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Grand Marnier

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A venerable French dessert, this dramatic souffle is always a showstopper. Rubbing a little sugar into the orange zest brings out its oils and enhances the deep citrus flavor of the finished souffle. Serve it at the end of a special dinner for an elegant finale.

Grand Marnier Souffle

1/2 cup (4 fl. oz./125 ml) whole milk

1 1/2 Tbs. all-purpose flour

5 Tbs. (3 oz./90 g.) sugar

4 large eggs, separated

1 Tbs. unsalted butter

2 tsp. grated orange zest

1/4 cup (2 fl. oz./60 ml.) Grand Marnier

1/8 tsp. kosher salt

1/4 tsp. cream of tartar

 

Position a rack in the lower third of the oven and preheat to 400°F (200°C) for individual souffles or 375°F (190°C) for a large souffle. Butter four 1-cup (8-fl. oz./250-ml.) ramekins or a 1-qt. (1-l.) souffle dish and dust the bottom and sides with sugar.

In a saucepan, warm the milk over medium heat until bubbles appear along the edge of the pan. Remove from the heat. In a bowl, stir together the flour and 3 tablespoons of the sugar. Slowly pour in the hot milk while whisking constantly. Pour the mixture back into the pan and bring to a boil over medium heat, stirring constantly. Boil for 1-2 minutes.

In a bowl, whisk the egg yolks until pale in color and thick. Slowly pour the hot milk mixture into the yolks while whisking constantly. Pour the mixture back into the pan and cook over low heat, stirring, until thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in the butter. In a small bowl, using the back of a spoon, mash the orange zest with a pinch of the sugar, then whisk into the egg yolk mixture along with the Grand Marnier.

In a large bowl, using an electric mixer, beat the egg whites, salt and cream of tartar on medium-high speed until soft peaks form. Slowly add the remaining sugar and beat until the whites hold stiff, glossy peaks.

Using a rubber spatula, fold one-fourth of the beaten egg whites in the egg yolk mixture to lighten it. Then, gently fold in the remaining whites just until no white streaks remain. Spoon into the prepared dish(es). Run your thumb around the rim of the dish(es) to form a shallow groove along the edge.

Bake until set and puffed, and the center still jiggles slightly when the dish is gently shaken, 8-10 minutes for the individual souffles, 25-30 minutes for the large souffle. Serve at once. Serves 4.

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Tiramisu

tiramisu

This Italian classic is made up of delicate ladyfingers soaked in espresso and rum, layered with mascarpone custard and dusted with rich cocoa. Individual portions make a beautiful presentation; to make them, layer the soaked ladyfingers and custard in cups or bowls, cutting the ladyfingers as needed to fit the cups.

Depending on the size of the cups, you may not need as many ladyfingers as this recipe calls for.

Tiramisu

1/2 cup (4 oz./125 g.) sugar

1 1/2 cups (12 fl. oz./375 ml.) freshly brewed espresso

1/3 cup (3 fl. oz./80 ml.) dark rum

For the filling:

1/3 cup (3 oz./90 g.) sugar

6 large egg yolks

1/2 cup (4 fl. oz./125 ml.) heavy cream

1 1/2 cups (12 oz./375 g.) mascarpone cheese

1 1/2 tsp. pure vanilla extract

45 ladyfingers or savoiardi

Unsweetened cocoa powder for dusting

In a small saucepan, bring the sugar and 1/3 cup (3 fl. oz./80 ml.) water to a simmer over medium heat and cook, stirring, until the sugar is dissolved, about 3 minutes. Remove from the heat, stir in the espresso, and let cool to room temperature. Stir in the rum. Pour the espresso mixture into a wide, shallow bowl and set aside.

To make the filling, select a heatproof bowl that fits snugly in the rim of a saucepan. Pour water to a depth of about 2 inches (5 cm.) into the saucepan and bring to a gentle simmer. In the bowl, whisk together the sugar and egg yolks until the sugar has dissolved and the mixture is pale yellow and creamy, about 2 minutes.

Place the bowl over (not touching) the simmering water in the pan. Using an electric mixer, beat the yolk mixture on medium speed until thick and tripled in volume, about 6 minutes. Remove the bowl from over the heat and set the yolk mixture aside to cool completely, stirring often as it cools.

In another bowl, beat the cream on medium-high speed until stiff peaks form.

Add the mascarpone and vanilla to the cooled yolk mixture. Beat with the mixer on medium speed just until smooth and well blended. Using a large rubber spatula, fold in the whipped cream just until combined.

