26. veljače 2010.

Daring Baker's Challenge, February 2010: 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.

The perfect Tiramisu is a balance of flavors of a sweet zabaglione, strong coffee, marsala wine, creamy mascarpone cheese and the dusting of unsweetened cocoa. Tiramisu is said to have its origins in Treviso (Italy), and there are quite a few stories about how it came to be created. One story traces the tiramisu as far back as the Renaissance claiming that it was first made in honour of the visit of Grand Duke Cosimo di Medici to Tuscany. Yet another one points to the tiramisu being an adaptation of the "Zuppa Inglese" referring to the sponge cake and cream layered English Trifle. However, experts in this area generally agree that the tiramisu as we know it today, was born in the ‘70s. Some believe that the Tiramisu was created in the the Le Beccherie (a restaurant in Treviso). Others suggest that Tiramisu was first made in 1971 by an Italian baker named Carminantonio Iannaccone in a small bakery in Treviso, Italy.

This month for the first time I finished the challenge early in the month. It was a refreshing change from the usual last minute struggle to finish, take photos and type up everything on time. And it's the shortest month of the year, too! I was quite pleased and had a huge sense of accomplishment because of that. My sense of pride may seem strange to some of you, but those who know me well know that I normally do everything last minute and, believe it or not, have best results when I'm under pressure. So, this is huge.

Tiramisu is one of my favorite desserts, and D. is not indifferent to it either, so we were very pleased with this challenge. Moreover, I've been meaning to make mascarpone cheese for ages now, but I somehow keep forgetting about it all the time. Homemade ladyfingers were a novelty to me, so that was another thing I was looking forward to try. Although the length of the recipe itself, including the mascarpone, ladyfingers and all of the fillings, looked scary and very complicated, it turned out to be a piece of cake. Everything went surprisingly smooth so I don't really have any particular notes, comments or complaints. I did however have a hard time finding Marsala or Port so I substituted it with a mixture of coffee and dark rum. I personally really love this combination and it was just perfect in this dessert. I also made some slight changes in the vanilla pastry cream and I omitted sugar and vanilla from the whipped cream.

I decided to stick to the original recipe this time because I personally really love the combination and balance of flavors that original tiramisu is famous for. Also, since I knew we would give it away to our dear friends, I decided it's best t not to complicate things with adding new flavors. Less is more. Or that's what they say. It turned out that this tiramisu was a huge success. Everyone loved it and some even asked if they could have the recipe. That says it all I suppose. :)

So, here's the recipe with my modifications.


Mascarpone Cheese – Vera’s Recipe (Baking Obsession) for Homemade Mascarpone Cheese
Savoiardi/ Ladyfinger Biscuits – Recipe from Cordon Bleu At Home Tiramisu – Carminantonio's Tiramisu from The Washington Post, July 11 2007

Mascarpone cheese

makes 12oz/ 340gm of mascarpone cheese

500ml pasteurized whipping cream (between 25% to 36%)
1 tablespoon fresh lemon juice

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.
It 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 crème 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.

Vera’s notes: The first time I made mascarpone I had all doubts if it’d 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.

Keep refrigerated and use within 3 to 4 days.

Ladyfingers/Savoiardi Biscuits

makes approximately 24 big ladyfingers or 45 small ones

3 eggs, separated

75gms granulated sugar
95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)
50gms confectioner's sugar

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. Beat 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. In 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. Fit 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. Sprinkle 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. Hold 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. Bake 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. Allow 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.

Store them in an airtight container till required. They should keep for 2 to 3 weeks.

For the zabaglione
2 large egg yolks

3 tablespoons sugar

50ml strong coffee
10ml dark rum
1/4 teaspoon vanilla extract

1 teaspoon finely grated lemon zest

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, coffee, rum, 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.

For the vanilla pastry cream
55gms sugar

1 tablespoon/8gms all purpose flour

zest of one lemon, finely grated

1 vanilla pod, seeds scraped
1 large egg yolk

175ml whole milk

Mix together the sugar, flour, lemon zest and vanilla seeds 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.

For the whipped cream
250ml chilled heavy cream

1 bag of vanilla flavored sugar (10g)

Put the cream and vanilla sugar in a bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.

To assemble the tiramisu:

400mll brewed espresso, warmed
3 tablespoons dark rum
100 gms mascarpone cheese
36 savoiardi/ ladyfinger biscuits (you may use less)
2 tablespoons/30gms unsweetened cocoa powder

Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice. Mix together the warm espresso and rum 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.

