Daring Baker's February Challenge

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession. Bakers HAD TO make our own savoiardi / ladyfinger biscuits and mascarpone cheese with the given recipes. And we also had to make the zabaglione and pastry cream using the given recipes. Each one of these parts took oodles of time, so you can only imagine where my patience went (~~~~out the window~~~~~).

Yes, I realize that its almost time for the March Daring Baker's Challenge reveal date and I have just posted my completion of the February challenge. If it makes anyone feel better, I actually had my challenge completed before the 27th, but I never got a chance to post it. As it goes, I got engaged last month (the 21st to be exact) and it has been a whirlwind since then. Work has increased (more and more clients) not to mention the budding of wedding planning. Oye, there is no time to sleep!

Needless to say, I am the worse keeper-upper of anything right now since my brain is going all over the place. I think I'm barely able to brush my teeth with toothpaste (although I did try to use it as shampoo one morning). Anyways, here are some pictures of this very labor intensive dessert.

Lady fingers looking all lady-like right out of the oven

The zabaglione looking like a big-hot-mess. It tasted good although I don't think it set the way it was supposed to

 I think out of all the parts, I was most proud of myself for making this mascarpone cheese. Look at how pretty and cheese-like it is *pats self on back*

It's not dessert without the whipped cream

And the final product: Tiramisu made from scratch (I might as well have milked the cow)

  The tiramisu had a really lemony taste to it since so many of the parts included lemon zest, so I offset it by adding more chocolate in the form of semi-sweet mini chips. The chips also added a nice crunch to the very soft and silky texture of the cream