Recipe source: Carminantonio's Tiramisu from The Washington Post, July 11 2007 )

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 Italian dessert is one of my favourites. It is so luscious, rich and not to sweet. It is the perfect pick me up. ;) Enjoy!

Makes: 6 servings

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 (see recipe below)
2 tablespoons/30gms unsweetened cocoa powder

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.

Recipe from Cordon Bleu At Home

This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2" to 3" long) ladyfingers.

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.


Unknown said...

Beautiful savoiardi! So perfect! I love the tiramisu in the individual glasses like yours. I think I'll do that next time.

Rosa's Yummy Yums said...

Perfect ladyfingers and gorgeous tiramisu!



Sarah said...

Beautiful. I really liked the lady fingers--and wish I had made double recipe. :) Nice work.

Jen said...

Great job on your tiramisu. Your biscuits look perfect! I've been enjoying eating the few leftover biscuits so I plan on making some again soon for a nice treat with tea.

I see you're from Waterloo. I spent several years in Waterloo (and Kitchener). Went to university there!

Thanks for stopping by Food and Whine.

Barbara Bakes said...

I love the heart on top! It makes it looks so fun! Your lady fingers look perfect!

Amy Lucille said...

Beautiful Tiramisu, I <3 your <3 shape coco :)

Deeba PAB said...

Thank you for doing the challenge Paula, desipite all odds, iced roads and bad nights. Love them hearts; they're calling my name! HUGS to my fave dragon!!

Tia said...

gosh, your ladyfingers look so perfectly formed and puffed your tiramisu looks scrumptious!

Lot-O-Choc said...

Ah wow your tiramisu is so nice, I love how you've dusted a heart shape with the cocoa powder, this would have been perfect for Valentine's Day. :)

Angelica said...

what a lovely tiramisu with a heart perfectly suitable for February valentines!

Aparna Balasubramanian said...

Looks delicious, cocoa heart and all.
Thanks for baking with us.

Lauren said...

Lovely tiramisu! The cocoa heart is precious =D.

chef_d said...

Perfect looking savoiardi. I love the cocoa powder heart on your tiramisu :)

Valérie said...

Lovely presentation! And your ladyfingers look so wonderfully crisp and light! Great job!

Simones Kitchen said...

I love how you made that big bowl of tiramisu!! Looks absolutely delicious!

Faery said...

Love that chocolate heart on top of your tiramisu, it looks delicious and your savoiardis are fabulous.

nikki said...

Both your ladyfingers and tiramisu are picturesque!

Anonymous said...

The ladyfingers look perfect. Well done!

Hannah said...

Another tempting tiramisu! I feel like I could just dive into that big bowl of goodness... Yum!

Jonna from Hel said...

Well done with the challenge! Your savoiardi biscuits are perfect.

glamah16 said...

I like how you presented it in a trifle dish. Lucious looking. I could eat the cream all by itself!

Sue said...

LOVE the heart! Beautiful job!

ice tea: sugar high said...

Love the heart detail on your tiramisu. Very fitting for Valentine =). Your lady fingers are flawless! Well done

Unknown said...

Yum, love the trifle dish idea! Looks creamy and delicious.

Cristina @ TeenieCakes said...

Love the dish you made your tiramisu in and perfect ladyfingers!

Baking Addict said...

Love the heart on top of your tiramisu. Looks amazing.

mehndi designs said...

i love your tiramisu. they are now officially my favorite dessert or snack. :)

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