This weeks pick on Project Pastry Queen was Tiramisu. I told my husband about the selection and I wasn't sure if I wanted to make it. He said, "Well, that is too bad." He loves coffee and dessert so this dessert is perfect for him. He didn't even want to share.
After I made the ladyfingers, my children kept eating them. My first attempts of the ladyfingers were not perfect. I was informed some of my ladyfingers resembled a lady's forearm, a man's finger, a witch's finger, and an Easter egg. I figured out (on my last batch) to make a template of the desired shape onto the back of the parchment paper. They may not have looked perfect but they tasted good. At one point, I wasn't sure if I had enough ladyfingers left. I also used white whole wheat flour so I think my ladyfingers didn't rise like they should have. I should have doubled my layer of ladyfingers in my tiramisu.
In addition to the traditional tiramisu, I made a children friendly version. I guess the children's version could be called more of a trifle? I am really glad I made a 2nd version since my son kept asking if he can have some. He was not happy when I told him no but then I showed him that I had made him a smaller one for them and life was good again. Please visit Sarah's blog for the traditional recipe and the ladyfingers recipe.
|A piece lacking espresso and liqueur|
Soaking Syrup (recipe below)
Filling (recipe below)
Bittersweet chocolate, grated
- Coat a mini loaf pan with cooking spray.
- Dip both sides of a ladyfinger at a time in the soaking syrup.
- Place a bottom layer of ladyfingers in the dish.
- Top the layer with some of the filling then repeat the soaked ladyfinger layer.
- Add another layer of the filling.
- Top the 2nd layer of filling with cocoa powder and grated chocolate.
1/4 cup water
3/4 cups sugar
1 tsp vanilla extract
- In a medium saucepan, simmer the water and sugar over medium heat for 10 minutes.
- Remove the syrup and stir in the vanilla extract.
- Set aside to cool.
1 (6 oz) package of cream cheese, at room temperature
1/3 cup sugar
4 oz mascarpone cheese, at room temperature
- Cream the sugar with the cream cheese until fluffy.
- Add the mascarpone cheese until well incorporated.