There's too much tiramisu
Including me, there were six long-haired girls at my place last night (for tiramisu). I woke up this morning and spent the past 30 mins picking up hair. I have accumulated a MASS. The place is a dog shed. The hair gets into nooks and crannies like Picard explores final frontiers. Only industrial equipment can save me.
I just vaccuumed before y'all came! You can't do this to me!
Most tiramisu recipes only use 250g of mascarpone but NZ only sells them in 500g batches. Now, you can freeze mascarpone, but it tends to add a grainy texture. What I've found then is that if you actually make the tiramisu first before freezing it (as opposed to just chucking the mascarpone into the freezer), it tends to keep its texture better.
Since I was going to make two batches anyway, I made @dorkandy's (they/them) tiramisu recipe for the first one. How it differs from my tiramisu tart is that there's no cream or gelatin. It's closer to the authentic versions - egg yolks, mascarpone, sugar, whipped egg whites, vanilla. Nothing else.
The texture is dramatically different. It's light, airy, and beautifully smooth. Once we started plating it with a large spoon, the entire table was ooh-ing and aah-ing. Restaurant or cake shop tiramisus tend to be of the cream variety. It's a lot easier (and I suppose, safer) for the customers to take out the raw eggs. Besides, egg whites are a bitch to whip compared to cream. No one, including me, had tasted this the raw egg version before.
They didn't just love it--one of the girls told me, "Shit, it's so good I'm about to inhale it."
Both recipes use 250g of mascarpone to 75g of sugar ratio. The difference is that @dorkandy's one uses 50g of brown sugar and 25g of white, whereas my tart uses only white sugar. I think it's the brown sugar that really adds a depth of flavour to the cream, however the addition of heavy molasses (brown sugar is molasses + white sugar) 'weighed' the texture down. It's possible that it would've been even lighter if I had used pure white. That being said, the flavour is great. The tart however, is a lot less sweet, since it has a 1:1 ratio of mascarpone and cream for the same 75g of sugar, which essentially cuts the sugar ratio down by half.
Overall, the general opinion of the table was that if they wanted a dessert dessert post-dinner, they definitely want @dorkandy's version. It's lighter, smoother, and incredibly simple in its presentation. The tart then, is their perfect "girls chatting food". They wanted to savour it, preferably on a cosy afternoon with friends and tea. The ganache and almond base was to be enjoyed at one's own pace. It was something to order at a cafe.
"Andy's version is just pure indulgence," said one of them. While she was talking, the others had already started on seconds. :eggbug-smile-hearts: