last few months I am a member of an association called The Daring online Kitchen, in particular the section Daring Bakers. Now, as many know, I'm not a master chef and is always looking for ways to commit the time and improve the art of "what's cooking."
The Daring Bakers, in a somewhat 'carbonara (it's all secret, one can not speak unless the recipe given on the 27th of each month), knead and bake treats almost every day, from macarons ai cannoli, passando per torte incredibili e quant'altro. Io, novizia, cerco di riuscire a seguirli. Così, dopo aver passato la mano per qualche mese, questa volta mi sono cimentata anch'io nella ricetta: il tiramisù.
Ebbene, penserete voi, che ci vuole a fare un tiramisù? E' il dolce salva-cene, quello che non si può sbagliare, il passe-partout. Chiunque di noi ha servito con successo un tiramisù almeno una volta.
Il difficile, altrimenti che fornai temerari saremmo, sta nel fatto che in questa ricetta tutto ma proprio tutto deve essere fatto in casa. Savoiardi fatti in casa, mascarpone fatto in casa...
Senza perdermi d'animo, ho iniziato preparando the ladyfingers. Mix eggs, sugar and flour has been very difficult, tough part came when it was put the mixture on a baking tray and shape it into many cookies. Obviously I do not have a pastry bag ... so after a disastrous first attempt with a sheet of parchment paper roll (plus pasta done around the kitchen in the cookies) I followed the instructions and used to freeze a bag with a corner cut. I fired, and finally, most of which I pulled out of the ladyfingers Pavesini, very thin. But good.
Trying not to slip on patches of cookie dough (a disaster ...), I got the cream kitchen (and I still have not figured that if we wanted to be fitted) and put it to boil in a water bath. I took the thermometer for roasts and I started to measure the temperature. To 83 ° must be added the juice of a lemon to change texture and turn the cream into mascarpone. 
is precisely arrivaci to 83 ° ... according to the recipe, it took 10 minutes, I've put 40 there and I finally succumbed to the 75 th ... however, the cream texture has changed slightly and I put it in a colander to drip rivesitito of a wet rag. Now it was just to make the pastry cream and eggnog ... American recipe, tiramisu rather different from ours.
It took me six hours and eleven at night all the ingredients were ready. It all pretty much looked like the pictures on display on the site.
the morning I asked C. to prepare the coffee in the big machine ... He got the coffee machine and so I found myself with two liters of coffee little aromatic ... my fingers, not just pucca, turned into sponges and doubled, tripled in some cases, their consistency ... I mixed all the creams and whipped cream with the mascarpone cheese that had turned into a cobblestone ... goes round and round I managed to mix everything and then I tried to give it a shape enough fashion ... 
Per il pranzo era tutto pronto. Il tiramisù era super buono ma del peso specifico di un elefante, una fetta ti stendeva per la settimana... Comunque, l'esperimento è riuscito e la mia prima prova da Daring Baker l'ho superata...
Nei giorni successivi, ho gironzolato per il forum segreto e ho visto cose che vi umani non potete davvero imamginare... tiramisù perfetti ai gusti più strani, savoiardi che sembravano usciti da un pacchetto della Vincenzovo, composizioni cromatiche incredibili... io pensavo a me a alla mia povera cucina completamente rivestita di impasto dei biscotti, con schizzi di mascarpone e panna montata ovunque, con il cane che cercava to bite to take possession of the cream ...
tragicomic experience ... but to see out of the oven Pavesini, see the cream texture that changes from a mold and pull out a near-perfect tiramisu repays all the effort! Maybe ...
If you also want to try .... The site is http://thedaringkitchen.com , good luck! 
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