Cooking For Engineers

[Jill]

to whomever wrote the recipe as a program in 2005. I am exceedingly impressed. I am going to think about this for days.

[Guest]

Can this be made as a trifle?

[Mjames]

I use a little spray bottle to dampen the ladyfingers with brandy or whatever liquor I am using; same with the espresso. Less soggy.

[guest]

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 .

Junior

[Taya]

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.

[Guest]

This is an amazing recipe! It makes it look truly to easy and simple to follow! I am going to try this one next. Thank you and please don't stop posting!

[actualenginner]

Are we not engineers? Is this site not "Cooking for Engineers"? So why "simplify" an already simple dessert? While America's Test Kitchen has it's problems, they do have a good step-by-step recipe which shows how to properly soak the ladyfingers. And best of all, their recipe doesn't omit the yolks!

If someone served me the pictured Tiramisu, I would appreciate the effort, but be very disappointed with the dessert.

[Michael Chu]

[Ridz]

Hi, Lot of interesting posts. I am not sure if anyone if u still chking this site last post was in 2014.. I will ask my question anyways.... I am making individual cups of tiramisu for 50 people.. And i an not able to find Ladyfinger..
Can I bake my own Vanilla bean cake with angle food cake box mix?? Or will it be too soft for this after dipping in coffee..
Also i do like the Idea if not using raw eggs.. I will try mixing ricotta,mascarpone and heavy cream(whipped)..

This is my first time making tiramisu i hope it trurns out good 😕😕

Any suggestions??

[Dilbert]

there are 'substitute' recommendations of 'any sponge cake' - but personally that has never worked too well as a crisp cookie. vanilla wafers have a similar texture but not the shape, you could make your own:
http://www.joyofbaking.com/Ladyfingers.html

as to the eggs, ask around for pasteurized eggs. these are quickly and precisely heated to a precise temp to kill salmonella.

[Ohioren]

An amazing recipe. Are there vegan alternatives to the ingredients?

[Dilbert]

do a search on "Vegan Tiramisu" - many many many recipes turn up.
I'd search for a trustworthy source and follow that rather than attempt to modify this one.

[SmartShabby]

thanks for sharing the recipe, a worth to try!