That's all I have to say about that. (Tuesdays with Dorie BwJ: Inside-Out, Upside-Down Tirami Sù)
"I have no problem taking something apart...it's the putting it back together that gets me." - Cher-ism
This week, Baking with Julia takes us down the road of deconstructionism - where something known is taken apart and put together in a new way.
In this instance, tirami su and all of its espresso laden-ladyfinger-mascarpone cream glory is taken apart and turned into something new.
The espresso drenched ladyfingers are replaced with crispy, baked phyllo pillows and served with a topping of espresso granita.
The traditional mascarpone filling has been pushed aside for a sabayon that has been lightened with whipped cream and some mascarpone for good measure.
It was an interesting take on a classic recipe, but not one that I would probably replicate in the future. Ultimately, there were just too many textures happening here and they didn't feel like they went together.
It's not you, it's me.
Okay - maybe in this case...it is you. Or maybe it was the Sudafed. Either way, I've moved on.
You can't win them all.