IMHO, there should not be any chocolate shavings on a Tiramisu and the liquer (try Amaretto) should be mixed into the coffe (only take espresso anyway - do not mix with regular coffee).
Originally the mascarpone is mixed with some egg yolk, but i too prefer not to eat raw egg and take whipped cream instead.
If you've never done a tiramisu before, try it. It is amazing how relatively quickly this ultra delicious desert is done.
No pictures yet. I'm bringing tiramisu to a potluck and wanted to post the recipe before doing so. Unfortunately, I am posting from the convention floor of Intel Developer Forum and my wife is following the recipe that I laid out here. Thus, no pictures. (I plan to make it again and post pictures to this article then; I figured I shouldn't gate the release of an article simply because I lack pictures, right?)
This is the simplest tiramisu that I know how to make and enjoy the results (thus Basic Tiramisu). Cook's Illustrated has an exquisite recipe involving both egg white and egg yolks (cooked for safety) and no espresso (it over powers the layers of flavors they have). It's a few more steps and ingredients than the basic tiramisu presented here. I'll try to dig up a copy of the recipe and post it here.
May I ask whether you are actually coming up with these recipes and advice? I mean, there's no credit given anywhere for any information, nor any "about this site" content.
Would you mind telling us about your background and why you're creating this site? I'd hate to think you were passing off other people's work as your own.
I'm glad you asked! The recipes that are listed as "Recipe File" are the recipes that I use when I want to make a particular dish. "Recipe Test" are recipes that have been recommended to me or I have come across that I test and don't necessary stand behind. Some of the "Recipe File" recipes are my own recipes or have been passed down to me and "perfected". Others are not, but the source is credited (see Basic Pancakes or Lemon Bars for some examples).
I am a Computer Engineer (currently in the role of a hardware application engineer) who works for a large semiconductor manufacturer in Silicon Valley (San Francisco Bay Area, California). A few years ago, I used to host dinner parties once a week (and later twice a week) to watch "Family Guy" episodes and enjoy good food. Sometimes the dinners (that I would cook for twelve to twenty people at a time) would be excellent and sometimes they didn't come out at all (such as burnt beef stew). Over the last several years I've been cooking in my free time and writing "cheat sheets" on post it notes for quick reference during the cooking process. These "cheat sheets" became the recipe summaries that I have at the end of each recipe article.
This website was started because I needed a repository for cooking info that I wanted to refer to as well as some of my favorite recipes. I used to keep all this information on my Palm through the Memo Pad application. Unfortunately, I was synchronizing Memo Pad with my laptop (on Outlook) and discovered that after three months our Exchange server deletes old Outlook Notes. So, exactly three months after synchronizing all my recipes, they all got deleted and on the next synch, were consequently removed from my Palm. I've been reinventing some recipes and looking of other since and decided to put them online.
Michael... Great site... will be back for seconds!
I love your idea for presenting recipes, very concise and logical.
Keep up the fantastic work!
I just thought I'd say that your format of directions is really intuitive. Maybe it's just because I'm an engineer though...
Love your work! Very clear and easy to follow. Consider yourself bookmarked!
Be careful what kind of ladyfingers you use. I made tiramisu once with some ladyfingers that had a sugary glaze. The espresso just wouldn't soak into them, and they floated! It was a disaster. I've actually had much better results using poundcake sliced thin.
intuitive? i think those charts are brilliant, not just intuitive! are you taking on recipes from other engineers who like to cook (i.e. me)?
Great concept! The logical diagrams are cool. Who says cooking and engineering can't mix, right?
Your site rocks. Please don't ever stop posting new recipes. Hope you don't mind, but I linked to you.
Absolutely fantastic. I'm gob smacked...
I'm also thinking that the potential of this site is being severely limited by its format.
Have you considered opening it up a bit (not completely as its your dream) and making a WIKI of it?
