A good Tirimusu Recepie...?

It's difficult to give you an answer. You asked for a classic Tiramisu recipe but you are already changing it by substituting.

Ladyfingers, mascarpone, coffee liquer and rum are the "classic" features of the dessert. It's all good if you want to change it....but please don't call it classic then....

It is TIRAMISU ...

Happy Holidays,

Margcata

Actually the classic, as i've always eaten it here is with ladyfingers dipped in COFFEE, and mascarpone with egg and sugar, cocoa powder or grated dark sweet cooking chocolate on top.  No rum or other liqueur.  Interestingly enough because they put liqueur in everything here, but not tiramisu. 

as for the spelling, a friend of ours once was talking about "tiramitsu" with the accent on the MI - and we wondered what Japanese dish she was talking about!

Siduri,

Languages have many false friends. In Spain, Embarazada is pregnant and they believe it means Embarrassed which is Verguenza ... amongst other such false friends at lower intermediate English levels. Many subtle laughs ...

Off the top of my head, if I recall my Italian grandmother put a little Marsala wine in her's ... As you are probably aware I am in Zurich with my 2 daughters and 4 going on 5 grandchildren, the younger, Nathalia is giving birth tomorrow to her 3rd little boy, so I do not have my paternal Grandmom's books of recipes here ... However, I believe a splash or shotglass of Marsala is used.  

However, as you are aware, many European as well as American recipes are handed down generation by generation and each family and the cultural as well as times change things too.

Happy Holidays to you and yours.

Margcata.  

Both my 2 daughters and I agree, that the key ingredients in Tiramisu are ...

Savoiardi  } crisp Lady fingers

Espresso

2 tablespoons of Marsala wine

egg yolks

mascarponi

Nathalia's Italian Dessert Cookbook has several recipes including one with Amaretto too ...

Though it could be made with a Non Alcoholic compatible ... Liquors without alcohol that is.

I have some great recipes for more traditional tiramisu, but I tend to go back to this one, a very easy filling that works just great for its texture and flavor. 

Dip the ladyfingers in an espresso mixture (somewhat nontraditional, I like using coffee with Kahlua and dark rum)

For the filling, whip together:

8 oz mascarpone

3.5 oz powdered sugar

Gradually pour in:

1 1/4 cup heavy cream

1 Tbsp Marsala

Whip to very stiff peaks.  Pipe filling over dipped ladyfingers, then repeat with another layer of both.  Top with chocolate shavings.  So easy.

Yeah, Margcata, I'm sure there are plenty of regional variations of tiramisu, and some with marsala.  I checked on italian websites and I've found both with and without.  But in rome I always find it without.  Even the famous Pompi bar, specialized in tiramisu, makes it without any alcohol. 

Could not imagine making  a tiramisu without a little "something" in it.

 There are over  a million  recipes for Tiramisu with Marsala and without any alcoholic beverages ... As previously stated, recipes are handed down generation to generation and each village, town and city and restaurant in each prepare in their own style.

When I return to Madrid on 18th, I shall type up my Grandmothers with Marsala which is heaven on earth ...

 I had been in hospital all  day visiting with Nathalia and Anthony Luca, who was born today. Tired. Off. 

Have a good evening. 

Congratulations Margcata, on your grandson. 

Petalsandcoco - i don;t like liqueurs or otehr "extraneous" flavors in my chocolate.  I just like the taste of chocolate and of mascarpone too much to distract from it.  .  I'll accept coffee and vanilla in my chocolate - otherwise i feel cheated of the pure chocolate experience.  Same with the taste of sweetened mascarpone.  Any strong flavor mixed in would cover the delicate taste of the mascarpone, which i love.  So i don;t even put vanilla.  Just a matter of personal taste.

@ Margcata : Congratulations !! I hope you get the much needed rest you deserve and your daughter too.

@ Siduri : Yes , it boils down to personal taste. We tend to take a recipe and make it our own. When working its a different story. If I plate something and give it a name which guests are "expecting" it to be, then that is what I serve. Tiramisu is served here in a martini glass with its main ingredients including marsala. ( there are many different ways to serve it )

CT is so special because we can share our tastes and opinions, truly special.

Petals.

Here, i've always seen (even in restaurants) tiramisu in a tray, and cut from the tray.  And as i say, no wine.  But i have had it with some alcohol somewhere.  It would definitely present better in a pretty glass though. 

For me you could just mix the mascarpone with sugar and i'd love it!

@Siduri ... Thank you very much ... We are all gathered here in Zurich with the newcomer bundle of joy. 

@ Petals and Coco ... Merci ... Anthony already looks just like his twin brothers did at 2 days old ... Not just because they are my grandsons, however, I must say, it is hard to resist blonde babies ... they are special ... My mom was naturally blonde, and they have her Scandinavian looks. A happy tot and happy mom ... All is well and it has been wonderful to see my older daughter who had flown in from Wellington, New Zealand to see her younger sister and of course me. Happy Holidays once again.    

Firstly, Tiramisu translates to " Pick Me Up " in English  and this Marsala and Mascarpone flavoured cream spiked with Espresso and Rum is often taken with an afternoon Espresso or Cappuchino or Liquor in  Milano, Lombardia ( Lombardy ) where it hails from in northwestern Italia. It is also a dessert for festive occasions. 

This version as promised to send was my paternal Grandmom Margherite´s who was born and raised in Milano before she headed with my dad, his twin brother and a younger brother to Manhattan in 1921. Additionally, Margherite prepared her Tiramisu with sponge cake in the heart of Little Italy, N.Y.C. for over 50 years.

One can substitute Lady Fingers, however, her aromatically heaven to die for recipe is as follows ...

For 8:

6 egg yolks

6 tblsps sugar

6 tblsps dry Marsala Wine

1 pound Mascarpone room temperature

1/2 cup chilled cream for whipping

1/3 cup freshly brewed Espresso

2 tblsps sugar

1/4 cup Dark Aged Rum

3 tblsps of Sugar

1 tsp Vanilla

One 12 x 6 x 1 inch Layer Sponge Cake cut into eight 3 inch squares or One 9 Inch round Sponge Cake cut into 8 wedges

3 tblsps shaved bittersweet Chocolate

3 tblsps finely ground Espresso Coffee Beans

1) whisk yolks, 6 tblsps sugar and Marsala wine in large metal bowl to blend

2) set bowl over saucepan of simmering water

3) using electric mixer of choice, beat until mixture triples in volume - 5 minutes approx

4) cover this Zabaglione mixture and refrigerate until well chilled

5) place the Mascarpone into another large bowl and using electric mixer, whip the cream with 2 tblsps of sugard to soft peaks

6) fold in the mascarpone 

7) gently fold in the Zabaglione mixture and refrig for 1 hour or until well chilled

8) combine the espresso coffee, Dark aged Rum, 3 tblsps of sugar and the vanilla in a medium bowl

9) brush this mixture over the sides of the sponge cake and / or Lady Fingers

10) place a generous tblsp of Mascapone mixture in botton of each of the 8 Balloon Shaped Wine Glasses or huge Martini glasses

11) set cake pieces or Lady fingers square or wedge into each angle of the stemware

12) top with remaining mascarpone mixture

13) Combine shaved chocolate and ground coffee beans

14) sprinkle over the sponge

15) refrigerate 3 hours

Bon Apetito. Margcata.