View Full Version : Tiramisu

09-16-2006, 11:58 AM
Anyone got a good recipe? I have a real craving for the stuff.:D

09-16-2006, 12:06 PM
town and order two helpings :).

That stuff is so good, but it's got to be easier to eat than it is to make.

Mickey Lake

09-16-2006, 12:07 PM
Really, just give me a big pan of the stuff and a spoon.

09-16-2006, 01:34 PM
already prepared I guess.
Give the gal a TV dinner.

09-16-2006, 01:36 PM

09-16-2006, 01:46 PM
Now I suppose I should learn how to cook.

09-16-2006, 03:01 PM
You are an Engineer? can you read and measure? You can cook.

09-16-2006, 03:06 PM
No real cook measure ingredients. It is a feel, it is a touch.It is a taste Recipes are for newbies.

Lew Barrett
09-16-2006, 03:50 PM
Tiramisu isn't so much cooked as assembled. Packaged ladyfingers are perfectly satisfactory, no need to bake your own. You layer the coffee soaked/dipped ladyfingers in the bottom of the bowl. Put the sweetened marscapone/cream over that. Don't use cream cheese, as some recipes suggest...not the same. The marscapone also gets a jigger or two of rum mixed in to smooth it out. Repeat for second layer. Top with lightly whipped cream (optional) and shave some good chocolate over it. How hard is that?

Here's the "Cooking for Engineers" link to a perfectly satisfactory recipe. Oh...I get a serving, thank you.


Leon m
09-16-2006, 04:00 PM
No real cook measure ingredients. It is a feel, it is a touch.It is a taste Recipes are for newbies.

I agree, and will add...It's an artform.

09-16-2006, 04:35 PM
Here it is.

09-16-2006, 04:41 PM
Okay, admit it, Chancey did the cooking, baking etc.

P.I. Stazzer-Newt
09-16-2006, 04:41 PM
Oh My - that looks good.

Please Put half of it in the mail - and I will test it.

09-16-2006, 04:43 PM
Thank you PI. I licked the spoon (that I will lick) and I must say the filling tasted yummy.

Jami, Chancie like to help cook, but he eats to many of the ingredients.

09-16-2006, 07:41 PM
No real cook measure ingredients. It is a feel, it is a touch.It is a taste Recipes are for newbies.

Cooking can be done with a feel or a touch or a taste. Recipes are for BAKERS!

09-16-2006, 07:52 PM
Dang, but this is some good tasting stuff.

Lew Barrett
09-16-2006, 07:56 PM
How was the final product accomplished?

S/V Laura Ellen
09-16-2006, 07:56 PM
Dang, but this is some good tasting stuff.

Where's mine. Can you deliver? :D

09-16-2006, 07:59 PM
How was the final product accomplished?Traditional recipe.

Sorry, I only deliver to a select few.;) :D

Lew Barrett
09-16-2006, 08:07 PM
I take it you want me to not ship the lobsters then?:D

09-16-2006, 08:10 PM
Maybe we can do business.

Lew Barrett
09-16-2006, 08:14 PM
I'm all ears....and mouth. Mostly mouth actually....

09-16-2006, 10:09 PM
do I get some...I'll trade more rocks...maybe some that are cut.....:D

09-16-2006, 11:14 PM
Chuck, YOU can have an entire batch, no rocks required.:p

09-17-2006, 08:22 AM
Bless you.....

09-17-2006, 12:08 PM
The neat thing about Tiramisu - each restaurant I eat at and order it - I get something different. And yes it's very easy to eat :)

09-17-2006, 12:10 PM
One of the guys I work with makes a huge batch for the company potluck each Christmas. I think he's adding WAY more alcohol then is called for. You could light a match to it.

09-18-2006, 01:26 AM
Remember this....Moma Rosa's Restaurant, just south of Alpena on the hwy that runs the coast. The BEST tiramisu you'll ever have, bar none. In fact, they've been known to give out of towners the recipe if you call.

Stop in when you take Poo for the MI tour (read: dump the body...or is that booty?...heck, I can't keep up with you two!) :p


09-18-2006, 07:09 AM
Bruno is the reigning tiramisu champine , moved from California to dirty old St Johns and ran a little Italian restaurant , he would come out of the kitchen to dance with the patrons , he showed me how to toast with coffee beans in a snifter of Sambuca while enjoying tiramisu, he passed away a few years back , he was a nice man