Tiramisu recipe by Roxana 27 Comments Coffee soaked lady fingers layered with creamy dreamy filling made from mascarpone cheese and egg yolks. With just a handful of ingredients this amazingly simple dessert will always be a favorite of mine. Tiramisu stole my heart years ago, when I had my first taste. It was love at first bite. It was like stepping into another world where everything is perfect! It’s like flying without wings, only a little bit of pixie dust, just like the dust of cocoa powder sprinkled on top of the cake. It’s light and airy, sweet and creamy. It is a classic dessert that will never die. There are lots of recipes for Tiramisu, lots of them almost identical but I can’t say for sure where the original recipe is coming from. It’s been one of those recipes that it’s being passed from generations to generations. With every new generation it’s being adapted to fit the taste buds. If you have ever made Tiramisu you most likely know there are two types of Tiramisu recipes. Ones that calls for whipped egg whites and ones that call for heavy cream. I have made Tiramisu both ways, but this time I made it different. Just a little.

My Tiramisu is made by layering coffee soaked lady fingers and a mixture of mascarpone cheese, egg yolks, sugar and milk. Since I wanted to hold its shape better I left out both the heavy cream and the egg whites. The filling is made by creaming egg yolks with sugar and milk and just gently cooked, whisking constantly so the egg does not scramble. If you are scared the eggs might cook, you could use a double boiler, but with a little bit of practice, whisking by hand for about 3 minutes it’s not hard. Once the egg yolks are slightly cooked, the waiting starts. Tiramisu is not just a pick-me-up dessert, but it can also be called the test-for-patience dessert. Once the egg yolks reach boiling point you have to let them cool for a while at room temperature followed by some refrigeration time. Mascarpone cheese and mixed in and the cake is assembled. Refrigerate over night! No peaking. No testing. No tasting! Just let the flavors come together. The longer it sits, the better it gets.

Tiramisu recipe Yields one 9X5 pan Coffee soaked lady fingers layered with creamy dreamy filling made from mascarpone cheese and egg yolks. With just a handful of ingredients this amazingly simple dessert will always be a favorite of mine. 15 minPrep Time 3 egg yolks (if possible use pasteurized eggs, Safest Choice Eggs is what I used) 1/2 cup sugar 1 pound mascarpone cheese, room temperature 7 oz lady fingers 1 cup cold brewed coffee cocoa powder Instructions Whisk the egg yolks, sugar and milk in a medium saucepan until combined. Cook over medium heat, whisking all the time, until it reaches boil point. Continue cooking for one more minute. Leave to cool for about 30 minutes at room temperature followed by 1 hour in the fridge. Once the egg yolk mixture is cold, whisk in 1 pound of room temperature mascarpone cheese. Line a 9X5 loaf pan with plastic wrap. Moving as quick as possible dip one third of the lady fingers in the cold coffee, one at a time, and place them on the bottom of the pan in a single layer.

You might need to break a few to fit perfectly into the pan. Spread almost one third of the mascarpone filling over the lady fingers. Place a second layer of coffee dipped lady fingers and spread some more mascarpone cheese on top. Dip the remaining lady fingers in coffee and arrange them over the mascarpone cheese. Spread the remaining mascarpone cheese, cover with plastic wrap and refrigerate over night. Gently remove the tiramisu from the pan, sprinkle with cocoa powder and grate chocolate on top. Slice and enjoy! Angel Food Cake with Espresso Mascarpone Cream Recipe : Giada De Laurentiis : Food Network Carrot Cake Recipes 4.5 54 This is a tasty, quick dessert that I'll make over and over. But you can get the same effect without expensive ingredients. I subbed a block of cream cheese for the mascarpone and added a splash of milk to thin it down a bit. In the future I'll use more powdered sugar since I think most people would like it a little sweeter. Instead of using coffee liqueur I used chocolate syrup mixed with a little of the instant coffee - not everyone likes liqueur and I didn't want to buy a whole bottle just to brush on cake!

