TIRAMISU – Heaven on a Dessert Plate! … a Daring Baker Challenge co-hosted

TIRAMISU … Heaven on a Dessert Plate!
TIRAMISU - Heaven on a Dessert Plate!

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

When Aparna wrote to me in July last year saying she had had a very Daring idea, and asked if I’d be willing to join her cohost a DB challenge in 2010, I was game. What a brilliant idea! For the next 2 months we toyed with many different ideas for the challenge.
1. Sweet or savoury?
2. Cake kind of thing or what?
Probables off the top of my head were
 
1. Phyllo pastry with the option of sweet or savoury filling
2. Pavlova
3. Meringue baskets
4. Macarons (scary) … and then we both finally agreed that it was time to Tiramisu!
The idea clicked with us instantly and being in India, where we don’t have the luxury of local savoiardi and mascarpone available in every corner store, we just knew this was to be a fun challenge. A bit intimidating at first read, but once we tried it, we were both singing the Tiramisu Anthem.
This months challenge involved three recipes.

A. Tiramisu (includes zabaglione & vanilla pastry cream)
B. Mascarpone Cheese
C. Ladyfinger/ Savoiardi Biscuits
(You can find them at the bottom of my post)

 
Tiramisu is made up of several components which can be made separately and ahead of time and put together the day before serving. Making tiramisu from scratch requires about 2 to 3 days (including refrigeration) from when you start making the mascarpone to the time the tiramisu is served. So this challenge requires some prior planning.
 
Please read the instructions as you need to begin making the mascarpone at least a day in advance. The zabaglione & pastry cream also need 4 hours to an overnight for chilling, as does the main dessert. The flavours mature after an overnight rest, and the dessert can be kept refrigerated for 2-3 days. Once assembled, the tiramisu can be frozen till you need to serve it, in case you are not serving it immediately.
The recipe is Carmin Antonios‘, and for me, is a winner, original in every way and it allowed plenty of room for creativity. One look at the forum after puting the challenge live, we were floored by the response. Thank you, you daring baker types of people, you have made every second of this month worthwhile. The creativity and enthusiasm has blown us away. Thank you for taking Tiramisu so whole heartedly. It is a fab recipe and certainly lives up to it’s name Heaven on a Plate.

 


RECIPE SOURCE:
Mascarpone Cheese– Vera’s Recipe (Baking Obsession) for Homemade Mascarpone Cheese.
Savoiardi/ Ladyfinger Biscuits– Recipe from Cordon Bleu At Home
Tiramisu- Carminantonio’s Tiramisu from The Washington Post, July 11 2007

We chose Baltimore pastry chef Carminantonio Iannaccone’s version of tiramisu for a couple of reasons…

  • Firstly, his recipe is different from most other tiramisu recipes as he makes a zabaglione, an egg custard which is flavoured with Marsala wine (you may use coffee instead). Even more important is that his zabaglione is cooked so there is no risk from using raw eggs.
  • He also makes a vanilla flavoured pastry cream which we haven’t seen in other tiramisu recipes.

The good thing also is that we’ve discovered that making ladyfingers / savoiardi are simpler than anything in the world, and so forgiving. They get all covered by the luscious cream, so it doesn’t really matter that they aren’t ‘all good looking‘. Some of the DBs found them pretty yummy too, and had a second go at doing the challenge and/or savoiardi. That in itself was so heartening to hear.

Though a few of the DBs had issues making the mascarpone, I think the panic comes in only the first time you make this beautiful cream. Once you’ve been past the experience, you know what to expect and are never disappointed. Having made mascarpone several times in the past using Vera’s recipe, and I do mean several, the challenge was a learning experience for me because I never once thought that it might pose a problem of any sort. The response on the forum was amazing, very soap opera types sometimes … drama, mystery, euphoria, everything in there, and in the end – FUN!

