Living in Europe for the last 3 years, I have a certain fear about making tiramisu and serving it at my home. Everyone here has been to Italy and other places around Europe and have had some awesome Tiramisus. How could I compete right? Well, this recipe helped me to do it.
I made it last night with a spring form pan. It didn't solidify properly for a couple reasons. 1. my whipping cream didn't whip so well 2. my spring form pan leaked. But I left it til morning. My husband thought it "looked" awful but he said it tasted good. He put it in a bowl and took it to work. He left it in the freezer by mistake and then took it out. According to the 4 calls I got from the office, it was delicious. Presentation isnt everything afterall.
So, tonight, I ditched the spring form and used a large flat glass bowl about 4 inches deep. The presentation is great because you can see through the bowl and see the layers of fingers and custard.
I couldn't get my chocolate to curl though. I just put little chips on top. I used the most delicious Swiss chocolate that I picked up recently on a trip. I topped it with a cherry and it looks great. I didn't use lady fingers because only the hard ones are here in Germany. I used these delicious little mini cakes, shaped like lady fingers, called Madelinas. By themselves, they are delicious. I also used kaluha, coffee and warmed it a bit with maple syrup to make just a little thicker. It really helped avoid the soggies.
I put it in
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Living in Europe for the last 3 years, I have a certain fear about making tiramisu and serving...