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Tiramisu (recipe & pics)
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MamaC
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Joined: 05 Feb 2006
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Location: USA

PostPosted: Sat Mar 04, 2006 8:23 am    Post subject: Tiramisu (recipe & pics) Reply with quote

Tiramisu

For a good Tiramisu, please respect the liquid quantities I give.
Use a baking tray that holds 22-24 laid down lady fingers. The tray should also have tall walls.

44-48 lady fingers
cacao

Syrup:
180 ml water
180 ml milk
120 ml liquor


Last edited by MamaC on Thu Nov 23, 2006 2:41 pm; edited 2 times in total
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Linda
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PostPosted: Sat Mar 04, 2006 9:22 am    Post subject: Reply with quote

MamaC

Thanks for posting your recipe. Will give it a try.

May I know what is "cacao"?

If I do not have rum, can I substitute it with something non-alcoholic?
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MamaC
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PostPosted: Sat Mar 04, 2006 9:35 am    Post subject: Reply with quote

Linda... I laughed so hard
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S_ter
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PostPosted: Sat Mar 04, 2006 10:04 am    Post subject: Reply with quote

:shock: :shock: :shock: Salute! Salute! Salute!

With those "eyes-see ~ hands-do ~ mouth-eat" (drooling :lol: lips smacking :lol: ) step-by-step fotos, I'm going out this weekend to get all the ingredients.....

I love a good Tiramisu and I will respect the liquid quantities you'd given as well as the pan size. I've learnt (the hard way :cry:) sad results when using the wrong baking tin size.

Thanks, again, MamaC and we will enjoy your great recipe even if the tiramisu moves from my stomach to my hips with one bite Wink

S_ter
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MamaC
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PostPosted: Sat Mar 04, 2006 10:54 am    Post subject: Reply with quote

S_ter wrote:


I love a good Tiramisu and I will respect the liquid quantities you'd given as well as the pan size. I've learnt (the hard way :cry:) sad results when using the wrong baking tin size.

S_ter


S_ter... I am so grateful for your comment, many people don't count the little details... and that the road to disaster.

Can't wait to see your results... so far I got only good reviews from this recipe.

And to add... this is a cake made by my friend Maria in California, she is a professional baker. She used my recipe for a wedding cake... and this is her masterpiece.
She told me... the groom forgot to feed the bride once he took a bite... could not stop eating :lol:

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dewitan
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PostPosted: Sat Mar 04, 2006 11:09 am    Post subject: Reply with quote

Wow.... that is such a masterpiece that your friend made. So you mean the wedding cake is actually tiramisu?
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MamaC
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PostPosted: Sat Mar 04, 2006 11:14 am    Post subject: Reply with quote

dewitan

Yes ... inside is all tiramisu (recipe above)... she only decorated the way the couple choose.

I was impresed also... Maria does very nice cakes. She also has her own shop.
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Linda
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PostPosted: Mon Mar 06, 2006 4:14 pm    Post subject: Reply with quote

MamaC

1. What is the measurement of the baking tin?
2. Can I use aluminum foil tin instead?
3. If I'm doing a round shaped cake, how should I lay the fingers?
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hugbear
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PostPosted: Mon Mar 06, 2006 11:54 pm    Post subject: Reply with quote

Wow impressive. :lol:
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LeeLee
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MamaC
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PostPosted: Tue Mar 07, 2006 6:28 am    Post subject: Reply with quote

Linda wrote:
Linda

1. What is the measurement of the baking tin?
9x13 inch or 23x33 cm
2. Can I use aluminum foil tin instead?
Yes you may... most of my going out cakes are in aluminum foil tin... it will be probably shorter by 2 lady fingers but it doesn't make any difference.
3. If I'm doing a round shaped cake, how should I lay the fingers?
You could cut them to the shape of the pan. Round cakes (9 inch, 23 cm) would be about half the recipe... just count on how many lady fingers you put in one layear and by that find out if it is half. I am most certain it is half the recipe.
I never did round ones... the cake is too good and people complains is too little :lol:


Thank you, LeeLee
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dewitan
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PostPosted: Mon Mar 20, 2006 1:18 pm    Post subject: Reply with quote

Vi,

I would like to try your tiramisu recipe soon. However, I have a few questions:

1. Does the mascarpone cheese have to be at room temperature?

2. Do you beat the egg whites to stiff peaks as when you are making chiffon cakes?

3. Do you beat the heavy cream until it's the consistency of whipped cream that you would use for decoration?

Thank You. I am really excited to taste this cake soon.
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MamaC
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PostPosted: Tue Mar 21, 2006 6:02 am    Post subject: Reply with quote

Sally

Yes. To all counts.

