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Favorite Tiramisu recipe

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pearlyriver Oct 9, 2012 02:27 AM

I've never made a tiramisu. There're so many variations with the only consistent ingredient being mascarpone cheese that I don't know where to start. What's a good tested recipe I can start with? Are there any particular techniques that I should jot down?

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    germanpotatosoup RE: pearlyriver Oct 9, 2012 04:27 AM

    tbh....Im still searching for the best tiramisu recipe but here's a good video for reference:
    http://www.5min.com/Video/How-to-Make...
    Veniero's is pretty famous here in nyc so I was excited to see what goes into their tiramisu when this video was made. Unfortunately, they dont tell you the exact recipe but I like to keep this video as a reference for comparison when looking for a tiramisu recipe that most closely replicates it.

    1. iL Divo RE: pearlyriver Oct 9, 2012 04:41 AM

      it's easy, doable and good.
      http://m.allrecipes.com/recipe/23143/...

      3 Replies
      1. re: iL Divo
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        pearlyriver RE: iL Divo Oct 9, 2012 08:47 AM

        Thank both of you. I read that one of the keys to decadent tiramisu is to have firm ladyfingers and be careful not to let them become soggy. There's no good ladyfinger seller in my neighborhood, so I'm going to make them from scratch. Not sure how they'll turn out.

        1. re: pearlyriver
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          janmcbaker RE: pearlyriver Oct 9, 2012 09:10 AM

          I don't have the recipe at hand, but I've made gluten-free ladyfingers for tiramisu. I imagine though that if you get a recipe from a trusted source and follow it, they should turn out fine. My GF ones turned out firm enough for tiramisu. I think I also tried a tiramisu recipe from one of Lidia Bastianich's cookbooks. I figured, if you can't trust her recipe whose can you trust! Not letting the ladyfingers get too soggy is the big thing. Barely dip both sides in the espresso mixture or whatever you're using. Don't worry if they're not entirely moistened. The moisture from the dipping liquid and the custard will spread through the ladyfingers. But even if they don't turn out perfect they'll be covered with the custard. And people will be GREATLY impressed that you made your own ladyfingers, let alone the tiramisu! Good luck!

          1. re: janmcbaker
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            pearlyriver RE: janmcbaker Oct 16, 2012 12:56 AM

            My store-bought ladyfingers turned out soggy, although I had been careful to dunk them in coffee/wine mixture for less than 2 seconds. Maybe next time I'll try brushing the liquid on them instead.

      2. ipsedixit RE: pearlyriver Oct 16, 2012 01:06 AM

        See my previous post here

        http://chowhound.chow.com/topics/7433...

        2 Replies
        1. re: ipsedixit
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          pearlyriver RE: ipsedixit Oct 16, 2012 02:08 AM

          Interesting. I'll have to bookmark it. But there's no storebought Savoiardi where I live. Is there any foolproof Savoiardi recipe that will guarantee a crispy base for tiramisu?

          1. re: pearlyriver
            ipsedixit RE: pearlyriver Oct 16, 2012 06:45 AM

            Dunno one.

            But if you want crispy, and don't mind a bit of savory, try Ritz crackers or Wheat Thins as a base.

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          Sam D. RE: pearlyriver Oct 16, 2012 02:51 AM

          I had a gigantic failure try to make ladyfingers from scratch. The tiramisu I made with ladyfingers I bought from a local Italian grocer turned out terrific. I doubt that I'll ever try making ladyfingers again

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