 

It has been our absolute pleasure to have hosted the DB challenge for February 2010, the month of love, where many DBs lovingly created the dessert for Valentines. Thank you Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice, the ladies behind this wonderful DARING KITCHEN, for having given us this opportunity. We loved it, and couldn’t have done it without your patience and support! Thank you Aparna for cohosting with me; you were wonderful to work with!!

 

Please do make sure you stop by the DARING BAKER BLOGROLL and check out the creativity of our DB’s. You will be amazed!
~ THE RECIPES ~

 

 
TIRAMISU
Recipe source: Carminantonio’s Tiramisu from The Washington Post, July 11 2007 )
This recipe makes 6 servings
Ingredients:
For the zabaglione:
2 large egg yolks
3 tablespoons sugar/50gms
1/4 cup/60ml Marsala wine (or port or coffee)
1/4 teaspoon/ 1.25ml vanilla extract
1/2 teaspoon finely grated lemon zest
For the vanilla pastry cream:
1/4 cup/55gms sugar
1 tablespoon/8gms all purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon/ 2.5ml vanilla extract
1 large egg yolk
3/4 cup/175ml whole milk
For the whipped cream:
1 cup/235ml chilled heavy cream (we used 25%)
1/4 cup/55gms sugar
1/2 teaspoon/ 2.5ml vanilla extract
To assemble the tiramisu:
2 cups/470ml brewed espresso, warmed
1 teaspoon/5ml rum extract (optional)
1/2 cup/110gms sugar
1/3 cup/75gms mascarpone cheese
36 savoiardi/ ladyfinger biscuits (you may use less)
2 tablespoons/30gms unsweetened cocoa powder
Method:
For the zabaglione:
Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.
In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.
Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.
Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.
For the pastry cream:
Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.
Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.
Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)
Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.
For the whipped cream:
Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.
 
To assemble the tiramisu:
Have ready a rectangular serving dish (about 8″ by 8″ should do) or one of your choice.
Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.
In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.
Now to start assembling the tiramisu.
Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.
Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.
Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.
 
To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.

 

 

MASCARPONE CHEESE
Source: Vera’s Recipe for Homemade Mascarpone Cheese)
This recipe makes 12oz/ 340gm of mascarpone cheese
Ingredients:
474ml (approx. 500ml)/ 2 cups whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream (between 25% to 36% cream will do)
1 tablespoon fresh lemon juice
Method:
Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.
It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
Vera’s notes: The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.
Keep refrigerated and use within 3 to 4 days.

 

LADYFINGERS / SAVOIARDI BISCUITS
Recipe from Cordon Bleu At Home)
This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2″ to 3″ long) ladyfingers.
Ingredients:
3 eggs, separated
6 tablespoons /75gms granulated sugar
3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)
6 tablespoons /50gms confectioner’s sugar,

Method:
Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.
Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.
In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.
Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5″ long and 3/4″ wide strips leaving about 1″ space in between the strips.
Sprinkle half the confectioner’s sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.
Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.
Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.
Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.
Store them in an airtight container till required. They should keep for 2 to 3 weeks.

 

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Posted by Deeba @ PAB

Published by

Deeba @ PAB

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

148 thoughts on “TIRAMISU – Heaven on a Dessert Plate! … a Daring Baker Challenge co-hosted”

  2. Thanks for this challenge – I admit I was nervous about it and didn't stray much from the recipe and didn't do anything fancy with my plating but I made it and it WORKED! So pumped!

    Reply

  3. Hi Deeba – thanks for hosting a wonderful challenge! Your recipes were spot on and I love how you have a DB on top of that cake – very cute!

    Reply

  4. Thanks for co-hosting this great challenge Deeba! I had a great fun with it. 🙂

    Reply

  5. Thanks for choosing that fantastic dessert! We are enjoying it!

    Your tiramisu look so beautiful! You always come up with great presentation ideas…

    My challenge will be posted soon.

