Orange Tiramisu: Daring Baker’s Challenge Feburary 2010

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This month’s daring baker’s challenge is to make Tiramisu using homemade savoiardi (otherwise known as lady finger biscuits) and mascarpone cheese. I like Tiramisu, however making one in home from scratch I thought would be very hard, but I did make it. It tasted great with the pieces melting away in your mouth. As usual I asked my hubby dear; will you eat tiramisu, if I make them. He told ok, I will try, but it shouldn’t too sweet. Once I got the approval, the next challenge was to acquire the raw materials. 
When I first read the recipe and instructions given by this month hostess’s Deeba of Passionate About Baking and Aparna of  My Diverse Kitchen, I was happy as they used cooked eggs and the only mandatory requirement was to make savoiardi (lady finger biscuit) and mascarpone. I wanted to use orange instead of coffee making my tiramisu, a fruity version. For making homemade mascarpone, original recipe called for pasteurized heavy cream, which I was not able to find in the nearby Wal-Mart, however the ultra pasteurized was available there, so I used that. Since I am not cooking with any wine, I have only drinking wine in my pantry, so I used the red wine instead of Marsala wine. It took me 4 days to make my tiramisu, first day I made only mascarpone and savoiardi (lady finger biscuit). Second day I made Zabaglione (vanilla custard). 3 rd day I assembled my tiramisu and 4th day I served it. If you love tiramisu, you have to make homemade savoiardi and mascarpone cheese. The end result is worth all your efforts. I just made enough for 3 serving with lots of changes to the original recipe and also reduced the sugar amount to suit to our taste. Beware if you are dieting you should not attempt this recipe at home.
Coming to recipe, I made like this.
Mascarpone Cheese – Vera’s Recipe (Baking Obsession) for Homemade Mascarpone Cheese.
Savoiardi/ Ladyfinger Biscuits – Recipe from Cordon Bleu At Home
Tiramisu – Carminantonio’s Tiramisu from The Washington Post, July 11 2007 
What you need
For Mascarpone Cheese

Heavy Whipping cream (pasteurized): 500ml (I used ultra pasteurized 250 ml, about 1 cup)
Fresh Lemon juice: 1 tablespoon (I used ½ tablespoon)
How I made
Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl (I used Steel bowl), and then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. or until small bubbles keep trying to push up to the surface. It will take about 15 minutes of delicate heating. 
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. Remove the bowl from the water and let cool for about 20 minutes.
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). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
Keep refrigerated and use within 3 to 4 days.

Vera’s 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.
For Lady Fingers/Savoiardi Biscuits
Egg, separated: 1
Granulated sugar: 2 tablespoon
cake flour, sifted (or 1/4 cup all purpose flour + 3/4 tbsp corn starch):1/4 cup
Confectioner’s sugar:1 ½ tablespoon
 How I made
Preheat your oven to 350 F (175 C) degrees, then lightly brush 1 baking sheets with oil or softened butter and line with parchment paper.
Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.
In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. 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.
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″ diameter circle . ( I was intending to make circle, but it made something else )

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.
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.
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.
Allow them 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.

Store them in an airtight container till required. They should keep for 2 to 3 weeks.
For the zabaglione: 
Large egg yolk: 1no
Sugar: 1 tablespoon
Marsala wine (or port or coffee): 1/8 cup (I used Fritz Vintage 2006 Red wine)
Vanilla extract: 1/8 teaspoon
finely grated Orange zest: ¼ teaspoon
For the vanilla pastry cream: 
Sugar: 1/8 cup
All purpose flour: ½ tablespoon
Finely grated orange zest: ¼ teaspoon
Vanilla extract : 1/4 teaspoon
Large egg yolk: 1/2
whole milk : 1/3 cup
For the whipped cream:
chilled heavy cream : ½ cup
Sugar: 1/8 cup
Vanilla extract : ¼ teaspoon
To assemble the tiramisu:
Orange Juice: 1 cup
Orange liqueor(Triple-sac) : ½ teaspoon
Sugar: 1 tablespoon
Mascarpone cheese: 1/5 cup
Savoiardi/ ladyfinger biscuits : 10 no
Orange: 1 peeled
Kiwi: Three slices 
How I made
For the zabaglione:
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 bowl in the pot making sure the bottom does not touch the water.
In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolk, sugar, the red wine (or espresso/ coffee), vanilla extract and orange zest. Whisk together until the yolk is fully blended and the mixture looks smooth.
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.
Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.
For the pastry cream: 
Mix together the sugar, flour, orange zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.
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.)
Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.
For the whipped cream:
Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.
To assemble the tiramisu: 
Have ready 3 trifle bowls.
Mix together the orange juice, orange liquor and sugar in a shallow dish, whisking to mix well. Set aside.
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. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.
The next step is to start assembling the tiramisu.
Workings quickly, dip 10 of the ladyfingers in the sweetened orange juice, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the trifle bowl 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.
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.
Repeat to create 2 more layers, using 10 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.
To serve, carefully remove the plastic wrap and garnish the tiramisu with orange kiwi slices.

Preparation time: 4 days
Yield: 10 Savoiardi/ ladyfinger biscuits, 6 ounce mascarpone cheese
3 serving of Tiramisu
Verdict: out of the world
Will you make it again: I will


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  1. says

    Awesome Swathy !! This has been in my “to do” list for a long time, but was worried how it will turn out.Now you have inspired me to try it out :-)Loved the addition of citrus flavors…

  2. says

    Well done indeed Swati. You did beautifully on the challenge. I loved the fruity idea, so tropical and colourful. I did both the classic and tropical, and loved them. Oh, this is OK for dieters… at least a spoonful will take them to dessert heaven. It’s something you CANNOT miss! Thank you for doing it so well. We loved playing host!

  3. says

    Awesome Dear..wonderful click:-) Thanks Swathi for your lovely words on my today’s post..I’m expecting your send them soon :-)

  4. says

    Just wanted to let you know that the My Legume Love Affair 20 roundup is now live. Thank you for submitting your awesome recipe for Rajma Curry.

  5. says

    Preeti,Subhasini, Sushma, Aparna, Ms Chit chat, Tina, Rachana, Deepa, Rachel, Swpana, Sunita, Natalie, Lauren, siddhi, Vrinda, Deepa, Priya, Deeba, Michelle, Nithu, Sook, Rachel, Rosa thanks for stopping by