Hello, Julie, Loopy, and All—
Had to delay making my tiramisu…done at last! How is it? It’s okay. Where I followed the directions to the letter—namely, making the biscuit—it came out perfectly. The ingredients came together exactly as described in TCB. Very gratifying.
I did try my own variation on Magi-Strips. I thought the bottom of the biscuit might get a little dark from pan and gummy from the syrups. I’m such a newby, I can’t bear the thought of carving away even a crumb of my precious creation. So I tore off some aluminum foil a little more than twice the length of the pan and folded it into one-inch pleats. I folded the ends of the foil over the ends of the pan. Then I put a length of foil over the pleats, and folded that over the edges of the plan. Voila: insulation.
Fortunately, I realized I’d have to set the pan on top of the rack rather than slide it in, which would have torn up the foil. Too bad I forgot to lift the pan when I rotated it in the last 2 minutes. Tore up the foil royally. I’d planned on cutting the biscuit in half, then the halves into two layers. Forget it. I just stacked the halves. The pic shows the bottom of one half of the biscuit. The top was domed just a tiny bit and was just a little darker.
The whole thing turned out great except for the way it tastes. I just put together the various fillings and flavorings in a way I thought would be good. Oh, it’s good. It’s just not fabulous the way I intended. One cup of stove-top espresso for the bottom layer was a little short on both moisture and flavor. Next time, I’ll try making espresso, and then running the espresso through the maker one more time, and I’ll use about one and a quarter cups. I know it’s not traditional, but neither am I. Speaking of not traditional, the syrup for the top layer was one-half cup Marsala, a little less than one-half cup Torani Italian Egg Nog flavored syrup and a splash of water. It was good, but again, too dry. Should have had another two tablespoons each of wine and syrup, maybe three.
The stuff in the middle is chocolate mousse, make with 72% dark chocolate. It’s okay. Thankfully, I had the presence of mind to use Hershey’s milk chocolate for the curls on top. The mousse was a little…well, it’s just not a flavor you want to cuddle up to. The milk chocolate convinced the dark stuff to be a lot more sociable.
If you are appalled by all that, wait til I tell you about the white food-like substance on top and around. Can we just say it’s made of whipped cream, cream cheese, full fat yogurt, powdered sugar, a squeeze of lemon juice (why lemon juice? don’t ask) and vanilla, and call it a day? Again, it’s not bad, just not fabulous. It’s okay. It’s good. But I can’t say it’s divine or heavenly or anything like that. It’s certainly not as good as the filling in HC. Why didn’t I use that? Because I wanted to put Marsala in the biscuit, and I thought it would be Marsala overkill. Excuses, excuses.
I’m definitely a newby, much chastened by this experience. Next time, I promise to follow the recipe to the letter from start to finish in every respect, and not go off on a “creative” tear. Now I want to make something that substitutes finely chopped almost for flour and doesn’t need a lot of gooey frosting.
At least the biscuit turned out PERFECT !!
Thanks, Julie and Loopy, for your kind encouragement.
Got any recommendation for a tasty flourless cake?