    Cheers,

    Rosa

    Reply

  6. I'm feeling sad I didn't make it with your beautiful post, but I think even if I'd started with the teething and everything, I still wouldn't have finished it now and would be all stressed out about it. So I'm keeping the recipe to make at a later date when things are a bit easier around here. The pictures are gorgeous and I'm so so glad you had so much fun hosting! =) xoxo

    Reply

  7. Absolutely beautiful!!! Thanks for such a wonderful challenge. I truly loved doing this one!

    Reply

  8. Great choice! People don't always realize that what is not available can be made (like fromage blanc in my case) and you did a beautiful job. I am curious though as to why the prominent Foodbuzz logo in the middle of the cheese making collage?

    Reply

  9. I guess this is another "brilliant" idea of mine that worked! Thanks for co-hosting. We sure did have a lot of fun on this one, didn't we?
    I don't need to tell you how good your Tiramisu looks.

    What shall we do next? LOL

    Reply

  10. Beautiful!! Love the different versions that you did and thanks so much for hosting this lovely challenge!! It was great fun too!

    Reply

  11. Wow. Wow. Wow. This is just amazing! The passion with which you approached this challenge is commendable and the results … they speak for themselves!

    Reply

  12. WHOA! This is a showstopper. Look at all the different takes on Tiramisu!

    Surely you have some left, unless you're eating Tiramisu for breakfast, lunch and dinner.

    Reply

  13. I did not get a chance to do this months challenge and was bummed as I love tiramisu! I love the tropical twist you took with it – I will definitely have to try that out!!

    Reply

  16. Deeba, thank you SO much for this amazing challenge. I loved every bit of it. You and Aparna were fantastic hosts. I will definitely be making this again. Thank you, thank you, thank you!

    Reply

  17. Oh Deeba, you DID have fun! What a marvy collection of creative delights! 🙂 I can't wait to try your homemade mascarpone. 🙂

    Reply

  18. The Tiramisu was a heavenly indeed..Worked great for me…Thanks for hosting a great challenge.

    Reply

  20. Deeba, thanks for hosting the challenge! It was one of my favorites! I had lots of fun making my tiramisu from scratch. Will post it tomorrow:)

    Reply

  22. Deeba..I don't have words to express seeing this divine creation of yours..how do you do it one after the another..there's talent peeping out from every frame..absolutely love this one.Never tasted Tiramisu before and regarding making it-I always get put off by the list of ingredients..:):)I guess the effort is worth it though..:):)

    Reply

  23. gorgeous Deeba and it does look like u had so much fun… I wish I had the time to join DB…

    I must keep the recipes though..they look precious.tq

    Reply

  24. Thank you for this challenge! It was a lot of fun to make and all the recipes were so good!

    Reply

  25. Gorgeous pictures! How many did you make in the end? Thanks so much for the challenge–it's the best one I've had the pleasure of participating in.
    🙂

    Reply

  28. Wow – as usual – your photos make me so envious!! A fantastic challenge and your is gorgeous 🙂

    Reply

  30. Thanks for such an enjoyable challenge, Deeba! This was my first time making tiramisu and I loved each component. I'd never made mascarpone, savoiardi, any of it. Great fun. 😀

    Your tiramisus are exquisite! I've been gaping in awe at the colourful, fruity ones. So beautiful!

    Thanks again. You were fantastic hosts. 🙂

    Reply

  32. Deeba: This is my second challenge with Daring Bakers, and I wanted to stop by to say THANK YOU. I love tiramisu, and while making the whole thing from scratch had its moments of frustration, and I had to bail on pastry cream, still… worth it! I learned a new way to prepare my traditional recipe (zabaglione instead of raw eggs), and now love making mascarpone, although for some reason my yield was low (that's fine: I can double the recipe–who cares if I end up with "too much" then? there's really no such ting!). Because of the challenge, I came up with something new, and that's always a great feeling. You can see my Fresh Ginger Green TEA-ramisu at:
    It uses sweet matcha green tea powder for the ladyfingers and sprinkled on top.
    Thanks again to you and Aparna for hosting!