Working in batches, immerse 15 ladyfingers in the espresso mixture, then arrange the ladyfingers in a single layer in the bottom of a 9-inch (23-cm.) square cake pan. Using the rubber spatula, evenly spread one-third of the filling over the ladyfingers. Soak another 15 ladyfingers in the espresso mixture, and place them over the filling and evenly spread with half of the remaining filling.

Soak the remaining ladyfingers, place them in the pan, and top with the remaining filling, again spreading evenly. Gently tap the pan against the counter to settle the ingredients. Cover with plastic wrap and refrigerate for at least 6 hours or up to overnight.

Run a small knife around the inside edge of the pan to loosen the sides. Dust the top with cocoa powder and serve. Serves 8-10.

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Recipe Roundup: Homemade Valentine’s Day Gifts

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A homemade treat beats candy hearts any day. Celebrate Valentine’s Day with cookies, cupcakes and confections from your own kitchen. Whether you’re serving them at a party or giving them to that special someone, everyone will know they’re made with love.

 

Caramel Sea Salt TrufflesCaramel Sea Salt Truffles
These candies are made with deep, chewy caramel covered in rich bittersweet chocolate — little bites of indulgence. A sprinkle of sea salt adds contrast and texture.
Red Velvet Cupcakes with Cream Cheese FrostingRed Velvet Cupcakes with Cream Cheese Frosting
These lush cupcakes have just a hint of cocoa and a crimson crumb that’s perfect for Valentine’s Day. A layer of tangy cream cheese frosting and sprinkle of toasted sugared pecans tops them off.
Weekend Project: Pistachio BrittlePistachio Brittle
This old-fashioned confection is great for gifting, and it’s easy to make a big batch. Ours is made with pistachios instead of the usual peanuts, resulting in a vibrant green color.
Chocolate Chip CookiesChocolate Chip Cookies
There are chocolate chip cookies, and then there are these chocolate chip cookies: large, chewy, buttery and with just the right amount of chips and nuts. They are classics for a reason.
Dark Chocolate Bark with Toasted Almonds and Dried BlueberriesDark Chocolate Bark with Toasted Almonds and Dried Blueberries
This nutty, fruity chocolate bark is a breeze to make: just melt the chocolate, stir in the goodies, and spread in a thin layer to cool. Swap in whatever dried fruits and nuts you like.
Chocolate-Cherry-Almond BiscottiChocolate-Cherry-Almond Biscotti
With scarlet dried cherries and luxurious cocoa, these cookies make elegant gifts for Valentine’s Day. Plus, they keep well for up to three weeks, so you can easily work ahead.
Chocolate Frangelico TrufflesChocolate Frangelico Truffles
These decadent truffles receive a double dose of hazelnut flavoring, in the liqueur and in the nut coating. Keep them in the freezer until just before serving.
Dark Chocolate CupcakesDark Chocolate Cupcakes
A simple, classic chocolate cupcake is hard to beat. These are moist, tender dark chocolate cakes topped with smooth, creamy dark chocolate frosting — sure to satisfy any chocoholic.
Rocky Road FudgeRocky Road Fudge
This delicious sweet treat known as rocky road fudge contains 3 key ingredients: chocolate chips, marshmallows and chopped nuts. It’s great to make with kids — get the whole family involved!
Strawberry Jam Sandwich CookiesStrawberry Jam Sandwich Cookies
Here, delicate, butter-rich cookies sandwich strawberry jam for a delectable gift. Make them extra festive by cutting the cookies into heart shapes and filling them with red and pink preserves.
Chocolate-Dipped Coconut MacaroonsChocolate-Dipped Coconut Macaroons
These chewy coconut stacks are great make-ahead morsels, as they keep well for several days. Dipping them into dark chocolate only makes them more delicious.
Bourbon BallsBourbon Balls
These bite-sized treats are flavored with bourbon and pecans for a Southern twist. Make them for a Valentine’s Day party — they’ll go fast!
Chocolate Crinkle CookiesChocolate Crinkle Cookies
These are some of our customers’ favorite cookies, with over 30 glowing reviews. They are cakey and ultra chocolate-y — perfect for just about any occasion.
French Chocolate MacaronsFrench Chocolate Macarons
These Parisian favorites feature crisp cookies bound by a creamy ganache filling. It’s Valentine’s Day; what better time to pretend you’re in the world’s most romantic city?