Recipe by HBIC
"If you really want an all-out fancy restaurant style tiramisu with all the fixin's this is the one. People will speak of this for years to come. You can also make it in a bowl like a trifle!"
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white sugar, divided
confectioners' sugar for dusting
strong brewed coffee
1 (8 ounce) container
2 (1 ounce) squares
semisweet chocolate, grated
confectioners' sugar for dusting
I love this recipe! The homemade l;ady fingers are awsome and easy to make. I'll never use stale, packaged ladyfingers again. I made several modifications to this recipe. Fisrt of all, like one other reviewer, I found this recipe very sweet. I omitted sprinkling of powdered sugar on the lady fingers. I substituted coffe liquour and creme de cacoa for the rum, to give it more chocolate flavor which was one of the coments I recieved the first time I made it. Because they are very sweet, I reduced the sugar in the filling by about 1/4 cup. To give it more chocolate flavor I also sprinkled grated chocolate and powdered cocoa on top of both layers. The result was perfect. I also make this in a square pan, without the lady finger "sides" when I need to bring it to a function. Much easier to cut and serve, and still delicious!
This was my first time making this and I did not care of it too much. I followed the recipe to a T. The rum flavor was too much to handle for me. The heavy cream layer did have a nice texture and mine did not leak. Also, I didn't have enough batter for the outter circle of ladie finger. Although the lady fingers were yummy and I will use the recipe with a diff. filling recipe. I ended up buying ladyfingers for the circumfrance. If any of you live by a Polish deli I suggest the Polish ladyfingers as they are A LOT softer than the Italian ones. Look for a box that says "Biszkopty" on them.
I have made this tiramisu many times. Each time I received RAVE reviews (some people are still talking about the first one I did over 2 years ago). Anyhow...the only thing I change is that I use an equal amount of Irish Cream instead of rum as I personally do not like the flavor of the rum. Aside from that, this last time that I made it, I tried what one reviewer suggested, doubling the marscapone. I would NOT recommend it. The finished product was much firmer and easier to cut (more like that of a cheesecake), but the flavor was just totally off balance. I would recommend following the ORIGINAL recipe amounts exactly, as that is the way that I received the most amount of compliments.
This is tooo sweet. Please do the following:
Only lightly dust the ladyfingers
For the syrup only use ¼ cup sugar,1/2cup water, 1/4cup coffee and 2tbs rum
For the filling only use
1cup heavy cream
use only one ounce chocolate for the topping and dusting confectioner’s sugar at the end should be optional.
My wife's Mother worked in an authentic Italian deli most of her life. My wife grew up enjoying the best Tiramisu by real Italian cooks. Being who I am I had to make a better Tiramisu to win her heart even more. I made this recipe and I have completely won her heart. I have made this with the ladyfinger recipe and with store bought. The homemade lady fingers taste so much better. The store bought will work in a pinch though. Thanks Emily!
Oh my...!!! I opted out the rum and used cream cheese instead and this was still the best tasting and easiest Tiramisu I've ever made. Even my great cook mom says so. She really loves it and has asked me to make it again next week. The ladyfingers batter was easy to manage and didn't spread out like other recipes I've tried. I was afraid the cheese mixture wouldn't set, but it did. So I really had no problems. This recipe is definitely a keeper!
Super recipe. To substitute mascarpone you can use cream cheese 16oz, 1/2c whipping cream, 5 Tbls sour cream. You need about 27-30" X 3" to wrap the cake. I make the long side using a cookie sheet lined with a 6" wide strip of parchment. I spread the cake batter 1/2" thick on the parchment and bake. I then use a sizzor and cut the strip in half then square up the ends. (You end up with 2 strips that when cut square on the ends is un-noticeable) I leave the parchment paper on and brush with coffee mixture and place in the spring form pan (parchment facing outwards) I use a 9" spring pan and make 8" rounds with parchment lined cake pans for the bottom and middle layers. The presentation is incredible. This way you can only see the sides when the pan is removed. I also used emrils coffee and filling recipe with 2 cups of whipping cream instead of one.
Yum Yum! Wonderful Recipe. Tastes better the longer you let it sit in the fridge. The strong Rum taste went away after the second day. Will Make again. My Husband loved this. One thing I will do differently is soak the bottom layer a little more with the syrup. Mine was just a bit too bready still, while the midddle layer just melted away in your mouth.
* Percent Daily Values are based on a 2,000 calorie diet.
Emily's Famous Tiramisu
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 243
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