This month the Daring Bakers were challenged to prepared Tiramisu. Not so difficult many of you say. Made it before -easy! Yes, that may be so but when we checked the recipe carefully we soon realise that what was required was no mean feat. Everything was made from scratch. No going down to the shop for store bought marscapone or savoiardi biscuits. No, no, no! We were challenged to make it all at home. This recipe also included pastry cream and zabaglione.
The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. 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.
I decided to stick to the original recipe given and the result was truely heaven on a plate!
The Savoiardi biscuits proved easy to make….
……and delicious to eat! I made these several times as they are so yummy we kept eating them. Yes, they do last a week or two that’s if you can resist munching on one or two as you pass the biscuit tin.
My only experience of Zabalione was not a good one but I now realise that it was not cooked long enough. This Zabaglione was all it should be – airy, sweet and rich.
Pastry cream is something I have made many times and I always covered with plastic wrap directly on
the cream to prevent a skin forming.
Mascapone is quite easy to make by simply heat cream up to 95C adding lemon juice, heat a bit more, cool and pour into cheesecloth lined sieve. I have made it previously for the Cannoli challenge
with no problem. However this time I used boiled chux cloths in place of the cheesecloth and found a great portion of my mascapone escaped through the too large holes of the cloth. So, the moral of the story is don’t use a
cloth with too much open weave.
Each componant of the Tiramisu was delicious so I knew we were onto a very good thing! I used a plastic lined spring form pan to assemble my tiramisu and refrigerated it overnight to allow it to set and the flavours to meld. The next day, like many other Daring Bakers, I found the result although devine was very soft, oozy and didn’t slice neatly at all. So, following our hosts advice, I froze the tiramisu.
Now I could slice it neatly and in our summer heat each slice defrosted within minutes. My mini food critics claimed it a success and for a few days in a row was their after school treat. Not too many kids go home from school to tiramisu! I wonder what sort of food monsters I am creating!
I seem to love all the challenges but I particularly like this one and I can see this recipe will be prepared in my family for years to come. You too, can join the tradition by following the recipe here.
My thanks go to Aparna and Deeba for a brilliant challenge and their constant support to all Daring Bakers throughout the month of February. Check out Oonsky
and the other Daring Bakers
and see the brilliant creations they have all come up with.