Daring Bakers february 2010; Tiramisu
Amaretto tiramisu
I was quite excited when I read what the Daring Bakers challenge for this month was gonna be… Tiramisu… And it would be hosted by two of my favorite blogs! Tiramisu is an old time favorite in this household and in fact something I make almost every year for New Years when we go and visit friends. It’s become one of those things where people are really disappointed when you do not bring a bowl full of the creamy goodness. My recipe for tiramisu is quick and simple and I might share it some other time, but for now let’s focus on the DB tiramisu!
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.
For this challenge the mandatory things to do where to make our own ladyfingers and… to make our own mascarpone! It’s one of those where you seriously have no idea how things are made. Ok I realize that mascarpone is dairy but that doesn’t mean anything. Little did I know that it would be straightforward to make (I did not think it was that straightforward while making it but trust me things turned out to be different then expected!) I started making all the various parts of the challenge on the sunday so I would have enough time for the tiramisu to be assembled and then photographed as well. I started by making the pastry cream and the zabaglione, which were both very easy to make. Next was the
ladyfinger batter which was also not difficult to do except for the fact that I felt that they became soft rather quickly even though I kept them in an airtight container only for one night. It didn’t really matter ofcourse since they were gonna be soggy anyway but still. It did suprise me and on second thought I might have had to keep them in the oven a tiny bit longer to get rid of that issue. But then who knows? I also didn’t make enough of the cookies. I didn’t count them and figured I would have enough for what I wanted to do so I didn’t finish all the batter. Mistake…!
Ladyfingers
Not a major disaster and I managed with what I had but just barely and would I have had more cookies it would have been easier to divide.
When the cookies where in the oven I started on the mascarpone making, which is essentially cream that needs to be cooked till 190 degrees F. I used a double boiler as per the recipe but the warming up took for-ev-er and once bubbles tried to break through the surface I added the lemon juice as per the instructions and that is where the cream should have started to curdle. Now…. that is one of those words that I think I know what it means but it might actually be something else; in which case I was waiting for something that would never happen…lol… In any case it was supposed to get thicker and that it did not do. No matter how long I waited and no matter that I turned the heat up a bit, adding more lemon juice.. All to no avail. After what felt like a century but what was in fact something like 45 minutes I gave up and figured I just dump the stuff into the sieve and see what would happen the next day. I didn’t have cheesecloth so I used a cotton teatowel instead. I read on the DB forum that I was not the only one having issues with the mascarpone, so I dreaded the moment the next day where I would find only a little bit of cheesy goodness left and a major amount of fluid under the sieve.
So guess my total surprise when I peeked into the fridge the next morning to find a perfect batch of creamy and delicious mascarpone! 
Magic… pure magic… It had the right consistency and if anything, was even slightly firmer then the storebought varieties and the taste was good too.! I had honestly already agreed with myself that I would use storebought if it was a total drab, but this was ofcourse even better!!
So with the mascarpone successfully behind my back there was really nothing holding me back from assembling the tiramisu. O I have to tell you that I do not like rum or marsala so whereever the recipe called for something alcoholic I used amaretto instead. Ever since I started making tiramisu I have used amaretto instead of the regular rum. And believe me when I say it is irresistable. Really, really good. It gives it a slight almond flavor too. But then I love amaretto so you might not like it so much if you don’t like amaretto.
Perfect mascarpone
I wish I actually had a before and after picture of the mascarpone but I didn’t feel like taking a photo of the cream as it really did not look any different from when I started, but as you can see on the ‘after’ photo; it is looking good!!
For the dipping of the ladyfingers I used again amaretto and not so much sugar as the recipe said either. I am used to not using any sugar at all for the dip, so I just added a tiny bit in and diluted the coffee with about a tablespoon of amaretto.
I could really not dip both sides of the tiramisu since that was just too much liquid, plus I don’t like those soggy tiramisu’ that you buy in the supermarket… Yuck…! I wanted to try a variety of forms, but I actually like the glasses the best. Not only because it stays together but I love to peak through the glass and see the ladyfingers there; hiding. I did the glasses, one round form and one square… The ring of the round one should have been a little wider as you will see in the picture somewhere below; because the ladyfingers got wet so quickly they also got quite limp so it was difficult to keep them up as I wanted to have a ring of ladyfingers around the outer edge on the round form. Right now it looks kind of weird and wobbly (but hey, definitely homemade!)