    Reply

  33. Thanks Deeba for coming up with a terrific challenge for us all. I just loved making it. You've done a fantastic job with each one of yours too. You must have been baking for practically a month to get all those versions done!

    Reply

  34. Wow! All your tiramisus looks gorgeous! Thanks for hosting such a wonderful challange. It was so much fun and the recipe was divine!

    Reply

  35. Deeba, Hats off to you. till I got to know abour yourr page I was so frustrated that we in India cannt bake most of the goodies as the ingredients are not always available here. But you have shown nothing is a hindrance if you have the will and passion to do something. The way you go all the way and make everything from scratch or the way replace things is simply amazing. you truly are a passionate baker. love your posts and I almost devour the pictures with my eyes. I am not a follower of your blog but am your FAN or you can say the biggest fan almost like an AC 🙂

    Reply

  36. Ciao!!! questo post è meraviglioso!!! sei bravissima!!!!! complimenti.

    Ti rispondo qui:
    il lievito che ho usato è lievito per dolci.
    google traslator: lievito=baking
    Ok?
    spero hai capito!

    grazie della tua visita!!! baci!!!!

    Reply

  38. Thank you for your wonderful challenge. Finally I do like tiramisu…but only this one 😉

    You were very creative in making yours, they look very pretty!

    Reply

  39. Thank you Deeba for this fantastic challenge, it was great, really nice. I've never made Tirmisu before and it was a good opportunity to give a try. It tastes so delicious.
    By the way, all you tirimisus look gorgeous! I shall try next time different flavours, you inspired me.
    Cheers,

    Reply

  40. Thanks for hosting this challenges. Your tiramisu versions look amazing. And the pictures are stunning!!!!

    Reply

  42. Thanks for hosting this challenge and the extensive, helpful comments you posted on the DB forum. This was my first DB, and I found that it was quite a challenge. But it's been so enjoyable. Thanks for the part you played in it!

    Reply

  43. merci Deeba pour le choix de ce challenge, c'était vraiment extra à réaliser sans compter que c'était vraiment très bon !
    les tiens sont vraiment magnifiques 🙂

    Reply

  44. merci Deeba pour le choix de ce challenge, c'était vraiment extra à réaliser sans compter que c'était vraiment très bon !
    les tiens sont vraiment magnifiques 🙂

    Reply

  45. Thankyous Deeba for my first challenge which i enjoyed making and eating them.
    I would try the fruit one next time. And i love you chocolate decorations on one of the tiramise you have done.

    Reply

  46. Thank you for this wonderful challenge. I will make this again using the same recipes – considering the price of mascarpone cheese it is so good to have a recipe for making it from scratch.

    Reply

  47. I have enjoyed seeing the tiramasu all over the blogsophere seeming to have positive results. You have risen to the challenge of the DB's.

    Reply

  48. Thank for the Terrific Challenge Deeba.First time I ever tasted tiramisu and glad it was all homemade 😀

    Reply

  49. I can definitely see that you had fun – I love all these variations, especially the one marked "DBs" – you gotta stamp out what's yours before someone else eats it 🙂 Thanks for being our co-host this month, I enjoyed this challenge.

    Reply

  50. Thanks so much for this wonderful challenge Deeba!! You are right in that the making of the mascarpone seemed more troublesome then it really was… It had me fooled but thankfully it all turned out beautifully and I really loved making this!

    Reply

  51. AS everyone has already said, thankyou so much for this challenge Deeba! It was a lot of fun and making my own savoiardi was too easy (and scrumptious!) 😀

    Reply

  53. Amazing challenge…especially of patience lol. You are right the lady fingers are so easy. Just gorgeous pictures

    Reply

  54. Thanks for hosting such a wonderful challenge. Since I am not a huge coffee lover, this challenge made me think outside the box and come up with another flavor to create this wonderful dessert! Your Tiramisu's are so beautiful that I might just take that left over mascarpone cheese and do another tiramisu this morning! Thanks again!

