One of this month's projects for Tuesdays with Dorie was tiramisu presented in a tart crust. I've made classic tiramisu and actually served it in tart form before so I decided to follow the suggestions in the recipe to switch it up a little with a chocolate crust and an espresso-flavoured mascarpone filling.
This was a very nice twist on
traditional tiramisu, which in this recipe, was quite light and
mousse-like. I made the ladyfinger cookies from the book and they melded with the filling more than
store-bought savoiardi might have but they still created a distinct layer
of concentrated espresso flavour.
We really enjoyed this dessert. Each bite was an explosion of crisp cookie crust, cool creamy filling, and coffee and chocolate flavours, one of my favourite combinations.
The recipes for Espresso-Espresso Tiramisu Tart, Chocolate Tart Dough and Ladyfingers are from the book Baking Chez Moi, by Dorie Greenspan. Visit TWD to see what everyone else made.
This week's project for Tuesdays with Dorie was an incredibly light and billowy mousse that included the creamy Italian cheese, mascarpone.
I made smaller portions than suggested and I'm glad I did because despite its cloud-like texture, it was also
very rich. Fresh, tart raspberries were just the thing to serve with it.
Visit TWD to see what everyone else made from Baking Chez Moi this week.
This was a delicious variation of a simple recipe for rhubarb roasted with sugar. The Angostura bitters's flavour wasn't as
strong as its fragrance but it added complexity and complemented the
rhubarb beautifully.
It made a lovely dessert
served as suggested with almond cake.
Recipes for the roasted rhubarb and plain almond cake are from Dorie Greenspan's book, Baking Chez Moi. Visit the TWD blogroll here.
We've made financiers for TWD before, those little French cakes that are rich in browned butter and sugar and include ground nuts and egg whites. This month's variation was made with ground pistachios and included a lone raspberry in each cake.
The fruit was definitely the star with the cake providing buttery sweetness and chewy texture. The only hint that they were made with pistachios was their colour and that was amped up by the addition of (optional) matcha. They went over very well with tasters.
The recipe is from the book Baking Chez Moi, by Dorie Greenspan. Visit here to see what everyone else baked this week.
One of this month's TWD picks from Dorie Greenspan's book, Baking Chez Moi, was a recipe inspired by, as Dorie described it, "a bite of chocolate tucked between two pieces of buttered bread.....the taste of childhood". It comprised brioche, chocolate ice cream and salted caramel sauce and it could be as simple or as complicated as you wished with the use of either store-bought or homemade components. I went with homemade.
I made the book's recipe for brioche, baked it in regular loaf pans and used biscuit cutters to create the discs from slices. For a family that loves chocolate, surprisingly, no one cares for it as an ice cream flavour so I made the only one everyone agrees on - vanilla - for the filling.
Quite a bit of time and effort went into making and assembling this dessert and for me it was just OK. I do think my use of vanilla ice cream defeated the entire purpose of this dish; a little chocolate would have been welcome. Regardless, my family enjoyed it.
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