If you use mascarpone... must be room temperature to mix well.
These are the steps:

1. Beat egg whites first with 1/3 quantity of sugar as for meringue, soft peak may be too soft, need to stand really firm... place in the refrigerator to keep cool.

2. Beat the whip cream with 1/3 quantity of sugar to firm state, place in the refrigerator to keep cool.

3. Mix but dont over mix the mascarpone cheese with the rest of the sugar... then mix with egg whites first... then whip cream. Place in the refrigerator to keep cool.

I like to place the cream in the refrigerator while assembling... this way it will not be too soft.
As soon as you assemble the cake place it in the refrigerator over night.

Good luck.
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dewitan
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PostPosted: Tue Mar 21, 2006 7:02 am    Post subject: Reply with quote

Thanks, Vi... Wink
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sHar0n
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PostPosted: Wed Mar 29, 2006 10:42 am    Post subject: Re: Tiramisu (recipe & pics) Reply with quote

MamaC wrote:

Syrup:
120 ml liquor
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dewitan
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PostPosted: Wed Mar 29, 2006 11:48 am    Post subject: Reply with quote

Vi, this may sound stupid.... but when you beat the mascarpone cheese, do you use the paddle attachment or the whisk attachment? Do you beat it over warm water?
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karlskrona
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PostPosted: Wed Mar 29, 2006 11:54 am    Post subject: Reply with quote

sally, i kaypo a bit again.. i use paddle.. whisk may get the cheese stuck int here since theyy form very narrow gaps... and i did not put over warm water.. lets see what Vi says
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dewitan
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PostPosted: Wed Mar 29, 2006 11:58 am    Post subject: Reply with quote

Thanks Jo! Will try using the paddle attachment. Very Happy
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MamaC
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PostPosted: Wed Mar 29, 2006 12:42 pm    Post subject: Re: Tiramisu (recipe & pics) Reply with quote

sHar0n wrote:


This is the first time I'm going to make a Tiramisu, planning to make it for my friend's birthday. A quick question before I start, is this cocoa/coffee liquor, e.g. Baileys? Seems like quite a lot to me



sHar0n

You can add less if you don't like alcohol but I never heard anyone complaining. Actualy you can't feel there is any in the cake the next day. Alcohol evaporates too.
Add less and taste the syrup.
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MamaC
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PostPosted: Wed Mar 29, 2006 12:46 pm    Post subject: Reply with quote

dewitan wrote:
Vi, this may sound stupid.... but when you beat the mascarpone cheese, do you use the paddle attachment or the whisk attachment? Do you beat it over warm water?


Sally, I always use the whisk. Because I don't nedd to wash in between the egg whites, whip cream and cheese.
To make it easier I add the liquor in the cheese to thin it.
I start at low speed and I increase until the cheese starts flying out of the whisk... then it starts to blend easier.

After all the cheese is at room temperature and is not that hard.
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dewitan
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PostPosted: Wed Mar 29, 2006 10:17 pm    Post subject: Reply with quote

Thanks Vi. Will try adding the alcohol while mixing the mascarpone.
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sHar0n
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PostPosted: Thu Mar 30, 2006 2:49 am    Post subject: Reply with quote

Thanks MamaC!
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sHar0n
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PostPosted: Sun Apr 02, 2006 1:38 am    Post subject: Reply with quote

MamaC, thanks for this recipe. I've made this cake for my friend's birthday and all my friends absolutely love it. I used Baileys for the liquor and as you said, the taste of it was not overpowering at all.

Here's a slice of the cake that I made.


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MamaC
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PostPosted: Sun Apr 02, 2006 6:02 am    Post subject: Reply with quote

sHar0n

Thank you for trying. It looks marvelous.
I am glad everybody loved it.

So far with this recipe I've received only great reviews.
I know, in my book this one is a keeper.

Let's see who else will try it :lol:
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connie
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PostPosted: Tue Apr 04, 2006 5:00 pm    Post subject: Reply with quote

Thanks MamaC for sharing this recipe. This is the 1st time I succeeded in making Tiramisu. I have not tasted it yet because it is a birthday cake for my hubby today. Waiting... waiting & waiting... :lol:

I used the 8" loose bottom cake tin. I did not remove the loose bottom when I transfer the Tiramisu to the cake board because I am worried that the sponge fingers might break into pieces. Anybody has any idea to how to remove it?







Rgds, Connie
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karlskrona
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PostPosted: Tue Apr 04, 2006 5:06 pm    Post subject: Reply with quote

how bout using a cling film or aluminium foil to wrap the base of the cake tin 1st? when u transfer to the cake board.. just ear the bottom after u lay it on the cake board.. this is how i do for my cheesecakes. maybe some others have better suggestion?
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