    Reply

  55. Thank you so much for a great challenge this month Deeba! I loved making the mascarpone and savoiardi. Couldn't believe how easy the mascarpone was, and it worked even though my thermometer played up a little.

    Reply

  57. Lovely lovely lovely!
    I am sorry I had to opt out of this challenge…looks delicious though and hopefully I'll try this sometime in the future! I'm stumbling your post 🙂

    Reply

  58. I think you are going to have a very popular challenge this month! Heck, I am even thinking of joining! This post has awakened my creative juices!

    Reply

  60. Thanks for hosting – it was my first daring bakers challenge and I had a great time!

    Reply

  61. You did have fun, Deeba! I have enjoyed seeing all the different ways your challenge was handled. Your fruit tiramisu looks divine!

    Reply

  62. Deeba – fantastic challenge!! loved the tiramisu! and thanks for the rings which made my creations so elegant.. my "expert" friends loved the presentation :))))

    Reply

  63. Thanks for hosting Deeba. It was a great challenge, I had great fun and really loved this tiramisu. I believe it's the best I've tried so far 🙂 Your versions look absolutely stunning!

    Reply

  64. Deeba, Thank you very much for a fabulous challenge this month! It was a great learning experience as I've never made zabaglione and mascarpone cheese. I have to admit to wanting to try making other cheeses that can be made easily at home.

    I love the look of your gooseberry tiramisu. It looks like it tasted utterly delicious. Beautiful job!

    Natalie @ Gluten A Go Go

    Reply

  66. Your pictures are all so gorgeous and the different variations look equally delicious! I'm sorry I couldn't participate in your challenge 🙁 I make giant vats of tiramisu at work every week now so I feel like I didn't really miss out 😉

    Reply

  67. Absolutely stunning! Wonderful tiramisu and congratulations for hosting!
    (now I understand why so many people had mentioned that they had homemade mascarpone..) 🙂

    Reply

  69. Thanks for the challenge Deeba, I can see that you had so much fun with it, as this was fun for me too.

    Reply

  71. My favorite DB challenge yet! So many interesting components, and even though mine was a little unorthodox, I love the way it turned out. Great job!

    Reply

  72. I can tell you had fun. You create beautiful things when you are having fun. THank you for a wonderful challenge. I really enjoyed this version of tiramisu. Frankly it was one of the best tasting ones I have ever had.

    Reply

  73. Deeba, dear, thank you very much for hosting! And for a delicious challenge! And for choosing my mascarpone recipe 🙂

    Your tiramisu (all of them)look fabulous!

    Reply

  74. deeba, you make the tiramisu look so heavenly! so many ingredients, but so worth the labor. i need to find lady fingers here in Atlanta. I haven't seen them in years!!!!!! I used to eat them by dipping them in hot chocolate… so good.

    Reply

  75. Thank's for hosting darling, what a fabulous collection of tiramisu you have there, I wish I was invited for your tiramisu party 🙂

    Reply

  76. Thank you for hosting! The tiramisu was so fun to make, and it really expanded my horizons. I am blown away by all your gorgeous photos and all the different variations that you created!

    Reply

  77. Wow, your pics look like you must be a food stylist. Wonderful! I really enjoyed this challenge. One of my favorite desserts but I had never attempted it entirely from scratch before. Thank you! 🙂

    Reply

  78. Stunning presentations! Thank you so much for the challenge. I love that you got us to make everything from scratch. 🙂

    Reply

  80. Deeba, you had wayyyyyy too much fun! I particularly like the presentation of the round one with the DB initials.

    Reply

  81. Your presentation is gorgeous as usual! Looks like you had a lot of fun on this challenge. I know I did! Thanks!

    Reply

  82. Oh! Yes! We can tell you had fun! LOL
    Thank you very much for picking this recipe this month… I had a lot of fun making it; it was my first and certainly not my last!

