the recipes for both dishes:
Mocha Mousse Pie
Biscoff Pie Crust
1 (8.8 ounce package) Biscoff cookies
3 tablespoons butter
3 tablespoons granulated sugar
Preheat oven to 350 degrees. Prepare 9 inch pie dish.
In food processor or blender, crush Biscoff cookies until finely ground. Add sugar and melted butter. Pulse until blended.
Press mixture into bottom and up sides of pie dish. Bake for 10 to 12 minutes. Remove and let cool.
¾ cup granulated sugar
¼ teaspoon salt
3 tablespoons Cornaby’s Thick Gel or corn starch
2 ounces bittersweet chocolate
3 large egg yolks
2 cups whole milk, divided
2 tablespoon espresso
½ cup heavy cream
2 tablespoons butter
1 teaspoon vanilla paste
2 cups sweetened, heavy whipped cream
In small mixing bowl whish together sugar, salt and Cornaby’s Thick Gel. In another small bowl whisk together ½ cup of milk and eggs. Add to sugar mixture mix until smooth with no lumps. Set aside.
On medium heat saucepan mix together chocolate, remaining milk, cream and espresso. Whisk until near boiling.
Slowly add egg mixture to hot milk whisking briskly. Continue to whisk until liquid thickens and starts to bubble.
Remove from heat while whisking add butter and vanilla paste. Cover with plastic wrap and cool for at least two hours.
Before serving whip remaining cream. Fold into cooled mocha pudding.
Fill Biscoff pie crust with half of filling. Optional garnish with whipped cream and shaved chocolate.
Note: Mocha filling makes (2) 9 inch pies or (1) pie and Tiramisu Trifles.
Debbie’s Tiramisu Trifle
1/3 cup granulated sugar
2 cups rich dark coffee
1 tablespoon almond flavor
16 ounces mascarpone cheese, room temperature
1 cup powdered sugar
1 teaspoon vanilla paste
2 cups heavy cream
24 to 36 ladyfingers
4 ounces shaved bittersweet chocolate
Unsweetened cocoa powder, for garnish
2 cups mocha mousse (optional)
Bring coffee to boil. Add granulated sugar and stir until dissolved. Add almond flavor. Pour into a shallow dish or bowl and let cool completely.
Beat mascarpone, vanilla and powdered sugar on medium speed just until smooth and light, about 20 seconds. Beat the cream in a second bowl until stiff peaks form. whipped cream ½ half at a time into the mascarpone mixture.
Dip half the lady fingers in coffee mixture until moistened but not falling apart. Put them snuggly in rows in the bottom of 12 to 18 trifle dishes. Spoon thin layer of mascarpone mixture over ladyfingers. Add thin layer of mocha mousse (or shaved chocolate), over mascarpone. Repeat soaking and layering with the remaining ladyfingers. Spread remaining mascarpone mixture smoothly over the top. Cover with plastic wrap and chill at least 4 hours.
To serve, remove plastic wrap. Dust the top of tiramisu with cocoa powder. Garnish with whipped cream and shaved chocolate.
For more of Harmons recipes, click here.