Daring Bakers Make Tiramisu

Saturday, February 27, 2010

tiramisu-11

When I first learned that this month’s Daring Bakers challenge was Tiramisu, I thought “Woo Hoo!”.  At last, an easy one!  I’m Italian.  I can make tiramisu in my sleep!   Then I read something about making our own savoiardi, which are the “lady fingers” that act as the base of the dish.  WHA….? And then, there was something about making a zabaglione, a Marsala wine based type of custard, as well as a pastry cream.  HUH? This didn’t sound like any kind of tiramisu that I’d ever seen, eaten or even heard of.  And, I’ve been intimately acquainted with tiramisu for most of my life.  But, I am a good sport, so I went along.  However, when I got to the part about making our own homemade mascarpone cheese, I began to sweat (and it was 45 degrees here). Make our own mascarpone?!?!  WTF? But, I did it. And, though it took a reallllly long time, it wasn’t hard.  And, even though it wasn’t like any tiramisu I ever knew, it still tasted pretty darn good.

tiramisu-collage-1

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.

Tiramisu is a classic Italian dessert made of alternate layers of ladyfinger cookies infused with coffee and liqueur and a cream made primarily from mascarpone cheese, egg yolks and sugar.   The name “tiramisu” literally means “pick me up”.  If you think about what’s in it –  strong espresso and sugar – it makes sense.

tiramisu-5

While we had to make all of the components for our tiramisu from scratch, we did have the freedom to flavor and decorate our creations any way we liked.  I decided to make one with the traditional coffee flavorings.  However, instead of mixing my espresso with rum extract, as the recipe indicates, I used coffee liqueur.  This is how I usually make my tiramisu, and I like the sweetness and intense coffee flavor that the liqueur adds.  I also made it in a round mold, like you would a Charlotte.  Then, I dusted it with a little cocoa powder and garnished it with some edible dried rosebuds.  The rosebuds really don’t have anything to do with the dessert.  I just thought that they looked pretty.

tiramisu-collage-2

I also made some “spoonable” orange flavored tiramisu parfaits in pretty little jars.  For this, I dipped my savoiardi in a mixture of an orange flavored simple syrup and Grand Marnier.  I flavored the mascarpone cream with orange oil and grand Marnier as well.  These were my favorites because you could keep the jars in the fridge with their lids on until you were ready to eat them.  They stayed nice and fresh that way.  Plus, they were cute little self-contained packages that were perfect to give as gifts.

tiramisu-collage-4

This recipe had several individual components that had to be made in order to put the whole dessert together, including the savoiardi, mascarpone, zabaglione, pastry cream and sweetened whipped cream.  From start to finish, this tiramisu takes a minimum of two days to complete.  And let me tell you, there’s a whole lot of whisking, whipping and beating going on!

BW-whipping-web-collage

I wouldn’t say that I like this version of tiramisu better than the one I normally make, but I liked it a lot.  This recipe is also a lot more complicated than mine, and for all that extra work, it doesn’t really taste any better.  I am pretty psyched that I learned how to make homemade mascarpone, though.  The texture of the homemade stuff isn’t quite as creamy as a good quality imported Italian mascarpone, and it lacks that sweet “edge” too.  But, it’s actually very good and makes a great spread for bagels, muffins or scones.

If you’d like to see lots more beautiful and tantalizing versions of tiramisu, stop by and visit the Daring Bakers web site.  I guarantee you’ll be inspired!

tiramisu-collage-3

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.

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.

tiramisu-13

To assemble the tiramisu:
Working 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-collage

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

Method:

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-collage

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,

Method:

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.

LINKS & ADDITIONAL INFORMATION:

Site Links:
Step by step pictures for Tiramisu including zabaglione & pastry cream
Gluten Free Ladyfingers:
1000 gluten-free recipes by Carol Fenster (ladyfingers pg 436, Tiramisu pg 651)
Gluten free Ladyfingers and Tiramisu
Diary Free Tiramisu:
Levana Cooks Diary-Free by Lévana Kirschenbaum, Menachem Adelman, Meir Pliskin (pg 86)

Video links for making tiramisu:
These are not for the recipe given for this challenge, but the procedure in the video would be a helpful guide.
http://www.youtube.com/watch?v=6TEJXgjId8w
Gordon Ramsay – Video for dipping savoiardi –
http://www.youtube.com/watch?v=8HlqQqP6Mcw

68 responses to Daring Bakers Make Tiramisu

  1. On February 27, 2010 at 10:25pm, Joie de vivre said...

    Gorgeous! My mouth is watering. I would be intimidated at making each component from scratch as well, but it looks well worth it. Well done!