    All is so impressive here…

    Reply

  84. Wow! Each version of your tiramisu are absolutely stunning! Just gorgeous! Thank you so much for choosing this fun and interesting challenge, Deeba. i really enjoyed it! 🙂

    Reply

  86. Can't thank you enough, Deeba! I have enjoyed this challenge the most. The lady finger and mascarpone cheese recipes will be kept carefully cause they are really that fabulous!!! Thank you..

    Sawadee from bangkok,
    Kris

    Reply

  87. Thanks for hosting this months challenge. Your made me go outside of my box, which is a good thing, a great thing. Thank you.

    Reply

  88. Thanks!!!! It´s a very, very wonderfull recipe!!!!
    It's the first time that I make Tiramisu, before that I don't like it… but now, I adore it.
    Your post it's a magistral lesson!!!
    Gracias!!!!
    Un saludo, Begoña

    Reply

  89. More than beautiful all your photos and flavour combinations!! I am completely stunned! Thanks for all the inspiration (looooove your blog)!! Un fuerte abrazo desde España, Lara

    Reply

  90. Oooh Deeba!

    Brussels calling!! It seems that you had tons of fun creating all different sorts of tiramisu's!!

    I especially love the tiramisu with the fresh fruit on top!! Yummie!!

    fabulous pictures & fabulous creations, Deeba!!

    Reply

  91. Thanks for the challenge Deeba! I nearly chickened out and almost didn't do it this month, but I'm so glad I did.

    Reply

  92. Wow…awesome tiramisu! I don't mind to skip meals just to live on all your tiramisu for breakfast, lunch and dinner! I have to try to make them.

    Reply

  93. Wow, you have a lot of comments already. Deeba, I love tiramisu. I made them before but not from scratch. So store bought cheese and lady fingers. My oven is not apt to make lady fingers. But I would love to do the mascarpone cheese because they are so expensive. I might have my own soap opera as well in making it. Love it.

    Reply

  94. Beautiful, beautiful presentations and flavor combos! Thank you SO much for a WONDERFUL challenge!

    Reply

  95. Deeba, thanks for a great challenge! I grew up in India, and it was there that I developed my love of cooking and baking. So I can totally sympathize about the lack of ingredients, particularly for baking. Love how you both factored that into the challenge. Tiramisu was something you had to go to the fancy Italian restaurant to eat; now, I can make it at home next time I visit!

    Reply

  96. Thank you Deeba for this great challenge. And I promise soon I will make my own Mascarpone, too. 😉

    Reply

  98. Wow you definately went to town on this challenge, all of your different variations look so good! The fruit ones especially look delicious!

    Reply

  99. Thanks so much for hosting this challenge… I LOVED it! Love all of your variations… and, as always, your photos are absolutely stunning!

    Reply

  101. Thankyou so much for hosting this challenge, it's one of my favorite ones so far! The ladyfingers were so easy to make and they tasted much better than the ones storebought. I love your DB tiramisu cake btw! You did a wonderful job!

    Reply

  102. Stunning array of flavors and images!
    Thank you for the lovely challenge that keeps on challenging even after the post date 🙂

    Reply

  103. Thanks Deeba for hosting this challenge and for finding such wonderful recipes that shall be in my reportoire for years to come. I absolutely love the way you've decorated your tiramisu, the contrast of colours – so beautiful! =)

    Reply

  104. Thanks Deeba for hosting this challenge and for finding such wonderful recipes that shall be in my reportoire for years to come. I absolutely love the way you've decorated your tiramisu, the contrast of colours – so beautiful! =)

    Reply

  106. oh deeba – thank you so much for this challenge – i had a grand time with it and both you and arpana were gracious hostesses! hugs!

    Reply

  107. What can I say, Sweetie, except that your Tiramisus are some of the prettiest out there! Really gorgeous! Thanks for getting me to do this version. I learned a lot and one thing I learned is to trust myself a little bit more, which I did not do the first time round so I must go back and make this again perfectly. I WILL make mascarpone!

    Your decorating skills still floor me, babes!

