TERA MI SU SHEET CAKE
A Birthday Cake for Friends David, Nancy,& her Mom Bonnie
All three planned to celebrate their 60th Birthday at a combined gala to be held at David & lynette's home.
What a perfect reason to make a cake!!! Not that it's one of my favorite hobbies , but also to honor their day with a homemade delicious creation!
I immediately compiled a list of cakes and possible fillings and frostings then submitted them to Nancy for a selection. She was given the choice as her birthday is closest to the party date.
Have you ever looked at a dessert tray arranged with beautiful luscious looking to die for creations.
How do you select just one when you really want all of them!
After , which I am sure was pure frustration for her to make a choice , Tera mi su it is .
I have posted the recipe for this dessert before, which there are probably endless variations, this one is adapted from an Emeril Lagasse recipe.
Componets: lady finger sponge layer 2 needed . Note this is a 1/2 sheet cake
2 quart containers whole milk ricotta
2 quarts heavy whipping cream
2 10 oz. bags + 4oz. Gheridelli 60% cocoa dark chocolate chips
1 + 1/3 ( approx.) (25oz.) bottle Florio brand sweet Marsala wine
2 cups granulated sugar
12 large eggs , for cake layers
16 yolks from large eggs, for custard ( save whites for breakfast)
1 envelope unflavored gelatin (to make stabilized whipped cream )
Stabilized whipped cream: will hold it's shape and not break down:
to a 1 cup bowl add 1/4 cup cold water, sprinkle on 1 pkt. gelatin let bloom 5 minutes. After 5 minutes add 1/4 cup boiling water to gelatin in bowl, stir to dissolve completely.
Put mixture into a container or small jar with a air tight lid, place in fridge.
When needed remove 1 tablespoon and melt in microwave safe bowl 3-4 seconds at a time till melted, DO NOT BOIL.
Whip 2 cups heavy cream when it is almost at the desired consistency slowly pour in melted gelatin continuing to whip till desired consistency.
Make 2 1/2 sheet Lady finger sponge layers, link to recipe:
Recipe link for custard , I increased the quantities by 1/3rd for each single batch
Need 8 cups chocolate sabayon (egg custard) make 2 double recipes
4 large egg yolks
4 TBS sugar
51/3 oz. sweet Marsala : 1/2 cup +2 Tbs +2 tsp ( 1 oz. =2 tbs =6tsp , 1/3 of 6 =2 )
6 oz. .melted chocolate chips
(1 +1/2 cups ricotta ) for this sheet cake need 2 quarts ricotta (8 cups total)
1+1/2 cups heavy cream
|in heat proof bowl over simmering water beat egg yolks and sugar till light and thick, and hot to the touch (170) do not boil! or they will scramble.|
|add the 1/2 cup + 2 Tbs +2tsps. of Florio Sweet Marsala and continue beating till very thick, remove from heat|
|add the melted dark chocolate to the egg mixture, fold in well set aside to cool to room temperature|
HERE I DECIDED TO USE WHIPPED CREAM INSTEAD OF THE RAW EGG WHITES, JUST MY PREFERENCE (photo is of egg whites)
|WHIP 1/2 CUP OF HEAVY CREAM IN CHILLED BOWL WITH CHILLED BEATERS ADD 1 TBS SUGAR, WHIP TILL THICK AND FIRM PEAKS |
|gently fold into the chocolate egg custard when at room temperature, set aside|