Paris! I made these last weekend and they were met with *literal* cheers -- ! Now I want to try the pistachio / strawberry one -- but wondered if you might offer a little more detail?
- Did you use Frangelico or another liquer for the soak?
- Does the color of the sponge come just from soaking?
YAY! You made my day! So happy to hear they were enjoyed!
1 & 2. i skipped the soak - i made the homemade ladyfinger sponge from the original tiramisu ice cream sandwich post and dyed it pink with a little gel food coloring. I used no soak at all as this sponge is quite tender, and when sandwiched in between the no-churn ice cream it softens even more. for the ladyfingers on the outside of the cake i just added those on for decor right before serving, but you could also line the edges inside of the cake tin with the ladyfingers, and then pour in the ice cream base to let the ladyfingers on the outside absorb some of the ice cream base as well (but do note the base will likely come out around the edges). this version is less of a tiramisu and more like a frozen charlotte :)
3. i divided the no-churn ice cream base into 2/3rd and 1/3rd. the 2/3rds i added pistachio cream, and the 1/3rd i added a heavily reduced strawberry coulis (but think jam would work here as well, as long as it is blended)
This is the best dessert, hands down! So impressive looking and delicious! I had a wee problem with the filling however and I think I know why. My cream and mascarpone were not well chilled by the time I got to them and I think I overwhipped the cream because once combined everything sort of liquified. It still tasted amazing but could you think of anything else that may have caused the structure to collapse?
so happy to hear you loved the taste but I'm so sorry there were difficulties with making it!
A few things could have gone wrong, all temperature related:
1. yes likely the temp of the heavy cream and mascarpone - I am so sorry I did not specify the temperature in the ingredients and have updated it! thank you so so much for flagging!!
2. the bowl of whipped eggs might have been a little warm still (especially if using glass) and thus once adding the not-so-cold whipped mascarpone cream ended up melting that aerated structure
3. eggs not being cooked for long enough, or to high enough temperature. not sure if your bowl was metal or glass (metal tends to heat the eggs quicker) - if the egg yolks do not cook to 165f (why it's great to have a cooking thermometer) it can lead to liquefaction (there is an enzyme in egg yolk called amylase, which if not cooked off can liquify everything) although this happens over a longer time period and not immediately.
This looks so wonderful.
This looks and sounds like why dreams are made of! Yum
this looks SO BEAUTIFUL!!!!!
Yummy
looks incredible, will attempt in a few weeks!
Winner
This tiramisu looks so indulgent Paris!
Paris! I made these last weekend and they were met with *literal* cheers -- ! Now I want to try the pistachio / strawberry one -- but wondered if you might offer a little more detail?
- Did you use Frangelico or another liquer for the soak?
- Does the color of the sponge come just from soaking?
- Is the pistachio layer just ice cream?
Thanks in advance for any tips!
YAY! You made my day! So happy to hear they were enjoyed!
1 & 2. i skipped the soak - i made the homemade ladyfinger sponge from the original tiramisu ice cream sandwich post and dyed it pink with a little gel food coloring. I used no soak at all as this sponge is quite tender, and when sandwiched in between the no-churn ice cream it softens even more. for the ladyfingers on the outside of the cake i just added those on for decor right before serving, but you could also line the edges inside of the cake tin with the ladyfingers, and then pour in the ice cream base to let the ladyfingers on the outside absorb some of the ice cream base as well (but do note the base will likely come out around the edges). this version is less of a tiramisu and more like a frozen charlotte :)
3. i divided the no-churn ice cream base into 2/3rd and 1/3rd. the 2/3rds i added pistachio cream, and the 1/3rd i added a heavily reduced strawberry coulis (but think jam would work here as well, as long as it is blended)
I hope that helps!
This is the best dessert, hands down! So impressive looking and delicious! I had a wee problem with the filling however and I think I know why. My cream and mascarpone were not well chilled by the time I got to them and I think I overwhipped the cream because once combined everything sort of liquified. It still tasted amazing but could you think of anything else that may have caused the structure to collapse?
so happy to hear you loved the taste but I'm so sorry there were difficulties with making it!
A few things could have gone wrong, all temperature related:
1. yes likely the temp of the heavy cream and mascarpone - I am so sorry I did not specify the temperature in the ingredients and have updated it! thank you so so much for flagging!!
2. the bowl of whipped eggs might have been a little warm still (especially if using glass) and thus once adding the not-so-cold whipped mascarpone cream ended up melting that aerated structure
3. eggs not being cooked for long enough, or to high enough temperature. not sure if your bowl was metal or glass (metal tends to heat the eggs quicker) - if the egg yolks do not cook to 165f (why it's great to have a cooking thermometer) it can lead to liquefaction (there is an enzyme in egg yolk called amylase, which if not cooked off can liquify everything) although this happens over a longer time period and not immediately.
I don’t understand what you mean 150g espresso hot how you traduce that in cc or volume oz?
hi not sure if I understand the question, but 150g of water is 150ml, so if wanting to use ml it would be 150ml of hot espresso
You do answer my question thanks 🫶🫶🫶
Yay! <3