Saturday, February 27, 2010

TIRAMISÙ - THE DARING BAKERS

Is it me or time is really passing so fast? It seems that since I last blogged about the January Daring Bakers' challenge I barely have been able to sit down and think about the following one. Nowadays, I never get to finish completing my challenges before the very last minute (last day mostly)...

Anyhow, it is with great joy that I write about the February 2010 Daring Bakers’ challenge which is hosted by Aparna of "My Diverse Kitchen" and Deeba of "Passionate About Baking". They chose "Tiramisù" as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, "Cordon Bleu At Home" and Baking Obsession.

As I am a big "Tiramisù" fan and I love testing different recipes, Aparna and Deeba's choice could not have made me more happy. My excitment was also multiplied by the prospect of trying my hand for the very first time at baking "Ladyfingers" and making my own "Mascarpone Cheese". Awesome!

"Tiramisù" is one of the most popular desserts/cakes hailing from Italy. It is composed of light, crispy and sweet Génoise cake-like biscuits called "Ladyfingers" (or "Savoiardi") which are dipped in espresso or strong coffee or rum, a whipped mixture made with egg yolks, mascarpone cheese, sugar and is sprinkled with cocoa. This kind of pudding is somehow comparable to the French "Charlotte" or the English "
Trifle".

The origins of "Tiramisù" are not very clear as there is no documented mention of the dessert before 1983. Some think that it is a recent invention. Apparently, "Tiramisù" was created in 1971 in Treviso by Giuseppe Di Clemente. Several sources claim that "Tiramisù" was invented in Treviso at Le Beccherie restaurant by the god-daughter and apprentice of confectioner Roberto Linguanotto, Francesca Valori, whose maiden name was Tiramisu. It is believed that Linguanotto named the dish in honour of Francesca's culinary skill. Then, other sources report the creation of the cake to have originated in the city of Siena in honour of Cosimo III on the occasion of his visit to the city. Alternatively, accounts by Carminantonio Iannaccone as researched and written about by The Washington Post and Baltimore Magazine establish the creation of "Tiramisù" by him on December 24, 1969, in Via Sottotreviso while he was head chef at Treviso, near Venice.


To be perfectly honest with you, I don't really give a damn who invented this dessert or when it was created as the one thing that comes to my/our minds when thinking about it is it's incomparable deliciousness that is so soul-uplifting and mind-boggling. No wonder the phrase "tirami su" literally means "pick me up" or "pull me up" in Italian...

Making this recipe was not difficult in itself. The diverse componenets (ladyfingers, mascarpone cheese, pastry cream, zabaglione, whipped cream) were not very complicate to realize and, for the exception of "Ladyfingers" and "Mascarpone Cheese", I already knew how to make the other elements composing this dessert. My main problem resided in finding the right dish to contain that "pudding" since all of my dishes were not deep enough. Somehow, I managed to find a dish that was not as shallow as all the others...

Although the "Tiramisù" was extremely unphotogenic (very difficult to unmold cleanly, thus looking somewhat like a "dog's dinner" and only wanted to lean dangerously on one side like the Tower of Pisa), it was nonetheless a real success once it hit our palates.

The taste of that dessert is just divine and it's texture is heavenly. All the aromas blend perfectly together in order to create a sweet symphony of flavors that'll blow your brains out. That "Tiramisù" dissolves without chewing and is so silky, smooth, creamy, fluffy, spongy in texture. Orgasmically luscious!


Many thanks to Aparna & Deeba for making me discover a different version of that Italian speciality and for intriducing me to the art of homemade "Mascarpone Cheese" and "Ladyfingers".


~ TIRAMISÙ ~

Mascarpone Cheese - Vera’s Recipe (Baking Obsession) for Homemade Mascarpone Cheese Savoiardi/ Ladyfinger BiscuitsRecipe from Cordon Bleu At Home
Tiramisu – Carminantonio's Tiramisu recipe from The Washington Post, July 11 2007

Makes one 20 x 20cm (8 x 8 inch) Tiramisù or 6 servings.