Good idea, as a professional chef I can see your "cheat sheet" being a real help remembering how a recipe goes together. One suggestion, though. To be really accurate, most of the measurements should be in weight, not volume. (One can take this to extremes, see the recent "Fox Trot" comic strip, where Jason calculates that a 1/2 teaspoon of baking powder weighs 0.0256 grams.)
I had tiramisu when I was in Italy and I loved it, I had been wondering what it took to make it and now I see it's much simpler than I could have thought, great site, great job, keep up the good work
Here's a *new* requirement straight from the stakeholders:
We need this right away.
Just found your web site from /. and wanted to say that it looks good in Firefox 0.8. Keep up the good work :).
That table recipe format is really easy to follow! I like it.
Actually, the ingredients listings of recipes don't belong to anybody per se (at least that's my understanding). The instructions detailing what to do with me can however ... and it seems unlikely that anyone else has ever thought to present recipes this way. As an engineer myself, I love it!
I'm using Safari, and things look fine to me - maybe there's some extra fancy stuff going on if you use a different browser, but everything's nice and clear.
I was quite impressed with your site and called my wife down for a quick look. She said it was very good and geeky looking. I said I'm not a geek but I can follow those recipes. (maybe just a little)
I'm also in the programming industry, enjoy cooking but have a hard time following recipe books for some reason. I find myself reading and re-reading recipes while cooking because they are not written in a logical step by step sequence. Your recipe format seems inherently very well structured in a manner that makes it easy to step through the process and not get lost doing so.
Keep the great ideas flowing,
ps. Enjoyed your freezing article. Would enjoy reading more of these types of informational articles if you thinking about writing others. Its interesting to get the technical side of why we should or shouldn't be doing something in a certain way.
excellent site! the only thing i dislike is the fact that you only have a few months worth of recipes. i would love to browse all night... thank you. :)
Double (heavy) cream alone works as a well as mascarpone (and egg in the traditional way), imo, perhaps better and saves time, cost and effort. As mentioned above, amaretto is mixed with express/coffee and the biscuits are dipped - it's quite important that they have a little crunch. I agree with the other comment about no chocolate.
Btw, I heard from a normally reliable source that this isn't an Italian dish but was invented in a Geneva restaurant about 30-40 years ago.
There's a large part of the world that doesn't use American recipe measures. Some of us use those screwy metric kilogram and litre things, some of us use those screwy imperial pints (a pint is 20oz NOT 16oz).
Can you include metric measures in your recipes?
How about some automation, so I get a browser cookie set that says, "screwy european, give him metric stuff" and if I view a recipe it's automagically converted.
We also measure oven temperatures in celcius, not fahrenheit. The British even have a thing called "gas mark" for gas oven temps.
Your recipe overview (cheat sheet) is an excellent design. Your site looks good viewed in OmniWeb5. Hope the next dish you cook is yummmmy!
You can find a picture here:
Tiramisł in the picture on the left side, with number 2.
In Italy Tiramisł means "pick me up", maybe because of the high energetic content (eggs, mascarpone, coffee).
I am one of the many people directed here from /. I just looked at the first recipe I could find, this one, and by god I must say that this sight is pure genious. I don't know if this recipe is any good, allthough I believe so as it sounds very similar to one I have tried. However it is not the recipe itself I am applauding, it's the layout of the ingredient list coupled with short direct instructions. This is the first time I see it applied to recipies and it is pure genious. From now on this will be my source for recipies . Thank you.
I can't believe I wrote "sight" instead of site in my previous post. Too tired, too lazy.
For the receipe:
Note that tiramisu is often made with stale layfingers, which in my opinion enhances the dish in a most pleasing way.
Bakeries (like the one I used to work at) and most well run kitchens have many uses for foods that can't be sold in their condition (staleness, etc.). Stale bread makes a lovely bread pudding, and if that's too sweet for you, bake it again and grind it up for breadcrumbs.
Also, anyone looking at this site would probably enjoy
"The New Professional Chef", from the CIA (Culinary Institute of America). It's a cooking textbook with scores of useful information about selecting quality equipment, cooking techinques, determining freshness of materials, understanding sauce making, and much more. Being a textbook, most engineers should digest it rapidly.