My version isn't as "Italian," but it's still similar to tiramisu without the work or the pricetag. Angelyn S. 2012-11-29T23:25:54Z item not reviewed by moderator and published this is so easy, can be done ahead of time, and everyone loves it. It is a no brainer for our parties. RBakken 2010-11-19T16:48:43Z item not reviewed by moderator and published This was my first go at tiramisu and boy did it go great. I used a home-made irish cream liquer which just set it over the top. My entire family and friends loved it so much that I am about to make another one to satisfy their appetite. Gr8 recipe Giada lynda g. 2010-11-10T12:19:45Z item not reviewed by moderator and published Heaven in your mouth made easy! ( Note: added a shot of Bailey's Irish Cream to the icing instead of using the coffee liqueur which I did not have) CANDACE C.

2010-10-03T08:16:36Z item not reviewed by moderator and published I think the "cream" was too heavy; maybe less marscapone. Also, it wasn't as sweet as I hoped for so I would do a little less espresso powder and maybe a little more powdered sugar. otherwise a great and easy dessert! travelingbillie 2010-03-28T10:04:05Z item not reviewed by moderator and published I loved this recipe! What coffee liqueur do you guys use? I used Kahlua, but I am thinking Evil Monk might be better. Eddie S. 2009-10-21T14:20:57Z item not reviewed by moderator and published Christine, the only problem with your argument is that Giada is suggesting a store bought angel food cake. Now, is that not of the same ilk as Sandra Lee. I would never invest in a great icing like this for anything other than a home make angel food cake which fortunately does not cost that much to make. If people are frustrated with cost, that is understandable and we don't need to counter.

I am only countering you because of the obvious I already stated. The icing, which is really the recipe, is good. Chef Paree 2009-06-05T15:02:31Z item not reviewed by moderator and published I have used slices of angel food cake to substitute for the lady fingers in Tiramisu, and it worked great. Depending on how thick you slice the cake, you may need to increase the amount of the coffe-liquer mixture and let it soak for awhile. BTW, I use Gale Gand's recipe. GEORGE D. 2009-06-05T10:10:23Z item not reviewed by moderator and published I get so tired of hearing people complain about the cost of ingredients in Giada's recipes. Come on people Either follow the recipe and budget the cost of a certain meal into your monthly food allowance or find a cook like Sandra Lee. In Italy, the people spend more on food than we ever do based on income. But they eat fresh and healthy. Italian ingredients are costly and substituting other similar things just won't cut it. Stop complaining and enjoy a simple pleasure of life...good food.

Christine C. 2009-06-01T00:38:22Z item not reviewed by moderator and published Great last minute elegance. Family loved. Husband especially since he considers tiramisu too soggy. Easy to adapt to your personal taste also. Can't wait to experiment with. Tracy H. 2009-05-30T17:15:08Z item not reviewed by moderator and published I made this dessert for Easter dinner. It was so delicious....everyone loved it. Thank you Giada for a great dessert that I will certainly make again! Pam O. 2009-04-13T19:43:07Z item not reviewed by moderator and published This is a delicious dessert. Easier to prepare and tastier than tiramisu but along the same line. I even made my own angel food cake for the first time - not so hard and much better than store bought. Thanks again, Giada. Shirley E. 2008-09-11T16:19:53Z item not reviewed by moderator and published Made this for a dinner party.

Cut the cake in small pieces after applying the coffee liquor and alternately layered them in a martini glass. Guests and hubby gave this rare reviews. EllenAnne 2008-09-02T17:55:37Z item not reviewed by moderator and published very delicious and easy to make maida c. 2008-07-19T20:57:08Z item not reviewed by moderator and published This is a great dessert made even better by being easy to prepare. Just make sure you have people to share it with--or you'll be tempted to eat the entire recipe yourself. Fortunately, I have a sweet-loving boyfriend, and he loved this dessert, so I was able to take Giada's famous "two bites" (okay, maybe five or six for me) and let him eat the rest. Jane B.

2008-04-14T11:58:03Z item not reviewed by moderator and published Not as funny as the Kwaanza cake and not as colorful as the Life is a Beach cake and not as edible without appropriate "cocktail time!" Feh, this is what the Cordon Bleu is graduating? Barbara R. 2008-04-10T09:33:07Z item not reviewed by moderator and published I substituted 1 T Nescafe instant coffee and 1 T General Foods International Coffee "Dark Mayan Chocolate" for 2 T Instant Expresso. The result was a delicious Mocha flavor and no need for Cocoa powder. I skipped the Kahlua on the kids pieces and it still was very tasty. Love, love, love this recipe! Your guests will think you're a gournet chef with this. pjc62 2008-03-23T22:33:53Z item not reviewed by moderator and published My sister is a GREAT cook, and I'm not so bad a cook myself.

