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.

7 comments:

  1. I have made so many batches of tiramisu over the years that I chose to sit this one out-had no idea it did not have any alcohol in it! In my book, without the booze, it isn't much of a pick-me-up!

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  2. It looks fantastic, like it was made by a professional pastry chef! Kudos!

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  3. Oh Jora, this looks beautiful. The rings didn't add much to the presentation, really (I used my English muffin rings, since they are about the same size).
    My advice on the tiramisu - find a bakery that makes a good one and buy it there :-) It's good for a one time project, but I wouldn't want to do it very often.

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  4. I went ahead and added the alcohol anyway...can't imagine tiramisu, even a nontraditional one, without it! Your freeform disks look great!

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  5. Jora, your "tirami sù" looks beautiful! I too was disappointed that it wasn't more on the lines of the classic - but it was fun and tasty! I made ring molds from aluminum foil - worked like a charm. :)

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  6. It may not be the classic, but your Tiramisu looks delicious! It's definitely rocking the rustic look! Great job!

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