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.
I’m a fan of both these bloggers so it was a real kick to bake with them this month.
We made the Italian dessert tiramisu, which means “pick-me-up”. This recipe makes use of home-made Savoiardi (Ladyfinger/Spongefinger Biscuits), mascarpone cheese, zabaglione, pastry cream and whipped cream (no dieting here!). You can view the full recipe here
Home made mascarpone - never buying store bought again!
I made six mini tiramisus in large muffin pans, with three different flavour variations :
1) Coffee hazelnut tiramisu.
2) Jaffamisu (Chocolate orange tiramisu).
3) Peach and white chocolate tiramisu (no-alcohol version for the mini-critics).
To do this, I made up the whole quantity of the given savoiardi and mascarpone recipe, then made different pastry creams and zabaglione, and used different liquers/syrups to flavour.
For the flavoured pastry cream, I divided the given recipe into three portions while it was still hot, then added 30 g grated white chocolate into one portion, 30g grated dark chocolate into the other, and some grated lemon zest in the third portion.
The chocolate melts easily and the result is extremely luscious. I think I may have put a bit too much dark chocolate in the first lot as it was quite thick but the mini-critics polished off the leftovers after I told them it was “chocolate mousse” so it can’t have been that bad!
L-R: White choc pastry cream, Dark choc pastry cream, vanilla pastry cream, peach zabaglione, frangelico zabaglione, cointrea zabaglione (accidentally made thi a bit too thick)
For the savoiardi, I drew circles based on the size of the muffin pans and piped to fit. I made three circles per tiramisu, and had enough batter left over to make some mini-fingers for the mini-critics to munch on (massive hit!).
All three varations were super delicious and while I am actually a huge fan of the usual coffee tiramisu, I was quite surprised that my favourite for this take was the jaffa version. (or maybe not that surprising given the chocolate content)
Coffee hazelnut tiramisu
- this was the basic challenge recipe except I used Frangelico to flavour the zabaglione and pour onto the savoiardi. (We were meant to dip our savoiardi in a coffee/liquer mix, but I used a spoon to pour the mixture over the sponge while it was in the mould instead. Worked a treat.)
This one was made using the dark chocolate pastry cream and a cointreau zabaglione. For the syrup to pour onto the sponge, I used some orange syrup leftover after making crepes suzette (orange juice, dash of lemon juice, sugar, melted butter) mixed with some Cointreau.
For the zabaglione, these were my ratios:
1 egg yolk
1½ tbsp sugar
30 ml Cointreau (well, I must have accidentally used less Cointreau but didn’t realise till after I’d cooked it when it went super thick. It worked fine anyway).
Peach and white chocolate tiramisu
This used the white chocolate pastry cream, a zabaglione flavoured with peach juice, some additional peach puree (just a peach blitzed in a blender with a dash of lemon juice and a tablespoon of sugar, then pushed through a sieve). For the syrup, I made one up with lemon juice and sugar (sorry can’t remember the ratios)
Ratios for the peach zabaglione were exactly as the Cointreau version, and I used 30ml peach juice instead.
A spoonlicking good challenge this month!
Thanks for a wonderful challenge Deeba and Aparna, and thank you for reading ☺ Don’t forget to check out what the other Daring Bakers have done.
Ps: do come back tomorrow, I've something up my sleeve.