Recently I cooked a meal for my sister, and wanted something a little light for dessert - this fit the bill! My sister was very impressed, and was surprised when I told her how simple it was. I took a few suggestions from other reviews; I used pound cake and served it parfait style; made a lovely presentation. Do Not Forget The Cocoa Powder ... is the PERFECT gilding to this dessert! CelticMyst 2007-10-30T11:18:07Z item not reviewed by moderator and published I love this recipe! Easy to throw together in a pinch...fail-safe dessert. brenda s. 2007-08-28T21:48:30Z item not reviewed by moderator and published This is a wonderful cake for a special occasion!!! Diana C. 2007-05-15T16:12:57Z item not reviewed by moderator and published This recipe couldn't be any easier to make.Yummy and wonderful! Made it twice in two weeks.It will be filed under my favorite's in my recipe box. Marilyn O.

2007-03-06T14:28:32Z item not reviewed by moderator and published This is easy to make and sooo delicious. I've made tiramisu before and this recipe is similar yet so much easier. Try it - you'll love it!! Thanks, Giada. Shirley E. 2007-03-04T16:58:44Z item not reviewed by moderator and published So Good I couldn't get enough of it. Really easy and can make ahead of time. Thanks Giada! Anne-Huston P. 2007-02-26T12:03:20Z item not reviewed by moderator and published Great ending to a meal. Easy to make. msboodle 2007-02-20T14:06:09Z item not reviewed by moderator and published I found that my local "Cash and Carry" store carries mascarpone cheese in a 5 lb. tub for about $18 (in the Seattle area) which allows the pricepoint to come down significantly from $4.99 for 8 oz.

in a regular grocery store. Also, angel food cake mix is cheaper than purchased cake if that's an issue; you can also buy 3 pound cakes at Costco for a better price than at a grocery store. Becky B. 2007-01-25T09:29:42Z item not reviewed by moderator and published The espresso was way too strong for my taste. I could back it down a bit but I don't think I will make this again. RHONDA P. 2007-01-22T16:42:28Z item not reviewed by moderator and published very easy to make and also very tasty Maria Z. 2006-11-02T16:46:38Z item not reviewed by moderator and published it's all right. but when you add the choc it's much yummier. it's just a little bland. Amber O. 2006-11-02T11:53:46Z item not reviewed by moderator and published This recipe is fabulous! I had to make a couple of tweeks, for budget and availability reasons- but it still tastes lovely!

I ended up using a Pound cake in lieu of angelfood cake because my grocery store bakery was sold out. I also used regular instant coffee crystals instead of instant esspresso (i just made it really strong) becuase my grocery didn't carry it. And finally, I omitted the coffee liqueour because it was expensive to buy just for one little dessert. Other than that I followed the recipe- I used two thin slices of poundcake and made a little tower (cake, cream, cake, cream, cocoa dusting) wow! It tasted like a version of tirimisu (sp?) - but it was fast and easy to put together. the cream also holds up overnight in the fridge so it would make a great do-ahead dessert for a dinner party or get-together. The only con is that is is a pricey dessert if you dont already own the liqueour- the cake was $5, the cheese was $4, etc...if you need buy everything for this dessert you could end up blowing $30. Meredith L. 2006-10-27T18:48:56Z item not reviewed by moderator and published The cream part of this recipe is what obviously makes it.

I will use the cream for other desserts and cake (not just angel food). Elizabeth D. 2006-08-20T00:43:16Z item not reviewed by moderator and published We're having a heat wave in Seattle, just for my b-day so too hot to bake. Had a container of mascarpone and had an idea, did a search here and found this. Couple of subs: used pound cake cut in 3 lengthwise horizonal sections, frosted the outside with the rest of the whipped cream stabilized with plain gelatin and I'm sure it's going to be delicious. Louise B. 2006-07-23T17:37:06Z item not reviewed by moderator and published I LIKED IT BECAUSE OF THE LIGHTEST OF THE TEXTURE AND THAT IT WOULD MAKE A COOL DESSERT FOR THE SUMMER. IT COULD CHANGE WITH THE SEASONS IF NEED BE. M L. 2006-06-08T23:52:34Z item not reviewed by moderator and published ...then try this dessert.

