Since my last DBC, I’ve finally learnt not to leave things to the last-minute. I was looking forward to redeeming myself for this month’s challenge.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 huge fan of tiramisu, and have often made it from store bought mascarpone cheese and Savioardi biscuit. However, this time, Deeba and Aparna insisted that we make everything from scratch.
This month I created a ‘pyramisu’, a tiramisu filling inside a chocolate shaped pyramid.
For my Tiramisu, I decided to pair it with some cereal milk crumbs and cereal milk ice cream adapted from David Chang’s Momofuku cook book.
Cereal milk ice cream & cereal milk crumbs
The mixture for the ice cream consisted of cereal (cornflakes), milk, cream, sugar, salt and egg yolk. After the custard had cooled down, it was placed into Mr Snowy, our basic ice cream maker, only to produce a beautiful velvety ice cream. Surprisingly the smell of the cornflake was quite prominent, which was further complemented by the crispy milk crumbs.
Last month while in Japan, I had the opportunity to visit Kappabashi street in Ueno, which is one whole street with stores after stores selling pots, pans, cooking utensils, anything you can think of to do with cooking, except the produce. Whilst there, without knowing it, I somehow spent a couple of hundred of dollars. Once I got back from japan, sifting through all my purchases, I found a Pyramid mould, something I doubt I would use often. To make use of one of my impulse buys, I thought I’d present my tiramisu in the form of a pyramid, hence my Pyramisu.
The top layer, apex, was filled with mascarpone cream, then topped with savioardi biscuit quickly dipped in espresso mixture, then topped with another layer of mascarpone cream, then sprinkled with some savioardi biscuit dunked in espresso which I dried in the oven then crushed, and finally filled to the base with mascarpone cream.
On the day that I was making my DBC, the temperature was 35 degrees celsius, making it very difficult to take photos of my final product nefore everything started melting. I presented my Pyramisu with the Momofuku cereal milk ice cream and milk crumbs, accompanied by a slick of caramel and surrounded by left over espresso saviordi biscuit crumbs.
Tiramisu being one of my favourite dessert, I ate the whole thing myself. Overall, I think the rich coffe flavours of the tiramisu went well with the cereal milk ice cream, the combined flavours were further enhanced by the accompanying caramel. I think this is one dessert that I’d be happy to make over and over again to serve to family and friends.
Thank you to Deeba and Aparna for this wonderful challenge. I loved every component of it, from learning to make your own mascarpone cream and Savioardi biscuit, to the flexibility of presenting it however way you like, a blank canvass for your creative outlet.
I would also like to thank Ellie from Almost Bourdain for continuously motivating me to quickly complete my DBC.
TIRAMISU (Recipe source: Carminantonio’s Tiramisu from The Washington Post, July 11 2007 ) This recipe makes 6 servings Ingredients: For the zabaglione:
- 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:
- 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
Method: 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.
- Now to start assembling the tiramisu.
- 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.
MASCARPONE CHEESE (Source: Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone cheese Ingredients:
- 474ml (approx. 500ml)/ 2 cups whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream (between 25% to 36% cream will do)
- 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.
LADYFINGERS/ SAVOIARDI BISCUITS (Source: Recipe from Cordon Bleu At Home) This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2″ to 3″ long) ladyfingers. Ingredients:
- 3 eggs, separated
- 6 tablespoons /75gms granulated sugar
- 3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)
- 6 tablespoons /50gms confectioner’s sugar,
- 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. 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.