Saturday, February 27, 2010


It really take me so long to make this dessert, ^ ^, well, because first I had to make the mascarpone cheese, then the savoiardi biscuits, the zabaglione, and vanilla pastry cream.

If you know me, you should already know that I really love Tiramisu, I have a lot of Tiramisu recipe, I like to make it and most of all I can eat it real fast. So for this challenge, I welcomed it with an open hand (and heart, haha), it's very good to try something new, and most of all to make one of my favorite cheese by myself.
But I have to admit that it's not easy to do, esp. when the cream that I got was not shown how many percentage of fat, - * - , so I don't know is this the reason why I got only 170g of cheese than 340g, and the taste of the cheese is not rich as the one that I bought, but I use it in this recipe anyway.

I think most of the flavor in this Tiramisu comes from the zabaglione, and vanilla pastry cream rather than the cheese. The flavor and the smell of the Masala and the lemon zest are very strong, so it makes me think of lemon Tiramisu than the traditional one ^ ^.

Anyway the texture of the Tiramisu is very good, soft and light (most of the time I don't like the Tiramisu that contains the whipping cream but this recipe I don't feel the greasiness of the cream). I think I will try this recipe again but I need to change a bit of things like using the Kalua than Masala and omit the lemon zest, because the flavor and the taste of the coffee in this recipe is so light.
For the savoiardi  biscuits, I have a little note for anyone who want to make them more dry, you can do it by take the biscuits out of the oven after baking for 15 minutes let they cool then lower the temperature to 150°C and put the biscuits back into the oven and bake for another 10 minutes, you will get dry and light biscuits which will keeps very well.

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 source: Carminantonio's Tiramisu from The Washington Post, July 11 2007 )
This recipe makes 6 servings

(Source: Vera’s Recipe for Homemade Mascarpone Cheese)
This recipe makes 12oz/ 340gm of mascarpone cheese

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. 

(Source: 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.

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 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.

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 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.

The whipped cream

1 cup/235ml chilled heavy cream (we used 25%)
1/4 cup/55gms sugar
1/2 teaspoon/ 2.5ml vanilla extract 

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:

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 (I use grated dark chocolate)

To assemble the tiramisu: 
Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.

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.

Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.

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 (I use grated dark chocolate) using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.

February 2010 Daring Bakers Challenge #37: 


  1. This is amezing!
    U made ur own biscuit and
    I took the lady fingers recipe :) And ill try to make it soon.

  2. You've done a great job on this challenge. Thanks for baking with us.

  3. Thank you so much for the tip on the ladyfingers. I will definitely try that next time. Great job!!

  4. Gorgeous job on your tiramisu! I love you presentation and photos.

    Natalie @ Gluten A Go Go

  5. WOW! What a well documented post! The end result is magnificient! Bravo!

  6. Wor Wor, this is really beautiful and you are an amazing baker ! well done.

  7. Pook, I just success made this lady fingers, Thank you so much for your kind sharing.

  8. What a wonderful job, the step by step instructions are a great help too.

  9. glad I stumbled upon your's a sight to behold!!!!! you're doing a brilliant job and my best wishes for your progress. if you don't mind, I wonder if you can just tell me what's the best recipe for tiramisu?? since you've plenty, I don't know which one to begin with! thanks in advance!!!=)

  10. Hi, ^^
    I just think this one is good for everyone "".

  11. do you mean to say that the tiramisu in the link you've posted is better in taste than the above version?? if so, may i know the reason?? i know you disliked the overpowering taste of lemon, the reason being you wanted to adhere to the traditional recipe as much as possible, but have you tried it again, without the inclusion of lemon zest??!!!i'm sorry to keep throwing questions at you but just wanna make sure i don't go wrong anywhere!! thanks!=)

  12. I think about it in general ^^.
    Many people have their own taste, for me I love -this one too, because it's so light, but someone think it's too light and it's not good for keeping many days.
    The one that I told you is the most simple, the texture not too light the taste of the cheese is quite right, so if you want simply the best (both in taste and how to make), I think it's the one.
    Ps.I didn't make this recipe again, because most of the time I use 2 of the recipe that I told you and my family love them. ^^

  13. Thanks for the step by step picture for the ladyfingers. They turn out really amazing and it tasted great on its own.



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