I made an angel food cake from scratch and topped with this recipe. I actually had a few minutes to myself and sat down and enjoyed every bite. Tonya M. 2006-05-03T12:39:42Z item not reviewed by moderator and published This recipe is fabulous and easy - not to mention it looks great on the plate! YUM Cissy Y. 2006-04-27T20:39:33Z item not reviewed by moderator and published This cake was so yummy! Ginny P. 2006-03-20T14:29:38Z item not reviewed by moderator and published Wow is all I have to say! So easy - and yet so incredibly delicious! Something this easy should not impress as well as it does! Thank you, Giada! Cari G. 2006-03-15T17:21:46Z item not reviewed by moderator and published This was easy to make, looked elegant and tasted like a dream.

Creamy but, amazingly enough, it was light enough to eat after a meal of spaghetti with Giada's spicey Tomato Sauce with Olives, garlic bread and salad. If you're pressed for time but want something impressive, this is for you. Lynn B. 2006-01-27T13:31:36Z item not reviewed by moderator and published So yummy! Melody D. 2005-12-18T01:33:53Z item not reviewed by moderator and published Not as good as it looked on TV. JOAN F. 2005-12-13T19:06:03Z item not reviewed by moderator and published soooo easy and delicious. real crowd pleaser. takes only a few minutes to prepare. will definitely make again. thanks everyday italian. LAUREN G. 2005-11-24T11:10:12Z item not reviewed by moderator and published This is excellent and sooo easy to prepare! Great for dinner parties or a luncheon. Sheila H.

2005-10-28T17:00:47Z item not reviewed by moderator and published The ingredients could of been less expensive but I liked the way the dessert turned out. This is good to impress guest with. Treenah M. 2005-09-12T14:28:22Z item not reviewed by moderator and published Loved this recipe. Soooo easy and impressive. Will try next time the way another reviewer suggested - cutting the angel food cake in 1 in. pieces and layering it in a wine goblet. Thanks for that idea! REGINA V. 2005-09-09T15:04:37Z item not reviewed by moderator and published I've only recently started watching Giada and I just love her. Everything of hers that I make is just delicious. This dessert is the best one I've tried yet. I just made it and I ate half the angel food cake by myself! It is so light and tasty. I will definitely make this at my next dinner party. Diane S.

2005-07-22T21:26:02Z item not reviewed by moderator and published First of all, this was delicious and I would recommend it for anyone wanting to make a quick, impressive dessert for a dinner party. This was my first experience using mascarpone cheese and I found it to be extremely heavy. However, when paired with the whipped cream and the angel food, it is perfect. Enjoy! Sarah C. 2005-07-18T15:14:15Z item not reviewed by moderator and published Light, not overly sweet dessert. Dinner guests were highly impressed. planner0102 2005-06-25T10:52:10Z item not reviewed by moderator and published I wish I could give this more than 5 stars. It was so simple to make and so very good. I had to get the espresso powder online none of my stores carried it. But it was worth it. I made my own angle food cake (from a mix) but it would be a really quick dessert if you just picked a cake already made from the store.

As Rachael Ray would say, this dish had a big TA-DA factor! Cristin 2005-06-11T20:14:31Z item not reviewed by moderator and published I needed a quick dessert to bring to a last-minute supper party. After a quick run to the food store for the cake and mascarpone, I was able to put this dessert together in probably less than 10 minutes. It was a hit at the party, especially with the men, who were all scraping every last drop off their plates. I had some of the espresso cream leftover, found it to be terrific to dip cookies in - YUM! Debra L. 2005-06-06T12:30:08Z item not reviewed by moderator and published Good Recipe!! As far as Espresso Powder, you can pick this up at any 'World Market' stores. Dawn B. 2005-05-22T20:29:16Z item not reviewed by moderator and published This is a very easy and low maintenance recipe.

