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Biscuits's picture

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a tried & true recipe for tirimisu.  I want the real-deal - plenty of espresso and mascarpone, please.

I need it for T-Giving.  I'm going to visit some of my family in WV for the holiday, and we are going to do a full-scale Italian feast - foccacia, homemade ravioli, risotto, some sort of pork loin thing, a whole stuffed fish, sauteed greens, etc., but everyone has put me in charge of dessert and they want tirimisu.  I have a few recipes, but they don't really thrill me, so I need your assistance, please.

Life is tough - but it's tougher when you're stupid - Major Jeffrey F. Richardson, USMC

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Syrah's picture

(post #63310, reply #1 of 22)

Here is my absolute favourite. It is in metric but if you go to the Zaar you can convert it (or do it manually of course)




3 hours is the minumum refrigeration time frame. It can handle up to 24 hours.


2 cups
strong plunger espresso coffee, cooled to room temp

3 Tbs
Tia Maria (or another liqueur, but the coffee flavour is really enhanced)

eggs, separated

1/4 cup
caster sugar

250 g
mascarpone cheese

1 cup

250 g
ladyfingers (savoiardi)

cocoa powder, for dusting


Put the egg yolks and sugar in a large bowl.

Beat with electric mixers until the mixture goes pale and thick.

Add marscapone and beat until combined.

It does not matter if it is marbled slightly.

Whip the cream until stiff peaks hold, and fold gently into the egg mixture.

I use a spatula, but you could use a metal spoon.

Do not beat!

Beat the egg whites to soft peaks in a perfectly clean metal bowl.

If there is any grease, they won't whip properly.

Make sure you rinse and dry your beaters well.

Fold the whites into the cream.

It is very important to retain as much air as possible.

For serving you can use a big dish or individual glasses.

If using a big dish: Put the coffee and liquer in a bowl.

Dip biscuits in coffee one at a time.

Drain well.

Layer in your dish, covering the whole bottom.

Place half of the marscapone mix on top and spread out.

Repeat with remaining biscuits and marscapone, finishing with a creamy layer.

Smooth surface.

Dust with cocoa.

Refrigerate for at least 2 hours, but it works quite well if you leave for up to 24 hours.

If using glasses: Break the biscuits up into pieces that will fit your glasses and do the same soaking and layering as before.


Servings: 6

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Jean's picture

(post #63310, reply #2 of 22)

Have you checked out the recipe on the FC site?

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Li's picture

(post #63310, reply #4 of 22)

I made that one to rave reviews one Christmas eve. It was pretty easy, too, even for this nonbaker.

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Eisje's picture

(post #63310, reply #5 of 22)

I would like to second the Taunton recipe for tiramisu, it is TDF and my staple recipe for dessert.

cookie1's picture

(post #63310, reply #3 of 22) and search for tiramisu. Ina Garten, the Barefoot Contessa's recipe looks delicious.

Edited 11/9/2004 9:48 am ET by Cookie1


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SondraG's picture

(post #63310, reply #6 of 22)

Use real Italian ladyfingers, if you can find them.  Not sure where your relatives are, but Clarksburg is heavily Italian, so Italian food specialties are easy to come by if they are near there.  And I always soak them in rum/espresso mixture (just moisten, not really soak).

Life is good....


Biscuits's picture

(post #63310, reply #7 of 22)

Thank you, everyone!  Syrah's recipe looks like exactly what I'm looking for, but I'll compare it to the one in FC - I looked at the FC recipe, but reading it made me think there wasn't enough sugar to make it taste right, for some reason.  I'll read it again.

I always make my own ladyfingers, so that won't be a problem.  I like them really dry to soak up the espresso and alcohol.  And it's a good thing I do, because my family lives in a town whose population thinks rice is foreign food, so there's no hope of finding any ladyfingers there. (G)

Life is tough - but it's tougher when you're stupid - Major Jeffrey F. Richardson, USMC

Ancora Imparo -

Tuck's picture

(post #63310, reply #8 of 22)

I believe Glenys also posted a Tiramisú recipe a while ago for Sally.  I have it if you'd like to compare.

“A good dish is like a piece of music. It needs harmony, but, most of all, it must have clarity.”

Biscuits's picture

(post #63310, reply #9 of 22)

She did?!  Yes, yes I'd love it!  Thank you, Tuck!

