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Tiramisu (recipe & pics)
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MamaC
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Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Wed Apr 05, 2006 6:47 am    Post subject: Reply with quote

Oh my my my Connie

What a great cake you have there. I am very impresed.
Next time you make it... try to assemble the cake up-side down. When the time comes to take the mold out... flip it onto the board and you have the cake. Then decorate.

And I would put a wraping film onto the bottom so when you flip it will be easy to remove.

Happy Birthday to you husband ... and hope you'll have a great time.

I like to know how did you like it.
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Linda
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Joined: 07 Jan 2006
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PostPosted: Wed Apr 05, 2006 9:43 am    Post subject: Reply with quote

Connie

You can also use the base-less tins or the retractable ones. Just put it on top of your cake board and assemble the tiramisu on it. You can find the base-less tins at PH in various shapes and sizes. Retractable ones, PH only has the round shape, I think.
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connie
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Joined: 03 Aug 2005
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Location: Malaysia

PostPosted: Wed Apr 05, 2006 7:18 pm    Post subject: Reply with quote

MamaC - Thanks for your compliment. Overall, it is very nice with very mild liquor taste (even my nieces age 10 & 12 likes it). However, I would prefer to have stronger liquor taste.

Jo, MamaC & Linda - Thanks for all your ideas! I learned something new! Wink

Just want to share with the rest of the members what I did. I used 21 pcs of Sponge Fingers to fit into my 8 inch round cake tin. So, I make half portion of the syrup. I did full portion of the cream cheese and whipping cream but did not add in egg whites. I also reduced the sugar to 100g as my family does not have sweet tooth. There are some left over cream cheese coz my cake tin is only 8 inch. I used Bailey and rum. Then, I used extra non diary whipping cream to cover the sides only.

Rgds, Connie
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MamaC
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Joined: 05 Feb 2006
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PostPosted: Thu Apr 06, 2006 12:54 pm    Post subject: Reply with quote

connie,
I am glad everybody liked the cake.

As for the stronger liquor flavor is always up to you, that's why I advise to taste the syrup, so you can add more.
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dewitan
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Joined: 21 Feb 2006
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PostPosted: Thu Apr 06, 2006 1:15 pm    Post subject: Reply with quote

Vi... I just made the tiramisu. I always have this problem when making tiramisus: the cream cannot get smooth. I can always feel the bits of mascarpone that cannot be mixed in.

So, I have this question, when making the cream, at the last step of "combine them all" do you mean fold them all into the mascarpone or just beat them all together with a whisk?

At first I folded them in with a spatula and the cream wasn't smooth. Then in the end, I just use the kicthenaid to whisk them all together. The cream become smoother but loses its height (Volume)

Did I do something wrong?
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Sally
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MamaC
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Joined: 05 Feb 2006
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PostPosted: Thu Apr 06, 2006 1:27 pm    Post subject: Reply with quote

No Sally,
You did everything right. The only question I have did you kept them in the refrigerator while mixing the others? I use the whisk mixing them together at medium speed.
And it will set over night in the frige.
Look at connie's cake how sturdy it looks.

PS. I never used mascarpone in my cakes... the taste is too strong.
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dewitan
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PostPosted: Thu Apr 06, 2006 1:37 pm    Post subject: Reply with quote

Yes I did keep everything in the refrigerator while some other parts are mixing. I keep licking the cream though while assembling just because it taste so good! In the end I did not have enough cream (or at least as much as I had wanted).

Oh, I thought I should fold the cream instead of whisking it. After whisking, the cream was smoother, but it does lose its volume, so I thought I did something wrong.

Will post the picture tomorrow after the tiramisu sets in the fridge overnight. Wink
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Sally
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coxiella
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Joined: 31 Oct 2005
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PostPosted: Thu Apr 06, 2006 1:59 pm    Post subject: Reply with quote

dewitan wrote:
... I keep licking the cream though while assembling just because it taste so good! In the end I did not have enough cream (or at least as much as I had wanted).

Sally, that was also what I did when I made tiramisu last Christmas, end up pinching some of the sponge fingers too Wink
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Angie
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dewitan
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PostPosted: Thu Apr 06, 2006 2:04 pm    Post subject: Reply with quote

It just taste THAT good right, Angie?
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Sally
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coxiella
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PostPosted: Thu Apr 06, 2006 2:08 pm    Post subject: Reply with quote

dewitan wrote:
It just taste THAT good right, Angie?

