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Dessert 911

June 27, 2010




Savioardi biscuits (ladyfingers) from scratch  

Mascaropone cheese  



Almost a total disaster!  

You wouldn’t have known looking at the finished product that half way through the preparation I DROPPED the tiramisu!  

It didn’t hit the floor but it DID make a huge mess in the pan.  I cried. I almost quit.  

Then I went into Rescue 911 mode and saved the dessert!  

I had to make and pipe out new ladyfingers for the outside (piping them close enough so they would fuse together to create a wall for the cake)  The ladyfingers stuck up pretty high so I made some chocolate whipped cream that was stabilized with a bit of gelatin to top it up and then dusted the top of the tiramisu with cocoa powder and topped with chocolate shavings.   

The end result was pretty awesome!  




For the Savioardi Biscuits (I tripled this recipe…kinda.  I actually made it 3 separate times!) ~recipe from Daring Baker’s February Challenge  

  • 3 eggs (separated)
  • 6 tbsp granulated sugar
  • 3/4 cup sifted cake flour
  • 6 tbsp icing sugar

Preheat the oven to 350 degrees  

Beat the egg whites on high speed until stiff peaks form.  Add the granulated sugar and continue to beat until stiff, glossy and smooth.  

Beat the egg yolks with a fork and then fold the yolks into the egg whites.  

Sift the flour into the egg mixture and gently fold it in until everything is smooth and well combined.  Be careful not to over mix!  

Fit a pastry bag with a large round tip (or just use a coupler)   

Fill the pastry bag with the batter and pipe 4 inch fingers on a parchment lined baking sheet. (You may find it helpful to draw guide lines on the backside of the parchment with a pencil first)  

If you want to create a “wall” for the outer edge, pipe them fairly close together so they spread and fuse together when baking…may take a bit of trial and error  

Using a sifter and half of the powdered sugar, dust the tops of the biscuits.   

Let sit for 5 minutes.  The sugar should dissolve and leave a glossy finish on top.  Sprinkle with remaining sugar and bake for 15 minutes, rotating the pan after 10 minutes.  

Remove from baking sheets to wire racks as soon as they come out of the oven and cool completely.  

For the Custard: (recipe from Joy of Baking)  

  • 2 cups of milk, divided
  • 3/4 cup granulated sugar
  • 1/4 cup all purpose flour
  • 6 large egg yolks
  • 1/4 cup marsala or rum (I used Kalhua and a splash of spiced rum)
  • 2 teaspoons vanilla extract
  • 1/4 cup butter, cut into small pieces
  • 1 cup mascarpone cheese
  • 1 cup cream cheese (the recipe didn’t call for this but I wanted to create a tiramisu that could hold up in more of a cake form so i added the cream cheese to firm everything up a bit more)

In a medium saucepan, heat 1 3/4 cups of the milk with 1/2 cup of the sugar until just boiling.  

In a heatproof bowl, whisk together the remaining 1/4 cup of milk, 1/4 of sugar, the flour and egg yolks.   

Once the milk mixture is boiling, slowly whisk  the hot milk mixture into the egg mixture. and return to the saucepan to continue cooking over medium heat.  Whisk constantly until the mixture comes to a boil.  Let boil, wisking..for one minute or untill he custard becomes quite thick.  

Remove from the heat and strain into a large bowl.  

Stir in the Kahlua, butter and extracts.  

Cover the surface of the custard with plastic wrap and chill for at least 2 hours or until cold.  

Beat the cheeses until smooth and fold into the cooled custard.  

For the coffee soaking syrup:  

  • 1/2 cup espresso
  • sugar (to taste..your’e aiming for a sweet, strong espresso flavour)

To Assemble:  

This could be assembled beautifully in a trifle dish, or in a glass 9X11 dish, but  I opted for the stressful springform pan method!  🙂   

Line the bottom and edge of the pan with lady fingers.  

For the bottom of the pan, dip the bottom of the lady fingers int he espresso mixture and line the bottom of the pan.  

Cover with 1/3 of the custard and repeat for 2 more layers.  

Dust the top of the Tiramisu with cocoa powder and cover with chocolate shavings.  

Chill for 6 hours or overnight.  Remove ring from springform pan.  

*note – I layered the custard in the springform pan, chilled and then set in the freezer for a few hours.  I then removed the ring and lined the edge with ladyfingers securing with a ribbon…I think that putting it all together at the same time may be easier though!  



2 Comments leave one →
  1. June 28, 2010 2:42 am

    How beautiful!!!!

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