Daring Bakers and the Quest for the Perfect Tiramisu

Daring Bakers and the Quest for the Perfect Tiramisu

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.

The challenge was both interesting and frustrating at the same time. I've tried a few other tiramisu recipes before and wasn't really satisfied with any of them.

photograph of pastry cream mise en place: flour, egg yolk, milk, vanilla bean, sugar

When I first saw what our challenge will be this month I was hopeful that this recipe will be it.
However, the closer I looked at the recipe the more I realized it will require quite a bit of tweaking.

photograph of zabaglione mise en place: marsala wine, egg yolks, vanilla sugar, egg shells

I liked the idea of combining zabaglione, pastry cream and mascarpone, but the amounts of sugar each of the components' recipes called for were just mind boggling to me.
I was so blown away by the amounts of sugar that I decided to do the math and see how much sugar actually went into each suggested serving of the tiramisu. The recipe yields six servings with about 1/4 cup of sugar (!) per serving.
Needless to say I was cutting sugar amounts left and right. :)

To make the zabaglione, pastry cream and mascarpone mixture light and airy I've substituted the whipping cream with whipped pasteurized egg whites.

photograph of savoiardi biscuits, mise en place: powdered sugar, egg whites, egg yolks, flour, vanilla sugar

Since I made so many changes to the original recipe, but haven't finalized them all just yet I will hold off on posting the recipe this time around.



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