* Please note that you must begin making the mascarpone at least a day in advance. The zabaglione & pastry cream also need 4 hours to an overnight for chilling, as does the main dessert. The flavours mature after an overnight rest, and the dessert can be kept refrigerated for 2-3 days. Once assembled, the tiramisu can be frozen till you need to serve it, in case you are not serving it immediately.
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Broj komentara: 49:

  1. As usual, your creation and pictures are perfect! That Tiramisù has a great shape!



  2. Lovely tiramisu. Stunning presentation. Very nicely done :)

  3. Predivan ti je tiramisu :)) Impresionirana sam domacim sirom i piskotama, imalo je puno posla, ali je sigurno bio fantastican :)))

  4. Your tiramisu looks so beautiful - almost a shame to eat it!

  5. zadivljena sam :)..prije jedno mjesec dana mi je pala na pamet ideja da napravim tiramisu, ali skroz domaći, znači ponajprije domaće piškote, a kremu normalno sa jajima i mascarponeom :).. sviđa mi se kako si ukoso posložila piškote..btw. ovo što kažeš da sve radiš u zadnji čas - baš sam mislila suprotno! :)

  6. The Tiramisu looks perfect. Liked the cocoa decoration.
    Thanks for baking with us.

  7. Beautiful. I love the design on the top, and your photographs are fantastic. Great job on the challenge!

  8. Svaka cast na fotkama, a i na tiramisuu...!!!

  9. Your tiramisu is picture perfect! I love the shape you chose. :D

  10. Harikasın!

    (Turkiss food)

  11. It looks beautiful with the stencil on top! I made the original version too, but also a raspberry Amaretto one that I loved!

  12. Bravo, sto puta bravo! Ti si zaista postala najbolja od najboljih među DB-sima. Tiramisu ti je predivan, dopadaju mi se domaće piškote.
    Tiramisu je jedini kremasti kolač koji volim i kojem mi je teško odoljeti.

  13. Svaka čast na trudu! Tiramisu mi je jedan od omiljenih poslastica!

  14. svaka cast, ovo je jedan od najljepsih tiramisua koje sam vidjela popracen fenomenalnim fotkama!!!

  15. Bla, bla, bla... Ne mogu a da po hiljaditi put ne ponovim: taman kad mislim da nema bolje ti uspes...
    Skroz naskroz si me odusevila domacom pripremom svega... to zaista mora da je posebno... slike su carobne i sta jos reci... SRECAN RODJENDAN (sa malim zakasnjenjem) jos jednom :)

  16. Srećan Rodjus!!!Sve sto si napravila me je odusevilo,ovaj home made tiramisu mora da je posebnog ukusa!Divno si ga slozila!

  17. I did the classic original version too, It's just perfect! I love your cocoa dusting!

  18. Well done Monika, a beautifully executed challenge. I saw it at the forum and couldn't believe how gorgeous it was! Thank you for enjoying it, and I was glad to have hosted it. xo

  19. Čovječe ovo ko da sam ja napisala. I ja, apsolutno sve, radim u zadnji tren i definitivno najbolje funkcioniram pod pritiskom. Nije bitno radi li se o poslu, faxu ili kuhanju.
    Ovaj mjesec sam i ja, nekim čudom, napravila Branki Danish pastry ful na vrijeme i nisam mogla doći sebi. LOL
    Tiramisu jako volim i tu se slažem s tobm da manje više. Ovo je desert s tako lijepo izbalansiranim okusima da mu ništa ne treba dodavati. :)
    Što se marsale tiče, ja je obožavam, i bezuspješno je već duuugo tražim po Zagrebu. Čak ni moja prijateljica koja se bavi uvozom vina ne zna di bi je mogla nabavit. Šteta, posebno je to piće, meni najsličnije prošeku.
    Jako me zanima kako si zadovoljna domaćim mascarponeom, obzirom da ni on nije jeftin isplatilo bi ga se radit doma? Naravno, ako je dobar. :)
    I još te na kraju moram nahvalit, jer zbilja tvoj tiramisu izgleda savršeno. Malo se Daring Bakera može mjerit s tobom. :)

  20. Wow, this looks amazing!

  21. ajme meni, tiramisu, a sve domaće... jedino što fali su domaća jaja od tvojih kokica (hehe, malo se šalim)... ma oduševila si me sa svim ovim homemade dijelovima tiramisua, svaka ti čast! savršeno!

  22. Absolutely brilliant! Your photos always blow me away =D.

  23. Divne fotke i tiramisu, kao uvijek, naprosto sam ostala bez riječi..

  24. Što reći što već nije rečeno! Sve, baš sve je božanstveno! Svaka ti čast!
    Za mene si ti najbolja na Daring Baker's Challenge!

