Tiramisu
Posted: 13 September 2010 12:19 AM   [ Ignore ]
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This is Tiramisu from RHC (cake No. 41). I made the Ladyfingers as well.

I was curious to see how this compare to my favorite tiramisu recipe from William Sonoma’s. I’m happy to report that Rose’s recipe won, though they came pretty close, smile. I love that Rose use Sweet Marsala vs. WS’s use of rum. Also, I love that Rose is very detail in her instruction and tells you exactly how long to whip etc.

Though, sadly the egg yolks, marsala, sugar mixture didn’t triple in volume. I whisked and whisked for 10 minutes and it became thick but only barely doubled. I repeat the process and got the same result. So I ended up compensating by doubling the heavy cream and adding some whisked stiff egg whites to add to the volume.

I was glad I did this as you can see that it filled up the pan.

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Ladyfingers.jpgTiramisu slice 2.jpgTiramisu.jpg
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Posted: 13 September 2010 01:56 AM   [ Ignore ]   [ # 1 ]
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Jenn, they look so delicious! I don’t think I noticed the Tiramisu or it might have appeared too difficult for me but I am noticing it now! It really looks delicious

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Posted: 13 September 2010 09:55 AM   [ Ignore ]   [ # 2 ]
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Looks wonderful, and a great choice for this transitonal time of year!  I loved this when I made it, too, the custard is about the tastiest thing ever.  Congratulations on making your own ladyfingers!

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Posted: 13 September 2010 01:53 PM   [ Ignore ]   [ # 3 ]
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I made tiramis? for the first time a few months ago. I used Rose’s recipe for the ladyfingers and Cook’s Illustrated’s recipe for everything else (CI uses rum, but I used sweet marsala because I like it better). It was really fabulous.

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Posted: 13 September 2010 02:10 PM   [ Ignore ]   [ # 4 ]
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That looks really wonderful and the ladyfingers are beautiful!

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Posted: 13 September 2010 02:41 PM   [ Ignore ]   [ # 5 ]
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missyjean - I didn’t notice the tiramisu either until someone mentioned it. I think it’s because there’s no picture of it.

Julie - the heavenly smell of ladyfingers coming out of the oven a few minutes before finished baking was so good.

Patrick - the Williams Sonoma recipe I’ve been using also use rum. How does Rose’s tiramisu recipe compare to the CI one?

Anne - thanks!

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Posted: 13 September 2010 02:57 PM   [ Ignore ]   [ # 6 ]
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Jenn - I used CI’s recipe mainly because it looked quick and easy! I haven’t made Rose’s recipe, although I’m sure it’s delicious. The CI uses raw egg yolks instead of a custard, which made it a snap to prepare. Whip egg yolks with sugar, beat in marsala and vanilla, beat in mascarpone, fold in whipped cream. Super simple.

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Posted: 13 September 2010 05:34 PM   [ Ignore ]   [ # 7 ]
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Patrick, Rose’s recipe calls for whipping the egg yolks with marsala and sugar over simmering water, then folding in mascarpone (that’s whipped for a few seconds), then whipped cream. It sound very similar to the CI’s recipe.

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Posted: 14 September 2010 01:44 AM   [ Ignore ]   [ # 8 ]
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Good job and thx for reporting.  Rose’s recipe is very authentic to Italy, and most defenitelly worth using imported mascarpone from Italy, which in my opinion has a distinctive EXCELLENT flavor and expense!

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Posted: 14 September 2010 10:15 AM   [ Ignore ]   [ # 9 ]
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Hector, thanks for the compliment! smile I’ve been using BelGioioso which is made in the US, I’ll make a note to try imported mascarpone next time.

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Posted: 14 September 2010 10:27 AM   [ Ignore ]   [ # 10 ]
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If an import isn’t availble, perhaps Vermont Butter and Cheese marscapone.

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