I can't really say enough about this book. It has a few recepies in it, but not many. It's a book on how to improve cooking skill and understand the basic (and not so basic) cooking principles.
That's a great recipe! Although the provided cooking diagram that accompanies this article will satify most visitors, I needed a more practical solution. The implementation below helped me to compile the recipe and its ingredients to a succesful desert. As a software architect and open source enthousiast, I would like to share the information to all cooking engineers... Happy cooking!
var bowl1 = new Bowl;
var coffee_and_espresso = rnd(coffee + espresso);
var bowl2 = new Bowl;
while (!bowl2->ingredients[cheese]->smooth || !bowl2->ingredients[sugar]->smooth || !bowl2->ingredients[brandy]->smooth)
for (i = 0; i < bowl2->ingredients.length; i++)
var t = GetTickCount();
while (GetTickCount() - t < 3000)
var pan = new Pan(7, 7);
var cheese_mixture = bowl1->pop(bowl1->ingeredients);
pan->push(&cheese_mixture * 0.5);
pan->push(&cheese_mixture * 0.5);
pan->push(chocolate * 0.5);
> Sift cocoa powder and half of chocolate shavings.
What happens to the other half of the chocolate shavings? Munchies for the chef?
Lol, I love your recipe website! I actually understand it too...which is scary. :)
Keep up the good work and I think I'll be adding your site to my bookmarks. *two thumbs up*
your text leaves half teh chocolate shavings (uses only half). not what i expect from engineer (dont you unit-test yout algorithm?)
thanks anyway for the nice recipe. i will try & fwd.
Oh! I forgot an important step - plating. To serve, sprinkle remaining chocolate shavings on plates and spoon portions onto plates (or cut into squares and place on shaving sprinkled plate).
This is what happens when you try to rush out a post during a thirty minute break in a busy convention center.
Tiramisu can also be made in deep dessert dishes. It freezes very well, and even tastes good frozen (I'm ashamed to admit that ;> ). If you have some self-discipline, most batches of tiramisu will last through two small dinner parties. When you thaw the tiramisu, take it out of the freezer the day before and stick it in the fridge. If the plastic sticks to the surface of the dessert, just dust with chocolate again to make it pretty.
I've often thought about making tiramisu in small plastic holiday cups, for a dessert reception, but I would need a "chilling tray." I don't know if such a thing exists.
Your recipe seems fine to me, but there are many variations available at http://www.heavenlytiramisu.com/ . If my guests are reasonably sophisticated, I use sherry instead of brandy. (Rum? No, don't think so.)
The original tiramisu is of course with Marsala-wine...Tastes better that way. Also, use cream in stead of whipped-cream (cream for whipping is different) and add some cream-cheese (like monchou-cheese), whip that.
But most of all USE MASCARPONE! It's really essential, even for a basic-tiramisu...
Wanmaster forgot to define his variables? how much of each?... etc.
Here is a cheap alternative for Tiramisu I have used sometimes with fair results:
* Substitute Lady's Fingers with dry sponge cake (We call these "Bizcocho de Soletilla" in Spain, unfortunately I don't know the correct English name)
* Mascarpone can be substituted by any sweet creamy cheese. Philadelphia Cream Cheese works fine.
I find the main trick is not to make it too sweet and use very strong coffee. I also recommend to avoid the chocolate shavings.
Of course, this is just a very cheap knock-off of true Tiramisu, but it is good enough for most purposes.
First things first: This way of presenting recipes is INGENIOUS! I suppose, you win the next cooking nobel price!
And now my 2ct to the recipe:
I substitute the mascarpone with stiff (made with fewer liquid, i.e. milk) vanilla blancmange/pudding (I am not sure if the translation is right. My translator has the firm believe that the german "Pudding" translates to "blancmange". In Austria, blancmange is made from almonds (wich would not taste well).).
As topping, I use cocoa powder, leaving the chocolate shavings (as suggested before).