  25. This is the most PERFECT tiramisu that I've ever seen in my whole life!!!! Congratulation! LOve it! Hugs!

  26. You have a beautiful blog with great pictures. And the tiramisu with the decorations looks perfect!

  27. your version of this months challenge looks absolutely delicious, this pictures are stunning.

  28. Gorgeous job! Your tiramisu turned out so beautiful and I love the lace design on top. Beautiful presentation and photography.

    Natalie @ Gluten a Go Go

  29. One if the best ones i've seen...lovely.

  30. Thank you all for your lovely comments! I really enjoyed this challenge, and loved the tiramisu :)

    @Ljilja, bilo je puno posla i puno koraka ali vrijedilo je :)

    @Maslinka & Vera, hvala vam na lijepim željama i čestitkama! :)

    @Andrea, tko bi rekao...izgleda da imamo puno toga zajedničkog :) Marsalau nikad nisam imala prilike probati i uopće mi je teško zamisliti njen okus. Šteta je što se toliko puno finih namirnica ne može nabaviti kod nas. eto, čak ni Porto nisam našla! :( što se pak mascarponea tiče, bila sam prezadovoljna i definitivno se isplati napraviti ga kod kuće. nema s njime puno posla a trebaju ti samo dva sastojka. a sir je tako fino kremast i podatan, okusom izvrstan. samo moraš paziti kad ga budeš radila, posuda u kojoj kuhaš vrhnje mora plivati u vodi. ja sam taj dio previdjela i kuhala na pari i sto gladnih godina je vrnju trebalo da proključa :)

    @Marigold, svakako jednom napravi tiramisu od nule. nema puno powsla, a rezultat je savršen. piškote su me se posebno dojmile. tako su prhke da je to sjajno! a kad se namoče u kavu postanu fino spužvaste, kao biskvit, a ne raspadaju se :)

    svima veliko hvala na divnim komentarima i komplimentima! :)

  31. that is so far the MOST beautiful and elegant DB tiramisu Ive seen !! I love the presentation...absolutely stylish and chic..LOVE IT!!

  32. What a beautiful looking tiramisu! Lovely photos and presentation!

  33. Wow your tiramisu looks amazing!! Such a beautiful dessert!

  34. looks wonderful. I like the stencdiling on top.

  35. It sure helps if you can finish a challenge upfront... Sooo much more relaxing; I should really remember that for next time.. :) Your tiramisu looks beautiful and elegant!

  36. Ne mogu vjerovati! Sve ste sami radili? I piškote i sir? !!!
    Iskreno, mislila sam da si s onom ginger hižom dostigla maksimum u izvedbi i fotografijama i da ne možeš više samu sebe nadmašiti, ali ovaj sepia tiramisu me razuvjerio! Kaj da ti velim Monchi, RESPECT!!!

  37. predivno, savršeno, ...., što još dodati,.... bolji i ljepši tiramisu odavno nisam vidjela , jednostavno sve mi se u ovom postu sviđa ! :))

  38. isuse monika, nemam riječi.. svaka čast.

    tiramisu je u top 3 mojih omiljenih deserata, i jednostavno se ne mogu nadiviti kako si ga složila.. i još sve domaće.. i takve krasne fotke..


  39. @Tadeja & Shangri, hehe...hvala! :)

  40. Fantazija izgleda!

    Zamalo pa mi je i zao sto sam batalila db. Prethodna dva meseca, pravim ali mi se ne svidja ono sto pravim. Ispadne lepo na oko ,al dzaba kad mi se ukus ne svidja... i bas kad odlucih da prekinem nesto sto volim :D

  41. Tiramisu nam je jedan od omiljenih kolaca. Naprosto ga obozavamo.
    Mogu zamisliti kako je tek ovaj ukusan sa svim tim domacim sastojcima. Ludilo.
    Slike su fantasticne.

  42. @Marija, a ja sam se baš neki dan pitala zašto ne sudjeluješ u izazovima. baš mi je žao :(
    @Sanja, hvala ti! stvarno se ovo ne može mjeriti s kupovnim piškotama ni mascarponeom. i ja sam bila oduševljena :)

  43. yummmmm your tiramisu looks delicious!
    What a great version for this challenge.
    I love the flavors combination and the decoration is just stunning!
    Beautifully done!
    (also a DB)

  44. This is a great recipe! Thank you for posting this recipe. I have been trying to make tiramisu for a long time but I have problems in assembling it. But when I tried your recipe, it was simply perfect. It really went well with a cup of hot espresso Great post! Thanks!