I am posting the Methods in the Order I made them.
Method for making Mascarpone (Made them 2 days prior to final assembly)
Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl,
Keep refrigerated and use within 3 to 4 days.
Method for making Ladyfingers (Made them 2 days prior to final assembly)
Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper. Beat the egg whites using a hand held electric mixer
Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.
Inspite of the precaution that I took to reduce the heat of my oven to 330F (since my oven gets v hot v fast), my first batch burned.
I can imagine what would have happened at 350F ;)
Store them in an airtight container till required. They should keep for 2 to 3 weeks.
Method for the zabaglione: (Made them 1 day prior to final assembly)
Heat water in a double boiler. If you don’t have a double boiler, place a pot with about aninch 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 Marsala (or espresso/ coffee), 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.
Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.
Method for the pastry cream (Made them 1 day prior to final assembly)
Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan.
Method for the whipped cream (on the day of final assembly)
Combine the cream, sugar and vanilla extract in a mixing bowl
To assemble the tiramisu:
Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice. Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.
I used to come to your site again and again to read the post thinking I will make it from scratch someday. But yesterday I had guests coming over and I couldn't resist the cravings anymore so I bought the lady fingers and mascarpone and used instant coffee granules for espresso. I made it only three hours prior to serving so my servings weren't as beautiful and perfect as yours, instead it fell into a sloppy pudding(mess). I'm sending you the picture with the same embarassment as I'd with my guests But, my guests and husband licked every bit off the bowl and I couldn't stop myself after having one spoon. My efforts were paid off. Truly a "pick me up" . Thanks to you, I never thought I would be making it at home.
Long back I had left a comment on your Tiramisu post. I had said that I would
try it sometime later this year. Try I did....just last week to celebrate my and it turned out really good. It does take a lot of work, but your detailed explanation and daywise step break up definitely made it extremely easier to plan and execute ;):). The only changes I made were for lack of having the original ingredients the recipe mentioned like Marsala wine and Espresso. So I just went ahead and used normal instant coffee and it worked just fine. Heaven on a plate it sure was!!
Pls refer step 33. --DK
I am not really sure but I think using the commercially available egg substitute (use as per direction given in the packet) might work too! --DK
LOL, yes I do need assistants to finish off all the recipe requests I have in the pipeline :) Yes pls do give it a try when you can. Its worth it :) --DK