tirimisu please.....

does anyone know how to make a really good tirimisu? out of this world good. i would love to make it for a dinner party and knock their socks off. could you guys help me

[thebighat]

This is really a loaded question. EVERYBODY has their own perfect way of making this. I find this to be quick cheap and dirty and fools them every time.

ladyfingers

6 eggs separated
2/3 cup plus 2 tb sugar
1 cup minus 1 tb flour

mix the yolks with the 2 tb sugar
make a meringue with whites and the 2/3 cup sugar.
mix a scoop of whites into the yolks and fold. add half the flour and fold. (I use a whip) add another scoop of whites and fold. add the remaining flour and fold. this mixture should be fairly stiff- it shouldn't ooze. make sure the meringue is nice and glossy.
Put into a pastry bag and pipe. this is enough for three 9 inch circles. Bake at 400 till done.

whip 1 pint heavy cream with 1/2 cup confectioner's sugar. Add 4 oz of marscarpone cheese towards the end and whip in.

make a syrup with equal parts by weight of water and sugar. bring to a quick boil and flavor with instant espresso powder. Add whatever liquers you want- rum, and so on.

brush heavily a cake layer with syrup, spread with filling, brush the bottom of the next layer and place, brush the top, add filling and repeat with the last layer. spread filling on the top and sides and decorate to your own taste with shaved chocolate, rosettes or what you want.

[Svadhisthana]

It's true, you will find that everyone has a different recipe. Try doing a search on www.foodtv.com for it. Also Epicurious.com. A couple months ago Gourmet (I think?) magazine had a recipe for berrymisu, using fresh raspberies. A good traditional recipe for it is on www.oprah.com, under celestial tiramisu. Good luck, and tell us how it turns out.

[Svadhisthana]

I just looked it up, and the berrymisu recipe was in the March 2001 issue of Bon Appetit. Here's the link: http://www.epicurious.com/run/recipe/view?id=104848

[Kimmie]

This recipe is very easy but I get rave reviews.

Tiramisù

2 eggs, separated
1/4 cup granulated sugar
250 gr. mascarpone
1 tablespoon Cognac (optional)
Savoyard cookies or Langues de chat [Cat tongues]
8 oz. cooled Espresso coffee
Powdered Cocoa

In the bowl of a mixer, whip the yolks with the sugar until the "ribbon stage".

Incorporate the mascarpone and whip well, then incorporate the Cognac, if using.

In another bowl, whip the egg whites until firm, but not dry.

Fold the whites into the yolks/mascarpone mixture.

In a large glass bowl or several individual molds, spread some of this mixture in the bottom. Top with cookies quickly dipped in the cold espresso. Repeat the layers, ending with the egg mixture.

Refrigerate at least 3 hours.

Sprinkle the top with cocoa just before serving.

[4 servings]

[Risa]

Funny... I was going to start a post on "Fave Tiramisu variations" but then I went on holidays. Anyway, I usually just do the basic which is almost exactly the same recipe as Kimmie's. I usually just end up using whatever liquer I happen to have on hand instead of cognac.

[Risa]

Funny... I was going to start a post on "Fave Tiramisu variations" but then I went on holidays. Anyway, I usually just do the basic which is almost exactly the same recipe as Kimmie's. I usually just end up using whatever liquer I happen to have on hand instead of cognac.

[Papa]

Dear Bree:

I think that you have already received some great Tiramisu recipes. I am going to try BigHat's and Kimmie's. They look wonderful!

I wanted to give an insight on the cultural aspect of Tiramisu which means "Pick Me Up". In Parma, Italy, they serve it in weddings. It always made by the groom's mother and it is left in the bedroom of the newly weds just in case they get hungry or need some assistance on their wedding night!

[Kimmie]

That's so sweet, papa!

Mine is more "puddigny" than "cakelike" if you get my meaning.

It all depends on the texture you prefer.

BTW, Cognac is not "de rigueur". You can use anything you like, i.e. from Brandy to Frangelica!

If and when you try it, please share your results!

[Papa]

Dear Kimmie:

I believe that the Italian liquer "Tiramisu" will go very well also. This is the one they use in Italy

[Pooh]

Dear Papa,

Is Tiramisù available here, in North America?

Would you know under which brand this is marketed?

Can you describe the taste?

I'm very curious...just tell me more about this product please!



[ May 31, 2001: Message edited by: pooh ]

[Papa]

Dear Pooh:

Tiramisu is a liquer which was born by the gentle union of coffee, amaretto and other typical Italian ingredients. It is enjoyed straight, on the rocks, in cocktails or in coffee.

The chemical ingredients of Tiramisu include water, sugar, alcohol (24% vol), marsala and several aromatics. It is made in Verona, Italy, by G.M.Sommacampagna.

I do not know if it is imported to the U.S. I keep my own stock!

[Pooh]

Dear Papa,

That sounds so delicious!

When you say "I keep my own stock", does it mean that you import it from someone in Italy or did you just bring some back from a trip?

[Papa]

Dear Pooh:

When I moved from France back to the US I brought my small cellar with me. American Van Lines was great and they employ experts in moving wine cellars. This is how my collection of wines, whiskeys, etc... got to Noank with me.

thank you so much for the recipes i will try them. is it okay if i buy the lady fngers? i am a great cook but **** at baking. i will try it first and then if it turns out poorly i will buy the lady fingers. i will let you know how it turns out and which recipe that i used
thank you
bree