    Reply

  108. GASP!
    So stunning your tiramisus! I will not show this to my husband (you know why…)…:D
    Thank you for such a delicious challenge!
    Cheers

    Reply

  109. Hi Deeba,

    Just to stopping by to tell you how much I enjoyed this challenge – and my family the tiramisu! It was definitely a challenge making all the components from scratch but so well worth it!
    x Cat

    Reply

  110. GORGEOUS!! This was my favorite challenge in a long time! Thanks so much for picking such a delicius treat.

    Reply

  112. Thank you so much for choosing an awesome recipe and giivng me the chance to do the homemade lady fingers, which was on my to do list…to die for..

    your tiramisu is gorgeous as usual.

    Reply

  113. Hello dear,
    I have to admit that when I read about this challange for the first time I felt a little disappointed: I had made a thousand Tiramisùs so far! But then I started to read accurately and I felt suddenly enthusiastic: my own Savoiardi? My own Mascarpone? So I changed my mind and said wow! These girls have a point!!!!
    Thanks you very much to you and Aparna for such a great challenge.
    By the way, I found your versions and your pics totally stunning.
    Big hug.

    Reply

  114. You and Aparna rocked as hosts this month — not only for providing a wonderfully satisfying challenge but for giving us such creative and gorgeous examples!

    Reply

  115. Thank you for such a wonderful challenge, I really enjoyed it!

    Yours look beautiful – I love the one with D.B's on top! The swirls on the edge are great.

    Reply

  116. Thanks for a wonderful challenge, and I love all of your different varieties! Wow…amazing. I just tried a piece of mine and it did turn out fabulous. Although this was my first challenge I have a feeling it is going to be one of my favorites – thanks again for hosting :).

    Reply

  117. Thank you for hosting this really great challenge: it was my first and I'm a total DB convert! What a delicious desert when properly made. And I love being able to do my own mascarpone!!

    Reply

  119. Thanks so much for hosting this wonderful challenge Deeba.I loved it.Your Tiramisu looks great:)

    Reply

  121. Thanks for hosting the challenge: I really enjoyed myself baking this amazing tiramisu! I'm italian, and it was the best tiramisu I ever tasted!!
    My family wants to thank you as well, eh eh!
    Love
    Juls

    Reply

  122. Deeba-Thanks for hosting this challenge! The recipes are fantastic and so are your tiramisu, by the way.

    Reply

  123. Bravo! And you finally got my a** in gear with this challenge. Beautuiful work as always. Im inspired to makesome more cheeses down the line.

    Reply

  124. Amazing tiramisus! Both versions look incredible, but I especially love the individual ones- The fresh fruits are just so colorful and vibrant, plus I can only imagine all of the flavor they would add to this dessert.

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  125. Amazing tiramisus! Both versions look incredible, but I especially love the individual ones- The fresh fruits are just so colorful and vibrant, plus I can only imagine all of the flavor they would add to this dessert.

    Reply

  126. As stunning as can be! my favorite dessert and dare I may not to do the other kind of baking, I love tiramisu so much that i really want to try this out!

    Reply

  127. Deeba, this was an amazing challenge. I want to make MORE tiramisu! It was delicious and a lot of fun. Your versions are gorgeous.

    Reply

  128. Thank you for one of my very favorite Daring Bakers' Challenge. The recipes, instructions and supporting resources made this a so fun and rewarding. I will definitely be making this again (homemade mascarpone and ladyfingers too!)

    Reply

  129. hi deeba…i think everyone loves tiramisu more than and dessert and yours is really mouth watering.Thanks for the wonderful recipe.I have a doubt…how did u manage to get the whole tiramisu out of the baking pan?did u line it with the parchament paper.because when i looked at your tiramisu picture it is like a square cake.

    thanks in advance..

    Reply

  130. What a great DB challenge! Tiramisu is one of my favourite desserts, and I love how you made it look so bright and colourful with the fresh fruit!

    Reply

  131. You are an absolutely amazing artist! This is nothing short of amazing! I am loving the pictures, you really need to do a picture book… like a coffee table book with all your food photography. I would buy it in a second! I am loving the homemade mascarpone cheese, too!

    Reply

  132. Thank you so muc for a fantastic job coming with and cohosting this month;s challenge 🙂 I loved it, it was so delicious! On that note, your tiramisus all turned out stunning and I'm totally in love with the fruity one!

    Reply

  133. Thanks so much for a great challenge and being a wonderful host! I was extremely happy with this challenge. Love your plating of all your tiramisu's

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  134. Hello Deeba, finally I managed to post my tiramisu last night!!! This was quite a challenge but I really enjoyed myself and learned lots of new things which is precisely why I started doing DB.

    I wasn't so great at decorating it this time round – I had run out of biscuits (Ted and my husband had been eating them!!) and thought chocolate would be a flavour too far on top of my chosen version. Hope you get a moment to check it out.

    Thanks for converting me to tiramisu, now I know it needn't be coffee flavour I am a real fan!

    Reply

  135. Deeba, your timing could not have been better! Though not a Daring Baker, I'm catering my mother's 90th birthday party in a couple of weeks, and we're doing Italian. A Tiramisu recipe endorsed by so many will be the perfect capper! Thank you!!!

    Reply

  136. Thank you for hosting this challenge! You guys chose such an awesome challenge! Your Tiramisu(s) are phenomenal!

    Reply

  137. Your desserts look stunning, Deeba. How fun it must have been to co-host the DB challenge. I love the choc ribbons :o)

    Reply

  138. Thank you for this challenge! I truly enjoyed making it, and I think the recipes you and Aparna chose were fantastic!

    Reply

  139. Thanks for an amazing challenge. I had fun making my tiramisu and seeing what everyone else made. Everyone is so talented! Love your versions of tiramisu.

    Reply

  140. Deeba, first, I must say what a wonderful challenge you and Aparna created for February. My mouth started to water at the thought of tiramisu as soon as I saw it posted. This was NOT a challenge I wanted to miss. But I did. 🙁 Life has been crazy, and my baking capacity massively stunted throughout February. But so impressed I have been with all the versions and ideas, that I know I will still have to make it. Belated, but as my mother likes to say, better late than never. Right? 🙂

    Reply

  142. congrats on hosting the db challenge and im amazed by how much thought you put into your choice! it was time for a new spin on an all-time favourite…also love the fact that you used a cordon bleu recipe as im gonna start my training at le cordon bleu, london this month which is so exciting! 😉 ill be blogging about it but that also means i dont have the time to join db myself. somethings gotta give, eh? ;P

    Reply

  143. Congratulations on hosting this challenge!! Going by the posts, everyone loved what you and Aparna came up with!! A sure success. I'm going to make this after my exams, to celebrate!! And how many versions of it did you make?

    Reply

  144. Hello!

    I've been following your blog for a while (lovely) and I loved this challenge. I actually bragged to a tiramisu loving friend that I had the best recipe which included lady fingers from scratch and oh yes I will make it if you visit me.

    Umm…well she is visiting me this weekend and I have yet to try the biscuits never mind the rest! so I am going to be baking/cooking up a storm!

    Quick question though, for the biscuits it says to butter a tray and then line with parchment paper. I am wondering why you have to butter a tray when you are covering it up with parchment paper anyway?

    Thanks!

    Cheers,

    Reply

  145. Hi Deeba,
    Tried your delicious Tiramisu recipe and it was a super hit in my family! Thanks dear for this perfect tiramisu recipe….I just bloged this in my place…please do check when you get time:)

    Reply

  146. Hi Deeba,

    Came across your blog a while back….I'm Nachiketa's Friend, also into baking.
    And i'm totally floored by your blog.
    I tried your Tiramisu recipe and it was a definite hit !!! For once i found a doable authentic recipe. THANK YOU !!!
    I'm already a hugew fan…..follw your blog and eagerly wait to see the new posts !!! 🙂

    Reply

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