pick me up
good afternoon! i just came back from more than three hours of baking! today i tried doing the tiramisu as the barmy baker did here. i guess the most significant part is doing the ladyfingers from scratch, because people generally just buy them ready-made from the supermarket. but that is to be the most screwed part of today's baking =(
but fear not. even though today's baking was not an entire success, tomorrow i'll be doing nigella's banana bread, and it's bound to succeed, for the simple fact that it's nigella!
i started with the coffee syrup first.
ingredients for the ladyfingers. this is the first time i've separated so many eggs! and i think the egg yolks look so cute huddled together.
the ladyfingers' batter, as done to the barmy baker's instructions. and until now everything went very well. and then the baking went spectacularly awful. ok, i think i get angry when i use a lousy piping bag, and i just can't do it the clean way martha stewart does. anyway, i have a strong feeling that the barmy baker has more than one oven operating, because there's no way i could bake the ladyfingers fast enough without the batter turning fluid.
i call this photo 'the sad state of things'. basically i was trying to assemble it in the pretty way that the barmy baker did, but given how sucky the ladyfingers turned out, i couldn't use my springform pan anymore.
ingredients for the mascarpone filling. oh i must reiterate that mascarpone is the right, and only, cheese that tiramisu should be made with. unlike the one we did last time.
this time the cream was creamy cream, not like the liquid cream we got the last time. oh and when i first opened that $15 tub of mascarpone, i licked the foil clean so as not to waste the cheese, and it was heaven. well, sometimes that's, perversely, what we like/want to do.
preparing for assembly. i decided to make two trifle-styled ones, just for photos' sake. and put the rest into one big square box. there was no way i could do it the springform pan way anymore. pouring the thick creamy mascarpone mixture and spreading it over the cake layers was strangely satisfying, like scooping out dollops of nutella for the torta alla gianduia!
so pretty! i love the way the cocoa powder flew around and dusted the sides of the glass when i blew gently at it. so here you see two trifles in front, and the big one at the back.
but fear not. even though today's baking was not an entire success, tomorrow i'll be doing nigella's banana bread, and it's bound to succeed, for the simple fact that it's nigella!
i started with the coffee syrup first.
ingredients for the ladyfingers. this is the first time i've separated so many eggs! and i think the egg yolks look so cute huddled together.
the ladyfingers' batter, as done to the barmy baker's instructions. and until now everything went very well. and then the baking went spectacularly awful. ok, i think i get angry when i use a lousy piping bag, and i just can't do it the clean way martha stewart does. anyway, i have a strong feeling that the barmy baker has more than one oven operating, because there's no way i could bake the ladyfingers fast enough without the batter turning fluid.
i call this photo 'the sad state of things'. basically i was trying to assemble it in the pretty way that the barmy baker did, but given how sucky the ladyfingers turned out, i couldn't use my springform pan anymore.
ingredients for the mascarpone filling. oh i must reiterate that mascarpone is the right, and only, cheese that tiramisu should be made with. unlike the one we did last time.
this time the cream was creamy cream, not like the liquid cream we got the last time. oh and when i first opened that $15 tub of mascarpone, i licked the foil clean so as not to waste the cheese, and it was heaven. well, sometimes that's, perversely, what we like/want to do.
preparing for assembly. i decided to make two trifle-styled ones, just for photos' sake. and put the rest into one big square box. there was no way i could do it the springform pan way anymore. pouring the thick creamy mascarpone mixture and spreading it over the cake layers was strangely satisfying, like scooping out dollops of nutella for the torta alla gianduia!
so pretty! i love the way the cocoa powder flew around and dusted the sides of the glass when i blew gently at it. so here you see two trifles in front, and the big one at the back.
tiramisu.
posted by ivan at 4:07 PM
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