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 this month.
MY GOD, what a bloody headache.
Ok, maybe not several.
but it was a very thorough reading!!
Ok, maybe not.
I started with the cheese first. I read that the recipe required me to use a cheesecloth (and NO, ok? I DID NOT see that alternative cotton handkerchief option) So, wondering where on earth I would find some muslin cloth (a.k.a cheesecloth) I approached my darling mother.
Me: Ma, I need cheesecloth for this month's challenge.
Ma: MAKE YOUR ON CHEESE?????
Me: Make my own cheese.
Ma: Can't we cheat and buy you a tub from Jaya33?
Ma: *sigh* ok........ *light bulb flashes above head* Why don't you use one of your father's vaeshttis*?
And so it came to be that I would be making cheese with garment which dad usually reserves for going to temple. Gave it a good wash and
Of course dad protested. It's just that, we don't listen to him much. ;-) (LOVE YOU DADA!!)
So far so good, it was getting quite exciting now too.
Of course, things are never really straight forward with me, now are they?
In my haste to make the cheese, I ignored the first golden rule of Bakingdom. You know, the one printed in bold and written in CAPITALS that's right
on top, triple underlined and surrounded by flashing neon coloured arrows?
With the savoiardi biscuits.
These turned out NOTHING like my first attempt at making them. A little dense and a little moist but fluffy and spongy at the same time too. It had a lovely crunch on the outside, due to the sugar sprinkeled on before baking. They weren't even THAT eggy! I've always been a little afraid anything that smells really eggy since I encountered a raw egg during my early baking days...... but that's a story for another post.
The pastry cream and zabaliogne came together pretty easily. Ok, maybe not so much the pastry cream. I had to make a second batch cause the first came out lumpy ( high heat? BIG NONO). Anyways, I had all my components and proceeded to assemble them the next day. That went off without a glitch too!!
Then again.....not quite.
Inovative sentient being that I was, I thought it'd be cool to mold the tiramisu in a chocolate dome which I would then cover with gold dust?
Pretty fancy, no? Yeap.
A pretty big pain-in-the-arse, yes? YOOOOOUUUUU BETCHA.
Nothing really went wrong with the tiramisu assembly, just the chocolate shell. I covered my metal bowl with cling wrap thinking it would make geting the tiramisu out easier.
The clingwrap helped alright. But the chocolate got stuck in the folds of the plastic making it a PAIN to unmold. And it didn't come off completely too. Some plastic was still stuck in the chocolate shell . Everytime I tried to remove it, the shell started to crack so I had to leave it alone.I still covered it up with the gold and some cocoa powder.... but the plastic threat still lurked at the back of my mind. More so since dad decided to give some away to a friend of his which had 2 young boys in the family. I warned him, and the report that came back the next day only consisted of rave reviews so I suppose He wasn't given the plastic piece. Thank goodness.
All in all, this really was a huge challenge. I still like my tiramisu recipe better than this one ( I thought it was a wee bit too sweet for my liking), but I'm glad I completed it. I never though would ever MAKE my own marscapone!! And I think i'll keep doing so, it's alot easier on the wallet and I know that it's peservative free. The savoiardi recipe has also become a new friend. I just made another batch and am wondering what to do with them.
And thus, another DB challenge was completed. If you want to try the recipe out for yourself, you can follow this link. => http://thedaringkitchen.com/recipe/tiramisu
oh, and p.s- I'VE STARTED CLASSES AT MIB!! ;-D