Daring Bakers Challenge : Tiramisu
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.
Tiramisu is something I rather enjoy eating and have made many times before. Friends tell me of a local restaurant where if you order tiramisu, it is brought to your table in a large glass bowl and scooped right in front of you. Surely the perfect way to enjoy tiramisu!
For the challenge this month, I thought I would try to present tiramisu in a different way whilst still retaining it’s rustic charm. Instead of assembling the components, I used them individually on the plate. My first attempt at this was not too successful. I think I was trying too hard to use all the necessary components on the plate, and sometimes you really can’t force something that just doesn’t fit.
At this point, I was humming a little ditty by Cher because I had run out of a few components and wasn’t sure if I’d have time to make them again. Luckily I managed to find a spare moment and decided to risk a second attempt – this time also boosting the chocolate content two or three-fold. What you see above is the end result.
The sponge is from here. It is light, very flavoursome, and lots of fun to make (what a great dinner party piece it would be, to get your guests to ‘make’ their own chocolate cake). Also on the plate : an espresso granita, Marsala-spiked chocolate pastry cream, a lucscious chocolate mousse and a coffee flavoured mascarpone. The mascarpone incidentally, was my favourite component. It’s not something I would usually bother making at home, though I’ve made it often at work (usually with double cream and citric acid, instead of single cream and lemon juice). Items that didn’t make it to the plate : the savoiardi sponge and zabaglione (but I promise you that I did make both the first time round).
You can get the recipes for the components from the hosts’ blogs. I’m providing the recipe for the chocolate mousse below.
Thank you Aparna and Deeba for the challenge! I loved the end result so much, I might be tweaking it a little and putting it on my menu soon 
Chocolate Mousse :
(serves 10; based on a recipe from Wild Weed Pie by Janni Kyritsis)
300g semi-sweet (57%-cocoa) couverture chocolate, melted and kept lukewarm
2 eggs
5 egg yolks
3/4 cup white sugar
1/4 cup water
1 1/2 cups 35%-fat cream, whipped to soft peaks
Whisk eggs and yolks in the bowl of an electric mixer until pale. Meanwhile, combine the 3/4 cup sugar and water in a small saucepan, heat gently until all the sugar dissolves, then boil it until it reaches a temperature of 118′C. Slowly add this sugar syrup to the whisking egg mixture, drizzling it down the side of the bowl, then continue whisking until the egg mixture is cool. Fold in melted chocolate, then the cream. Chill for at least a few hours or overnight, to set.
Tags: chocolate, coffee, Daring Bakers, mascarpone, plated dessert, sponge
Simon Food Favourites said,
February 27, 2010 @ 3:53 pm
wow this looks fabulous. love the deconstruction of it. MasterChef worthy!
Lorraine @NotQuiteNigella said,
February 27, 2010 @ 4:13 pm
Hehe brilliant! How cool would it be to see this on the menu?
Amanda said,
February 27, 2010 @ 4:15 pm
mmm…thank you for putting that Cher song in my head…Your tiramisu, however, is beautiful!
Aparna said,
February 27, 2010 @ 4:33 pm
I was really looking forward to seeing your take on this challenge. I’m not disappointed.
Thanks for baking with us.
Asha@FSK said,
February 27, 2010 @ 5:01 pm
tiramisu deconstructed eh?! awesome!! hmm coffee flavored mascarpone is interesting !! did you fold in the coffee after making the cheese or into the cream?
Laura said,
February 27, 2010 @ 5:07 pm
Fantastic job as usual. I love it!
I also want to know about the mascarpone, did you infuse the cream with coffee before hand?
Y said,
February 27, 2010 @ 5:12 pm
Asha@FSK and Laura : I added the coffee after the mascarpone was made, but you can probably do it beforehand as well. In the past, I’ve made a cocoa mascarpone by incorporating cocoa powder into the cream during the process of making the mascarpone.
Liz said,
February 27, 2010 @ 5:15 pm
Love it – what a fantastic was to present it.
Esz said,
February 27, 2010 @ 5:36 pm
I absolutely love how you deconstruct things and your arrangements are always so pleasing to the eye. Beautiful as ever!
Eyes Bigger Than Belly said,
February 27, 2010 @ 6:03 pm
Oh my gosh – as always – absolutely stunning!! I love how you deconstructed the Tiramisu – I so wanted to do that with last month’s challenge but just ran out of time
I love it!!