PREPARATION TIME:

Tiramisu is made up of several components which can be made separately and ahead of time and put together the day before serving.
Making tiramisu from scratch requires about 2 to 3 days (including refrigeration) from when you start making the mascarpone to the time the tiramisu is served.
So this challenge requires some prior planning. Please read the instructions as you need to begin making the mascarpone at least a day in advance. The zabaglione & pastry cream also need 4 hours to an overnight for chilling, as does the main dessert.The flavours mature after an overnight rest, and the dessert can be kept refrigerated for 2-3 days.

Once assembled, the tiramisu can be frozen till you need to serve it, in case you are not serving it immediately.

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TIRAMISÙ

This recipe makes 6 servings.

Ingredients for the "Zabaglione":
2 Large egg yolks
3 Tbs Sugar/50gms

1/4 Cup/60ml Marsala wine (or port or coffee)

1/4 Tsp/1.25ml Pure vanilla extract

1/2 Tsp Finely grated organic lemon zest
Ingredients for the "Vanilla Pastry Cream":

1 Cup/235ml Chilled heavy cream (I used 25%)
1/4 Cup/55gms Sugar

1/2 Tsp/2.5ml Pure vanilla extract
Ingredients to assemble the "Tiramisù":
2 Cups/470ml Brewed espresso, warmed

1 teaspoon/5ml rum extract (optional/I used 1 3/4 Cups espresso and 1/4 Cup Whiskey)
1/2 Cup/110gms Sugar
1/3 Cup/75gms Mascarpone cheese
3
6 Savoiardi/ ladyfinger biscuits (you may use less)
2 Tbs/30gms Unsweetened cocoa powder


Method for the "Zabaglione":
1. 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 bow
l in the pot making sure the bottom does not touch the water).
2. 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.
3. 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).
4. Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.


Method for the "Vanilla Pastry Cream":

1. 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.
2. 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).
3. Transfer the pastry cream to a bowl and cool to room temperature. Co
ver with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.
Method for the "Whipped Cream":

1. Combine the cream, sugar and vanilla extract in a mixing bowl.
2. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.
Method to "Assemble The Tiramisù":
1. Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.
2. Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.

3. 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).
4. Add the prepared and chilled zabaglione and pastry cream, blending until just combined.

5. Gently fold in the whipped cream. Set this cream mixture aside.
6. Now to start assembling the tiramisu. Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 se
cond per side. They should be moist but not soggy.
7. 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).
8. 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.

9. Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. 10. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.
11. To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please.

12. Cut into individual portions and serve.

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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 Tbs Fresh lemon (organic) juice


Method:

1. Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering.
2. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F/87° C (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.
3. 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).
4. Remove the bowl from the water and let cool for about 20 minutes.
5. 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).
6. Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.

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.

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LADYFINGERS/ SAVOIARDI BISCUITS

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

Ingredients:
3 Eggs, separated
6 Tbs/75gms Granulated sugar

3/4 Cup/95gms Cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)

6 Tbs/50gms Confectioner's sugar

Method:
1. 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.
2. Beat the egg whites using a hand held electric mixer until stiff peaks form.
3. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.
4. In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon.
5. 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).
6. 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"/12.5cm long and 3/4"/2cm wide strips leaving about 1"/2.5cm space in between the strips.
7. 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).
8. 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.
9. 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.
10. Allow t
hem 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.

Note:
Store them in an airtight container till required. They should keep for 2 to 3 weeks.

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ADDITIONAL INFORMATION
Site Links:
Step by step pictures for making Tiramisù (including zabaglione & pastry cream).
Gluten Free Ladyfingers - 1000 gluten-free recipes by Carol Fenster (ladyfingers pg 436, Tiramisu pg 651).
Gluten free Ladyfingers & Tiramisù.
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.
Gordon Ramsay's video for dipping savioardi

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Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!

C'est pourquoi je vous suggère de vous rendre sur le blog mentionné ci-dessous. Vous y trouverez cette recette en version française.

Chez Isa de "Les Gourmandises d'Isa" (Canada)

130 comments:

  1. Wow, your tiramisu is so pretty! Your picture of the mascarpone is excellent!

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  2. wow everything home-made...scrumptious! Rosa, this is what I call labour of love!
    I will try to make MASCARPONE myself next time!
    Bravo!