Life is tough - but it's tougher when you're stupid - Major Jeffrey F. Richardson, USMC

Ancora Imparo -

Tuck's picture

(post #63310, reply #10 of 22)

check your email.

“A good dish is like a piece of music. It needs harmony, but, most of all, it must have clarity.”

knitpik1's picture

(post #63310, reply #11 of 22)

Hi Biscuit,

Could you share your recipe and any tips for ladyfingers?

I've tried once and they were too soft. Thanks.

ashleyd's picture

(post #63310, reply #12 of 22)

I always get slightly confused with ladyfingers because over here that is an alternative name for okra and the first thought when I saw this is why would you make a cake with okra? Best of luck with it (with or without okra!).

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JoanneB17's picture

(post #63310, reply #13 of 22)

I'm trying not to envision a lady with fingers like okra. (although I'm in the okra-lovers' club)

Marcia's picture

(post #63310, reply #14 of 22)

I'm an okra lover, too, and living in NJ, can sometimes get only frozen which is an abomination for most cooking applications. But I've found that coating the whole pods with olive oil, salt and pepper and roasting at around 400 degrees, it is very good. Not cake worthy, though.

Edited 11/10/2004 9:02 am ET by Marcia

JoanneB17's picture

(post #63310, reply #15 of 22)

I never though of roasting it. Great idea! I usually put in corn fritters or, when I'm feeling energetic, I batter and fry it. This sounds even better--and simpler.

Fledge's picture

(post #63310, reply #16 of 22)

Gee, I never thought of roasting either!


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Marcia's picture

(post #63310, reply #17 of 22)

It's really good - you should try it. I've only used frozen; if you use fresh, you might need a tiny bit of liquid, though I'm not sure considering the insides of okra.

Fledge's picture

(post #63310, reply #18 of 22)

hmmm yeah, I will give it some thought.

Thanks Marcia!


You don't scare me

I have an African Grey

Marcia's picture

(post #63310, reply #19 of 22)

I can't see you roasting okra, Fledge. Not a Cajun thing. You could try it and tell Moses it is fish sticks. Nah, he's too smart.


Fledge's picture

(post #63310, reply #20 of 22)

lol, bet it smells good though.


You don't scare me

I have an African Grey

kp44's picture

(post #63310, reply #22 of 22)

Hi Biscuit I've been reading "OLD" email and see you make your own lady fingers...can you share the recipe with me please?
many thanks!

chiquiNO's picture

(post #63310, reply #21 of 22)

Biscuit:  This is the best Tiramisu recipe I have ever found.  I use it for many catering is beautiful if prepared individually in either Martini glasses or footed sherbert cups.

Recipe courtesy Steven Ullman

2 eggs*
2 egg yolks* (Make sure eggs are very, very fresh!!)
12 tablespoons sugar
500 grams mascarpone (1 large tub) About two cups
1 cup heavy whipping cream
Pinch of salt
10 tablespoons Marsala (*Chiqui note:  I use a coffee liqueur instead)
2 cups espresso, plus more if needed
1 large package Italian Lady Fingers (4 sleeves of 12 biscuits)
1 whole cup chopped semisweet chocolate
(I make chocolate curls)

Place the 2 eggs and 2 whole egg yolks in an electric mixer bowl and add approximately 8 tablespoons of sugar. With whisk attachment beat until the mixture forms a good ribbon (should nearly have soft peaks). Once the correct consistency is achieved, whisk in the Mascarpone cheese. In a separate bowl, whip the cream along with 2 tablespoons sugar and a pinch of salt.

Once hard peaks form, add the whipped cream to the egg/Mascarpone mixture and beat until smooth, adding approximately 2 tablespoons Marsala. (Or coffee Liqueur)

In a separate bowl, pour the hot espresso and add 2 tablespoons sugar and 8 tablespoons Marsala. (or coffee Liqueur)

Assembly: One at a time, quickly dip each biscuit in the espresso mixture and then place on the bottom of a 9 by 13 glass baking pan. Continue until you have an entire layer of biscuits on the bottom of the pan. (Note of Caution: Dip quickly or biscuits will become soggy.)

Using a spatula spread half of the mascarpone cream over the biscuits. Repeat the process above to make a second layer. This should fill the pan.

Finish: Refrigerate 8 to 10 hours or overnight. Grate the chocolate over the top. Enjoy!

Chiqui from way down yonder in New Orleans

Edited 11/11/2004 3:17 pm ET by chiqui