Emily said,
February 27, 2010 @ 6:08 pm
Absolutely beautiful. I love how it looks on the plate. A very different but surely delicious tiramisu!!
rachel said,
February 27, 2010 @ 6:14 pm
Very pretty!
anna said,
February 27, 2010 @ 6:36 pm
Soooo pretty! I love how you absolutely ripped it to bits and rearranged it. It’s kinda sparkly
I love your idea of making cocoa mascarpone, too.
Ali said,
February 27, 2010 @ 7:04 pm
yes, this looks delicious.x
Steph said,
February 27, 2010 @ 7:19 pm
Oh yes, scooped out a huge big bowl is most definitely the best way to enjoy it! I know what you mean with your first attempt, it’s so easy to over-think & over-complicate ideas! Your second attempt looks stunning as per usual
love the sound of the coffee mascarpone
Dave -nibbleanibble said,
February 27, 2010 @ 7:49 pm
A very artistic creation.
sheba said,
February 27, 2010 @ 7:55 pm
Cool!!!!just brilliant!
Lisa said,
February 27, 2010 @ 8:06 pm
Your blog is always one of the first I head to after I have put my post up. Such a lovely composition you have here. This is the second time this week I’ve seen a chocolate mousse – there must be one in my future very soon! Beautiful job – thanks for sharing
deeba said,
February 27, 2010 @ 8:46 pm
Humming the Cher song looking at your creativity and thinking yes, this is what I came here for! You are a dessert-artist Y! I love rustic charm, and your tiramisu is telling it’s own charming tale on the platter! Gorgeous!!
Christy said,
February 27, 2010 @ 9:11 pm
Wow, I really don’t think that you should give up the DB challenge. It’s our lost if you do, because you always manage to think out of the box, and I always enjoy seeing what you come up with every month. Always inspiring!
Gala said,
February 27, 2010 @ 9:48 pm
Very nice deconstruction!
Rosa said,
February 27, 2010 @ 10:25 pm
This deconstructed Tiramisu is fantastic! What an awesome idea! Stunning!
Cheers,
Rosa
Ellie said,
February 27, 2010 @ 11:47 pm
Stunning. Love the presentation. Very very nicely done
Trissa said,
February 27, 2010 @ 11:50 pm
Funny thing is – I just went to your blog and said to myself – I want the chocolate mousse recipe – lo and behold, I just managed to have a copy of wild weed pie on my bed right now! You’ve plated the tiramisu beautifully!
Angie@Angie's Recipes said,
February 28, 2010 @ 12:01 am
That’s a very unique and elegant way of doing tiramisu.
Cakelaw said,
February 28, 2010 @ 12:10 am
I love how you always come up with a twist to the DB challenges. This deconstructed tiramisu looks fabulous.
FFichiban said,
February 28, 2010 @ 12:18 am
Ooh oohh please do ^^! I want to tryyyyyy, looks so goood mmmm
shaz said,
February 28, 2010 @ 12:59 am
That is one hot looking dessert plate Y! – *breathes heavily*
dawn said,
February 28, 2010 @ 3:31 am
oh yes, I like it this way. wonderful!
Lauren said,
February 28, 2010 @ 5:21 am
You are a mastermind. This is so cool! I love it =D.
Hannah said,
February 28, 2010 @ 6:30 am
Very creative deconstruction, and nice plating as always.
Vera said,
February 28, 2010 @ 7:49 am
I hoped to find something gorgeously plated here, and sure I did! Y, you never disappoint!
Jenni said,
February 28, 2010 @ 7:54 am
Oh, I love your deconstructed tiramisu!!! That would be so fun so try the pieces mixing and matching! Great idea!!!
ap269 said,
February 28, 2010 @ 8:03 am
Stunning picture. And a very creative idea!
chef_d said,
February 28, 2010 @ 8:23 am
What a lovely presentation! Deconstructed tiramisu
Zita said,
February 28, 2010 @ 10:50 am
WOW…A zen tiramisu… A “behold thou tiramisu” kind
Natalie said,
February 28, 2010 @ 12:12 pm
Golly I’m in love! Coffee flavored mascarpone…wow! I could skip the rest of the plate with just the mascarpone and the chocolate mousse. Gorgeous pictures and a super fantastic job!
