Comments on: Tiramisu

By: Michelle

Michelle — Mon, 27 Jun 2011 18:45:00 +0000

Hi Phoebe, I get them at an Italian grocery year-round.

By: Phoebe

Phoebe — Mon, 27 Jun 2011 18:40:03 +0000

Hi,
I have tried making tiramisu with yolks that have been tempered with hot syrup. It is a good idea to use pasteurized eggs. I’ll give it a try. But where can I get ladyfingers ? They are all over the place during Christmas holiday but are hard to find for the rest of the year. That’s why I ususally make a chocolate cake to replace them. It will be great if I can get ladyfingers because it can cut down the amount of work.

By: Tiramisu « Crustabakes

Tiramisu « Crustabakes — Wed, 15 Jun 2011 07:53:45 +0000

[...] Tiramisu from Brown Eyed Baker [...]

By: Michelle

Michelle — Thu, 17 Feb 2011 02:52:21 +0000

Hmm I didn’t see that episode so I can’t quite picture what you’re referring to. If I come across it I will report back!

By: 10 Perfect Valentine’s Day Desserts | Brown Eyed Baker

10 Perfect Valentine’s Day Desserts | Brown Eyed Baker — Wed, 09 Feb 2011 02:39:18 +0000

[...] Tiramisu Tiramisu is one of my favorite desserts, and this recipe rivals those I’ve tasted in fabulous Italian restaurants. If a whole recipe will be too much for you, scale it back and serve it in individual cups or goblets. [...]

By: Valentine’s Day Dessert Recipes | Brown Eyed Baker

Valentine’s Day Dessert Recipes | Brown Eyed Baker — Tue, 08 Feb 2011 03:58:57 +0000

[...] Almost Fudge Gateau Brownie Mosaic Cheesecake Chocolate Peanut Butter Torte Chocolate Rum Cheesecake Coffee-and-Espresso Cheesecake Fallen Chocolate Cakes Fig and Almond Cheesecake Gooey Chocolate Cakes Hidden Berry Cream Cheese Torte Peanut Butter-Fudge Cheesecake Perfectly Chocolate Cake Tiramisu [...]

By: audhobbs

audhobbs — Tue, 28 Dec 2010 20:35:52 +0000

I too love Cook’s Illustrated. I have the Baking book, but mostly just use their website. I’ve made this recipe for tiramisu–it’s really good. Have you watched their video on how to make it?? They show all the steps to assemble it in a 9×13 pan, but they show it being served on a plate with a pretty little cut-out flower shape. How’d they do that?? Any ideas. Of course they don’t show that part!! Would like to make it again sometime, but want to have a prettier presentation than a baking dish.

By: Michelle

Michelle — Tue, 09 Nov 2010 03:18:56 +0000

Hi Ameya, You just need to have some strong arm muscles and whisk really well. Hand-beating cream to stiff peaks is not for the faint of heart

By: Ameya

Ameya — Sun, 07 Nov 2010 16:09:11 +0000

Hi Michelle,
I was wondering, would this recipe work if you used a hand whisk instead of an electric mixer? I unfortunately only have a hand whisk at the moment. Thanks!

By: Amaretto Almond Tiramisu | Our Life in Food

Amaretto Almond Tiramisu | Our Life in Food — Fri, 17 Sep 2010 01:54:26 +0000

[...] Almond Tiramisu Adapted from Brown Eyed Baker, originally from Cook’s [...]

By: Brittany

Brittany — Mon, 15 Feb 2010 18:22:09 +0000

I fixed this recipe for valentine’s day and made individual servings by placing them in martini glasses. I dusted a cocoa powder heart on top of each one using a little heart stencil I made out of wax paper.

By: Brittany

Brittany — Mon, 15 Feb 2010 18:18:02 +0000

I made tiramisu following your version of the recipe (with Kahlua) and it was fabulous. This was my first time making tiramisu and it was easy and set up great. Everyone LOVED it! Thanks for the awesome recipe.

