I have been searching for the authentic tiramisu for a very long time, although I'm beginning to think that it's impossible as there can be so many variations, and it ultimately depends on what you like.
I only found out two years ago that some people add amaretto. Then there's the instant coffee or expresso punch. More alcoholic burn (boozy), coffee caffeine rush, or chocolate depth. It can be moussy creamy that is densely flavoured or lightened with whipped cream. Or it can be more cake and bread-like with a moist or lighter texture.
In any case, I was most amazed by the one we had in Venice. It was cake-like with less marscapone and zabaglione. The alcohol and coffee was also minimal. The balance was perfect with both the texture and flavour light but present. Completely contrary to practially all the tiramisu's that I've had, this one was perfect for the end of the meal. It was neither heavy nor overpowering. I never knew tiramisu could be so ethereal.
Wednesday, March 11. 2009
Tiramisu
Friday, March 7. 2008
Macaroons
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My first encounter with these was at a local dessert shop back home in Columbus, Ohio, called Pistachia Vera (formerly ''Pistachio''). The batter is left to air-dry for a day before baking to create a thin crunchy exterior followed by a moist bread/cake-like interior. Sandwiched between two pieces is a creamed filling. Priced at 1 USD for the size of a medallion, it's definitely an indulgence; but once you've tried one, you can't help falling in love with the mixture of texture and flavour.
Recently, I encountered them at two other shops. One was French Tart in Pittsburgh, Pennsylvania, where the macaroons were shipped daily from France. Slightly smaller and more expensive, I wanted to know why someone would go to such an extent. The second was Laduree, a famous French patisserie with a branch in London, UK, next to Harrods; this store was well-reputed for their macaroons, and at 1.20 GBP each, it was not cheap. Amazingly, neither tasted as good as the one from ''Pistachia Vera''! The one in Pittsburgh was no where as flavourful while the one in London did not have the unique texture (dare I say, bordering over-moist).
Who would have thought: a local store could produce something that surpasses internationally-reputed standards!
Saturday, December 15. 2007
Chiffon Pudding Cake
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Ever since arriving in Cambridge, I've had difficulty making the chiffon cake, mainly because of problems with the hand mixer. With a house that supplies wacky power, a 6-speed hand mixer is reduced to 1-speed -- turbo -- which makes accomplishing correctly beaten egg whites, one of the most critical elements, fairly difficult. It was quite disheartening as I'd already had my 1.5 failures in the States before the first success (according to my mom, it takes 3 failures, so I've been fortunate).
Now, after yet another 1.5 failures (have I now attained my 3 failures??), I finally made my first success in Cambridge! Yay!!
Sunday, September 9. 2007
Surprisingly Moist and Crispy Scones
This past Sunday, we made scones that were amazingly delicious! As it was an impromptu request, we used ingredients that were immediately on hand and a recipe that I modified for higher moisture. The most basic recipe called for 4 ingredients, but me being the complicated cook, it extended to 9. I mixed white and wholemeal flour and added skimmed milk and an egg. I was expecting a fairly dense scone, but what resulted resembled a light biscuit/cookie. The crust was a thin crisp layer while the inside was moist, soft, not doughy nor crumbly; and the flavor was mildly sweet with a gentle grainy crunch.I think the wholemeal flour improved the scone incredibly. It prevented too much gluten from forming while the wholemeal added a nice texture. The milk and egg definitely helped with moisture. And of course, the butter was a big plus; although I'd venture to say the scones would be fine with a little less.
As I quote my friend, "It's almost a crime to put anything on it!" Seriously, it tasted so good, we were content eating it plain.
Saturday, September 1. 2007
Scones and Jam
I'd forgotten how easy it was to make jam (if you skipped the sterilization and canning process). No wonder it's the ideal option when you're overloaded with fruits during harvest season. As I'd made plans to bake scones with a friend in the afternoon, we needed some jam and clotted cream for the quintessential English cream tea. What better than fresh-baked homemade scones with homemade jam. (I don't think we'll go as far as homemade clotted cream... )
With blackberries still ripening (couldn't you have guessed??), my huge stash of gelatin (although pectin is preferable), and white sugar, I was set to go. Unfortunately, I was misled by the various recipes I'd seen online as my jam turned out WAY TOO SWEET! I should have started less and added to taste during the boiling process. I know, it's the essential quality of a good cook. But hey, it was early Saturday morning... Regardless, I was still happy that I made a jam from fresh hand-picked fruits that would soon accompany fresh self-made scones.
Next came the scones. After nearly 7 months, I remembered my friend's offer to show me how to make them. Armed with a BBC recipe, we added a few changes of our own (the recipe made no mention of a rising agent!). Unfortunately, it being Saturday, we weren't mentally there for the first batch for which we named "Rustic scones" (we were following the recipe too closely and forgot the vanilla extract, baking powder, and almonds/sultanas); it resembled shortbread in texture but not as buttery. The second batch came out much better. The texture seemed different--a little more doughy and not as crumbly--compared to commercial ones. It might be in the quantity of fat used--butter, vegetable oil, or egg (is that a surprise??). No wonder the fruit ones always tasted drier than the cheese ones; and it might be the reason why jam and clotted cream made them taste so much better (although I do prefer them without anything). But the dryness may also be from overworking the dough.
At least now that I know how easy they are to make, I can begin tweaking the recipe. 