Natalie @ Gluten A Go Go
CHConrad said,
February 28, 2010 @ 2:06 pm
Love your take on this heavenly dessert. Deconstructing it really gives each element its own chance to be in the spotlight, and you really did it with your wonderful choice of flavors. Looks delish!
Taylor said,
February 28, 2010 @ 2:45 pm
This is so gorgeous!! I can’t believe that sponge is microwaved, it’s insanely delicious looking.
I’m taking notes.
ladyironchef said,
February 28, 2010 @ 3:40 pm
wow very nice, this is like a deconstructed tiramisu? i was ranting on twitter last night abt my craving for tiramisu. and now you got me tempted
Xiaolu @ 6 Bittersweets said,
February 28, 2010 @ 6:11 pm
This is so creative! I must say there’s a permanent home for the classic in my heart, but I could definitely make some space for this intriguing twist.
Phuoc said,
February 28, 2010 @ 7:24 pm
Oh yummy! Wonderful presentation as always Y.
Sweets By Vicky said,
February 28, 2010 @ 7:33 pm
MMM, I always love it when tiramisu has an upped chocolate content factor! This looks so chic, way too pretty to be eaten. But I suppose it’s best savoured slowly, and in your tummy.
Inner Pickle said,
February 28, 2010 @ 8:30 pm
Blimey that looks divine. Have I told you before how stunning your photography is? xxx
Sophie said,
February 28, 2010 @ 9:30 pm
Waw,…Y!
You have done an outstanding job!!! I am truly amazed by your culinary baking & dessert skills!
MMMMMMMMMMMMMMMMM,….lovely!!!
Meeta said,
February 28, 2010 @ 9:52 pm
tiramisu deconstructed – it’s what I love about the twist you give these challenges. loving the granita!
penny aka jeroxie said,
February 28, 2010 @ 10:41 pm
Deconstructed tiramisu… something I can consume slowly and still enjoy it very much
Jamie said,
February 28, 2010 @ 11:46 pm
Oh Lord I am at your feet! Each and every luscious part of that dessert is making my heart pound and I think I’m in love! Coffee granita? Chocolate mousse? Coffee flavored mascarpone? I don’t think you could prepare something I would love more! Gorgeous!
linda said,
March 1, 2010 @ 12:21 am
Ahh Y, it wouldn’t be a DBC without you creating something so spectacular. I loved the simplicity of the chocolate cake which I spotted on the menu when we tried to surprise you, hmm it didn’t work. Ohh now I know what to do with my hundreds of left over egg yolk- mm mousse.
Ben said,
March 1, 2010 @ 12:58 am
Fan-frigin-tastic. I stole a presentation idea from your black forest cake, but have been seeing a bunch of blogs now that lean towards this aesthetic, namely http://www.eatfoo.com/ and http://onespoonquenelle.blogspot.com/ . I have no idea what to call it but it’s just the most interesting look. Hope you don’t mind, but I need to put together a project based on this approach now. Thanks for the inspiration.
Caitlin said,
March 1, 2010 @ 1:27 am
I love that you used a microwave chocolate cake along with all those complicated components
Your presentation is just so pretty – I think I’d hesitate to dig in if my tiramisu was delivered and looked that nice!
Natalie said,
March 1, 2010 @ 1:28 am
Wow.. what a lovely take on the tiramisu and an interesting way of presenting it
Su-yin said,
March 1, 2010 @ 2:30 am
I love how you always deconstruct desserts – makes me see it in an all new (delicious) light!
Y said,
March 1, 2010 @ 8:48 am
Hi Ben! Don’t mind at all. I can’t exactly lay claim to it as my idea anyway
Can’t wait to see what you come up with!
Betty @ The Hungry Girl said,
March 1, 2010 @ 10:20 am
Simply beautiful. I love the deconstruction and plating, great idea
Arwen from Hoglet K said,
March 1, 2010 @ 1:59 pm
The chocolate mousse sounds superb, and I like the idea of adding coffee to the marscarpone.
cakebrain said,
March 1, 2010 @ 4:42 pm
What a lovely deconstruction! I like the textural contrast evident in the picture!
the caked crusader said,
March 1, 2010 @ 7:42 pm
I love how you always put a new twist on things!
