Ojo

[baconlettucetomato]

If the tiramisu turns out well, send me the recipe please?! It's DH's favorite and i want to make it from scratch for his birthday.

[iluvmytxrgr]

I bet that would be good as a triffle instead of cutting that cake. I'd probably butcher it and have to do a triffle if I tried, anyway.

[Deleted]

Whoohoo! I love tiramisu! Tiramisu gelato is heaven.

[brandienee]

Tiramisu is my favorite. I am afraid to make it for fear of messing it up.

I am so glad that everyone loved it. :-)

[prettyinpink]

May 27, 2012 23:30:13 GMT -5 brandienee said:

Tiramisu is my favorite. I am afraid to make it for fear of messing it up.

I am so glad that everyone loved it. :-)

I'd just try it B. When I did the Boston Cream Pie for E in November I thought for sure it was going to be terrible. It turned out amazing! E loved it and said it was one of the best ones he had had. So it doesn't hurt to try.

[misshark122]

I also just wanted to say that the Tiramisu recipe in Cooks Illustrated is amazing. I didn't even like tiramisu before I tried it! You don't make the lady fingers from scratch - I went to a local Italian market and just picked some up... but it is seriously bomb. Everyone who has ever tried it has gone gaga for it. Just thought I'd post it just in case!


Published November 1, 2007. From Cook's Illustrated.

WHY THIS RECIPE WORKS:
For the perfect tiramisu recipe, we determined just the right proportions of the ingredients and perfected our dipping technique, so that the ladyfingers would be properly moistened but not saturated with a mixture of coffee and dark rum.

SERVES 10 TO 12
Brandy and even whiskey can stand in for the dark rum. The test kitchen prefers a tiramisù with a pronounced rum flavor; for a less potent rum flavor, halve the amount of rum added to the coffee mixture in step 1. Do not allow the mascarpone to warm to room temperature before using it; it has a tendency to break if allowed to do so. Be certain to use hard, not soft ladyfingers.
INGREDIENTS
2 1/2cups strong black coffee , room temperature
1 1/2tablespoons instant espresso powder
9tablespoons dark rum
6 large egg yolks
2/3cup sugar
1/4teaspoon table salt
1 1/2pounds mascarpone cheese
3/4cup heavy cream (cold)
14ounces ladyfingers (42 to 60, depending on size)
3 1/2tablespoons cocoa , preferably Dutch-processed
1/4cup semisweet or bittersweet chocolate , grated (optional)
INSTRUCTIONS
1. Stir coffee, espresso, and 5 tablespoons rum in wide bowl or baking dish until espresso dissolves; set aside.
2. In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1 1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add remaining 4 tablespoons rum and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer mixture to large bowl and set aside.
3. In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1 1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1 1/2 minutes longer. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
4. Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove, and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.
5. Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone.
6. Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1 1/2 tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Sprinkle with grated chocolate, if using; cut into pieces and serve chilled.
TO MAKE AHEAD: The tiramisù can be made up to 24 hours in advance.

[baconlettucetomato]

Thanks guys! The trick will be transporting it since we're going to Pittsburgh for his birthday. Maybe I can invade a friends kitchen to make/store it since we'll be there for 3 days.

[basilosaurus]

If you weren't transporting it and had more time than you knew what to do with, I would have recommended the tiramisu ice cream cake I once made for H's birthday. It was years ago, and he still raves about it, although I'll probably never make it again.

[baconlettucetomato]

You have my attention......

[basilosaurus]

I think this is it. I got it out of a cookbook, but it looks about the same as my memory.

www.epicurious.com/recipes/food/views/Tiramisu-Ice-Cream-Cake-11308

All the reviewers are stupid, though. "I made it lo-carb by cutting out pound cake" kind of stupid.

[baconlettucetomato]

If I wanted low carb, I wouldn't be eating cake. Lol.

[basilosaurus]

Or ice cream!