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What is the key to an amazing tiramisu??

Seriously, I've had so many average or not so great tiramisus but I know when we were in italy, they were heavenly! I'm wondering what the trick to this is. In some ways, the recipes seem very simple and I wonder if in italy or even here, the people that make it well, maybe there is something more to it. The last time I made it, it didn't turn out right texturally (too soggy).

I'm going to try and make my own ladyfingers though. I'm thinking that would probably make a big difference. Anyone ideas? Has anyone tried alternating the vanilla mascarpone layer with a mascarpone chocolate layer?

Any recipes or help would be appreciated!

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  1. I don't have a recipe for you, but I'm glad you started this thread. I too am a tiramisu lover and will be avidly following this post.

    1. There are diff approaches to tiramisu. Some focus on the espresso coffee flavor others the chocolate shavings. Those components are definately key but getting the lady finger dipped right is everything. Soggy tiramisu is usually a soggy lady finger issue. I wouldn't make lady fingers from scratch for this particular recipe (but homemade is lovely for many other purposes so don't let me discourage you) but using firm not soft baked lady fingers would be my recommendation straight off. Next is your marcapone cheese; buy the best quality you can find. My fav recipe is from Giada which can be found on the FN website easily. She also does a raspberry tiramisu that is fantastic. Good luck!

      10 Replies
      1. re: HillJ

        +1 on HillJ: the quality of the products you put into it will have a direct bearing on the finished product - and that means the liquers also. I can't even tell you how many mediocre Tiramisus I've had because the maker used cheap alcohol. It really makes a difference. I haven't done a chocolate layer, but I've done an espresso layer and it was marvelous.

        1. re: mamachef

          I don't use alcohol of any kind in my tiramisu. I just never cared for the taste and my kids enjoy tiramisu so I wouldn't add it on their account. But I have used extracts and one really unique version uses Anise; very diff. I also don't care for cocoa powder of any kind in this recipe, much prefer dark chocolate shavings mid layer and on top.

          But the important thing is to make a tiramisu that appeals to your preference and if you begin with really good quality, firm baked lady fingers, a great quality marcapone cheese you're well on your way.

          Recently I had a pumpkin tiramisu at a party and it was very tasty. I couldn't imagine the combo of pumpkin & espresso...but it really worked.

          1. re: HillJ

            I was just going to post here HillJ that I am fond of it too but not with the inclusion of alcohol. The biggest problem I find when ordering it (not always but it is common) is the soggy factor. When i've made it I get the lady fingers from a Little Italy deli. They're packaged and very crisp, almost could seem delicate but maybe have to be to stand up to typical ingredients. I prefer those coffee syrups if I need to add a certain something extra or simply rely on the coffee or expresso to be predominant.

            I prefer creamy and rich to soggy and mooshy.

            1. re: iL Divo

              Couldn't agree more, iLD. Some of the syrups sold at Starbucks work incredibly well in tiramisu.

              1. re: HillJ

                HillJ, I should list the flavors I've bought that are brilliant.

        2. re: HillJ

          http://www.foodnetwork.com/recipes/gi...
          This is Giada's basic recipe; as I mentioned I omit the rum and go with dark chocolate for my family.

          1. re: HillJ

            I made a delcious Tiramisu last weekend for a family gathering. It was Giada's recipe with a few changes.

            I used a shot of brandy in the egg yoke/mascarpone mixture and a tablespoon of it in with the coffee. Also, on top of the first layer, I heavily sprinkled dutch cocoa powder. On top of the second layer, I sprinkled it again heavily with the cocoa and also did chocolate shavings.

            I was surprised how much I liked the brandy in it. And yes, I could taste the alchohol, but to me it was very authentic tasting.

            And I have made it with both soft and hard ladyfingers, the hard ones I dip in the coffee mixture, the soft ones I let sit on the counter for a few hours to air dry. And I paint them with the coffee mixture, so they don't get soaggy at all.

            I love Tiramisu.

