Daring Baker's Challenge: February 2010
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. (Recipe is located below as sadly the Daring Baker’s Challenge has been disbanded.)
OK, I have to admit, I wasn't pleased to see that this was the challenge this month. I'm not a fan of Tiramisu--I know, a sacrilege to those of you who adore it, but between the soggy cookies/cake and the overly alcohol flavor, I never liked it. Nevertheless, the point of Daring Bakers is to try something you otherwise wouldn't have -- and this was the case.
The most difficult part of this challenge was making the 4, count them 4, different components to the creme before mixing it together. It was interesting to make Mascarpone Cheese from scratch, but also making the zabaglione, pastry cream, and whip cream to mix was --- time-consuming. It would seem that since 2 of the 4 items have to be cooked in what amounts to a double boiler, that perhaps they could have been combined.
I ended up using espresso for the flavoring -- instead of the marsala. And I used a Danish Pastry flavoring in place of the Rum Extract. I have to admit, it was pretty good -- better than any tiramisu I've ever had before, that's for sure. The recipe called for it to be assembled in an 8x8 pan, but I didn't think I had enough ladyfingers for three layers in an 8x8 pan, so I assembled mine in a bread pan.
Even after waiting overnight to taste it, the ladyfinger biscuits held enough texture to make interesting -- although if I were to make it again, I think adding toasted hazelnuts or chocolate nibs would really enhance the experience.
Will I make it again? Not sure, but perhaps for company with lots of notice -- then again, maybe I'll make the easy and delicious Carmel Walnut Banana Torte.
TIRAMISU RECIPE (I recommend making a double batch)
474ml (approx. 500ml)/ 2 cups whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream (between 25% to 36% cream will do) – I used 500 ml of 36% cream
1 tablespoon fresh lemon juice
For the ladyfingers – Savoiardi biscuits:
6 tablespoons /75gms granulated sugar
3/4 cup/95gms cake flour, sifted
6 tablespoons /50gms confectioner’s sugar
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 tablespoon/8gms all-purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon/ 2.5ml vanilla extract
1 cup/235ml chilled heavy cream
1/2 teaspoon/ 2.5ml vanilla extract
To assemble the tiramisu:
2 cups/470ml brewed espresso, warmed
1 teaspoon/5ml rum extract (optional)
1/3 cup/75gms mascarpone cheese
36 Savoiardi/ ladyfinger biscuits (you may use less)
2 tablespoons/30gms unsweetened cocoa powder
50 gr chopped dark chocolate
Bring 1 inch of water to a boil in a double-boiler. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into the top of the double boiler. 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. It will cover the back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove 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. Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
Keep refrigerated and use within 3 to 4 days.
To Make the ladyfingers – Savoiardi biscuits
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 handheld 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.
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: I followed this second option.
In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the port, 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 double boiler 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.
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.
To Make 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.
Mix together the warm espresso and rum extract 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. Portion out 1/3 cup of the Mascarpone for use in the Tiramisu - set the rest aside.
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 ladyfingers in the coffee mixture, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger at the bottom of the glass/container. You may break a lady finger into two, if necessary, to ensure the base of your glass is completely covered.
Spoon 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. Sprinkle with some chopped dark chocolate.
Repeat to create 2 more layers, using ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight. Sprinkle with some more chopped chocolate.
To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please.
