Tuesday, January 6, 2015
TWD BWJ Inside-Out, Upside-Down, Tirami Su
To be honest, I was a little disappointed when I opened up my book and realized this was not a classic tiramisu at all. I have never made the classic one, and was looking forward to trying. I know I should have realized from the title that it wouldn't be classic, but this seemed like such a huge departure from the original. No lady fingers? No alcohol? Well, I still hope to try making classic tiramisu one day, but this was a fun, delicious dessert in its own right. This had a few components, but each was relatively straightforward. I froze the coffee mixture for the granita and made the sabayon on the first day. On the second, I baked the phyllo and mixed the sabayon with the cream and mascarpone. Dividing the work made this dessert quite doable. I didn't notice until I actually started cooking that this required specialty pans. (If I had more time, I would go through BWJ and make a list of all of the different pans required. I'm not sure if I have enough space in my whole house--let alone the kitchen--for all of them.) I didn't have the time or inclination to go out and buy the pans, and really didn't have anything to substitute, so I just made free-form disks like we did for the fruit napoleons. They were kind of a mess (definitely "rustic"), but still tasted great. This would be a fun dish to make for company.