            1. re: mcel215

              I like the sound of yours too. I vote for the alchohol as well. I will just make two, one for the adults and one for the non/drinkers and children.

              1. re: chef chicklet

                Thanks, I'm making it again for Christmas myself. :)

          2. re: HillJ

            I love Giada's recipe, too. I like mine on the sweeter side, so I increase the sugar to 1/4 cup. If at your disposal, try to find fresh mascapone cheese and fresh egg...it does make a difference. I use Italian ladyfingers that you can pick up from any Italian market.

          3. Definiely use the firm lady fingers as HillJ sugggests, and do not oversoak them. The dry portions of the cookie will continue to wick the liquid in the wet portion. I find, also, that using Irish creme for the liquor yields fantastic results.

            1. You speak of a topic near and dear to my heart ... as a fanatic of ice cream (and all things icy and creamy), I simply adore tiramisu.

              So, lets discuss.

              Tiramisu has many many variations, with the only constant probably being the mascarpone cheese.

              At it's core, tiramisu is essentially a semifreddo, an Italian ice cream cake of sorts. So if you think of it in those terms and begin the process with that as your fulcrum, things are a bit easier.

              So lets start with the basic ingredients and figure out where we want to start and end.

              Eggs.
              In Italy, the tiramisu you had probably used raw eggs. Many recipes in the U.S. will either use cooked eggs (at least eggs heated in a double broiler, or bain-marie) for fear of Salmonella poisoning, or completely sub out the eggs with whipped cream. (Some people get even more fancy and bain-marie the egg yolks, only, and use whipped cream in place of the egg whites.) Stay traditional ... use raw eggs. Remember, you're trying to make a Zabaglione, not a custard.

              Espresso.
              Use good quality real Italian espresso, not American espresso. This might be another area where your experience here and in Italy differed. Many commercial (incl. restaurants) will use weak or American espresso which is generally more bitter than its Italian counterpart, or (gasp!) coffee. But understand something, using real espresso will be expensive if you do not have an espresso machine and whole beans at home. For example most recipes call for something like 1.5 or 2 cups of espresso. If you price that out (either in shots or fluid ounces), you can easily end up paying something like $20 or more just for the espresso from a coffee shop. That said, the cost is worth it and your tummy will thank you for it.

              Cocoa powder
              Use the Natural Cocoa Powder. Not (and I repeat, not) the Dutch Cocoa powder you might find at the market.

              Lady Fingers, or the base.
              Use Italian lady fingers, Savoiardi. They are thicker than typical American style ladyfingers and are spongy enough to be highly absorbent but still retain a good crispness to them.

              Wine or liquor
              Use sweet Marsala wine. Some will call for things like Kahlua, Rum or even Bourbon or whiskey. Stay true to the original, use sweet Marsala.

              Layers
              Go two layers (e.g. ladyfinger, filling, ladyfinger, filing, cocoa powder). Don't do one, and don't go beyond two.

              Those are the key basics as I see them for making a classic tiramisu. Once you've got those down, you can experiment and adjust your ingredients and/or make additions as you see fit to suit your tastes.

              Good luck and enjoy.

              6 Replies
              1. re: ipsedixit

                <i>$20 or more just for the espresso from a coffee shop</i> !!!

                Just get an inexpensive 6-cup aluminum Moka coffeemaker and a can/packet of Lavazza. I make it double-strength (1/2 the water) for tiramisu; takes 3-4 rounds to get 2 cups.

                I agree with all your other tips!!

                I use a "Balducci's" recipe found on the web and have never had any complaints from Italians. I use the packaged (dry) ladyfingers available here and there is no real problem with sogginess; you just have to keep an eye on drizzling the espresso evenly and slowly, until the ladyfingers have absorbed it to their maximum, but not beyond. That's where the double-strength espresso makes a big difference.