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  3. Rosa tu est une éblouissante patissière ! il est superbe
    Bon week-end
    Bises A++Sacha

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  4. Ahhhh, yours is finally here. I was waiting anxiously ... wonder if you made the challenge. Not, not Rosa, this girl will not miss any challenge. And, I am so right. Here you are, praising how delicious, gorgeous, smooth, silky, luscious, I think I am running out of words here. GORGEOUS, and like you ... I really like this one too.

    Have a wonderful weekend,
    xoxo,
    elra

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  5. If that is what dinner for your dog looks like, that is one lucky pooch!! I think it came out of the mold quite nicely and looks absolutely divine!!!! I am glad Blogger finally decided to cooperate with you!!!!

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  6. This looks so delicious and your lady fingers came out perfect!

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  7. Tiramisu que perfeto e linda....belissma Rosa e tambem muitissmo delicious e saboros nao e e tenha fazer muito trabalho para este recntinha menina....

    bjs e bom fim de semana

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  8. Rosa,
    What a wonderful post! First of all, I love the button for this challenge. It is so cute! Your pictures are wonderful. The heart in cocoa is such a nice touch. Your marscapone coffee sounds like a little bit of heaven. I've never made tiramisu before because the recipes always called for packaged ladyfingers and I could never find them. Why didn't it occur to me to look for a recipe to make my own? And they sound easy! Great post. Thanks for visiting my little blog.

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  9. Oh wow! Your tiramisu looks perfect. And I'm jealous at how your mascarpone turned out - amazing!

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  10. Wow, a wonderful post! And we always love tiramisù :-)
    Cheers

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  11. Very Tempted Dear Rosa, like always here ;-)
    Bon Dimanche !

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  12. Les photos donnent très envie, c'est tellement bon le tiramisu.
    Bisous

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  13. Although the "Tiramisù" was extremely unphotogenic?????
    pas grave, ça se mange en fermant les yeux de bonheur...

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  14. Just as I tell Deeba that I need to find lady fingers here in Atlanta, you offer a recipe! Great. Can't wait to make my own! Fabulous work, Rosa.

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  15. Vraiment beau et réussi ton Tiramisù!

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  16. Your tiramisu looks so heavenly! I love the photo of the ladyfingers, and the quote.

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  17. Lovely tiramisu. Very nicely done.

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  18. moi aussi j'adore le tiramisu , le teins est très appétissant .
    Je ne savais pas que c'était aussi facile de faire du marscarpone, je n'en trouve pas toujours dans le cacher alors ta recette est très bienvenue . merci et bon dimanche

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  19. I am impressed with how beautiful your layers look!! So elegant and well, perfect really! Great job!

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  20. Orgasmically luscious... Indeed! ;)

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  21. I love the way your tiramisu turned out! I am so tempted! And I adore the cocoa powder heart you created.

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  22. You did a fabulous job on your tiramisu. You know I really like the rough edges and the ooziness of the tiramisu. It makes it look so ooey gooey and delicious.

    Natalie @ Gluten A Go Go

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  23. OMG, Rosa you even made mascarpone cheese?! You are one amazing woman!

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  24. it looks fantastic! I love your picture of the mascarpone!

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  25. The mascarpone looks perfect just the right texture!

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  26. The photos are awesome, despite the subject being difficult to photograph.

    Great job as always!

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  27. Rosa ur Tiramisu is so pretty.I loved the Ladyfinger pics(the one with the post).I am so tempted.:)

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  28. Rosa, if this is what you feed your dog, all I can say is "lucky dog!" :)
    Seriously, it looks lovely. Thanks for baking with us.

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  29. Your Tiramisu is lovely. :) Great job on this challenge!

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  30. Am I tempted-more than you know.

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  31. Your tiramisu looks great! This has been one of my favorite DB challenges.

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  32. Thanks for this recipe Rosa, it sounds like the real thing. A few recipes I've read call for lady fingers and now I have a recipe for how to make them!

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  33. Great tiramisu! Your mascarpone and savoiardi biscuits look so perfect. :)

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  34. MMMMmmm... yes! Of course I'm tempted! Those little domino dots are calling my name, I'm telling ya!

    Very pretty Rosa! Very well done too!

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  35. Oh, Rosa! Your Tiramisu looks divine! What perfection! And, your photos are gorgeous! Well done!

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  36. Wow, it's just amazing! You even made your own mascarpone, how neat!

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  37. ich bin sehr beeindruckt, alles selbstgemacht. Und so schön fotografiert. Liebe Grüsse.

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  38. Great job Rosa! I know, it's difficult to unmold them but it's so lovely! :)

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  39. Great job on the challenge, you managed to make an un-photogenic dish photogenic :)

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  40. Your tiramisu is just lovely Rosa! I especially love your Sponge Fingers. I couldnt agree with you more - who cares who invented the dessert, its a lovely dessert regardless

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  41. Parfait en tout point!!!Je suis bluffée.Bravo.
    Bisous.
    Caro

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  42. Your tiramisu turned out great! I loved making all the different parts, who knew mascarpone was so easy to make?!

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  43. Hi Rosa
    Firstly I must congratulate you for your fantastic work, everything is detailed so beautifully. Your photos are amazing.
    Yesterday I made a pudding that was calling out for Savoiardi biscuits and look what I found out here today, "Savoiardi biscuits".
    Awesome tiramisu.
    Wishing you a great weekend x

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  44. Rosa it looks wonderful. I'd like to try making the sponge fingers.

    I'd love to add your heart photo to my Heart Post on Saturday if that is okay with you.

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  45. Love the mascarpone cheese, so rich and creamy! Tiramisu has come out fantastic!

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  46. Bonjour Rosa...bello da vedere e buonissimo da mangiare...un'abbraccio :)

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  47. il est parfait ton tiramisù, c'était vraiment le fun ce défi !
    superbe Rosa :)

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  48. le tiramisu je ne m'en lasse pas !! bizz pierre

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  49. what an endeavor, making tiramisu completely from scratch! you did a wonderful job, rosa! and incidentally, my favorite picture is of the cocoa-powder hearts!

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  50. Absolutely beautiful Tiramisu! Each element looks perfect.

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  51. Wow!!!!!!!!! j'en veux!! trop,trop tentant!! les images sont magnifiques..

    Bo dimanche Rosa;)

    ~nancy xx

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  52. Great looking tiramisu! I like that you made your own biscuits.

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  53. Tempted and how??? Fantastic Tiramisu Rosa. Was here looking for it yesterday! It's as beautiful as I expected it to be, yet more. Love the depth and character the photos offer, the cocoa heart, the lines by Keats... everything is fab!

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  54. Wow your tiramisu looks delicious and your marscapone cheese that you made looks so rich and creamy!! Mmm!

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  55. Your tiramisu is perfect, Rosa! The pics are stunning, especially the ones of the mascarpone and the ladyfingers!

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  56. Bravo pour cet excellent article ! Bravo également pour cette incroyable recette de tiramisu. Ajouter de la crème patissière, fallait oser !
    Le nouveau look de ton blog me plait beaucoup. Epuré, très zen.
    Bien à toi
    verO

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  57. Your tiramisu looks beautiful and delicious!!

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  58. I'm definitely tempted! This looks so divine, and I think has photographed beautifully! A true beauty of a DB challenge :)

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  59. That's a beautiful shot of the mascarpone! Lovely tiramisu too.

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  60. I love the version with the little dots! So cute! And you made your own ladyfingers?? I am so impressed! :-)

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  61. Your tiramisù is just stunning Rosa and everything looks so perfect. I love all the little details. You're way too hard on yourself with the photos, I can't imagine how they could be better. This was such a great challenge and I just know that your dessert will have been really appreciated.

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  62. I am tempted! More than tempted! Your tiramisu looks perfect - I love your pics, especially the mascarpone. Great job!

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  63. Beautiful job, love your blog :)

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  64. Tiramissu is one of my favourites and yours looks so tempting and delicious.

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  65. Straight up, Tiramisu is one of favourite desserts...could use a piece now.

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  66. I think you did a great job at unmolding the tiramisu - it looks fabulous Rosa.

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  67. Ton tiramisu à 3 étages, quelle tentation, très gourmand. Un de mes desserts préférés.

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  68. oh yes! really tempted! tiramisu is one of my favorite desserts and I can NEVER say no this beauty. Your photos are stunning and your tiramisu is amazing, you did great! cheers from london

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  69. my very favorite dessert. Beautifully done Rosa. I love that absolutely lovely mascarpone.

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  70. Peut-on sincèrement résister à un tiramisu ?!
    Il m'a l'air trop bon !

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  71. Tiramisu. My fave. Yours looks delicious!

    Paz

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  72. I really struggled to get a decent picture of my tiramisu, but your pictures look fabulous! You got such neat portions . . . beautiful job, Rosa!

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  73. what an amazing tiramisu... I love it , it looks so elegant and piece of art...

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  74. I AM tempted!!
    Your tiramisu looks absolutely wonderful.

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  75. Wonderful! I love the photos of the mascarpone!

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  76. oh yes i am tempted with this. rosa this looks great. great job on the challenge!

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  77. "Dogs dinner"??! You're too hard on yourself Rosa. I think your Tiramisu looks perfect and it shows no sign of troublesome unmolding. You did a great job!

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  78. Beautiful Rosa! I love tiramisu. It's gotta be my fav dessert. x

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  79. Là tu me fais succomber avec ce magnifique cheesecake!!
    J'en raffole en plus!!!

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  80. Evidemment, quand on fait soi meme le mascarpone et les biscuits a la cuiller, ca doit etre tout autre chose. Merci Rosa pour cette recette!

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  81. Dear Rosa,
    I just adore your whole presentation of the tiramisu. This entire post is wonderful, and I love your always-glorious photos! Especially the one with the Keats quotation. How beautiful that is.

    You're such an artist, Rosa!

    :) Jane

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  82. Love the photos of the different components of your tiramisu, as well as your finished dessert. It really is a delight to eat!

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  83. WOW This looks amazing. I love tiramisu, and this looks like an easy recipe.

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  84. tiramisu looks very beautiful...worth your efforts....

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  85. I adore tiramisu and yours looks particularly amazing! Whenever I make it, it looks like a complete mess. How on earth did you get it so completely gorgeous? As always, I am blown away by your talents!

    Blessings,
    Lacy

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  86. Wow, I do not know making tiramisu from scratch can take 2-3 days. Yours look absolutely perfect and divine, wish I could share a bite. I must try your recipe soon.

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  87. Un tiramisu tout maison qu'est ce que ce doit etre bon !!!! tu me fais envie à cette heure ci !

    *** bises

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  88. Great post and tiramisu! Your mascarpone looks fabulous too :)

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  89. Tiramisu is such an enormous amount of work! And you did a magnificent job with it, Rosa. Delicious!

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  90. Thank you, as always, for visiting Rosa!

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  91. Interesting that today I was discussing the best Tiramisu! I love this dessert and the photos ate once again Fantastic!
    Thank you Rosa!

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  92. Stunning, Rosa. Your layers are perfect and have my mouth watering.

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  93. That is an unbelievably ambitious tiramisu and ... it looks like it turned out amazingly well! I've never thought of making mascarpone from scartch; the ladyfingers are quite a feat; and tiramisu is one of my all-time favorite desserts so this looks simply fantastic to me!

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  94. Wow! Your lady fingers rose beautifully!

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  95. Bravo! Your tiramisu is lovely. And that cheese is absolutely irresistible. :D

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  96. Thank you so much for spelling this dish correctly!! I've only seen two DBers spell it right including you.

    What a lovely tiramisù! You did a fantastic job!

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  97. Bravo Rosa! Ton tiramisu est superbe et je trouve les langues de chat tres reussis!

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  98. It really is all about the homemade mascarphone, isn't it? So much fun. Yours look fun and yummy yummy as always!

