6 thoughts on “BWJ P&Q: Inside-Out, Upside-Down Tirami Sù”
Tirami Sù has been on my to-make list for the longest time. I guess I should have read the recipe before nominating this one! Nothing like I was expecting. Ha!
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.
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.
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.
check out the LYL from a couple days ago…at least one person make them free-form, and someone else made little homemade foil rings
Tuesdays with Dorie 
Tirami Sù has been on my to-make list for the longest time. I guess I should have read the recipe before nominating this one! Nothing like I was expecting. Ha!
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.
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.
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.
check out the LYL from a couple days ago…at least one person make them free-form, and someone else made little homemade foil rings
Yes! Finally something about patio set.