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.
Sam Baldwin (Tom Hanks): “What is Tiramisu?”
Jay (Rob Reiner): “You’ll find out.”
Sam Baldwin: “Well, what is it?”
Jay: “You’ll see!”
Sam Baldwin: “You better tell me. Some woman is gonna want me to do it to her and I’m not gonna know what it is!”
Quote & scene from Sleepless in Seattle
Back in 1993 when Sleepless in Seattle was released, screenwriter Nora Ephron found it hard to believe that most Americans didn’t know what “tiramisu” was. Her hope was that the “tiramisu scene ” would have meaning for people who knew what it was and something else for folks that didn’t.1 Flash forward to today and it’s quite a different story. The question might be – who doesn’t know what tiramisu is?
Sleepless in Seattle is a one of my many favorite movies – so when I found out that this month’s Daring Bakers‘ challenge was tiramisu, I could hear and see the scene about tiramisu from this movie in my head (I love movie quotes!).
This Italian dessert translates to mean ‘pick me up’, supposedly referring to the ‘kick’ provided by the strong coffee, sugar and alcohol in it. Classic tiramisu is made of alternate layers of espresso soaked ladyfinger biscuits and a cream made from mascarpone cheese and zabaglione (an egg custard).
There were many parts to this luscious dessert which spanned over a couple of days to complete:
- Make mascarpone (separate post)
- Make savoiardi biscuits / ladyfingers (separate post)
- Make zabaglione
- Make vanilla pastry cream
- Make whipped cream
- Prep the ladyfingers for tiramisu assembly
The dessert and methods used created an absolutely delicious dessert without any problems. It was worth the effort and multiple steps! Hubby pronounced it’s the “best dessert ever”…while this is an absolute genuine compliment from my man, visions of all the other desserts I’ve made through the years flickered through my mind! 🙂
A very special thanks to Aparna and Deeba for a challenging, fun and ultimately delicious Daring Bakers’ Challenge. The recipes, instructions and supporting resources made this a very educational and rewarding experience!
- Didn’t use marsala (only because I didn’t have any, but when I make it again, I will!).
- I soaked the savoiardi biscuits in strong coffee.
- I underestimated the time needed to allow the tiramisu to set after assembling. You really need to give it a full day to set OR pop it in the freezer.
- I made an 8 x 8 pan, plus two smaller individual sized tiramisus (in small trifle dishes).
- Write-up and details of the mascarpone in a separate post here.
- Write-up and details of the savoiardi biscuits / ladyfingers in a separate post here.
Tips and Notes from Aparna and Deeba:
- If you cannot find Marsala, port wine is considered a good substitute.
- If you would rather not use alcohol in your tiramisu due to diet restrictions or because you want to serve it to children, you may replace the Marsala with an equal amount of espresso or coffee.
- Many people, especially those who are not excessively fond of coffee, might find brewed espresso very strong. In this case, please feel free to dilute the espresso or coffee to the desired strength.
- It is generally suggested that cream with 25% fat is best for making mascarpone, but 36% works just as well.
- We both used lime juice. Deeba has a recipe for mascarpone posted on her blog here.
- The mascarpone recipe below is for approximately 340gms of mascarpone. The tiramisu recipe requires only 1/3 cup/75gms so you may scale down the recipe to requirement or put the extra mascarpone cheese to other equally good use. (100gms cream will yield approximately 75gms mascarpone)
- While using the double boiler to make the mascarpone as well as the zabaglione, always ensure that the bottom of the bowl on top doesn’t touch the bottom of the lower one. It is important to use a stainless steel bowl to pour your cream into, while making the mascarpone.
- Ladyfinger batter is very fragile so fold in the flour and yolks very carefully into the meringue so that the whites don’t lose their volume.
- It might be a good idea to decide the size of the dish in which you intend to set the dessert, and make the fingers to a size which would fit that dish. This makes it easier when assembling the tiramisu later. Do remember that ladyfingers/ savioardi puff up a little while baking.
- Ladyfinger biscuits may be stored up to a week in an airtight container. We both made the savoiardi fingers 4-5 days in advance, and stored them in an airtight box in a cool place (or the refrigerator).
- We both made the zabaglione & pastry cream the previous day, and assembled the tiramisu the next morning. I (Aparna) then froze my tiramisu for 7 days before decorating and serving it.
- Placing the bowl (in which cream is to be whipped) and the beaters of the hand held electric mixer in the fridge for about 1/2 to 1 hour before hand makes the cream whip up very well.
- Do not dip the ladyfinger/ savoiardi into the coffee solution for more than ONE second, or they might become very fragile & disintegrate. Extra soaking is likely to spoil the end product, making it soggy. I (Aparna) dipped my biscuits only on one side and found they soaked up more than enough coffee solution.
- If you would like to de-mould your tiramisu from your dish (cutting can be easier and neater this way, you can line your dish with plastic wrap (leaving a little extra on the sides of the dish) and then start assembling your tiramisu. Once the tiramisu sets in the refrigerator, you can use the overhang to pull the tiramisu out of the dish.
Makes about 6 servings
For the zabaglione (allow 4 hours to overnight for chilling)
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 (allow 4 hours to overnight for chilling)
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
Lemon Zest
For the zabaglione
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.
For the pastry cream
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.
For the whipped cream
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.
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.
Resources
1Food for thought in a culinary evolution
History of Tiramisu and other details
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
fairy_mi says
These little desserts are soooo cute!
so soft and creamy… Beautifully done!
And the ladyfingers are perfect.
Great presentation
Inbal
(also a DB)
Annie says
Not only do I love Sleepless in Seattle, Nora Ephron and movie quotes, I love this classic dessert. Yum tiramisu! Great work!
berrylovely says
wow, I can’t believe Tiramisu was still so exotic when the movie came out. I must be getting old…
Your Tiramisu looks very pretty in the glasses.
asti @ iceteasugarhigh says
Ahh.. sleepless in Seatle, one of my favourite movie of all time =).
Love your tiramisu, that serving glass is just gorgeous. Very nicely done
Barbara Bakes says
Love your pretty individual tiramisu! Great pictures!
Nicole says
Gorgeous photos! I wish I could get light like that! Nice job!
Jeanne says
Your tiramisu looks amazing! I love the serving dishes that you used. Great movie quote, too!
Aparna says
Your Tiramisu looks beautiful. Am glad you enjoyed this challenge so much and thanks for baking with us.
Just discovered your blog and your pictures are beautiful.
Daydreamer Desserts says
Great job on the Tiramisu, your photos are stunning!
Roti n Rice says
I love tiramisu! It such a wonderful dessert. I like the way you serve them in those individual glasses.
Debi (Table Talk) says
How times have changed…everyone knows what Tiramisu is now!
Your version sounds light, creamy, and absolutely fantastic. Serving the dessert in individual glasses is an elegant way to present it.