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  99. Rosa..your tiramisu looks beautiful and photographed very well..although I know what you mean about it being unphotogenic! Mine was a mess so I finally gave up and setteled with mediocrity lol It tasted good..so that's all that mattered!

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  100. Your tiramisu photographed wonderfully Rosa! My edges were a terrible mess - they came off on my moulds :(

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  101. Gorgeous mascarpone, Rosa, really perfect! And fabulous Tiramisu! This was a fun and delicious challenge and I loved making it. And, yes, thank you, I am tempted by your beautiful version!

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  102. I really got into this challenge once I thought of a flavour combo without coffee. Your biscuits look better than mine, I over did mine a bit but they were covered up so I got away with it!

    I know what you mean about the challenges coming round quick, with February being a short month I found myself in strange position of knowing what the March challenge was before I'd posted the previous one yesterday!

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  103. Rosa, your tiramisu looks absolutely perfect. Well done on the challenge :-)

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  104. Rosa, what a fabulous post! I bet all your hard work paid off in volumes! Judging from your comment "Orgasmically luscious!" I should say you succeeded! I couldn't imagine this dessert completely from scratch...decadent and perfect. I think the photos came out great!

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  105. What a fabulous dessert! The pastry cream mixture is so lovely. And, your homemade mascarpone makes me want to try making some!

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  106. This is one of my favorite dessert .. with cheese :) Tempted? Of course and drooling too!

    Have a great week,
    Gera

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  107. That looks delish Rosa!

    Haven't been here for a while - love the new look on your blog!

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  108. Awesome! Biscuits and cheese turned out so perfect.

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  109. Your creation is stunning like always. Love the last photo with the cocoa hearts, just lovely.

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  110. I can never stop at just one piece of tiramisu so if I do visit, you have to bake two heheeheh....

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  111. Luscious is the word that instantly comes to mind!
    Oh yes, and tempting too...:-)

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  112. hımm tiramisuuu :) love it :) delicious photos!
    i can't make this cheese :( it's complicated :(

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  113. Quel boulot. Du travail de professionel. Je n'aurai jamais pensé préparer la mascarpone. Un vrai tiramisu Rosa.

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  114. Amazing tiramisu Rosa, well worth the effort I bet it tasted wonderful

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  115. I am definitely tempted!! Amazing tiramisu and beautiful photos. Well done!

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  116. Thanks for including the directions on making your own mascarpone. I am dying to try that. Although, this could be dangerous to know that I could have mascarpone at the ready at the drop of a hat. ;)

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  117. That's what I love about your blog... options for those who want to make it from scratch! From the Lady Fingers to the Mascarpone... Congratulations for the photos too! They're professional! I'm showing your blog on my favorites at http://testadoprovadoeaprovado.blogspot.com

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  118. Beautiful tiramisu, your mascarpone is a work of art!

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  119. Wow, your tiramisu looks amazingggg
    so soft and creamy… I almost ate the screen :)
    Beautifully done!
    And congratulations for the new design for the site, it looks great!
    Greetings from Israel
    Inbal

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  120. Amazing! I think i'm gonna try to bake SAVOIARDI too. Tiramisu is the easy and tasty product. But from A to Z made at home - can't believe it.

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  121. Yes Rosa, I'm ALWAYS tempted by the likes of tiramisu! I love the little cocoa powder heart photo! So cute.

    Homemade mascarpone and savoiardi are definitely the key to a stellar tiramisu!

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  122. Il est superbe ! nous adorons le tiramisu !

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  123. Yes, I'm tempted. Very much so...it looks wonderful and I'm certain tastes even better!!
    ~ingrid

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  124. Your tiramisu with mascarpone is simple wonderful! I love it. I have tried following your recipe and it was very easy to follow. It also went very well with a cup of hot cappuccino Thanks for this great pics and posts! Kudos!

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  125. Rosa...I know you did this a while ago...however, I did want to applaud all your efforts in making everything from scratch on this tiramisu challenge.
    I will be posting my version of this decadent dessert and I'll be very pleased to share your version of it on my blog ;o)

    Flavourful wishes,
    Claudia

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