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 challenge was exactly what I was expecting from the Daring Bakers! A tiramisu with many homemade components: mascarpone, savoiardi biscuits, zabaglione, pastry cream and of course whipped cream. Finding your own cow to milk to ensure non-UHT pasteurized dairy products was optional. Maybe next time, because I think I could manage that. Seriously. Thanks Aparna and Deeba for an amazing challenge!
I only had 4 days to complete this challenge, as I was leaving town for a month, so I couldn't do my usual procrastinating. I was a bit worried when it was recommended that we devote a couple of days to the components. In the end, it turned out that all the individual recipes were quite quick and easy. Really. According to some of my friends, I have a skewed notion of quick and easy, but I find time spent in the kitchen enjoyable and don't want to take shortcuts.
This is the raspberry Amaretto variation. It was my favourite, and the only one I actually ate. I found the tart-sweet raspberries helped cut the rich creaminess. It was also really simple: I put a bag of frozen raspberries through the food mill and added sugar and Amaretto. I used some as a sauce and the rest for dipping the Savoiardi biscuits.
This one is mandarin Amaretto. I had a big basket of mandarins in the fridge to get through, so I juiced them, reduced the juice with sugar and added a generous splash of Amaretto.
The original coffee version, with some coffee-rum jelly. All the components on the plate reminded of the coffee jelly parfaits I used to eat in Japan.
Because I had so much time, I froze some of the filling to make ice cream for some tiramisu parfaits: raspberry.
I also made a coffee one, but I wasn't quick enough to get a picture and it was a soupy mess. A tasty soupy mess.
Continue reading after the jump for photos of the ladyfingers, mascarpone, and zabaglione. Here's the link to the full PDF of the recipe.