tiramisu by bruno albouz
produced great sponge cake/cuillere, consistent and tight texture, dry, not crumbly, easy to make and will survive overbaking. not ideal sponge by itself as too dry but good enough for cake layers in need of syrup/ soft cream layers.
tiramisu - had lemon kick from the layer, but the cream was not sweet enough and not gratifying. needed more coffee flavour. and did not follow recipe's call for crunchy chocolate balls, which was necessary for tiramisu. could do with some milk chocolate. cream did not become stiff enough but held shape after refridgerating. actually, cream from marina's recipe is better than albouz's in terms of taste.
almost followed recipe to letter using a humoungous quantity of coffe syrup in the sponge, and it did not become watery mess. sponge soaked the liquid well and it had a lovely brown. it would be better actually to leave some sponge unwatered so as to create more stripy effect when cut
middle cream layer too thin, almost dissappeared, need to add more cream in the middle.
-> use marina's cream but same cheat method of albouz next time.
add chocolate crunch balls
add significantly more alcohol and coffee (strong enough to think it is too strong when you taste it by itself, it must be an exaggeration), but not necessarly need to paint the sponge so much (paint exaggeration but a tad bit less than advised by albouz).
cream layers between the sponges make more substantial, thicker
put the gladwrap on the baking tupper better so wrinkles don't show when unmolding
https://www.youtube.com/watch?v=EUrSm9qSoJg
http://www.brunoskitchen.net/blog/post/tiramisu-taste-of-italy