Square form
And then for the most important part; the taste… O the taste… I can’t find much wrong with the taste. In fact I absolutely love it. It has a very slight lemon flavor which I love and overall this is a really really good tiramisu. Truth be told; I will probably stick to my regular tried and tested recipe as it is a zillion times quicker and tastes just as good. I did love making my own mascarpone and after that fear of failure it turned out to be pretty straightforward as I promised you!
Now for all who want to try this; here is the recipe(s)!
Tiramisu
Yield: 6
You would never have guessed there would be such a big difference to using packages to make tiramisu vs making everything from scratch... Soooo delicious! But a lot of work too!
Ingredients:
FOR THE ZABAGLIONE;
- 2 large egg yolks
- 3 tablespoons sugar/50gms
- 1/4 cup/60ml Marsala wine (or port or coffee)
- 1/4 teaspoon/ 1.25ml vanilla extract
- 1/2 teaspoon finely grated lemon zest
FOR THE VANILLA PASTRY CREAM;
- 1/4 cup/55gms sugar
- 1 tablespoon/8gms all purpose flour
- 1/2 teaspoon finely grated lemon zest
- 1/2 teaspoon/ 2.5ml vanilla extract
- 1 large egg yolk
- 3/4 cup/175ml whole milk
FOR THE WHIPPED CREAM;
- 1 cup/235ml chilled heavy cream (we used 25%)
- 1/4 cup/55gms sugar
- 1/2 teaspoon/ 2.5ml vanilla extract
- To assemble the tiramisu:
- 2 cups/470ml brewed espresso, warmed
- 1 teaspoon/5ml rum extract (optional)
- 1/2 cup/110gms sugar
- 1/3 cup/75gms mascarpone cheese
- 36 savoiardi/ ladyfinger biscuits (you may use less)
- 2 tablespoons/30gms unsweetened cocoa powder
Directions:
- Heat water in a double boiler. If you don’t 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.
- In 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.
- Transfer 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.
- Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.
- Mix 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.
- Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.
- Add 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’t worry. You can push the cream through a fine-mesh strainer.)
- Transfer 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.
- Combine 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.
- To assemble the tiramisu:
- Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.
- Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.
- In 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.
- Now to start assembling the tiramisu.
- Workings 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.
- Spoon 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.
- Repeat 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.
- To 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.
Author: Carminantionio's Tiramisu from the Washington Post
Appetizer
Asian
Bread
Breakfast
Desserts & other sweets
Healthy
I love the way you walk us through your trials and tribulations with marscarpone… and look at the result.. heaven!
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Wow! This is my favorite dessert and one that I’ve never tried to make on my own. And I’m not talking about making everything from scratch either. That is beyond impressive, and it looks and sounds amazing.
Thanks for the idea of using amaretto too. One of these days I’m gonna take the plunge and make tiramisu, and I’ll happily try your amaretto version instead of using rum. Is your tried and true recipe posted too?
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I had problems with my mascarpone as well! Ahh – but it all ended well anyway!
Love the way you used individual glasses for the tiramisu – it looks so delicious that I wouldn’t want to share with anyone else… oh and – I want your standard tiramisu recipe as well!
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I love the glasses! They are so beautifull.
But I have to agree with you.. I wont be trying this again.
I love my own recipe and indeed it does not ask as much time.
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Hi Simone, as always they just look divine!! And your mascarpone adventure was a big succes I see
I had to admit too, since I am not into tiramisu (but I have to confess this one (the creamy part 
) tasted heavenly), I probably won’t make it again. Although the lady fingers I guess I will try again, and I already found a great recipe for only Zabaglione cream, so that one will come up on my blog again 
Un fuerte abrazo from Spain, Lara
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Simply beautiful, Simone! I especially love how your photographed the individual servings- They look so elegant and refined, and yet incredibly luscious and just begging to be dug into. You’re right, there’s nothing like a DB challenge to bring hungry mouths out of the woodwork, looking to “help” with the clean up!
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This sounds like a fun challenge! Great job on all the parts of it. I’ve been wanting to attempt mascarpone, and now I’m really inspired.
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Fantastic,love all the presentations.Home made Mascarpone is truly so simple and much cheaper too
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This is amazing,love all your pictures and thank you for showing the step by step method. I thought amaretto is almond liqueur, I always use kahlua liqueur for coffee cake or tiramisu.
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Your tiramisu looks amazing! I also had problems with my mascarpone and it turned out way too firm. I used it anyway.
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Congratulations! Yours look very nice. Great ideas.
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Truth be told Simone, yout Tiramisu has won my heart! it’s gorgeous. I hav ehung on to ever word you’ve written, and have almost nodded my head off. Yes, that hint of lemon zest was beautiful, as was the entire composition. I love the beautiful yellow daffodil (hope I’m right?) that’s lying around. BEAUTIFUL!! It was lovely to cohost the challenge!
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1000 apologies for the lack of spell check in my comments. The son was driving me to distraction climbed upon a high table…ack!
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Love your presentation of tiramisu. Well done.
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Gorgeous! Delicious! Wonderful!
Everything looks spot on Simone. I love your photos as always =D.
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Wow!! you made a loot of Tiramisu!
) Did Tom take some to the office as well?
Gorgeous! Amaretto.. Oh I love it!! I love the flavor of almond, just a hint actually more than even vanilla.. I shud get a bottle of amaretto….
LOL.. we all have the mascarpone reaction
) I am actually planning to make mascarpone at home from now on.. sooo easy and lot more value than store bought!!
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beautiful presentation..such tempting pics!!!!
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Your individula Tiramisu look gorgeous. Happy to know you liked it very much.
Thanks for baking with us.
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Gorgeous! Your ladyfingers are fantastic- I recently tried to make these in pastry school and….let’s just say they didn’t look so great
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Beautiful “tiramisu verrines”! Amaretto must add a wonderful taste to the whole thing! Tia Maria is also good in tiramisu, if you like coffee…
Yes, the mascarpone seems to have surprised everyone, in many different ways. But it was definitely a cool experience, wasn’t it?
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I love your presentation, I really love the way tiramisu looks in a glass – just beautiful
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Your tiramisu looks absolutely to die for! And I love that you used amaretto! Great job!
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Amazing job Simone! And I agree, I didn’t know much about mascarpone until I made it. I think I clapped with joy the first time I saw my finished mascarpone!
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Your tiramisu looks fantastic! I really love the presentation! Well done!
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Yes, I too love the ones made in the glasses – I will be doing that next time. Love your blog! Great interesting write up!
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your Tiramisu looks perfect!
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Fabulous job on your tiramisu! I love your presentation too. I wasn’t all that sure that my mascarpone was going to turn out either. It had thickened, but was still fairly runny. So, I put it on parchment paper to set up in the fridge rather than cheese cloth. Miracle of miracles, the stuff firmed up and tasted so good. I think I’m going to try making some more cheeses.
Natalie @ Gluten A Go Go
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It looks delicious! I used Amaretto too, because I think it makes everything taste better! Beautiful photos:)
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Your Tiramisu is lovely.
Great job on this challenge!
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lovely images and great form variations
I chickened out on making them all different shapes and sizes.. was afraid they would turn into a big pile of mascarpone mixture & biscuits 
)
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I love how your tiramisu in a glass looks elegant and refreshing. You did a fabulous job!
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Waw!! You have created another master piece!! MMMMMM,…your tiramisu looks stunning & so tempting too, Simone!
Excellent appetizing pictures too!
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Oh Wow! Your presentation is just fantastic. Love what you did with this challenge, love your photos, love the post! Simply superb!
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Absolutely beautiful presentation! My favourite has to be the square tiramisu, because the creaminess just leaps out of the photo. Augh, my mouth is seriously watering just looking at it! You take wonderful photographs.
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OH NO! I should’ve talked to you first! My mascarpone never solidified, stayed liquid and I dumped it down the sink!!! Argh! If I had only known! Next time i have a problem I’ll be calling you! And curiously I baked perfect ladyfingers yet they also became somewhat soggy after one night in my cookie tin (although they were still tasty).
Anyway, back to you! I ADORE your beautiful individual Tiramisus! Each one is just beautiful and tempting; love them! Excellent job, Simone!
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So luscious looking and pretty! Great job!
Cheers,
Rosa
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both presentation looks perfect! and the challenge was so great!
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Wow great looking tiramisu! And the addition of amaretto sounds very delicious, great job!