Once a recipe is published it becomes public domain. You can not trademark a recipe but you can give credit to the original author if you know who it is. Recipes get tweaked by the cook so they are generally never the same as the original to begin with.
A few suggestions about the tiramisu:
I wouldn't use Amaretto at all. It is to sweet (for me). Perhaps you could use grappa.
Or try to omit the espresso and use for the liquid strawberry-juice mixed with gin and add a layer of strawberrys beetween the ladys fingers. Just heat them with a bit of sugar to make them soft.
Greetings from Berlin, Europe
hi, i'm from italy and i can confirm you that the "original" tiramisu has no chocolate and no liqueur, and that the cocoa powder is sifted only on the final layer, not in the middle.
it is not meant as a criticism, yours is a great site =) ciao!
Great site! Forwarding it to my daughter at U of Iowa School of Engineering..
this is not for engineers only!!!
but housewives too....isn't it????
How much, i.e., what measurement, is a "double shot of espresso"?
re: shot sizes
Shot sizes generally range from 1 fluid ounce to 1.5 fluid ounce depending on where you are (or where your coffee shop originated from). Use whatever you are comfortable with - if everyone in your area sells 1.5 ounce shots, then it's usually best to use 1.5 ounce shots in this recipe since people in your area will associate espresso with more caffeine than someone who drinks one ounce shots.
what happened to your creme brule recipe ?
coffee liquor makes this recipe sicilian style...
The creme brulee recipe is located here
I first tasted Tiramisu as an ice cream--Dreamery Tiramisu by Dreyer's. My first bite convinced me that it was the best ice cream in the world. They have since discontinued it-- (*&#$^#$()&@! It led me to the tiramisu with lady fingers et al, though.
I, too, really like your site and recipe diagrams.
Love your site!
Do keep at it, and all the best! :) [/img]
"Cover in plastic wrap and chill"
How long must we chill the tiramisu before we can serve? And for how long can we leave it in the fridge? As I am planning to prepare it in advance to save time. Thanks!
I'd estimate the chilling time to be about four hours. It should keep fine in the fridge for up to a week, but it's best the first day after you make it.
How long do you chill it for?
you mentioned that you have a recipe from Cook's Illustrated magazine... do you still have it? I had some at a dinner party and it was the BEST Tiramisu i've ever had. Would you please post the recipe if you get a chance? Thanks a million!
This looks sooooooo good. Next time there is a potluck around here I KNOW what to take.
In the mid-Nineties, a tiramisu recipe was added to the release notes
of SGI's Digital Media Execution-Only Environment software package (dmedia_eoe).
where can I find:
1. mascarpone cheese
2. lady's fingers
i dont think they are sold are regular grocery store. can you pls help me?
thx a lot. i really appreciate it.
Where do you live? In the U.S., markets like Whole Foods and Trader Joe's keep both products stocked. I have had some success at finding both at Albertson's and Safeway. The best prices for these items are at Trader Joe's.
This was a fantastic and easy recipe! I have always loved tiramisu and was under the mistaken impression that it was difficult to make. Thanks!
Most grocery stores I know carry marscapone, but this may be because I live in a big city. Are you looking in the right place? Most grocery stores seem to place the basic American dairy products (cheddar, cream cheese, American-style ricotta, etc.), in one case, and have the "gourmet" cheeses in another area of the store. You'll probably find the marscapone wherever you'd find the brie, fresh mozarella, etc.
Nevertheless, the best place to buy marscapone is Trader Joe's. My local grocery store (QFC) carries marscapone, but it's almost $5 for an 8oz container. I just bought marscapone at Trader Joe's today and the exact same brand (Bel Giosio) was $2.59.
Hope this helps!
Is it necessary to include rum and expresso in this recipe? I'm not sure if I can get a hold of these ingredients and was wondering if the quality of the tiramisu would be much different if these ingredients were not included.
Espresso is fairly easy to come by, even the canned double shot espresso from Starbucks in most supermarkets should work if you can't get fresh brewed.
