Local pastry chef shares Valentine's dessert ideas

February 14, 2009 5:58:17 AM PST
Celebrating Valentine's Day while satisfying your sweet tooth. New York City pastry chef Martin Howard joined us with some last-minute dessert ideas for your special girl or guy.Devil's Food Tiramisu

Devil's food cake:
1/3 c. Boiling water
1/3 c. Cocoa powder
6 T. Butter
1 c. Sugar
½ tsp. Salt
½ tsp. Vanilla extract
1 Egg + 1yolk
1 ¼ c. Cake flour
½ tsp Baking powder
½ tsp. Baking soda
½ c. Buttermilk

Whisk together boiling water and cocoa. Cover and set aside. In the bowl of an electric mixer, cream together butter, sugar, salt and vanilla extract. Add eggs and continue creaming until light and fluffy. Sift together flour, baking soda and baking powder. Add alternately with buttermilk. Add cocoa and water mixture and mix until thoroughly combined. Pour into a greased 9"x13" cake pan and bake at 350° for 20 minutes or until springy to the touch.

Tiramisu filling:

6 Egg yolks
¼ c. Sugar
6 T. Kahlua
¼ c. Espresso
1 # Mascarpone, room temp.
½ c. Heavy cream
6 Egg whites
¼ c. Sugar

Place yolks, 2oz. sugar, Kahlua and espresso in a bowl. Whisk together over a pot of boiling water until light and thick. Remove from pot and whisk in mascarpone and heavy cream. In a separate bowl, whip whites and ¼ c. sugar to medium peak. Fold into yolk/mascarpone mixture.

Mix 1 c. espresso with ¼ c. B&B and ¼ c. rum. Cut cake into ½ "x 2"pieces. Dip pieces of cake quickly in espresso mixture and layer together in a bowl or individual glasses with filling and brandied cherries. Dust top with cocoa powder

Honey Roasted Apple in Phyllo

4 Apples, peeled, cored and cut in ½
¼ c. Honey
1 c. Apple cider
¼ c. Brown sugar
¼ c. B&B
1 T. Balsamic vinegar
½ Vanilla bean
1 Cinnamon stick

In a baking pan, combine honey, cider, sugar, B&B, vinegar, vanilla bean and cinnamon stick. Stir together and place apples on top. Bake in a 350° oven for 10 minutes. Turn apples over and bake 10 more minutes, Keep repeating process until apples are tender.

Phyllo cups:

Brush a layer of phyllo dough with melted butter. Sprinkle lightly with sugar. Place another sheet on top and press down well. Brush with butter and sprinkle with sugar and repeat once more. Cut into 8 square pieces and press each piece into the cavities of a large, buttered cupcake pan. Bake at 350° for 10-15 minutes, until golden brown.

Drizzle plate with jus from the roasted apple pan and place phyllo cup on top. Add apple and a scoop of berry swirl ice cream.