Daring Bakers Orange Strawberry Tiramisu – Heaven on a 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.

The challenge included making our own zabaglione and pastry cream, ladyfingers, and mascarpone cheese with the given recipes. I don’t like coffee flavored desserts or candies, but after a quick online search, I found wonderful non-coffee variations that looked amazingly delicious. On Taste of Home they had a White Chocolate-Strawberry Tiramisu recipe that was calling my name. So I eliminated the coffee and liquors in the original recipes and substituted orange juice and strawberries.

I took this to a Valentine’s party and it got a little soft before I served it. But this truly was heaven on a plate! I know I definitely considered licking my plate clean!

Thanks Deeba and Aparna for choosing such a fabulous challenge this month. Stop by the DARING BAKER BLOGROLL and check out all the amazing DB Tiramisu creations!

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 flavors 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.

Ingredients:
For the zabaglione:
2 large egg yolks
3 tablespoons sugar/50gms
1/4 cup strawberry puree, strained
1/4 teaspoon/ 1.25ml vanilla extract
1/2 teaspoon finely grated lemon zest

For the vanilla pastry cream:
1/4 cup sugar
1 tablespoon all purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1 large egg yolk
3/4 cup whole milk

For the whipped cream:
1 cup chilled heavy cream
1/4 cup sugar
1/2 teaspoon vanilla extract

To assemble the tiramisu:
2 cups orange juice concentrate (I wanted a strong orange flavor, so I used frozen concentrate mixed with 1/3 of the amount of water called for)
1/2 cup/110gms sugar
1/3 cup mascarpone cheese
36 savoiardi/ ladyfinger biscuits (you may use less)
2 tablespoons grated chocolate

Directions:
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 strawberry puree, 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.

Pour orange juice into a shallow dish. Set asidel.

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.

To start assembling the tiramisu.
Working quickly, dip 12 of the ladyfingers in the orange juice, 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.(Freezing it for a few hours before serving makes it easier to get clean cuts to serve it.)

To serve, carefully remove the plastic wrap and sprinkle the tiramisu with grated chocolate or decorate as you please. Cut into individual portions and serve.