You bet it is coffee , but at least I still have enough cream for my tiramisu :lol: :lol:Btw, you burning late night oil Sally :roll: ?
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Angie
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MamaC
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Joined: 05 Feb 2006
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PostPosted: Thu Apr 06, 2006 2:11 pm    Post subject: Reply with quote

If you think the cream was good... what would you say about the cake?
I have a friend who is eating half the portion by himself. I cannot eat food while I have Tiramisu in the house :lol: :lol:
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Linda
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Joined: 07 Jan 2006
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PostPosted: Thu Apr 06, 2006 2:24 pm    Post subject: Reply with quote

Just had to jump in and say ... oh YES! Vi's tiramisu is absolutely heavenly coffee . I also did it with Philadelphia cheese cause I also don't like strong cheese taste, although my dh is trying to convince me that mascarpone cheese taste lighter :roll: . My friend tasted it and sms to ask me to teach her how to make the absolutely yummy tiramisu. Even I like this tiramisu. I usually don't like the tiramisu that is sold because I find either the liquor or cheese too strong. Thanks Vi, for this wonderful recipe.
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dewitan
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PostPosted: Thu Apr 06, 2006 2:27 pm    Post subject: Reply with quote

MamaC wrote:
If you think the cream was good... what would you say about the cake?


I will tell you all about my tiramisu experience tomorrow when I get my first bite! :lol:
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Sally
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MamaC
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PostPosted: Thu Apr 06, 2006 2:40 pm    Post subject: Reply with quote

The thing is... out of all the girls that tried my recipe ever... I have not once got a bad review. And I hope I never will :lol:

Enjoy all of you... I was glad to post it.
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sHar0n
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PostPosted: Thu Apr 06, 2006 6:59 pm    Post subject: Reply with quote

Vi, your Tiramisu gets thumbed up for everyone. I made another batch of it last night using Philadelphia. My housemates very all full of praise for it.

About the cream, all I did was actually just mixing all the creams together using a rubber spatula and it turns out ok for me. I didn't think of mixing it together using the whisk, as I thought I might overmix them.

Sally & Angie, I know exactly what you're talking about. I was dipping my sponge fingers onto the cream.....how heavenly it was!!!
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karlskrona
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Joined: 31 Dec 2005
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PostPosted: Thu Apr 06, 2006 7:11 pm    Post subject: Reply with quote

im so tempted to try it out after reading all the reviews.. but i cant finish such a big one.. mayb i shall do 1/4 recipe?? put them into those dessert glass
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jo aka jeung guem
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Sarah!
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PostPosted: Thu Apr 06, 2006 9:20 pm    Post subject: Reply with quote

Jo, I understand your dilemma as well as I love tiramisu but can't make such a big portion as there are only 2 of us. So i normally just halve the portion and then fit it into any container I have. Embarassed You can use dessert glasses like you said too.
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MamaC
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PostPosted: Fri Apr 07, 2006 3:02 am    Post subject: Reply with quote

I am so glad to hear more good news Smile

It is a very pleasant desert to have. It can be done in small portions, of course. I will say that 1/4 cake is good enough for 4 small portions.

The full cake should be 15 portiones.
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dewitan
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PostPosted: Fri Apr 07, 2006 9:48 am    Post subject: Reply with quote

Ok, I am really bad with cutting the tiramisu or assembling or anything like that.



But at least now I know THIS is what they mean when people say "a slice of heaven".. :lol:

I would add more rum though next time. Did not feel warm after eating the cake. :lol:
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Sally
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Alannia
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Joined: 08 Jul 2005
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PostPosted: Fri Apr 07, 2006 2:05 pm    Post subject: Reply with quote

Do you think I can substitute rum with brandy? I know the taste will be different & I should follow the recipe exactly but I don't have rum at the moment.
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karlskrona
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PostPosted: Fri Apr 07, 2006 2:19 pm    Post subject: Reply with quote

when u go batam u can buy.. hee hee
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jo aka jeung guem
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Linda
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PostPosted: Fri Apr 07, 2006 2:26 pm    Post subject: Reply with quote

Sally

I find that using the baseless tin or the retractable tin, help in the assembling and cutting. My first attempt was using aluminum tray and I found cutting kinda messy. I literally had to cut away my aluminum tray.

Alannia

I don't know about brandy, but do you have Bailey's Irish Cream? It taste absolutely splendid with that too.
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karlskrona
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PostPosted: Fri Apr 07, 2006 2:36 pm    Post subject: Reply with quote

linda
actualy all my tiramisu, i use my pyrex bowl one leh.. what i did was i cut them up into squares 1st, sacrifice a small corner by digging it out.. then use a cake server to take out the tiramisu piece by piece.. neatly done..
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jo aka jeung guem
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Linda
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PostPosted: Fri Apr 07, 2006 2:44 pm    Post subject: Reply with quote

Jo

Precisely I don't want to sacrifice one corner of the tiramisu. I rather sacrifice my aluminium tray :lol: So that's why for me the baseless or retractable tin is the best solution. No need for any sacrifice. Wink
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karlskrona
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PostPosted: Fri Apr 07, 2006 2:48 pm    Post subject: Reply with quote

aluminium tray?so hard how to cut???or did u mean the disposable ones??
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jo aka jeung guem
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