For those of you who can not find espresso powder you can order it online from the Bakers Cataloge and it's very inespensive hope s. 2005-05-14T08:42:46Z item not reviewed by moderator and published I love this recipe because it's easy but it's perfect for entertaining! Keila C. 2005-05-05T13:23:45Z item not reviewed by moderator and published Instant espresso...found an old jar of Cafe Bustelo instant espresso in my cupboard, though my local supermarket didn't carry it. You may wish to ask your supermarket to order it for you. This recipe is essentially an easy version of tiramisu, and it tastes just as good! I made mine parfait style by cutting the angel cake into one inch pieces, and layering them with the cream in a wine glass. I prefer this presentation over the sliced version. Thank you, Giada, for another simple, terrific recipe that we'll enjoy for many years to come. Audrey G.

2005-04-25T20:24:23Z item not reviewed by moderator and published i've tried about 4 stores too and no one has it. just use some instant coffee and make it stronger than normal. Dave M. 2005-04-18T17:00:56Z item not reviewed by moderator and published I have tried 4 stores...unbelievable. Nobody even knows what it is!! ABQcook 2005-04-17T19:33:08Z item not reviewed by moderator and published On TV Classic Tiramisu Recipe - Allrecipes.com CHRIS9B9 6/12/2003 Just a reply to MCCREARY74's comment about the Ladyfingers being so hard. When I first made Tiramisu (a different recipe), I went to my local supermarket and bought the only type of Ladyfingers ... NANNOUSE 6/9/2004 This was EXCELLENT! I can't even begin to tell you how amazing this Tiramisu is. I have some points to make, 1.

it's EASY, 2. It's great that the eggs are cooked, 3. I didn't add any vanilla a... LGIORGI 10/28/2002 This is awesome! Same recipie fromback of the ladyfinger package, except they gave a wonderful substitute for the marcapone cheese, it's one 8 oz package of cream cheese, 1/4 cup sour cream and ... FARAH77 11/22/2003 My friends love this Tiramisu and I love serving it. I substitute the Mascarpone cheese with 8oz of cream cheese, one-fourth cup heavy cream and 3 tablespoons of sour cream. I use 2, 3oz packs ... KB in CA 12/16/2006 I have made this many times, LOVE it and get tons of compliments!!! Here is a summary of the tips I use from other reviewers: 1. I scale the recipe to 10 servings so I can just use the 8 oz. c... ryalibertino 11/22/2006 It is wonderful!

But mascarpone cheese is really expensive, i found a substitute... 8 oz cream cheese 2 tsp of sour cream and 2 tsp of heavy cream combined. Pigu 8/19/2006 excellent recipe!!!! rave reviews from everyone!!! i found that i had to 1/2 the sugar. also, the double boiler must be on the lowest heat setting!! too high will cause the egg to cook and clump... RheaWong 10/23/2005 I always end up with more lady fingers than I need to make this dessert. Not a problem since I just pop them in my mouth as I'm making the dessert. But since they're kinda expensive to buy, I'll... runtypig 1/12/2006 Oh man... I'm pretty sure tiramisu will be waiting for us in Heaven. I used the ladyfinger recipe from this site and sliced them in half longways, like a hot dog bun. I used a pyrex 9" x 13" p...

Tiramisu Di Franco Recipe - Food.com Cook 4 hrs Tiramisu is a cool, refreshing Italian dessert that once tasted, leaves an indelible impression on you. Also known as "Tuscan Trifle," the dessert was initially created in Siena, in the northwestern Italian province of Tuscany. The occasion was a visit by Grand Duke Cosimo de'Medici III, in whose honor the concoction was dubbed zuppa del duca (the "duke's soup"). The erstwhile duke brought the dessert back with him to Florence. In the 19th Century, zuppa del duca became popular among the English intellectuals and artists who lived there Consequently, it is also known as zuppa Inglese. They took the dessert to England, where its popularity grew. Zuppa del duca eventually made its way to Treviso, just northwest of Venice, in the northeastern province of Veneto. Treviso is best know for its canals, frescoes and . . . Tiramisu.

Stories are told about how Tiramisu was the favorite of Venice's courtesans, who needed a "pick me up" (the literal translation of "tirami-su") to fortify themselves between their amorous encounters. True? Probably not. But it makes for a colorful history. Its American popularity arose in San Francisco, and today, Tiramisu can be found in restaurants throughout the nation. A Tiramisu website visitor, who signed her letter "Elena from Treviso," presents a different view: "'Zuppa Inglese' is nothing like Tiramisù and that should prove my second point. Tiramisù is really from Treviso. Zuppa Inglese may be from Tuscany, but Tiramisù was first created in Treviso. The story about the courtesans should be true too. As far as I know Tiramisù used to be eaten by the ladies who 'worked' in the brothel above the restaurant called 'Le Beccherie,' where Tiramisù is said to have been created." Tiramisu is usually made with raw eggs. As a result of health concerns I have eliminated them from this recipe.