  2. On February 27, 2010 at 10:26pm, Tangled Noodle said...

    This has been one of the most amazing DB challenges I’ve ever seen and so far, it’s been heaven! The only thing that would be better than reading this post is actually having a taste of this tiramisu. It is sweet torture! Congratulations on making everything from scratch – I’m in total awe.

  3. On February 27, 2010 at 11:03pm, Cristine said...

    Absolutely GORGEOUS tiramisu! Great job!

  4. On February 27, 2010 at 11:07pm, Elena said...

    This looks absolutely decadent! I love the pictures.

  5. On February 27, 2010 at 11:29pm, Susan/Wild Yeast said...

    Beautiful! The rosebuds, and the jars for the parfait — brilliant!

  6. On February 27, 2010 at 11:45pm, Laura said...

    Oh, so pretty!! I love the edible rosebuds and the ribbon. The jar idea is very cute, too. Very, very clever presentation (and great photos).

  7. On February 28, 2010 at 12:03am, vibi said...

    All of this is soooo beautiful Susan! Wow… delicate, sweet, whimsical… to top an already pretty darn great dessert!

  8. On February 28, 2010 at 12:17am, Jen @ Maple n Cornbread said...

    Gorgeous gorgeous GORGEOUS work Susan!!!!!

  9. On February 28, 2010 at 12:30am, Lys said...

    I am in AWE! Not only are the photos FABULOUS – (is that a Vietri spoon in the jar??) but the fact that you made your own marscapone cheese has me inspired! What a great idea! As always, you Daring Bakers are truly the best of the bunch!

  10. On February 28, 2010 at 12:31am, marcellina said...

    Beautiful tiramisu! But you just made a point I agree with – this recipe was very complicated and the taste can be achieved much more simply. I have always made a savoiardi cake that is super easy and taste very similar. Any way it’s still really yummy and the savoiardi are delicous. I love your photos and the rosebuds on top. Such a sweet touch!

  11. On February 28, 2010 at 1:11am, Sook @ My Fabulous Recipes said...

    oh your tiramisu looks beautiful!

  12. On February 28, 2010 at 1:37am, Ruth Ann said...

    Wow, what a beautiful post. Your pictures are amazing and make me want to dig in to the tiramisu right away!

  13. On February 28, 2010 at 3:17am, The Cooking Ninja said...

    It was a long process doing this challenge but in the end I enjoyed it thoroughly especially making my own mascarpone. Mine turned out very thick but tastes really good – different from those store bought ones. I still prefer the Tiramisu made with raw egg yolks and whipped egg whites. Thanks to DB, now I can make my own mascarpone as mascarpone is expensive here and also sponge fingers. :)

    Your presentation of Tiramisu is so beautiful. :)

  14. On February 28, 2010 at 4:19am, Aparna said...

    If you me this Tiramisu wasn’t bad, then I’m happy. :)
    Your versions look absolutely gorgeous, especially the single serve orangey ones. Thanks for baking with us.

  15. On February 28, 2010 at 4:34am, Cooking Foodie said...

    Love your tiramisu… looks mouth watering, beautiful clicks.
    I do think this is a rather difficult way of making one… do you think you can post the traditional recipe with which you make your tiramisu? I would love to cook it just like an Italian would. Thanks a ton…

  16. On February 28, 2010 at 6:11am, Rosa said...

    So beautiful and delicious looking! Pretty presentation!

    Cheers,

    Rosa

  17. On February 28, 2010 at 6:57am, Sheila said...

    Your tiramisu looks wonderful. I also participated in the challenge this month, mine was orange/raspberry. Like you said, the whole recipe seemed overwhelming at first but when broken down, came together very nicely.