As to the rum, rum is probably one of the most produced liquors out there. Should be easy to find many types in a supermarket. Personally when I made this recipe last week I used Godiva Chocolate Liqueur instead of rum. Came out fantastic.
Oh and thank you Mr. Michael Chu for preparing this recipe. It was my first time making Tiramisu and I used your recipe and modified about 3 things of my own and it came out great. My modifications were: Madeleine cookies instead of ladyfingers, fresh brewed starbucks espresso to dip the cookies in, and Godiva Chocolate liqueur. Everything else I followed your recipe for, except I only used the cocoa powder on the top layer, and not in the middle.
Thanks again for the recipe, was quite tasty at the party and everyone loved it.
I had looked up a number of tiramisu recipes before creating my own simplified version.
I could only find expensive marscapone, so instead I used instant vanilla pudding (made with milk, as per instructions) plus a container of whipped cream cheese (stirred into the pudding mixture). Also, since I had coffee liquer, I used that to dip the lady-fingers into. I layered the above ingredients (was out of cocoa) and shaved chocolate on top.
Simple and delicious, but since it wasn't the "official" way, and since my name is "Rammy" (rhymes with Tommy), I called it ti-Rammy-su. ;-)
I subsequently found your wonderful page, with the easier to follow instructions (vs other sites), I will soon try again following a this more traditional recipe.
Thanks for a cool and practical website!
I find your screen formatting for the recipe card great. I like how the connectors (lines) morf with the window size. However, If I'm going to bring up the recipe card, it's going to be to print out on a 3x5 card (or whatever the larger size is). The only way I can get the recipe card to print with the screen formatting is to screen copy (or window copy), paste into a photo program, crop and print. Printing, select/copy/pasting or select/copy/printing selection from the browser all lose the connectors and print only text.
There is currently a problem with the printing of the recipe card. I am working to fix this problem. Sorry for any inconvenience.
Updated: Aug. 8, 2007 - Thanks to reader Isaac L., the error has been found and corrected. You can now print the recipe cards with the formating intact.
Thank you for this wonderful site.
I found marscapone to be rather expensive here in the Kansas City area
so used the substitute which is cream cheese and whipped cream.
It is difficult blending the cream cheese to obtain a creamy consistency
(ie: to remove the lumps) therefore when you use the marscapone
substitute recipe use the whipped cream cheese product which will blend
more readily with the whipped cream.
Another point, it is easy to introduce too much liquid into the recipe when
you soak the lady fingers in the coffee. A work around may be to sprinkle
the dry coffee granules on the lady fingers, instead of dipping them.
My mom and I were looking for tiramisu recipes and we found your explanation to be fantastic. We plan on doing it as soon as possible, ans we'll also try out some of your other recipes :)
I drunkenly promised a friend I would make Tiramisu for a Itallian pot-luck she was throwing the next day. Thanks to you, I whipped one up and now everyone is wanting more. Kudos kudos kudos to you!
Thanks for your simple yet beautiful Tiramisu recipe! I tried it. Couldn't find the mascarpone cheese though, so I used cream cheese and a little whole milk instead. It turned out just fine. Now my hubby wants more. Never seen him so desiring a dessert. :)
This is the simplest tiramisu recipe! It's also very delicious. I've done it many times now, and it comes out every time perfect!!! Thank you!
I made the tiramisu y'day and it was delicious. The only negative was that I bought the wrong kind of lady fingers (too thin) and they got too soggy with the coffee. Thanks for the recipe -- awesome
I read the recipe and am bit too excited to make it..but 2 major ingredients i.e. Mascarpone cheese and lady fingers are not readily available in Indian markets.. can i use cream cheese instead??..and any subsitute for lady fingers?
Would be glad if you could solve my querry. Thanks!!
I might sound stupid but just want to make sure.
The substitue for mascarpone cheese would be cream cheese with milk.
Meaning...mixing those two together until they are...smooth, creamy?
