What an awesome challenge! I love tiramisu, the creamy paired with the soaked biscuits, yum!
I have never attempted to make tiramisu totally from scratch, but I really enjoyed it. The recipe wasn't hard, but had several components and required set-aside time and prior planning.
I just got back from an awesome wedding, so this is going to be a picture post, and a little late at that too!
The savoiardi biscuits, before baking.
Port used in the zabaglione. I hadn’t used port in baking before, neat opportunity to use a favorite spirit.
The Zabaglione folded with the mascarpone and pastry cream, before adding the whipped cream.
Putting the tiramisu together. I used a small dish, and placed plastic wrap in the dish before layering, because I wanted to de-mold the dessert.
The tiramisu didn’t de-mold the way I wanted it to, next time I will layer it in the dish I intend to serve it in.