    Sheila

  18. On February 28, 2010 at 8:11am, SMITH BITES said...

    i absolutely love tiramisu! but kudos to you for make EVERY component – daunting, daunting, daunting!!! fantastic instructions and photos and putting them in jars as single servings is just brilliant!

  19. On February 28, 2010 at 8:23am, deeba said...

    BOW to you Susan… this is a virtual Tiramisu celebration. I love how beautiful everything is here, from the parfaits, the jars, the ribbons, right down to the edible rose buds! Gorgeous flavours, gorgeous pictures … and so very refreshing. I’d love to see how you make Tiramisu your way Susan! Thank you for taking to the challenge so whole heartedly!

  20. On February 28, 2010 at 9:11am, Meeta said...

    susan – a lovely presentation of the challenge. i really enjoyed it too – loving the orange flavors!

  21. On February 28, 2010 at 9:17am, Michelle said...

    What a GORGEOUS presentation, Susan! I’m particularly in love with the little jars! I was just wondering what I was going to do with my leftover mascarpone… I wonder if there’s a bagel in the freezer?

  22. On February 28, 2010 at 9:54am, vanessa said...

    Okay, I have to say you ARE a sport because that sounds like a pain in the “a” to me. HOWEVER, I must say, your pictures are just lovely. So if you had to go through all the effort to come up with something so gorgeous…maybe it was worth it?????

  23. On February 28, 2010 at 12:05pm, Lucy said...

    Your tiramisu is so beautiful! I love the idea of the ones served in little jars – for some reason they look even more treat-like served that way. Totally delicious :)

  24. On February 28, 2010 at 12:24pm, Joanne said...

    I am just so impressed by all of these tiramisu! It is one of my favorite desserts but I can’t imagine making each of the components from scratch. Yours looks fantastic and I love the way you flavored it.

  25. On February 28, 2010 at 12:29pm, Isabelle said...

    Dear Susan,
    My goodness, your tiramisu looks great! I’d like to share my tiramisu recipe too, please tell me what you think: http://www.histoiresucree.com/recipes/tiramisu_marrons_glaces.html
    It has candied chestnuts and chestnut spread but there’s no espresso in it.

  26. On February 28, 2010 at 1:13pm, bellini valli said...

    This was a challenge and it turned out beautifully Susan!!!

  27. On February 28, 2010 at 2:20pm, shelly (cookies and cups) said...

    So beautiful! I love the jars!

  28. On February 28, 2010 at 3:06pm, Marthe said...

    Wow Susan, that Tiramisu looks absolutely amazing! Tiramisu is one of my favorite desserts, I might have to try and make my own savourdi next time :)

  29. On February 28, 2010 at 4:22pm, Heather B said...

    I love the little ones in the jars. Cute and a great idea!

  30. On February 28, 2010 at 4:54pm, Eliana said...

    Wow is all I can say. This looks incredible. You are soooo talented.

  31. On February 28, 2010 at 6:04pm, sandie said...

    I really like the idea of serving them in the little mason jars. Beautiful photos!

  32. On February 28, 2010 at 6:21pm, The Food Hunter said...

    Great idea on the presentation. I love it!

  33. On February 28, 2010 at 10:15pm, Nora@LiveLifeEatRight said...

    This looks amazing and so impressive!!! One of my favorite desserts!

  34. On February 28, 2010 at 10:38pm, Shirley @ gfe--gluten free easily said...

    LOL … of course, you did it … and stunningly, per usual!!

    Shirley

  35. On March 01, 2010 at 8:01am, Terry said...

    Looks awesome! The purple rose buds are the perfect touch for on top. I just love the bright color against the golden dessert. Looks like a lot of work but worth it!
    -Terry

  36. On March 01, 2010 at 10:51am, Jamie said...

    I love Tiramisu and we often make it the traditional way at our house and I had the same reaction when I saw the recipe Deeba and Aparna presented us with. I still think our way is better but this one was pretty good! I love the coffee flavor too but your orange/grand Marnier sounds pretty good too! And both your presentations are stunning!

  37. On March 01, 2010 at 12:30pm, tia said...

    that looks totally and wonderfully fantastic. I especially love the compliation of pics of the process at the bottom.

  38. On March 01, 2010 at 12:51pm, Laurie said...

    Everything turned out beautiful.. your savaiordi look so light and gorgeous!
    Beautiful tiramisu!!

  39. On March 01, 2010 at 3:22pm, Emily said...

    Wow! Tiramisu is considered a heavenly/magical and therefore pretty much unatainable for the home cook in my family (my hilarious Norwegian mother also can’t say it, she calls it tierra mizu). But, really I’m writing to say, I was looking through your old posts (just discovered the site) and found the one where you raged about the difficulty of taking good food photos. Um, yeah. I soooo, identify. I’m obsessed with food photography, but seriously suck at it. Maybe I’m not putting in enough time, but my photos can turn out pretty ridiculous. So, I just wanted to say to you that your improvement is AWESOME and so INSPIRING! Keep it up – and if you have any advice on how to be you (or Tartelette because she too is amazing) please let me know! :)

  40. On March 01, 2010 at 7:06pm, Nicole Spasiano said...

    wow it’s pretty cool you made your own and from scratch. Yours is so beautiful.
    I think I’ll stick to getting mine out for now but worth a try one day. Plus getting it at a restaurant prevents me from eating it ALL. no joke

  41. On March 01, 2010 at 8:28pm, Mary said...

    Beautiful! I especially love the orange ones in the jars–lovely presentation:)

  42. On March 01, 2010 at 9:17pm, Kelly G in ATX said...

    I made mine into a charlotte too! Mine was more domed though…and not nearly as pretty as yours :o) But I thought it was very tasty indeed. I’m glad your mascarpone turned out better than mine; I couldn’t find the kind of cream they wanted you to use and so I had to use what I could find. It was a fun challenge! I can’t wait to see what yours looks like for the March challenge!

  43. On March 02, 2010 at 3:28pm, Rachel (S[d]OC) said...

    Your tiramisi look absolutely beautiful.

    I never would have thought of putting zabaglione into tiramisu. I know I much prefer real liquor to any sort of extract. I sometimes make a version that has chocolate shavings and kahlua in one layer and another layers has chocolate melted throughout and it flavored with creme de cacao.

    Years ago I considered doing my own ladyfingers. I havent’ thought of it since. ;-) I’m actually curious to see if I can competently make my own genoise batter, so perhaps one day I will. I once saw Jamie Oliver make a chocolate tiramisu` with sheets of chocolate sponge cake rather than ladyfingers, so maybe I’ll fake it and do it that way.

  44. On March 02, 2010 at 10:38pm, anna said...

    Aw, the little jarred ones are so cute! They sound delicious, too!

  45. On March 03, 2010 at 11:45am, Manggy said...

    My thoughts exactly – I found the pastry cream a very curious addition. But I’ve no doubt it still tasted good, I mean, just look at it!!

    I am looking forward to one day eating your original Tiramisu :)

  46. On March 03, 2010 at 12:20pm, katie said...

    Both your tiramisus look wonderful. Love the idea of the individual ones in jam jars – so creative and perfect as gifts for friends

  47. On March 04, 2010 at 3:53am, janelle said...

    I just ate tiramisu for breakfast! How funny! And I made mine last night (without knowing about Daring Bakers event!). I got the recipe from my hostess at an Agriturismo in Sorano (south Tuscany)—it used the fewest ingredients possible and was divine;).

    p.s. I didn’t realize you were Italian! I feel like I am one, since I married one and am living in Italy for a year;)))))

  48. On March 04, 2010 at 9:12am, Brattypants said...

    Your pictures are absolutely breathtaking!

    I love your step by step photo tutorials – this now looks like a dessert that I may be able to conquer! Yours looks incredible!

  49. On March 04, 2010 at 10:56am, Margaret said...

    What an absolutely GORGEOUS tiramisu. Love the jar-su. Would love to have one of those in the fridge.

    Have never made tiramisu and this was a DIFFERENT recipe. But didn’t get to this one. Ah. well. Enjoyed eating yours with my eyes…..

  50. On March 04, 2010 at 7:52pm, Chaya said...

    I am impressed with that tiramasu. We are making it, in Have the Cake, also but I think, most of us will take the shortcuts.

    Just to let you know – cookware giveaway

    http://sweetsav.blogspot.com/2010/03/paula-deen-skillets-yes-giveaway.html

  51. On March 04, 2010 at 10:04pm, blessedhomemaker said...

    I just made a tiramisu for my daughter’s birthday a few days ago but mine’s not exactly authentic :P
    Though I’m no fan of tiramisu, your pics make me drool!

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  53. On March 07, 2010 at 5:19am, laura said...

    That looks like a whole lotta work and uhmmm yeah no I can’t do it. I would have totally cheated but not you Susan. You always rock the daring bakers challenge. I can’t wait to spend time together in San Francisco!! My husband was like gee maybe you should spend some extra time their. I quickly agreed :D

  54. On March 07, 2010 at 10:47am, Rachel said...

    Wow these are amazing photos! What lovely food styling. I am so impressed.

  55. On March 09, 2010 at 12:53pm, Rachelle said...

    Your tiramisu is so pretty! Someday (i keep saying this after years) I will attempt tp make one. But I have to ask about the homemade mascarpone and I can’t find anything tips or tricks about it (since the DB group is private), but I attempted to make a batch for another recipe and I had a few issues. Maybe you could help me?
    I used the same recipe the DB used. I used heavy cream from Trader Joe’s (not ultra past.), and put it in a glass bowl over a double boiler. It never bubbled up or even reached 175′! I stirred it for 1 hr 15 mins and nothing happened so I added the lemon juice. It never curdled, just became a lovely thickeness, so I called it done and strained it overnight. It became hard, dry and crumbly. I ended up not using it. What happened? Maybe I should have used a metal bowl? or just heated it up in a pan? I’d love to make this work. Thanks!

  56. On March 13, 2010 at 8:15pm, ingrid said...

    Love tiramisu! Yours looks gorgeous!
    ~ingrid

  57. On March 22, 2010 at 6:41pm, Vladimir said...

    I love tiramisu cakes, I always try to buy them when choosing between cakes. I wonder how good the home made one with natural and organic ingredients would taste like :)

  58. On April 12, 2010 at 9:32pm, Gabi said...

    Wow. I have never seen someone attempt such a feat as creating each element of the tiramisu from scratch!

    I first learned to really cook (not the American, mix-using, microwave-heaving type of cook) in Italy and I have my tiramisu recipe par excellence against which I compare all other, but I am really intrigued to try this! In particular, the lady fingers that people use here as the tiramisu base are much lighter and dissolve more quickly than the Pavese crackers that home cooks typically use in Italy. I am excited to make these biscotti and see which variety they are.

    Thank you so much for sharing and for the beautiful photography!

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  61. On December 29, 2011 at 10:18pm, Olivia Wilde said...

    Tiramisu is my husband’s favorite dessert, but it’s hard to replicate. Who knew it was so easy to make mascarpone cheese? I’m definitely giving this a try. Wish me luck!

  62. On May 14, 2012 at 7:39am, PolaM said...

    I was looking up original tiramisu’ recipe and I found yours! It looks amazing!! Care to link up to my newest bloghop on tiramisu’?

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  66. On September 28, 2014 at 10:21am, http://www.laurelgroveumc.org/users.php?mode=profile&uid=138381 said...

    I was curious if you ever thought of changing the page layout of your site?
    Its very well written; I love what youve got to say. But maybe you could a little more in the way
    of content so people could connect with it better.

    Youve got an awful lot oof text for only having one or 2 pictures.
    Maybe you could space it out better?

  67. On November 16, 2014 at 12:07am, ที่พักชะอำ said...

    Currently it seems like BlogEngine is the best
    blogging platform available right now. (from what I’ve read) Is that what you’re using on your
    blog?

  68. On November 16, 2014 at 5:50pm, grow tent kits said...

    ‘ Implementing appropriate, efficient and cost-effective HR information systems.
    When somebody mentions grow tents an awful of people have no idea what is meant.

    However, it is difficult for people to perceive that there is a need for these tents.

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kiss the cook!

Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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