:) not an engineer but do like cooking format is easy to follow
Very nice step by step photographs! It has been my experience traveling throughout Italy that true Tiramisu is always made with eggs and mascarpone cheese. No coffee & only Italian espresso. Using whipping cream makes the desert to thick and is slightly acidic. Tiramisu should be extremely light and airy when running a fork through it. Hence it's nickname is "pick me up" and it is usually eaten in the afternoon to do just that...pick you up. It is also a desert that is found in many major Mediteranian cities as well, and made the same way. I have eaten it in many restaurants with the chocolate shavings as garnish on the plate, but not on top. If you still live in Silicon Valley...Do yourself a favor some weekend and go have dinner at Biba in Sacramento..assuming it is still there of course. You can buy pasturized eggs now at the supermarket, FYI.
Ok...i am a little confused about the direction of chill whipping cream and bowl. Do I chill the whipping cream in the bowl or chill both separately for some reason? I need to make this for my wife so I want to follow directions precisely.
chill the cream/bowl together or separate - doesn't make a lot of difference. cream whips up better when chilled - chilling the bowl helps keep things cool during the whipping process - and yes, sometimes I do and sometimes I don't chill the bowl.... <g>
lol I absolutely love your site.....I'm a science geek: pre-med, work for the physics dept on campus, calculus nut...and i just discovered this new appreciation for chemistry....not to mention that im OBSESSED with baking! soooo, of course i'm in LOVE with your site! If I could date it, it would make life so much easier, lol...Granted, i havent tried any of your recipes (I make my own) but its a great place to easily learn new techniques (i love your graph thing on the bottom!) anyway, love the pics, commentary and everything! good job, keep it up!!!!!
this is the best thing i have ever made. i used a good cayman rum & it was so good everyone loves this.
thanks very much!
this is some serious goodness. i had some made my michael himself...and i'm pretty sure that's what made it EXTRA amazing. i had two slices and was in pure heaven.
someone want to buy me a kitchenaid mixer???? i need to make this tiramisu quickly.
You can whip the whipped cream using a hand mixer (best with a whisk attachment, but the beaters will also work over time) or by hand with a whisk which can take 20 minutes to an hour (this depends on how fast you are able to whisk and how often you need to take breaks).
In the past making Tiramisu, I've had trouble with the Ladyfingers soaking up too much espresso, so I now use a basting brush and brush all sides of each Ladyfinger until it has absorbed the proper amount.
In answer to an earlier question, I've made Tiramisu without the Alcohol, but it is not quite the same.
The only information that this and other cooking sites lack is the cost factor. I think this site would be complete if you had the average costs of the ingredients or cost of the entire recipe or both! Especially, with the struggles of the economy. When looking at some exotic or unfamiliar recipes with different ingredients it would be nice that this particular dish will cost you $25 or $10. That would really help to plan dinners more effectively don't you think. Thanks for this wonderful site and whether my 2 cents is ignored or appreciated I still enjoy the resources this forum provides.
I just made this Tiramisu and my wife loved it! I added a bit more rum than it calls for, and my wife says it's the best she's had.
I dribbled the coffee/espresso over the top because the ladyfingers fell apart, and I forgot to chill the coffee/espresso first.
Is it possible to use ricotta cheese in substitution for the mascarpone cheese in the recipe? I figure that they are two very similar cheeses with similar textures, only that ricotta is more common where I live. Does this affect the taste or quality of the tiramisu, or are the two types of cheese interchangeable?
On another note, I really appreciate the simplicity of this site. It's much easier to understand compared to the other websites out there, and has a great-sounding tiramisu recipe. :)
Yesterday i just made Teramissu by your simple recipe
and overall its test is good but when i mix malcapone chesse with rum and
sugar it doesnt come out as a smooth cream. it come out rough and
malcopone stick together like a little bubble.
so i need to know why
thx for a very simple but great test
How long did you mix it? I usually takes me about three to four minutes of mashing with my spatula and stirring to get it smooth.
I'm going to try this this week.
