You can give them to some friends or eat them on sad evenings …;-. I made this recipe for Easter. My problem was that I dipped the lady fingers into the Expresso and Rum mixture very lightly. So what happened was that I really could not taste the Expresso mixture and I had a lot left over. Please tell me where I went wrong and what I should have done.
Thank you. Hi Janine, Nothing wrong. It is true that when you dip the ladyfingers in coffee you have to do it quickly so as not to soak them too much, but at least give them time to soak … Next time try to do this: dip the cookie in the coffee on one side only, for 2 seconds. Then place it in the pan with the coffee-soaked side up. In this way the coffee gradually drops to wet the underside of the biscuit as well.
Over time and a little more experience you will see that your tiramisu will be perfect! Amore, thank you so much for the recipes!
First of all, i used your recipe for savoiardi and they came out perfect! Then i did your tiramisu, and THAT came out perfect with your savoiardi. Absolutely perfect and to my own taste, and no problems at all, the ladyfingers absorbed the coffee and were not soggy but half brown half yellow. Youre amazing.
Hi Sim! Thank you so much! You are so nice! If I made any mistakes or wrote something funny, please let me know. Sometimes I get messed up with the English language. Grazie mille amore mio ;-D. Hi Barbara…I do not have a expresso coffee machine.. Can I use instant expresso coffee Lavazza and how much per ml? Ciao Manjit! I think 1 or 2 teaspoons per ml of hot water, it depends how strong you want the taste of the coffee. I would make 2 … ;-D. Just wow! Thank you so much for your delicious recipe.
I came across this page and decided it looked good and easy to do. It was a bit emotional — I have now found a great recipe and can make Tiramisu at home instead of taking a chance in restaurants. Thank you again! Hi Theresa, Thanks for your enthusiastic message!
I am very happy that the recipe was successful with our indications. Are you using caster sugar for the sugar? It looks great, followed every step very easy thanks for the pics. The taste test tomorrow will be by mama surprise Bday , so she will be the true judge. Tiramisu is her all time favorite! I have a feeling this one will hit a home run! Thank you so much for this recipe, I was looking for an authentic Italian recipe and this was perfect xxxx. Thanks for the recipe. I made this with the exact proportions however the final cream mixture can out very runny and liquid.
It was not at all spreadable. Any clue where I could have gone wrong? Hi Muskan, Usually the mascarpone cream turns out runny when the exact dosage of the eggs is not observed about g or 7,7 oz without shells or more likely the mascarpone was too liquid. Mascapone cheese must be quite thick; if you put it in a bowl and put a spoon in the center of the cheese, the spoon remains standing upright. Hi Barbara.
After adding the egg whites the mixture got runny and a bit clumpy. Is it too late to add more mascarpone to thicken it a bit more? This is a uch a delicious tiramisu! I made it last night left it in the fridge overnight. We ate it today for my birthday and everyone loved it. Thank you for sharing this recipe with the world! Just one quick question, I thought that in Tiramisu is traditionally used Amaretto liqueur?
Hi Marketa, Thanks for your comment! In Italy the traditional tiramisu recipe is made with marsala. Some people use rum or brandy. Amaretto liqueur is used by very few. Barbara, it was soooo delicious, lovely, gorgeous …….. In some places it was perfect but mostly the cream just went down in bowl we ate it from the bowl where it was.
Thank you so very much for this delicious recipe Barbara! My son makes this but he uses condensed milk as he found recipe that had it where did that come from cause ive never herd the likes before. Everything about it was on point. Super easy to make as well. I have lots of Marsala left so that will be my excuse to keep making more. Thank you for the recipe. My mother loves it too. The best gifts are edible. Can you be more clear on the number you have in parenthesis please?
I am trying this tiramisu recipe out tonight for a good friend of mine. Unfortunately that egg pasteurisation method does not work. My perfect tiramisu gave us bloaters and diarrhea, it might work if you add the eggs into the hot vessel but it does not by adding the hot sugar to the eggs. Had made a lemon cream where you pasteurise the eggs by whipping them up on a benmari.
Next time without eggs. We will write a well detailed post on this topic. Just get organic eggs, make sure they are fresh, and stop worrying about salmonella. You get salmonella from eggs and meat that are dirty because non organic products in America are filthy, look at how they raise the chickens and how they eat, it s a crime!
Get fresh organic eggs and enjoy life! When do you add the sugar etc. Hi Mollie, Thanks for your comment. Now we re-write it so as to describe the recipe of Tiramisu without eggs more precisely.
And…Buon Compleanno! Made tiramisu yesterday using your recipe. I definitely under dipped my lady fingers because I was afraid of making them too soggy. Nonetheless the dessert was absolutely rich and delicious! Will definitely make this again in the future.
Where did we go wrong? Please Help! Could be the mascarpone quality? Mascarpone has to be almost as thick as Philadelphia cheese. Maybe the doses? However let it rest in the fridge; the cold should make it more solid. Or add mascarpone, but the cold should be enough. And then enjoy your great Tiramisu! Hi, please can you explain what heavy cream is? We have double cream, single cream and whipping cream in the supermarket.
Many thanks. In italian is panna da montare or panna liquida so maybe is whipping cream. Beat the egg yolks with the sugar until voluminous and pale yellow in colour; like whipping the egg whites, this is easiest done with a food mixer or electric beaters. Drain off any excess liquid from the mascarpone, if necessary, put it into a medium bowl and beat with a wooden spoon to loosen a little. Put the coffee and alcohol, if using, into a wide dish. Spoon a third of the mascarpone mixture on top of the biscuits, followed by a generous sprinkle of cocoa.
Repeat the layers twice more, finishing with a layer of the cheese mix. The layers consist of ladyfingers soaked in coffee and sometimes alcohol, mascarpone cream, and whipped cream. To finish, it is dusted with cocoa powder. The finished dessert is served cold, which makes it the perfect dessert to make ahead more on that later. Mascarpone cheese is a soft Italian cheese that resembles cream cheese.
It is lightly tangy, easy to spread, and can even be used in recipes like mascarpone cheesecake and mascarpone pancakes. You can even learn how to make mascarpone at home, but I usually just buy mine at the store. Most of the ladyfinger cookies you can find in grocery stores are dry, crunchy, and similar to biscotti.
The ones I see most often and typically buy are the Alessi brand. You will occasionally find soft, spongey, cake-like ladyfingers, though. While my tiramisu recipe was developed to use the dry, crunchy ladyfingers, I include notes on how to adapt the recipe if you happen to have the cakey ones instead.
As for alcohol, I prefer to use Kahlua or dark rum in my tiramisu, with Kahlua being my favorite. Other recipes call for marsala wine or madeira or even Irish cream or brandy. I know tiramisu looks super fancy, and it really is an elegant dessert! The hardest part of making this recipe is making the custard for the mascarpone cream. I make mine in a saucepan over medium heat, whisking the egg yolks, sugar, and milk constantly until the mixture boils.
Boil the custard for 1 minute, then immediately remove it from the heat and let it cool slightly before chilling it in the fridge. I like to finish mine off by topping it with some chocolate curls.
Since this recipe needs to chill in the refrigerator for at least 6 hours, it is a great make-ahead dessert. I actually think it tastes better when it chills overnight! Assemble the dessert the night before and dust with some extra cocoa powder or top it with chocolate shavings or chocolate curls just before serving to freshen it up a bit.
This recipe uses the dry, crunchy type of ladyfingers, similar to biscotti, because they are readily available in most grocery stores.
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