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 essentials to this recipe are making mascapone cheese from cream and lemon juice, making a zabaglione, a pastry cream, and sweetened cream mixture, and the lady finger piped biscuits.
These biscuits were light as air, a dream to pipe, and baked up spongey and beautiful. I could have snacked on them all day with a nice ice coffee by my side (given that we’re having a bit of a hot week over in Perth right now).
The mascapone I made without a thermometer, which I don’t have, and really can’t be bothered with. Just waited till it looked bubbly and hot enough and added the lemon juice to curdle. Didn’t look like much but overnight in the fridge it firmed up a charm.
The zabaglione was easy enough, never made it before and wonder if the foamy texture is right? It was very sweet, as I substituted another ‘Queen bee’ honey desert wine for the marsala. I assume marsala is a desert wine?
The pastry cream was fine, but not my cup of tea, although mixed with all the other components in the cream mix it was nice enough.
I made both the original coffee and a burnt fig and contreau tiramisu, as I’d never even tried a store bought one before. I love the coffe one, wonderful, and the sweet fig was good when I served the following slices with some raspberry puree. The biscuits kept their shape and firmness and it was an all round delightful desert.
The coffee was made by layering coffee and brandy dipped biscuits with the cream mix, and a sprinkling of cocoa.
The fig was made with a burnt caramel, honey and orange juice fig jam (with fresh home grown figs), which I dipped the biscuits in, then layered with cream mix and fresh fig slices on top.
Hope everyone had fun!