Big Boys Oven said,
March 1, 2010 @ 11:58 pm
wow I always like the way you hacve your cakes! just so pleasure to see! make me full of lust!
Shari said,
March 2, 2010 @ 4:43 am
This looks amazing! Great job!!
Barzelay said,
March 2, 2010 @ 9:25 am
Looks delicious, and compellingly plated.
Mowie said,
March 2, 2010 @ 9:26 am
Gorgeous deconstruction! So stunning in its simplicity – love it!
Sophie said,
March 2, 2010 @ 10:45 am
Who says third time’s a charm? Second time around beauty right here; you did an awesome job with this. Such a unique, artsy presentation. I’d choose this tasty treat on the dessert menu
.
Lisa said,
March 2, 2010 @ 6:19 pm
A deconstructed tiramisu is such a brilliant ida..and it looks so amazing and delicious. I would love to order one for dessert right now. That chocolate mousse is beckoning me! I’m simply awed..seriously.
shirley@køkken69 said,
March 3, 2010 @ 1:49 am
I think it is really clever to serve this deconstructed. Very often, Tiramisu just becomes one soggy mess – this is a refreshing change.
felicia said,
March 3, 2010 @ 2:48 am
ah this is a really special version i’ve seen so far!
perfect presentation
Jenny said,
March 3, 2010 @ 7:29 am
Way to knock it out of the park! I like that you’ve taken the spirit of tiramisu and kept it fun and accessible in a totally new format.
Juliana said,
March 3, 2010 @ 3:16 pm
Love the way you presented the tiramisu…very creative as always
Anh said,
March 3, 2010 @ 4:01 pm
So beautiful, Y! I just need a fork and get everything in my mouth! Delis!
I was thinking of the deconstructed version of a opera cake I tried @ Bistro Vue when I first saw your photo
Manggy said,
March 3, 2010 @ 4:57 pm
Oh, that is just beyond gorgeous. Well done. I miss the zabaglione component, though. Do you think it can make its return as a zabaglione gelato?
sippitysup said,
March 4, 2010 @ 4:12 am
I love the artistic deconstructed elements of your concept. So original! GREG
Anita said,
March 4, 2010 @ 2:16 pm
Gorgeous! I love the presentation
Belle@OohLook said,
March 4, 2010 @ 5:18 pm
I love the thought process, from DBC to menu. Fantastic!
Marysol said,
March 5, 2010 @ 6:58 am
Uniquely Beautiful, as always!
PastryPrincess said,
March 6, 2010 @ 11:43 pm
what a cool take on tiramisu, very creative and contemporary! tiramisu has got a little old over the years but im sure this would be a hit at any restaurant – impressive! i do wish i were part of the daring bakers, too but ill just be too busy… what with the training at le cordon bleu london im about to begin.
not that im complaining, haha. at least there will be plenty to blog about, too. hopefully ill be able to come up with great ideas as this once im done!
Thip said,
March 9, 2010 @ 8:47 am
I like the way you present your tiramisu, Y.
Simon said,
March 9, 2010 @ 11:33 am
What an interesting interpretation of the tiramisu! Would never have thought to interpret a deconstruction in the fashion that you have. Nice work
Julia @ Mélanger said,
March 14, 2010 @ 9:01 pm
I missed this challenge, as life has been pulling me in other directions over the last 6-8 weeks.
As I come to your blog, the time away from baking, blogging, and reading my favourite blogs becomes even more obvious. Y, what a superb dish, yet again. I love how you took a classic and Y’ed it up. Or should that be, Y-a-fied it? LOL. Anyway, forgive me for my silliness, as I’ve said, it’s been a while. Need to get out more. 
Amy @ cookbookmaniac said,
March 17, 2010 @ 1:05 am
I love it! This is the perfect demonstration that there is perfection in imperfection. Thanks for sharing!
Jen said,
March 26, 2010 @ 1:31 pm
That dessert really does look so wonderful! And I love it when lavender buds are used in a recipe! It has such a wonderful flavor!
barry said,
March 28, 2010 @ 11:20 pm
ound your page when looking at orange tian.. most of them were laughable.. then i came across your page..he stopped.. he looked.. he looked further.. he liked the deconstructed dessert here especially.. start tweaking mate.. cant wait