Tiramisu research

[givemecarbs]

I finally got around to trying some tiramisu. My friend John had heard that the frozen tiramisu at Costco was tasty so I bought a big box for 9.99 and ate it slowly over about two weeks, taking the whole box out of the freezer each time and cutting off a slice after it had defrosted a little. It was so good! The perfect pick me up as advertised. Next I tried the chocolate tiramisu from Wegman's and it was very creamy and addicting. I have a tiramisu torte from TJs defrosting a bit right now as my next adventure. The days are getting hot and muggy here in Penna. I love ice cream, italian water ice and iced coffee and expresso concotions. But it also seems like a great time of year to do further research on tiramisu to beat the heat. I have seen it on the dessert menu at thai nadia in lansdale but I am always too full to get dessert there. Perhaps I should get it to go. Any other leads from my fellow chowhounds? My research must continue!

[CindyJ]

For the very best tiramisu, try my recipe. Actually, it's not MY recipe, it's one I adapted from America's Test Kitchen. It's unbelievably easy to make. Let me know if you'd like me to post it.

[bucksguy14]

Let's see whatcha got!!

[CindyJ]

As I said, this recipe is from the America's Test Kitchen website. http://www.americastestkitchen.com/re... I buy the ladyfingers in a local Italian specialty store. You MUST use the hard, crunchy ones; the soft spongecake-like ladyfingers usually sold in the supermarket will just fall apart.

Tiramisu

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.

Serves 10 to 12

2 ½ cups strong black coffee , room temperature
1 ½ tablespoons instant espresso powder
9 tablespoons dark rum (Or else use 6 TB Frangelico or Grand Marnier + 5 TB rum and add ½ tsp. grated orange zest
6 large egg yolks
2/3 cup sugar
¼ teaspoon table salt
1 ½ pounds mascarpone cheese
1 cup heavy cream (cold)
14 ounces ladyfingers (42 to 60, depending on size)
3 ½ tablespoons cocoa , preferably Dutch-processed
¼ cup semisweet or bittersweet chocolate, grated (optional
)
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.

[givemecarbs]

Thanks Cindy! That made my mouth water just reading about it!

[givemecarbs]

Oh yes please! It is rough work but my research must continue!

[givemecarbs]

Haven't gotten around to trying the wonderful recipe yet, but my research has progressed. I hit a dangerous pitfall though. I was investigating at Whole Paycheck and while I was seeing if they had any frozen tiramisu I noticed jars of dark chocolate sauce for 4.99. Before I could stop it the jar jumped in my cart! That stuff is evil in a jar I tell you! It is the whole foods brand and it is so buttery smooth and chocolately. I started out nuking a little to put on ice cream but to my dismay I discovered that it is really good just by the spoonful at room temperature. WF had tiramisu in the bakery section, a single serving for 3.99 or a much bigger one for about 15.00. I got the small portion and it was very fresh and yummy. But now I have a dark chocolate sauce monkey on my back!!!!!

[jujuthomas]

I don't have any suggestions, but I really appreciate your "sacrifice" in the name of research! :) let us know your conclusions, please! the only tiramisu I've had recently was not worth discussing.

[bucksguy14]

It's been quite a while since I've had one, but Sweet Street Desserts in Reading makes a great tiramisu. Matter of fact, my daughter's taking me to a Reading Phillies game next month. I'm gonna have to go over to Sweet Street and pick one up.

[wc2473]

If you're near Ardmore or West Chester, try Carlino's.

[mitchh]

If looking for a Tiramisu to order for an occaision, I HIGHLY recommend the one made by Graziano's Desserts through the Drake Tavern in Jenkintown.

http://www.draketavern.com/desserts.pdf

All of their desserts are great!

[givemecarbs]

Thanks for all the great responses. I had a very small wedge of the TJs tiramisu torte and it was light and refresthing. So far the costco version is my favorite, you get a huge pan of it. One slice made for a delicious breakfast.

[mitchh]

Giveme, I assure you that the tiramisu by Graziano will blow away anything you get from Costco.

[jessicheese]

I'm sure that Graziano's is amazing, and can't wait to try it, but please don't knock his preference for Cosco because it's from "Cosco". I've had many many versions and the one that I tried from there is definitely in my top 5.

[mitchh]

I'm not knocking Costco at all. I shop there quite a bit and have purchased many items from their bakery and meat departments.

That said 99 out of 100 times I will take a freshly, custom made dessert by a boutique bakery over a frozen mass produced one any day of the week, which is basically what I said above. I'm not sure why you would take it personally.

[jessicheese]

Sorry- it's hard to tell tone in messaging sometimes. I read your comment as sounding condescending about the favorite version being from "cosco". Being that I agree with the OP on the quality of said tiramisu, I opted to post my support. Nothing personal, just typical chowhound banter:-)

[jessicheese]

I had someone bring Cosco Tiramisu to a party once and it was awesome! I was very surprised.

Locally, I really enjoyed the tiramisu at La Viola in center city. I would hve classified it as my favorite version, until I went to Pomodoro in Wilmington the following week and had their version, which was downright glorious.