                1. re: lidia

                  lidia,

                  Re: making espresso in coffeemaker. I generally find it lacking because espresso is supposed to made with hot water that is heated to just the right temperature (about 15 degrees below boiling) and with the water forced through the ground beans with just the right pressure. A coffeemaker *can* make espresso with espresso beans, but it's just not the same for me ... not rich and lacks depth of flavor.

                  But lucky for me, I found a used espresso machine at a yard sale ... :-)

                  1. re: lidia

                    Drizzling rather than dunking in the coffee is key to not-soggy tiramisu.

                  2. re: ipsedixit

                    "Stay true to the original, use sweet Marsala".

                    I don't know. It's pretty damned good with Sambuca...

                    1. re: ipsedixit

                      What he or she said! The only problem I find with ALL my trials at this, is leftover. Regardless of my choices for ingredients, if it's not eaten all at once, it WILL go mushy on you. Guess it's the nature of the beast. I suppose it's like those cannoli's you see in the rotating cake case in a diner...they LOOK mushy..and sad...

                      1. re: ipsedixit

                        May I ask, why not Dutch processed cocoa? Everywhere else I read recommendations especially for Dutch one. Is it about cheap brands of Dutch cocoa or is it about all of them?

                      2. I've had much success with this recipe:
                        http://www.foodnetwork.com/recipes/gi...

                        This will give you the chocolately mascarpone that you were asking about. Like others have noted, I agree that it is important to use the firm lady fingers and not to over dip them.

                        1. I think tiramisu is over rated but that's another issue. However, what makes a tiramisu particularly crappy is a wet one. Do not overdip the ladyfingers.

                          For those of you who love, love, love tiramisu, why?

                          I think it's very one-note...YAWN.

                          8 Replies
                          1. re: toomuchfat

                            For those of you who love, love, love tiramisu, why?

                            I think it's very one-note...YAWN.

                            ___________________________________

                            It maybe because you've never had a real good one made with quality ingredients.

                            So many times the commercial tiramisu you can buy at bakeries or restaurants are either essentially wet breadsticks soaked with coffee and topped with cream cheese, or so adulterated and gussied up as to be closer to ice cream cake than traditional tiramisu.

                            As to "one-note". Lots of things are "one-note" ... chocolate cake, vanilla ice cream, sugar cookies, etc., and all those things -- when done right -- are fantastic. In fact, vanilla ice cream is my favorite ice cream flavor in addition to be the most popular (or 2nd most popular) ice cream flavor.

                            Just my 0.02, of course ... and feel free to leave your piece of tiramisu for me.

                            1. re: ipsedixit

                              I have had tiramisu at high-end restaurants, presumably made with high quality ingredients and that made by my wife that had good quality ingredients since I bought them.

                              I agree with you in concept about some of the one-note delicious foods. However, for me, I prefer to have a counterpoint...something different in taste, texture, or temperature.

                              I prefer vanilla ice cream with some chocolate sauce and toasted almonds over a bowl of great but monotonous vanilla ice cream with nothing. Or, maybe with a nice cookie.

                              You get the point.

                              1. re: ipsedixit

                                You think vanilla ice cream is one note? A really delicious, homemade, custard-based vanilla ice cream is a symphony!

                                1. re: Isolda

                                  Seriously. It's the best stuff on earth!

                                  1. re: Isolda

                                    the most memorable gelato in Italy I had over a two week vacation (hint: that's a LOT of gelato!) was in a little shop in Siena. Don't know why, but the vanilla just looked really good, so that's what I got.

                                    I like vanilla, and a really good vanilla ice cream has plenty of depth of flavor....

                                    But this? This was roll your eyes back in your head, sigh a little, then skulk off into a corner where you can guard it with your life, growling at all who dare approach until it's gone good.

                                    Tiramisu's a lot like that...it can be really plain and not very special, or it can be mindblowing and memorable when it's really good.

                                    Worst tiramisu ever was in Salt Lake City...no liquor, which I expected, but no coffee (which I didn't realize was off-limits when I ordered it), either, which means you got a bowl of dry-as-dust cookies with some whipped cream and some shaved chocolate.

                                    Yuck.

                                    1. re: Isolda

                                      "A really delicious, homemade, custard-based vanilla ice cream is a symphony"
                                      I love how you said that :)

                                  2. re: toomuchfat

                                    I think tiramisu is too often made poorly and that's generally the case. There are layers of creamy flavor to a good tiramisu.

                                    1. re: toomuchfat

                                      Well, as one who loves tiramisu, it is not one note. Yes, it has to be of good quality ingredients, but it also has layers of flavors and textures. Otherwise you could be eating something like a mousse (don't get me wrong - I love a good mousse) or pudding. Just my own opinion.

                                    2. I like making my own ladyfingers best, using a savoiardi recipe. But a good store bought one works well, too. I have spent a fortune on some at an Italian deli/bakery and bought some that cost much less from Trader Joe's (not sure if it's seasonal) and they've worked about the same. I like tiramisu that uses a lot of egg yolks for an extra creamy texture. This is one of my favorite recipes (it's called tiramisu eggnog trifle but is a tiramisu--don't know why they called it something different). I like marsala better than rum in it. Realy, you can't go wrong w/ 12 egg yolks and 4 8 oz packages of mascarpone.

                                      http://www.epicurious.com/recipes/foo...

                                      5 Replies
                                      1. re: chowser

                                        I've never found the real upside of making ladyfingers. The effort to reward ratio just isn't worth the time in my opinion.

                                        Now, that being said, if I am going to make my own tiramisu base, you know what's actually a pretty good alternative and actually worth the time and effort? Biscotti.

                                        1. re: ipsedixit

                                          It never seemed like much work to me but I love playing with a pastry bag. I've never tried it with biscotti but that sounds great, even just a plain trifle would be good.

                                          1. re: chowser

                                            Or day old, stale pound cake.

                                            In fact, when I have extra pound cake that's just sort of lying around, I'll leave it in the fridge, uncovered, overnight and voila (!) perfect tiramisu base.

                                        2. re: chowser

                                          I'm interested in hearing more about the Trader Joe's ladyfingers. I picked them up once and theye seemed hard, so I didn't buy them and got some from the supermarket instead. But it sounds like ladyfingers are supposed to be crispy so maybe the Trader Joes version is actually better? I always thought ladyfingers were supposed to be soft like sponge cake.

                                          1. re: Pandora

                                            You want the hard ones because they'll soften up in the mix. The sponge cake ones will almost dissolve if you try to dip them in coffee and end up very mushy.

                                        3. I hate tiramisu, but my son adores it and is always asking for it. I would love to find a recipe that might change my mind, if that is possible.

                                          2 Replies
                                          1. re: Isolda

                                            Maybe you just need to change the flavor profile? Here's a limoncello tiramisu recipe I've made, admittedly in the summer months, rather than now, and it's just delicious, especially if you make your own limoncello:

                                            http://www.epicurious.com/recipes/foo...

                                            1. re: bushwickgirl

                                              okay so, do they really use ladyfingers in italy or the high end bakeries in the US? Does the ladyfinger soak up the surrounding liquid such that it sort of melds into one layer because I swear the tiramisu I have had the "ladyfinger layer" is a soft cakey one layer type texture. I'm assuming that they don't typically put a cake layer for reasons stated above.

                                              Also, how do people feel about the use of raw eggs? apparently that is more authentic.

                                              The type of tiramisu I like is sweet but also has a certain bitterness to it, i'm assuming that is the espresso.

                                              If you make your own ladyfingers (i don't have a trader joes around), do the recipes online provide a hard, crispy texture?

                                            1. I've never made it myself but, based on restaurant eatings, the success for me hangs on the flavour of good strong coffee and an appropriate shot of Marsala.

                                              1. HELP!!!!! All I could find was american style lady fingers. So I bought by weight, I'm going to double up the lady fingers to simulate the thicker italian version lady finger. Here is my question.

                                                Should I dry these american style lady fingers in the oven before using????

                                                7 Replies
                                                1. re: MsBees

                                                  Hi MsBees, when you refer to american style do you mean the soft dough version sold in most grocery store bakery depts? If so, I wouldn't try to dry them but I would use a soft brush rather than the dipping method to soak in the liquor or espresso flavor. If I remember these right, the soft lady fingers are split lengthwise and sort of a sandwich type of cookie. If I have this right, I've seen them doubled and I've seen bakers spread filling between the split of the cookie as well as between the prepared layers. So you have a few options. Keeping the dessert cold is super important with soft lady fingers.

                                                  1. re: HillJ

                                                    Thanks hillj. Yikes I drid them out. They seem fine. We shall see what happens. I'm serving it to college students. Hopefully they won't know the difference.

                                                    1. re: MsBees

                                                      Ha! Well how did drying them out work? I would still brush on not dip the liquid so they remain as dry as possible.

                                                      1. re: HillJ

                                                        :) the drying worked perfectly but the egg mascarpone mixture was a disaster. It was so bad I threw it out. :(

                                                        I guess I'll be making tiramisu later this week.

                                                        1. re: MsBees

                                                          http://chowhound.chow.com/topics/701577
                                                          MsBees, on this link is a tiramisu recipe by CH Kater. It's fast, straight forward and delicious. I would highly recommend trying it when you're ready to begin again. If it makes you feel any better, we've all had our recipe disasters and practice does make (delicious) perfect! Good luck!

                                                          1. re: HillJ

                                                            Thanks HillJ. I have it bookmarked. :)

                                                2. I made the Cooks Illustrated version the other day for a dinner party, and let me say that I am lukewarm at best on Tiramisu, but I needed an Italian dessert, so that's what I made. It was honestly, the best thing I've ever eaten! Creamy, light, and totally delicious! It uses whipped cream instead of egg whites, and I used light rum instead of dark, which gave it a subtle booziness without the strong alcohol flavor. I would highly, highly recommend the cooks illustrated recipe! (And for the record, I actually don't trust Giada's recipes one bit and would never turn to her for help with an Italian anything. She's ridiculous. Of course, that's a discussion for another thread.)

                                                  3 Replies
                                                  1. re: jenhen2

                                                    I wish I had tried this recipe. Right now I'm in the process of making Anne Burrells and it smells very eggy. But there is no going back now I already added the mascarpone

                                                    1. re: jenhen2

                                                      I'm with you on this Jen, she is very generic about how she concocts things always referring to her Italian roots.

                                                      you really gave a huge shout out to CI regarding their tiramisu being the best thing you've ever eaten. that's a great compliment.
                                                      Is this the one?
                                                      http://www.spokesmanreview.com/blogs/...

                                                      I'd love to try that.

                                                      egg yolk
                                                      zabaglione
                                                      marscapone
                                                      the lady fingers from the Italian deli's in Providence RI

                                                      1. re: iL Divo

                                                        Sorry for the delay - just getting back to this thread now. Yes, that's the recipe. My only comment is that I had lots of coffee mixture left over, so next time I would do 2 cups of coffee and a little less espresso powder (but the same amount of rum!!).

                                                    2. One thing that I add to mine between layers is finely chopped really good dark chocolate! Not traditional but adds texture and flavor. And, instead of just cocoa on the top layer I add some more of the chocolate only this time shaved.......... Yumm! I actually make mine layered in a bowl instead of in a pan and spoon it out. Enjoy!!

                                                      1. Does anyone have a cooked egg-version they'd like to share?
                                                        Lidia's Limoncello version has cooked yolks, but the whites are still raw.
                                                        http://www.epicurious.com/recipes/foo...

                                                        9 Replies
                                                        1. re: prima

                                                          What about using pasteurized raw eggs? If it's a safety, rather than a flavor issue you're worried about.

                                                          1. re: antimony

                                                            I don't know that pasteurized raw eggs are available in Canada, where I live, apart from in the form of Egg Beaters, which I don't think I'd want to use in a tiramisu. ;-) I grocery-shop often, and I've never seen any pasteurized eggs for sale.

                                                            I guess I could just use the cooked yolks, and sub a little whipped cream for the whites.

                                                            1. re: prima

                                                              They aren't hard to find around me (Boston, USA), and pasteurized whites are even more common, but I believe you.

                                                              There are also eggnog recipes I've seen that basically scald the mixture -- I bet you might be able to do something similar. But I've never tried it -- I'm comfortable going with raw, myself.

                                                              But certainly I'd substitute before using Egg Beaters. Ew.

                                                              1. re: antimony

                                                                I checked one of our better grocery stores today- there were about 10 varieties of eggs, including quails' eggs and hardboiled eggs in the shell, but no pasteurized eggs.

                                                                Don't worry, I'm not an Egg Beaters kind of cook. Can't bring myself to buy them or try them. ;-)

                                                                1. re: prima

                                                                  I just saw your question about cooked egg yolks. I've used this recipe(I think it's an old one from Bon Appetit) with cooked egg yolks. It's really creamy and I'm fine serving it to children, even with the alcohol...

                                                                  http://www.brolenrecipes.com/view/sis...

                                                          2. re: prima

                                                            My recipe calls for beating together egg yolks and sugar but not cooking. In the past, when I was adapting the recipe be to a firmer dessert that can be made in a springform pan and then sliced like a cake, I have cooked the eggs/sugar at this point--whisk over simmering water until thick, just like you would any other egg sauce or custard. You could do this with any recipe.
                                                            If you want "cooked" whites, use powdered. Or pasturized eggs on both counts.

                                                            Incidentally, this is NOT the route to the best tiramisu IMO. While I achieved the textural and fancier presentation goal I was going for, tiramisu really is not tiramisu unless it's kind of pillowy and loose.

                                                            1. It's all about the best ingredients and finding your favorite booze element(s). Mine are Kaluha and Frangelico--not traditional. A good marsala version ranks a very high second.
                                                            2. Not too sweet! I repeat: NOT TOO SWEET. Also not too much chocolate. It's all about balance. If you want a chocolate dessert make something else.
                                                            3. As above, loose and pillowy but not oozing liquid. Made no more than one day ahead.
                                                            4. Alessi brand dry ladyfingers, dunked in expresso to the count of three. Don't bother with fresh or homemade--they detract.

                                                            1. re: splatgirl

                                                              thanks for all your comments & tips, splatgirl ;-)

                                                            2. Best Tiramisu I had was not in Italy but a homemade one in Toronto!! The secret?! My friend used Expresso from Blue Mountain coffee beans and added Hennessy XO Cognac with the Marsala wine!!
                                                              Out of this world!!!

                                                              3 Replies
                                                              1. re: Charles Yu

                                                                Interesting. I'm going to be using Illy, and haven't figured out the booze element yet. Probably Frangelico or Amaretto, maybe with a splash of cognac or brandy.

                                                                1. re: prima

                                                                  I always use amaretto... it is divine!

                                                              2. I think often times restaurant/store bought tiramisu isn’t good because whatever cheese is used has gotten stale or dried out. You need to buy very fresh mascarpone cheese. I wouldn’t make the lady fingers b/c the store bought ones are pretty good - I always use this brand http://www.capri-flavors.com/images/b... and the package comes with the BEST recipe!
                                                                Make the espresso in advance and let it cool off.
                                                                For me, for the best results, whip the egg whites with an electric or stand mixer until they form soft peaks and then fold the yolks (with any sugar already blended into the yolks) and mascarpone in very gently. Then you can start layering process. Dip the fingers into the espresso (use a shallow bowl and don’t over fill so you don’t drench the fingers – just keep refilling it as the liquid is used up), cover a row with the mascarpone sprinkle the cocoa, repeat.

                                                                1 Reply
                                                                1. re: Mel.D

                                                                  I used some mascarpone that had been opened for another recipe a few weeks ago, but had another 6 weeks until its best before date, and the tiramisu still turned out much better than most restaurant/store versions I've bought. I was a little concerned that it might not turn out that great, but the marscarpone/egg layer (from this recipe http://www.epicurious.com/recipes/foo... ) was the best I've had in a long time.

                                                                2. I make an amazing tiramisu, not even bragging. There used to be a wonderful italian-inspired-wine country restaurant in Livermore, CA (my hometown), called Stoney Ridge Winery. They made the best tiramisu I've ever had in a restaurant. After they closed, I had to figure out how to replicate it at home. Most recipes call for eggs, but mine does not and I think it tastes all the better for it.

                                                                  I started out with this recipe: http://www.cookingforengineers.com/re...

                                                                  I change it up in several ways. No espresso, just a cup of brewed coffee to soak the ladyfingers, but that's mostly because I don't have an espresso machine and don't want to run to the coffee shop to buy an espresso. I replace the brandy with kaluah liquor.

                                                                  To make the mascarpone filling, I whip the cream well, then separately mix up the mascarpone, vanilla, kaluah and sugar so that it is soft, then (Most Important Step) shave about half a bar of chocolate into the mascarpone mix using a microplane grater. Gently fold the mascarpone into the whipped cream.

                                                                  Layer the soaked ladyfingers into the pan, then a layer of the mascarpone, then shave another quarter of the chocolate bar onto the mascarpone. put in the next layer of soaked ladyfingers, top with the remaining mascarpone, and shave the remainder of the chocolate bar over the top.

                                                                  It's best if you let it come together in the fridge overnight - gives the ladyfingers time to equalize out and not be soggy, and for the coffee to seep into the mascarpone.

                                                                  In my opinion the chocolate shavings replacing the cocoa powder and scattered throughout the cream mixture really elevate it

                                                                  I'm considering trying to make my own mascarpone this weekend to try out in this recipe :) http://biology.clc.uc.edu/fankhauser/...

                                                                  1. Here's another back-of-the-package winner -- it's cooked, and rich as Rockefeller -- and an absolutely favorite every time I've made it.

                                                                    http://www.sbiladyfingers.com/Recipes...

                                                                    These are the ladyfingers sold in the bakery department of thousands of grocery stores across the country...soft, not crunchy - but the recipe rocks.

                                                                    (I can't buy that brand any more - so I make it with the crunchy ones, but the recipe is still great)

                                                                    5 Replies
                                                                    1. re: sunshine842

                                                                      Will try this recipe next time...

                                                                      1. re: prima

                                                                        this past summer, I made strawberry tiramisu (which is funny, as it's just fancy shortcake!) for a "good china" dinner for company - I layered the lady fingers, brushed with orange juice and Cointreau, with this same lovely cream and sliced fresh strawberries into wine glasses, garnished with a small berry and some mint leaves and refrigerated.

                                                                        Was very simple, but looked awesome and was OH so good.

                                                                      2. re: sunshine842

                                                                        Hmm...company has redone their website, so the link above is dead.

                                                                        Try this one:

                                                                        http://www.sbiladyfingers.com/TIRCLAS...

                                                                        1. re: sunshine842

                                                                          Thanks sunshine,

                                                                          I think I'll try this one next time I'm making it. :)

                                                                          1. re: mcel215

                                                                            it's very simple, and really, really good.

                                                                            I hope you like it.

                                                                      3. I adore the recipe I use, and for those that have asked me for it, I advise against dunking the ladyfingers even though mine is worded that way. The brush provides much more control, too much espresso truly ruins this dessert imo.

                                                                        2 Replies
                                                                        1. re: lilgi

                                                                          Thanks for mentioning that. I had dunked mine, and the tiramisu's ladyfinger layers were a little soggier than I'd like. Will use a brush next time!

                                                                          1. re: prima

                                                                            yeah, it's real easy to dunk one millionth of a second more than necessary :)

                                                                        2. I remember my mother saying to use stale ladyfingers?