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your mascarpone looks so pretty! and i like the glasses for the final results, even though some came out a bit crooked
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I made them 2weeks ago and now after seeing this I want to make them again, they lok absloutley delicous.
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Great job! I love all of your different forms. When I found a round form at my mom’s house, I knew I had to do a round one to show the lovely layers.
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beautiful as ever!! Making mascarpone at home is in my to do list.. will have to make it sometime.Gorgeous, gorgeous, gorgeous!
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Yum, I have dreams of that mascarpone. So good. Nice job!!
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the tiramisu looks delectable…great pics..nicely done!!
http://www.myyatradiary.blogspot.com
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So beautiful!!
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simone this looks absolutely sensational. great job in with the mascarpone! phew!
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Hi! I came over from Trissa’s!
I can’t believe you made everything from scratch! Your mascarpone is divine. I am so tempted to try making some too. Beautiful tiramisu. 
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I love your rustic “homemade” little round tiramisu the best! I make this all of the time – probably using your “regular” recipe…but kudos to you for doing all of this. Isn’t it gratifying to put yourself through the paces – and then triumph! I am so impressed. I will be making the cheese. Can’t wait to try it.
How did the biscuits taste, specifically. Were they worth the effort. I ask this, because my daughter took a cooking course when she was in Thailand, and came home to teach me how to make their wonderful spring rolls. We had so much fun making them, but they didn’t taste any different than a good freezer box from the supermarket. (I cannot believe I am saying this – they were certainly healthier, that was a definite plus!). So, how were your biscuits?
And, I LOVE your banner. I kept coming back and forth to see all of your gorgeous pics! I am learning, and enjoying food photography… I will be back!
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your tiramisu looks incredibly good! i add white chocolate godiva to mine =). we enjoyed making the mascarpone, and eating it!
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I’ve thoroughly enjoyed this ride through Tiramisu land with all you Daring Bakers…Simone’s here being one the more memorable!
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Love the presentation of the individual dessert cups! Beautiful job on the tiramisu!
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Simone..I adore your tiramisu verrines and your solid shaped tiramisu is perfection too! I’m so glad you enjoyed this challenge, and I felt the same about the mascarpone – utter delight upon discovering the still somewhat liquid heavy cream was suddenly creamy cheese overnight
It’s funny..we are complete opposites when it comes to coffee – you hate it in your food but like to drink it whereas I hate to drink it, but like it in food – go figure!
Now..do you really feel your comment was long as opposed to mine? I’m the queen of the long comments..LOL
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Simone, you’ve done such a good job with your tiramisu. Absolutely perfect. And yes,i don’t like to drink coffee, but like it in food
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This was quite a marathon this month wasn’t it but I enjoyed the end results. The verrines look great and you get to avoid that problem of trying to cut neat slices.
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I always love your photos. Simply gorgeous!! Great job on the tiramisu, both presentation looks absolutely stunning =)
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Yes, the mascarpone cheese is a real magic, I had exactly the same feeling about it the next morning…..
You have again produced very beautiful photos. Either in glasses or cut as square they all look beautiful because you managed to capture the essence and texture so wonderfully…. Great great photos, Simone!
Sawadee from bangkok,
Kris
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Very pretty. I love the one in the round glass. Very elegant- very well dressed. Nice job. You are an artist!
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yummmmm your tiramisu looks delicious!
What a great version for this challenge.
I love the flavors combination and the pictures are great
Beautifully done!
Inbal
(also a DB)
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SO, even though I’m not a daring baker, last week I made this Tiramisu. I made the masarpone, went through the agonising when the milk didn’t curdle, even though it thickened and was AMAZED at the miracle the next day. I guess its just nice to know how to make stuff even if you’ll go out and buy a pack/can the very next day! I also agree that it was firm the next day, perhaps more so than store-bought. I used orange as my dominant flavours, with some cointreau and this was BY FAR the best Tiramisu I had ever had/made. Verrukelijk!
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I just made this! It was SOO good
I found myself licking the spoon
Please participate in my giveaway at http://atasteofkoko.blogspot.com/2010/05/men-can-cook-feat-classic-spaghetti.html
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I am not as daring or as talented as you are Simone…I’ve found a simple Tiramisu Recipe….but seeing your work I’ve been inspired to put my own spin on things!:)
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very nice recipe good work
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