This week's
Tuesdays with Dorie recipe was selected by Megan of
My Baking Adventures. This tiramisu cake is made with a yellow cake batter instead of ladyfingers, and syrup is poured over the cake rather than letting it outright soak.
A few weeks ago, you might remember, my oven broke down, so I had to cook everything on the broiler setting. Not long after that, two of the four coils on the top of the oven burned out, so that had to be fixed. Then around two weeks ago, there was a leak behind our wall, so the oven was pulled into the middle of the kitchen and I had to do all my mixing and whatnot in the living room. Last night, our cable/internet went out. I swear, it's a conspiracy. The cable/internet provider said it was going to be out for 3-4 days at least, so I'm having to type up this while at work. After a heavy sigh, I started baking this cake, and while making the batter, cracked my very first double-yolked egg! Hopefully, since that's a sign of good luck, fortune will begin to turn my way in the baking world.
I ended up making this cake twice. I got response that the first cake ended up tasting a bit dry for a tiramisu, so for the second batch I more than doubled the amount of syrup, adding an extra little helping of amaretto. To my disappointment, my first bite into it showed it was still dry. I'm used to having a very wet tiramisu, so maybe it's just a matter of opinion, but next time I'd probably soak the layers much more thoroughly than Dorie indicates. Overall though, the dessert is very tasty, and the frosting is exceptionally good (made with an extra couple doses of amaretto).
Recipe:
Baking: From My Home to Yours, by Dorie Greenspan, pp. 266-268
A few weeks ago, you might remember, my oven broke down, so I had to cook everything on the broiler setting. Not long after that, two of the four coils on the top of the oven burned out, so that had to be fixed. Then around two weeks ago, there was a leak behind our wall, so the oven was pulled into the middle of the kitchen and I had to do all my mixing and whatnot in the living room. Last night, our cable/internet went out. I swear, it's a conspiracy. The cable/internet provider said it was going to be out for 3-4 days at least, so I'm having to type up this while at work. After a heavy sigh, I started baking this cake, and while making the batter, cracked my very first double-yolked egg! Hopefully, since that's a sign of good luck, fortune will begin to turn my way in the baking world.
I ended up making this cake twice. I got response that the first cake ended up tasting a bit dry for a tiramisu, so for the second batch I more than doubled the amount of syrup, adding an extra little helping of amaretto. To my disappointment, my first bite into it showed it was still dry. I'm used to having a very wet tiramisu, so maybe it's just a matter of opinion, but next time I'd probably soak the layers much more thoroughly than Dorie indicates. Overall though, the dessert is very tasty, and the frosting is exceptionally good (made with an extra couple doses of amaretto).
Recipe: Baking: From My Home to Yours, by Dorie Greenspan, pp. 266-268
12 comments:
Oh my, your cake looks amazing! I made cupcakes and used Caramel Bayleys instead of Amaretto: Yum!
Beautiful, Garrett! Beautiful!
I'm with you - I like my tiramisu really moist. So next time I'm going to at least double the syrup recipe and really soak the layers.
Your cake looks gorgeous!
My cake was dry too.
I was disappointed in that.
Your cake looks wonderful.
You made it twice?! E for effort! Sorry it didn't work out... my heart will always be with the soaked ladyfinger version. But your cake still looks great!
a double-yolk is certainly a sign of better luck to come! your cake looks great--i think more soaking was needed for mine, too.
I think I would soak the layers a little more next time, too. And there will be a next time! Your cake looks lovely...I wanted to do the dusting, but the guys wanted the chips instead...so way jealous of the beautiful dusting of cocoa powder that you did! And, that cake stand is really beautiful...makes everything look so elegant.
I also plan to double the amount of syrup next time. your cake looks delicious!
Garrett - your cake looks delicious. Maybe the third time will be a charm....
I had to replace three major appliances in February, and in 2007, both computers and my printer blew up. I hear ya! Cake helps!
Yeah, my cake could have used a bit more syrup too - I am used to the traditional tiramisu as well.
I hope the evil conspiracy is gone and your kitchen is back to normal!
I like a moister tiramisu also, but maybe if you split each layer in half and soaked those? Full sized layers might be too thick to soak as much as you'd like. Either way, yours looks fantastic!
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