Shot with a Polaroid Spectra and Impossible Project PZ600 film
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Today I’m celebrating with four of my best friends. I have advanced to the third challenge in Project Food Blog, which requires the contestants to hold a luxury dinner party. As I brainstormed how to execute this challenge while staying true to my blog’s goals, I realized that creativity was the most important aspect. We are given prompts for the challenge, but allowed to let our imagination run wild. Sometimes, that can be a dangerous thing… 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. Tiramisù translates from Italian to mean “pull me up” or “pick me up”. And it is certainly true to its name! Layers of spongy savoiardi (ladyfingers) dipped in sweetened espresso, separated by layers of rich custard. Definitely a heavenly dessert! Just like the tiramisù itself, this challenge was multi-layered. Everything was made from scratch over a span of 2 days. Savoiardi, mascarpone, zabaglione, pastry cream, whipped cream, and finally tiramisù! It’s really not as much work as it sounds, and it all culminates in a wonderful and well-deserved treat!
I have to confess: I don’t often use nuts in my baked creations. But sometimes I make an exception. This cake is one of those exceptions. The toasted hazelnuts add just the right flavor to the coffee and bittersweet chocolate. |
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This work by Simple Math Bakery is licensed under a Creative Commons Attribution-NonCommercial 3.0 United States. |
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