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devonshire tea…rimisu (DB)

February 28, 2010

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.

(And oh! I’m back from JAPANG!)

(And oh! I’m late again… but it’s still the 27th somewhere in the world. Right?)

In case you haven’t noticed, there’s been some stuff happening around onebitemore-land.

A whirlwind holiday that snuck up on me so quickly that I found myself sitting on a very cold bench in Osaka sans-gloves in 4 degree weather for one. A new position at work for another. And oh! (there I go with my “And oh!”s again) the introduction of the Very Tall Boy.

And it was with the above three in my mind (some more forefront than others… see above note re gloves) that I set about doing this month’s daring bakers challenge.

the creamy mixture

It was a bit of a big deal. Four elements (count em!) were to be made and then thrown together to make a tiramisu to end all tiramisus. And all in the space of less than a week.

“I can’t! I can’t!” said I, to the VTB over pizza one evening.

“You can! You can!” said the VTB in reply, eyes and ears pricked up at the potential loss of tiramisu eating excuses.

“But what? And how?!” said I, thoughts of documents and teleconferences and packing and accomodation looming before me.

“You’ll think of something. You always do. We can make the biscuits first anyway.” he responded.

And so we did.

Measure, whisk, fold. Pipe, dust, dust again. Bake ever so cautiously in case nothing puffs up and then, “Oh! These are yummy!”

And we did our best not to eat the lot before the tiramisu was made.

But how? I’d given up coffee six years ago and barely touched it since. And there were experiments to do – I’ve been infusing cream with tea all over the shop recently, and wondered if infused cream would make a decent mascarpone.

And then, looking up at a concerned looking VTB (who was apparently wondering what on earth was going on inside this crazy little noggin of mine), it hit me.

Something quintisentially British as a nod to the Very Tall (mostly)-Brit that keeps me chugging along on this little blogger-ing adventure. Something comforting. And soothing. And a little bit fancy too.

Devonshire tea(rimisu).

dipping the savioradi (alien fingers mine, picture by the VTB)

I infused the cream with English Breakfast Tea and cooled it before making it into lovely, thick, gloopy mascarpone and luscious creme patissiere.

I brewed more tea until it was strong and dark and added it to my zabaglione along with some sweet port.

I ground up a strawberry tisane and made a concentrate with a splash of cream to dip the lady fingers in (because what is a Devonshire tea without scones slathered in cream and strawberry jam?) and layered them with my creamy mix and sprinkles of more tisane to balance the tea-like creaminess.

And when I presented it to the VTB, on the night before my big-trip-with-the-Bean, he sat in a pile of contented bliss. And oh, all was so right with the world.

ps) 1x very GIANT congratulations to the new Mrs Noods (aka chocolatesuze), whose wedding yesterday was all things fun & candy. Love!

pps) 1x heartfelt cuddles to those lovely people who brought me support and comfort following a case of the grumples. I’ve loved posting my completed challenges on the DB forums so far, and being an active part of that not-so-little community, and will keep doing so for the time being. xx

devonshire tea…rimisu
 

I made my own marscapone and savioradi biscuits as part of the challenge, but you don’t need to do that as both are readily available (and deliciously procurable) from your local deli or market. You’ll need to start this recipe two days before you intend to serve it.
Ingredients
  • 2 large egg yolks
  • 3 tbsp sugar
  • ¼ cup strongly brewed tea
  • ¼ tsp vanilla extract
  • ¼ cup sugar
  • 1 tbsp plain flour
  • ½ tsp vanilla extract
  • 1 large egg yolk
  • ¾ cup milk
  • 1 cup thickened cream
  • ¼ c sugar
  • ½ tsp vanilla extract
  • 2 cups milk
  • strawberry tea (or milk flavouring)
  • ⅓ cup mascarpone cheese
  • 36 savoiardi/ ladyfinger biscuits (you may use less)

How to make it
  1. To make the zabaglione, first heat some water in a double boiler and then put a heat-proof bowl on top, making sure it doesn’t touch the water’s surface.
  2. In a mixing bowl or stand mixer, combine the two egg yolks, sugar, tea and vanilla extract and whip them until light and fluffy and pale in colour.
  3. Transfer the mixture to the bowl over the double boiler and stir constantly until the mixture cooks and thickens to a custardy consistency. Let it cool overnight in the fridge.
  4. To make the pastry cream, whisk the sugar, flour, vanilla extract, one egg yolk and half the milk in a heavy bottomed saucepan until it is smooth.
  5. Place the mixture over a low heat and cook, stirring continuously, to prevent lumps and curdling. Add the milk a bit at a time, stirring constantly and cook for about 10 minutes, or until it thickens.
  6. Put the mixture in a bowl and refrigerate it overnight as well.
  7. The next day, combine the cream, sugar and some vanilla extract in a mixing bowl and beat until it holds stiff peaks.
  8. Mix the milk and strawberry flavouring together, and have your assembly dish ready.
  9. 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.
  10. To assemble the tiramisu, dip the savioradi biscuits in the strawberry milk mixture until they are moist but not soggy. Place them immediately into your serving dish. Repeat until there is a single layer entirely covering the base.
  11. Spoon one-third of the cream mixture on top of the biscuits then spread it all the way to the edges.
  12. Repeat to create 2 more layers and then chill the whole thing over night or for at least four hours before serving

 


  • #1
    February 28th, 2010

    Shez your tiramisu is fabulous. It seems like you have had a tonne of things going on. I hope it calms down soon.

  • #2
    February 28th, 2010

    Your pictures are gorgeous and the tearimisu sounds delicious!
    I’m not a big fan of coffee so this sounds perfect :)

    Thanks for posting

  • #3
    February 28th, 2010

    Looks deliciously tea-riffic. Even more so than the Kyoto dance (because you can’t really eat Kyoto, can you?)

    If I didn’t know you, I would wonder whether you were as hyperactive and energetic and hilarious in real life as you are on e-paper. But I do, so I need not wonder.

  • #4
    February 28th, 2010

    Tea-ramisu sounds lovely! I imagine it would be so mild and creamy. Nice the VTB says first “we” will make the savoiardi. LOL

  • #5
    February 28th, 2010

    Mmmm looks great. I would be very happy if someone served me a Tearimisu that looked like that.

  • #6
    February 28th, 2010

    Hee hee ttteeeeaaaa-rimisu not only fun to say but looks absolutely delicious mmmm

  • #7
    February 28th, 2010

    Terrific tea-ramisu! Big welcome to VTB!!

  • #8
    February 28th, 2010

    Shez this is the best idea!!! I’ve been looking forward to this post since you wrote about it on the db forum. I love devonshire tea and I think this is so inspired and sounds delicious. And purdy too :D

  • #9
    February 28th, 2010

    [...] Texture Tiramisu – Almost Bourdain Pyramisu – Eat Show & Tell Devonshire Tea(ramisu) – One Bite More Deconstructed Tiramisu – Lemonpi Y Tiramisu – Bake in [...]

  • #10
    February 28th, 2010

    I can’t help but imagining myself eating the Tearamisu and drink tea with my little pinky out! LOL I think your Tearamisu by far is still the best among them all in the challenge. Good job!

  • #11
    February 28th, 2010

    eee too sweet! :)

  • #12
    February 28th, 2010

    Yay, welcome baaaack! Isn’t it nice to have moral support sometimes when you’re trying to get out of some difficult baking headspace? Your tearamisu looks awesome – I’m glad you got round to making it and sharing the story with us :)

  • #13
    February 28th, 2010

    how elegant and exquisite. loving the flavor here. lovely!

  • #14
    February 28th, 2010

    Love it. Looks fantastic.

  • #15
    February 28th, 2010

    haha nicee; I see your prop repertoire has increased – tiramisu looks awesome, too: save me some!

  • #16
    February 28th, 2010

    Tea-ramisu, how creative, and I bet it tasted wonderful! Lovely photos!

  • #17
    March 1st, 2010

    One more delightful Tea-ramisu I’m seeing. I like your unusual Devonshire tea twist to it.
    Thanks for baking with us.

  • #18
    March 1st, 2010

    Hehe I love tea-ramisu!! Such a good idea. Love your take on this challenge :) looks amazing as well.

  • #19
    March 1st, 2010

    Just gorgeous! I love the presentation, especially with those raspberries on top – YUM!

  • #20
    March 1st, 2010

    Gorgeous creation.. Love the rasberry on top :)

  • #21
    March 1st, 2010

    This looks so pretty and decadent! Love the idea :)

  • #22
    March 1st, 2010

    I love your tearamisu and your photos are so goodlooking!

  • #23
    March 2nd, 2010

    hehe props to my ninja bridesmaid for keeping me sane!

  • #24
    March 2nd, 2010

    Oh wow! I love your Tiramisu!! It is so pretty and delicate! you did an amazing job! :)

  • #25
    March 3rd, 2010

    I love that you just used discs of ladyfingers – brilliant! It sounds yummy, too.

  • #26
    March 3rd, 2010

    Nice blog and nicely done on the challenge this month!! Loevly to see a fellow Malaysian DB!! Are you located in Malaysia or overseas? The flavours are great and the presentation superb too. Well done!

  • #27
    March 4th, 2010

    Love the photos. Well done on the challenge. Great website too, thanks!

  • #28
    March 6th, 2010

    Dang this looks creamy indeed. Diggin the idea of infusing it with some good old English breakfast tea. Care to send some over chilled to Melbourne? :P

  • #29
    March 11th, 2010

    you’re so creative shez – these look lovely i always look forward to seeing what you create for DB :O)

  • #30
    March 20th, 2010

    wow…that looks yummo!

  • #31
    March 23rd, 2010

    Ohmygoodness so many comments – thank you! Will just answer any questions instead of replying individually because oh(!) you’re all awesome for making me feel all lovey inside :)

    @The Ninja: So you didn’t actually ask the question, but in case anyone was wondering, yes. Totally hyper. Crazy hyper. More so if I’ve had my afternoon nap.

    @Y: Rhetorical question maybe, but oh-so-yes. Moral support is better than cake. Better than bacon even.

    @lex: Not even a question, but also yes. And my mother’s hair grows white with every new square inch of shelf space I take over.

    @Dharm: I’m in Sydney, Australia but still love Malaysia like a second, humid, delicious home.

    @Adrian: Don’t think it’d survive the trip, but if you’re ever in town, look me up :)

  • #32
    October 31st, 2010

    [...] Texture Tiramisu – Almost Bourdain Pyramisu – Eat Show & Tell Devonshire Tea(ramisu) – One Bite More Deconstructed Tiramisu – Lemonpi Y Tiramisu – Bake in [...]

Shez