An Iconic Dessert Re-Structured
Our 2nd recipe to review from A Baking Day with Anna Olson is found on page 269; Tiramisu Cream Tart.
I never make or order this dessert in a restaurant, as I can’t even stand a little bit of coffee flavour in anything. Scott and my mom on the other hand love it.
They both said this dessert was brilliant.
Don’t be scared off by this recipe, it’s a little time consuming but it’s actually not difficult.
Ingredients
Mascarpone Cheese
If you can find,I highly recommend Polenghi Mascarpone imported from Italy. I purchased mine at FarmBoy in London.
Polenghi Mascarpone boasts an especially “luscious” texture and yielded ultrasmooth desserts. It’s made entirely with cream, no milk, and thus contains a small amount of naturally occurring sugar, so it strikes the perfect balance between “slight sweetness” and the “bright,” tangy flavour.
What ever you choose DO NOT use a low-fat mascarpone cheese.
Ladyfingers
known as “savoiardi” or “sponge fingers” are simple sponge cookies that are often used to make Tiramisu! These versatile finger-shaped cookies are great for soaking up the flavors of whatever sweet treat you add them to.
- when you choose your ladyfingers ensure they are very hard - you don’t want soggy cookies in your tiramisu
The Crust
- I took Ann’s suggestion and used Amaretti cookies for the crust, an excellent pairing for this dessert
- I suggest making in a springform pan
The Filling
Do not allow the mascarpone to warm to room temperature before using it; it has a tendency to break if allowed to do so.
The Assembly
- soaking lady fingers
- do not submerge:
- dip one at a time
- roll and remove
- entire process should take no longer than 2-3 seconds for each ladyfinger
The Results
My rating of this recipe is 5 out of 5. I definitely will use this recipe instead of the traditional tiramisu recipe. It was a huge hit with the family.
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