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.
This divine Italian dessert translates to mean ‘pick me up’, supposedly referring to the ‘kick’ provided by the strong coffee, sugar and alcohol in it!
On the other hand, a slight mistake in spelling it as "Tiramuso" could end up meaning that you were "pulling a sulky face"! Classic tiramisu is made of alternate layers of espresso soaked ladyfinger biscuits and a cream made from mascarpone cheese and zabaglione (an egg custard). 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.
Thank you Deeba and Aparna for a wonderful Daring Baker challenge this month. I love challenges that expand my skills...even if gaining this skill set exasperates me. I thoroughly enjoyed making the tiramisu.
I served it at a dinner party we had with some folks from my husband's work. Mr. Go Go and our guests thought it was simply fabulous, especially with the addition of the Drambuie.
Me...well...I thought it was okay, but I'm not that big on egg custard desserts. I love to make them though, because of the all the slow stirring. It's very soothing. Although making the zabaglione took me to the mind numbing stage. After 30 minutes of stirring, I couldn't get the temperature high enough nor would the mixture thicken. In aggravation, I dumped it into a small saucepot, stirred like a speed demon and two minutes later it was finally ready.
Now the ganache is another story. It's just scrumptious, especially with a touch of Drambuie added to it. There was some left in the bowl after I layered my dessert glasses and I quietly scraped the mixing bowl clean all by myself.
Tiramisu is made up of several components which can be made separately and ahead of time and put together the day before serving. Making tiramisu from scratch requires about 2 to 3 days (including refrigeration) from when you start making the mascarpone to the time the tiramisu is served. 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.
A double boiler (a stainless steel bowl that fits inside a large saucepan without touching the bottom will do)
Two or three large mixing bowls
A medium sized heavy bottomed pan
Fine meshed strainer (to remove lumps from pastry cream, if any)
Electric mixer, hand held
Serving dish (or dishes) of choice (8" by 8" should be fine)
Spatula for folding and spoons as required
Plastic wrap/ clingfilm
Parchment paper or nonstick liners
Pastry bag (can be disposable)
Plain 3/4" pastry bag tip or cut the end of pastry bag to this size or a Ziploc bag
Thin-bladed spatula for removing ladyfinger biscuits from the baking sheets
Instant-read thermometer (optional)
Cheesecloth or cotton napkin for draining mascarpone
Fine-mesh strainer for shaking cocoa powder on tiramisu
2 large egg yolks
3 tablespoons sugar/50gms
1/4 cup/60ml Coffee
1/4 teaspoon/ 1.25ml Drambuie
Vanilla Pastry Cream
1/4 cup/55gms sugar
1 tablespoon/8gms sweet rice flour
1/2 teaspoon/ 2.5ml vanilla extract
1 large egg yolk
3/4 cup/175ml whole milk
1 cup/235ml chilled heavy cream (we used 25%)
1/4 cup/55gms sugar
1/2 teaspoon/ 2.5ml vanilla extract
1/3 cup/75gms mascarpone cheese
36 savoiardi/ ladyfinger biscuits (you may use less)
vanilla pastry cream
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 coffee and vanilla extract. 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 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.
Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.
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.
Assembling the tiramisu:
Working quickly, dip each of the ladyfinger buttons in the chocolate ganache. They should be moist but not soggy. Drop the dipped ladyfinger into the bottom of your serving glass.
Spoon one-third of the cream mixture on top of the ladyfinger buttons, 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 more ladyfinger buttons and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight. Top with a layer of whipped cream, if desired.
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.
2 ounces dark chocolate
2 ounces milk chocolate
1/2 cup whipping or heavy cream
1/2 tsp vanilla cognac or drambuie
Break up the chocolate pieces and place into a medium bowl. In a small saucepan, heat the whipping or heavy cream on medium high until it comes to a boil. Remove the saucepan from the heat and slowly pour the cream into the chocolate bowl. Stir the chocolate mixture until it becomes glossy. Allow the ganache to cool before spooning onto the ladyfingers/savoiardi biscuits.
This recipe makes 12oz/ 340gm of mascarpone cheese
500 ml whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream
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.
This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2" to 3" long) ladyfingers or lots of little ladyfinger buttons.
3 eggs, separated
6 tablespoons /75gms granulated sugar
1/4 cup brown rice flour
1/4 cup sweet rice flour
1/4 cup arrowroot starch
2 Tb cornstarch
1 tsp chia seed meal
1/4 tsp agar agar powder
6 tablespoons /50gms confectioner's sugar
1 1/2 Tb cocoa powder
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. Chill the batter in the refrigerator for about 30 minutes before piping 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.