As indicated in the photo I dressed the top of the Tiramisu around the edge with lady fingers and I placed sliced stawberries in the center. (Optional -- Replace Mascarpone with 8 oz Ricotta and 8 oz cream cheese) Ingredients 1000+ images about TIRAMISU RECIPES on Pinterest | Mascarpone, Chocolate tiramisu and the Originals Forward Tiramisu Layer Cake Allrecipes.com Evan bday...coco powder monogram Three cups of whipping cream for the icing. Two coffee layers, doubled the coffee added to cake batter, doubled coffee liqour. Duncan Hines white cake is the best. You MUST use marscapone cheese. See More Tiramisu: Italy’s Most Popular Dessert Tiramisu, Italy’s “Pick Me Up” Dessert Your Favorite Espresso-Kissed Italian Trifle Dessert POSTED August 23, 2016 Tiramisu quite literally means, “a pick me up.” One of Italy’s most popular, Tiramisu is a rich treat blending the bold flavors of cocoa and espresso with savory mascarpone cheese and wine, layered with ladyfinger biscuits.

After-Dinner Indulgence At many Italian tables, a meal is often finished with fresh fruit rather than dessert. Dessert is reserved for special occasions. It stands to reason that this may be why Italian desserts are notable for presenting lavish arrangements of indulgent ingredients and truly unforgettable flavor combinations. Italian dessert making is like all of Italian cuisine with one distinct rule: to create dishes that provide pleasure above all else. Among the most popular Italian desserts, tiramisu is undoubtedly number one. Rich, Dark Flavors Tiramisu is an elegant and rich layered Italian dessert made with delicate ladyfinger cookies, espresso or instant espresso , mascarpone cheese, eggs, sugar, Marsala wine, rum and cocoa powder. Through the grouping of these diverse ingredients, an intense yet refined dish emerges. The delicate flavor of layers of mascarpone and Italian custard are contrasted with the darkly robust presence of espresso and sharpness of cocoa powder. The name itself, tiramisu, means “pick me up” in Italian most likely referring to the two caffeinated ingredients that are present in the dish, espresso and cocoa. Traditional tiramisu begins with Savoiardi Ladyfingers , light and delicately sweet sponge cake biscuits.

These cookies have a long standing heritage in Italian Cuisine developed at the court of the Duchy of Savoy during the 15th century to welcome a visit from the King of France. Savoiardi Ladyfingers were given their name when they were granted the designation of “official court biscuit.” It’s All in the Making When making tiramisu , the Savoiardi ladyfingers are soaked in a mixture of espresso (or instant espresso ) rum and sugar. The crunchy biscuits become soft once the espresso mixture is added. Next, a layer of mascarpone cheese and a layer of zabaglione are added. Zabaglione is traditional Italian custard made from egg yolks, Marsala wine, and sugar. Ladyfingers are important to tiramisu, giving it a texture that contrasts well with the silky layers of mascarpone and custard. Tiramisu is finished with a dusting of rich cocoa powder—a key component of its appearance and taste! Today a number of tiramisu variations are available. One popular alternative includes chocolate tiramisu, in which chocolate takes the place of the coffee.

Another version is fruit tiramisu, where complementary fruit such as berries , peaches or apricots are added. Frozen tiramisu recipes are also available. They include the addition of gelato, frozen yogurt or ice cream in place of the custard. Tiramisu’s popularity over the last three decades have prompted cooks to adapt the essential ingredients used in the dish for a number of recipes such as cakes, ice creams, cheesecakes and puddings. Much in the same way that the English trifle is often served during holidays, tiramisu is a wonderful Italian delicacy to add to holiday festivities. Although after trying it once, food lovers may not be able to wait for a special occasion before they decide to serve it again. Rich Tiramisu Recipe - Allrecipes.com TRACEYANN 7/26/2000 I served this at an Italian themed dinner party. It was the easiest item on the menu to prepare - and the that got the most compliments! It is not cooked, so the alcohol is not burned off... KRILPA 1/22/2005 This recipe was okay. I replaced the rum with Kahula, which made it alot better.