By: Jen

Jen — Sun, 07 Feb 2010 04:22:56 +0000

This photo alone makes me want to try a more “traditional” tiramisu!
I’ve done the Gordon Ramsay one, personal Tiramisu served in Martini glasses and that was DEEEEe-lish! (and a massive hit with the family – they couldn’t believe I’d gone to “all that trouble” haha, it’s funny the effects plating has!) I’d recommend you trying that Ramsay one, it was so much fun, and so easy! I’ll try this one

By: Aaisha

Aaisha — Sun, 07 Feb 2010 00:03:06 +0000

This is one of my favorite Tiramisu recipes. I tried it with both cooked and uncooked eggs. Let’s just say that I prefer uncooked. When I cooked the yolks and added them to my cheese, the whole thing turned to a chunky mess
I don’t drink alcohol, so I completely eliminated it from the recipe, and it still tastes delish! I added a little extra espresso though – 2 tablespoons rather than 1.5 – to make sure it’s still a strong taste. Came out perfect!

By: Michelle

Michelle — Mon, 06 Jul 2009 03:59:11 +0000

Hi Sarah,

Some options for substituting out the alcohol in this recipe would be to replace it with a mild-flavored coffee or even a rich hot chocolate (cooled to room temperature). You could add a splash of rum extract to either of these to give a little rum flavor without the alcohol.

If you try any of these definitely let me know how what you thought!

By: Sarah

Sarah — Sat, 04 Jul 2009 03:48:17 +0000

OMG that looks delishh…i LOVE LOVE LOVE tiramisu from Magiannos..and i wana make this!! i was wondering though..what would be a good substitute for the rum/khaula?

By: admin

admin — Mon, 27 Apr 2009 14:18:19 +0000

Cindy – Pasteurized eggs are in fact real eggs (not Egg Beaters or a substitute of any sort) and can be found with the “regular” eggs at the grocery store. The only difference is that they have gone through a pasteurizing process to kill any potential bacteria, making them safe to consume raw. Please let me know if you have any other questions. Thanks! Hope you enjoy!

By: Cindy

Cindy — Fri, 24 Apr 2009 18:09:46 +0000

Where do I find the pasturized eggs?
Are you referring to Egg Beaters?
Do I just buy the yolks? I’m a bit confused and really want to make this , thx!

By: Cheryl

Cheryl — Wed, 11 Feb 2009 19:07:33 +0000

I have never made Tiramisu, but it’s on my list of things to try this year.This recipe looks fabulous for it!!

By: Jacqui

Jacqui — Mon, 12 Jan 2009 14:02:10 +0000

HI, love your blog. Tiramisu is my fav but never got a perfect recipe. How many tbsp of coffee granules and water to make
2 1/2 cups of strong brewed coffee? I am not a coffee drinker but love the smell of it.

Thank you for your advise in advance.

By: Michelle

Michelle — Fri, 28 Mar 2008 12:46:12 +0000

noskos – I am so happy that you enjoyed this!!

By: noskos

noskos — Fri, 28 Mar 2008 09:55:07 +0000

I made this one yesterday and it was fabulous!!! Thanks for sharing the recipe!!

By: Tartelette

Tartelette — Wed, 19 Mar 2008 19:36:21 +0000

Perfection!

By: Michelle

Michelle — Mon, 17 Mar 2008 02:49:50 +0000

Barbara – I’m not sure how Twinkies would hold up to the soaking (might they fall apart? I haven’t had a Twinkie in I bet 20 years! so I’m not certain on their texture), but I’m Italian so I can honestly say that I couldn’t imagine a tiramisu with Twinkies instead of savoiardi

By: Barbara

Barbara — Mon, 17 Mar 2008 02:31:52 +0000

This is almost just like a recipe I have that they make at one of the Disney resorts — it uses Twinkies (halved) instead of ladyfingers. I wonder what you think Twinkies would do to your recipe?