The first thing I tackled was the mascarpone cheese. Having made ricotta, I was a bit over-confident in my ability to make this. All I had to do was heat cream to 190 degrees, add a bit of lemon juice, heat a little more, cool, and strain. BUT, even though I followed the directions, the mixture didn't thicken like I expected. I strained it but almost all of it just ran through into my bowl. Sooooo, I put it in the refrigerator just like that. The next day I took it out and restrained it. Tah-dah! Mascarpone cheese! It had thickened up and the watery whey came away. It was very creamy, smooth, and yummy.
Then I made the lady finger biscuits, or savoiardi. These, too, were really simple. Just eggs, sugar, and flour. They really didn't taste like much but I knew they would hold a lot of flavor when dipped into espresso.
Finally I whipped up the zabaglione which is a custard made of egg, Marsala wine, sugar, and lemon rind. And a pastry cream, also a custard made from egg, milk, sugar, vanilla, and lemon rind.
Once everything was chilled properly, I whipped up a cup of cream with some sugar and folded this into the pastry cream, zabaglione, and mascarpone to make a delightful creamy mixture. I dipped my savoiardi into sweetened espresso and layered them with the cream. This was chilled for about 7 hours. After a sprinkling of cocoa powder I sliced into it and served. The verdict? Pretty good. Three of us sampled it and all agree it was tasty. I personally didn't care for the Marsala wine flavor and might make the zabaglione with coffee instead of wine were I to make this again. Or, honestly, I might just stop in at Olive Garden and order their version.
To find the recipes, learn about the hosts of this month's challenge, or to become a Daring Baker yourself go to the Daring Bakers website.