I highly recommend chilling this desert over night, it was much better than four hours after making it. I also su... MEAUXJEAUX 2/17/2002 wow. delicious and easy. i couldn't find ladyfingers at the store, so i used vanilla wafers instead. and i substituted kahlua for all the rum. it was fantastic, if i do say so myself. the only t... ROSEMILES 2/26/2002 This ended up a little bit to soggy for us and the rum flavor was a bit overpowering. The cream mixture turned out pretty good. Maybe the lady fingers I used soaked up to much. I only dipped ... jody1 2/18/2007 There are so many different ways to make this dessert. This is very tasty, try using rum extract~Very good. CHEFWANDA 12/29/2004 This recipe was quite easy to prepare, but not as good as tiramisu in a restaurant. I agree with other reviewers that it was too runny and the alchohol overpowered the dish. The flavor masked ...

KALIKA125 5/12/2004 The rum flavor was overpowering, but if less was used, or none at all, this would be delicious. It also seemed there was not enough of the mascarpone cheese mix, so I will make more next time. Shreya 7/18/2009 Thank you so much for this amazingly easy recipe Jackie!! I had to do some hunting for the ingredients, but all, in good stead =)I was quite apprehensive while making it as well. But once it was... Amaretto Tiramisu Mascarpone Recipes | Yummly amaretto tiramisu mascarpone Recipes Which kind do you like? Desserts Delete Do you have any dietary restrictions? Yummly works best if you switch to our free mobile app. Would you like to try it? Yes Chocolate Chip Cake with Coffee Whipped Cream Chocolate Chip Cake with Coffee Whipped Cream Categories: Cakes Submitted by: Leslie Glover Pendleton This cake was inspired by the flavors of Tiramisu, a light and delicious Italian dessert made with lady fingers, mascarpone cheese, coffee, rum and cocoa.

The rum drizzled on the layers is optional and of course the cream can be flavored however you like. The slight tang of the sour cream in the whipped cream imitates the flavor of mascarpone cheese while also stabilizing the cream. Ingredients 2 2/3 c. all-purpose flour 1 c. milk 1/2 c. semi sweet chocolate chips miniature 2 c. heavy cream chilled 1 c. powdered sugar 2 Tbsp. cold brew coffee 1 tsp. rum or rum extract Instructions Butter and flour two 9-inch round baking pans and preheat oven to 350 degrees F. To make room temperature eggs: Place the eggs in a large liquid measuring cup. Fill the cup with lukewarm water and allow the eggs to sit for 15-20 minutes. Using room temperature eggs will allow for an easier and faster meringue. In a clean bowl with clean beaters, beat the room egg whites with 2 tablespoons of the sugar until they hold almost stiff peaks. (Do not overbeat until dry looking). In another bowl cream together the butter, the remaining sugar, and vanilla.

Whisk together the flour, baking powder and salt and add the mixture in thirds, alternating with the milk, beating until smooth. Stir in the chocolate chips and 1/3 of the beaten egg whites. Fold in the remaining egg whites with a large spatula until thoroughly combined, and divide the batter between the 2 prepared pans. Bake the layers in the middle of the oven for 35 minutes or until a skewer tests clean and the cake pulls away from the pan. Let the layers cool for 10 minutes and invert them onto racks to cool completely. Place a medium bowl and beaters in the freezer for 5 to 10 minutes. The cream will stiffen up quicker in a cold bowl and beaters. Beat the cream with the coffee and sugar until it holds soft peaks, about 5 to 6 minutes. Beat in the sour cream and rum and beat until stiff but still smooth. Put 1 cake layer on a platter. Spread 1/3 of the cream on top and top with the other layer. Cover the cake with the remaining cream. Decorate with additional chocolate chips. The cake keeps covered and chilled for about 36 hours. Recipe by Leslie Glover Pendleton.

Photography by Nathaniel Crawford - Terminatetor Kitchen .

Question: What food is made with lady fingers, coffee, mascarpone, and cocoa (among other ingredients)?
Answer: Tiramisu