6 thoughts on “BWJ P&Q: Inside-Out, Upside-Down Tirami Sù

  1. This was interesting… The flavors were amazing, but making the phyllo “discs” was not easy. I ended up winging it a little. As long as you get something buttered and sugared and baked, it will be fine. The granita and sabayon came together easily.

  2. Agree – there were a few components to this recipe, but none of them were too challenging. I liked the play of the espresso granita with the mascarpone sabayon mixture.

  3. Is there a good way of making the phyllo rounds without having to buy eight 4″ round baking dishes? I’m sure that’s the kind of thing a professional kitchen would have handy but it’s sure not something I have or would probably ever use again.

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