Signature Desserts

Executive Pastry Chef Andrew Comey of the Mohonk Mountain House, near New Palz NY, developed this rich dessert. The recipe is simple, but he has been perfecting it and making variations for 15 years.
(Read article on Chef Comey.)

Tower of Marquis

4 ½ oz. egg yolks
7 ½ oz. sugar

9 oz. butter
1 ½ oz. raspberry jam
5 oz. cocoa powder

2 ½ oz. semisweet chocolate (such as Vahlrona 56%)
2 oz, bitter unsweetened chocolate

1 pint heavy cream
2 oz. powdered sugar

First, whip the cream and powdered sugar and set aside.
Then melt the chocolates together and allow to cool slightly.
Cream the butter, raspberry jam, and the cocoa powder until smooth. Add the melted chocolates to this.
Whip the egg yolks and sugar to a ribbon stage. Then add the chocolate mixture to this.
Fold in the cream last. Pipe into a mold and allow to set in the refrigerator.
Garnish with raspberry sauce and chocolate decorations.