My partner's 'last' tiramisu tart
She's moving away for work soon :unyeah: gaming industry in shambles.
Recipe here though this one is slightly altered. For one, I added cocoa powder to the tart base at the last minute and turns out I got the proportion wrong. Cocoa powder is very dry so it made the tart base too crumbly (also the chocolate flavour didn't really come through).
I also made the egg + gelatin version of the cream and it's just so much better compared to the non-egg/gelatin versions. In fact, I think I'll only do egg versions from this point forward. It's the one that requires a bain-marie (double boiler) to make a set custard and a lot of people are scared of doing this, but it's not too hard as long as you're diligent with your whisking. ANYWAY I SCREWED UP. Not the bain-marie part, but because I didn't let it cool and straight up added the hot custard to the mascarpone mixture; I was trying so hard to make it perfect that I stopped thinking straight and almost ruined the mascarpone. You can fix the separated mixture with a teaspoon of flour (you won't taste it), a dash of cold cream, and quickly shoving it into the fridge for about 10 minutes and that's what I did.
My partner kept asking why I was so anxious and, well, I don't want to do long distance :unyeah: and HRT is making me depressed. She loved the tiramisu though! And hey, turns out you can just freeze tiramisu for up to 3 months. If you precut it, you can easily portion out the slices and just grab some to defrost in the fridge whenver you want em.
If you've made tiramisu before, you should probably try making an egg-custard version of the tiramisu. I think it's superior in texture and flavour in many regards. Some people say it's not 'authentic' and I'm like, but consider that it could be better. :eggbug-devious: