{"id":3471,"date":"2010-02-28T21:08:39","date_gmt":"2010-03-01T03:08:39","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=3471"},"modified":"2010-02-28T21:18:15","modified_gmt":"2010-03-01T03:18:15","slug":"daring-bakers-tiramisu","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2010\/02\/28\/daring-bakers-tiramisu\/","title":{"rendered":"Daring Bakers: Tiramisu"},"content":{"rendered":"

\"\"<\/a>Tiramisu. \u00a0Oh, I’ve made it before. \u00a0I’ve made it more than once. \u00a0It is simple, easy and delicious. \u00a0Tiramisu is a piece of cake when you use store-bought lady fingers, a cream mixture of store-bought mascarpone cheese and sugar, and brewed coffee. \u00a0This challenge uses nothing store-bought. \u00a0This challenge is so much more than store-bought. \u00a0This challenge is a challenge. \u00a0A devilishly delicious and decadent challenge.<\/p>\n

The February 2010 Daring Bakers\u2019 challenge was hosted by Aparna of\u00a0My Diverse Kitchen<\/a> and Deeba of\u00a0Passionate About Baking<\/a>. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.<\/p>\n

As is my habit with Daring Bakers challenges, I waited until the last minute to make this dessert. \u00a0Thankfully I read through the recipe on Monday of this past week and realized that I would need at least 4 days from start to finish to complete it. \u00a0Each component requires your attention and an overnight chill. \u00a0Conveniently, the components can be prepared and chilled for a few days in advance. \u00a0So I made a plan for how to get this done without going crazy.<\/p>\n

Day 1: Make the Savoriardi Biscuits (Ladyfingers)<\/p>\n

Day 2: Make the mascarpone<\/p>\n

Day 3: Make the pastry cream and zabaglione<\/p>\n

Day 4: Whip the cream and assemble the tiramisu<\/p>\n

Day 5: Consume your masterpiece<\/p>\n

<\/p>\n

This was a fun and truly challenging dessert. \u00a0I would never have even thought to make my own mascarpone cheese if I hadn’t been told I had to! \u00a0How exciting! \u00a0Making my own CHEESE! \u00a0I did have some trouble with this task. \u00a0My cream took forever and a day to heat.<\/p>\n

And I made the poor decision of lining my strainer with white paper cocktail napkins. \u00a0I did not have cheese cloth, I couldn’t find my coffee filters, and it was 11 pm. \u00a0I got desperate, and I paid the price. \u00a0Little bits of napkin were trapped in my chilled cheese and required some messy extraction. \u00a0Luckily, no one found any napkin pieces in their serving of tiramisu.<\/p>\n

Other than the cheese, nothing else gave me any trouble. \u00a0I had made pastry cream before, so that didn’t phase me. \u00a0The zabaglione was a really cool thing to watch change in consistency as it cooked. \u00a0I love cooking for this reason. \u00a0Combining simple ingredients to create something altogether\u00a0new is incredible. \u00a0I used brewed espresso instead of marsala wine here with great results.<\/p>\n

\"\"<\/a><\/p>\n

The lady fingers were also something I had made before. \u00a0I was only able to get 27 cookies, so I think my egg whites must not have been whipped enough, or I folded them too vigorously into the batter.<\/p>\n

\"\"<\/a><\/p>\n

When it came time to whip the cream and assemble the tiramisu I was in for something delicious. \u00a0I did not know how delicious until I’d combined the mascarpone, pastry cream, zabaglione and whipped cream and took a little taste of the light caramel colored cream. \u00a0It is something special. \u00a0The tanginess from the lime juice in the cheese is surprisingly perfect. \u00a0 \u00a0It isn’t overly sweet, it is rich and very smooth. \u00a0The savoiardi biscuits are delicate, but hold up well in the finished tiramisu. \u00a0This is a dessert I will make again.<\/p>\n

\"\"<\/a>TIRAMISU<\/strong><\/p>\n

(Recipe source: Carminantonio’s Tiramisu from\u00a0The Washington Post, July 11 2007 <\/a>)
\nThis recipe makes 6 servings<\/p>\n