I can't find mascarpone, so I will use what Joy of Cooking says can substitute:
8 oz cream cheese, softened
1/2 cup sour cream
1/4 cup heavy cream
Stir together until smooth
I am not quite sure if that will add up to a pound of faux-carpone or not?
PS Dang confirmation code makes me go through the alphabet song ...
Just wanted to mention that I originally found this recipe a few years ago, looking for a tiramisu recipe safe for a pregnant friend. Since then, I've made it a half-dozen times, and have gotten raves every time. Thanks!
I am using a slightly different the cream whipping the cream to soft peaks instead of hard peaks, instead of brandy i use marsala wine (authentic recipe) and serve in a glass or cappuccino cup.
Thanks a lot for the recipy.....This is the best one....got grt compliments for this.....All thanks to this recipy.....Also the Tiramisu was amazing.....Mind Boggling....Cheers!
Keep posting good recipes!!! :)
other than alchohol what other thing i can use......
I made tiramisu many time and I foun the most authentic touch is when u add a lil Marsala wine into the mascarpone to soften and adhere to its richness and flavor.
Make one version with marsala and one without and u would know the difference.
Be liberal with the wine as its not that potent.
I would add about 1/4 cup to 1 cup of mascarpone.
Note - in a warmed cheese this would quickly get runny.
You should leave the mascarpone in a chilled section of the fridge to acheive adding the wine and not have it runny.
Eitherways Tiramisu gets any and everyone in a good mood. :)
I have read that you can use orange juice instead of alcohol. Is that right? :)
at the simplest level, tiramisu is a cake thingie spread / saturated with good tasting gooey stuff.
variations on the theme abound - I've done it with pound cake that's gone a little stale - a crisp lady finger is more traditional.
the flavorings are defined by tradition as well - it's been done without the coffee, topped with nuts vs. chocolate, you name it, it's probably been done.
as a technical point, the further afield from 'the traditional recipe' one goes, the less 'authentic' it is under the tiramisu "name" - but what the heck, if it tastes good, call it anything you'd like!
Made this recipe a couple of times now, and am planning on making it again tonight for a work party tomorrow. Best tiramisu recipe yet! easy and yummy!
I was not a fan of using raw eggs as the original tiramisu recipes need, so I was thrilled to find this recipe online a couple of years ago.
The changes: I only make 2 changes: Don't like or have brandy, so I use Kahlua instead. And I always double the recipe and it fits perfectly in my lasagna pan (13x9).
Tried this today, my husband loved it and so did I. Very easy and no raw eggs!!! Yippie!!!
Vsauce sent me B) this is such a great recipe and a fantastic website !!
... THANK YOU !!!
can i use regular cream cheese instead of mascapone cheese????
You can, but it will taste significantly different. I assume by regular cream cheese you mean Philadelphia brand cream cheese or an product designed to mimic Philadelphia brand's flavor profile. If so, your tiramisu will have an added tartness that you may or may not like depending on your preferences.
I just thought I'd say that your format of directions is really intuitive. Maybe it's just because I'm an engineer though...
to whomever wrote the recipe as a program in 2005. I am exceedingly impressed. I am going to think about this for days. :lol:
Can this be made as a trifle?
I use a little spray bottle to dampen the ladyfingers with brandy or whatever liquor I am using; same with the espresso. Less soggy.
I have made it twice and gotten raves and reviews. I know not using Expresso is not going to be kosher for some people but Most people who do not like Tiramisu would sight the bitter taste of the coffee. I dip mine for a fraction af a second. Tip I learnt from another chef is to put enough coffee in a deep plate or shallow dish that would allow only half of the lady fingers to be covered (add more as it is depleted). I dip, flip then dip the other side and remove and put in the dish.
Soggy Tiramisu is not cool!!!
I like the methodology used to put the recipe together, truly written up by an engineer :).
I want to say thanks for this tiramisu recipe, I've been coming back to it for years. It's my go-to Christmas dessert, I love that I can make it ahead of time, freeze it, then take it with me on the day. By lunchtime it's generally defrosted perfectly, and I always get compliments about it. Cheers, T.