To assemble the tiramisu:<\/strong>
\n2 cups\/470ml brewed espresso, warmed
\n1 teaspoon\/5ml rum extract (optional)
\n1\/2 cup\/110gms sugar
\nmascarpone cheese mixture
\n36 savoiardi\/ ladyfinger biscuits (you may use less)
\n2 tablespoons\/30gms unsweetened cocoa powder<\/p>\n

MASCARPONE CHEESE<\/strong><\/p>\n

(Source: Vera\u2019s Recipe for\u00a0Homemade Mascarpone Cheese<\/a>)
\nThis recipe makes 12oz\/ 340gm of mascarpone cheese<\/p>\n

Ingredients:<\/strong>
\n474ml (approx. 500ml)\/ 2 cups whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream (between 25% to 36% cream will do)
\n1 tablespoon fresh lemon or lime juice<\/p>\n

Method:<\/strong><\/p>\n

Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.
\nIt will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done cr\u00e8me anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
\nVera\u2019s notes: The first time I made mascarpone I had all doubts if it\u2019d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.
\nKeep refrigerated and use within 3 to 4 days.<\/p>\n

LADYFINGERS\/ SAVOIARDI BISCUITS<\/strong>
\n(Source: Recipe from\u00a0Cordon Bleu At Home<\/a>)
\nThis recipe makes approximately 24 big ladyfingers or 45 small (2 1\/2″ to 3″ long) ladyfingers.<\/p>\n

Ingredients:<\/strong>
\n3 eggs, separated
\n6 tablespoons \/75gms granulated sugar
\n3\/4 cup\/95gms cake flour, sifted (or 3\/4 cup all purpose flour + 2 tbsp corn starch)
\n6 tablespoons \/50gms confectioner’s sugar,<\/p>\n

Method:<\/strong><\/p>\n

Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.
\nBeat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.
\nIn a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.
\nFit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5″ long and 3\/4″ wide strips leaving about 1″ space in between the strips.
\nSprinkle half the confectioner’s sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.
\nHold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.
\nBake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.
\nAllow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.
\nStore them in an airtight container till required. They should keep for 2 to 3 weeks.<\/p>\n

Ingredients:<\/strong>
\nFor the zabaglione:<\/strong>
\n2 large egg yolks
\n3 tablespoons sugar\/50gms
\n1\/4 cup\/60ml Marsala wine (or port or coffee)
\n1\/4 teaspoon\/ 1.25ml vanilla extract
\n1\/2 teaspoon finely grated lemon zest<\/p>\n

For the vanilla pastry cream:<\/strong>
\n1\/4 cup\/55gms sugar
\n1 tablespoon\/8gms all purpose flour
\n1\/2 teaspoon finely grated lemon zest
\n1\/2 teaspoon\/ 2.5ml vanilla extract
\n1 large egg yolk
\n3\/4 cup\/175ml whole milk<\/p>\n

For the whipped cream:<\/strong>
\n1 cup\/235ml chilled heavy cream (we used 25%)
\n1\/4 cup\/55gms sugar
\n1\/2 teaspoon\/ 2.5ml vanilla extract
\nFor the zabaglione:<\/strong> <\/strong>
\nHeat water in a double boiler. If you don\u2019t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.
\nIn a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso\/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.
\nTransfer the mixture to the top of a double boiler or place your bowl over the pan\/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.
\nLet cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.<\/p>\n

For the pastry cream:<\/strong> <\/strong>
\nMix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.
\nNow place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.
\nAdd the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don\u2019t worry. You can push the cream through a fine-mesh strainer.)
\nTransfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.<\/p>\n

For the whipped cream:<\/strong>
\nCombine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.<\/p>\n

To assemble the tiramisu:<\/strong> <\/strong>
\nHave ready a rectangular serving dish (about 8″ by 8″ should do) or one of your choice.
\nMix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.
\nIn a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.<\/p>\n

Now to start assembling the tiramisu.
\nWorkings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.
\nSpoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.
\nRepeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.
\nTo serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.<\/p>\n