On 2/25/2017 3:22 PM, Ophelia wrote:
> "jmcquown" wrote in message news >
> Goomba hasn't posted here in years. Did you even notice you were
> replying to something from 2003? I wouldn't expect an answer.
>
> Jill
>
> =====
>
> Incidentally are you sure nitskirk hadn't read the recipe and was just
> asking advice about it?
>
Of course I'm not sure. I'm only sure the person who inquired isn't a
regular on this ng. Neither is Goomba, anymore.

I don't have any suggestions about a problem with floating lady fingers
in tirimisu. I do like tirimisu, although I've only eaten it once at an
Italian restaurant. I've never made it.

Jill

>
> On 2/25/2017 1:19 PM, wrote:
>> This is the exact recipe I followed, and I made this recipe numerous
>> times. Never had a problem, until last night. Last night my lady
>> fingers were floating. No idea what I did wrong.
>>
>>
>> On Thursday, May 29, 2003 at 6:04:42 PM UTC-4, Goomba38 wrote:
>>> Dawn wrote:
>>>
>>>> Is this what I was supposed to get? With the eggs and cream I was
>>>> expecting something more like a pudding than a moist cake. It tastes
>>>> great, but I'm not sure I did this right.
>>>> Dawn
>>>
>>> You cooked the custard, right?? I've never had it float. It's always
>>> been thick layers of creamy wonderfulness. Here is the recipe I really
>>> like-how does this compare to your recipes process?
>>> * Exported from MasterCook *
>>>
>>> Tiramisu Italiano
>>>
>>> Recipe By : Tyler Florence; FoodTV show "Food 911"
>>> Serving Size : 8 Preparation Time :1:00
>>> Categories : Desserts Italian
>>>
>>> Amount Measure Ingredient -- Preparation Method
>>> -------- ------------ --------------------------------
>>> 7 egg yolks
>>> 1/2 cup sugar
>>> 1/3 cup sweet marsala, plus 2 Tablespoons
>>> 8 ounces mascarpone cheese -- softened room temp
>>> 1 cup heavy cream
>>> 1 cup brewed espresso coffee
>>> 1 ounce dark chocolate
>>> 1/4 cup rum
>>> 1 teaspoon natural vanilla extract
>>> 48 ladyfinger cookies
>>> 1/4 cup unsweetened cocoa
>>>
>>> Cream together egg yolks and sugar in a heatproof bowl set over a pot of
>>> simmering water. Add 1/3 cup of the marsala and continue to whisk until
>>> mixture is thick and doubled in volume. This is basically a zabaglione.
>>> Remove from heat. Stir in the mascarpone until completely blended.
>>>
>>> In a chilled bowl, whip the heavy cream to soft peaks. Fold the
>>> whipped
>>> cream into the mascarpone mixture, to lighten.
>>>
>>> In a small saucepan, combine espresso, chocolate, rum, vanilla, and
>>> remaining 2 tablespoons marsala. Heat gently, and stir to dissolve the
>>> chocolate. Then, chill the mixture to cool it down, about 15 minutes.
>>> Quickly dip each ladyfinger in the chilled coffee mixture and arrange in
>>> a single layer on a 9 by 13-inch glass baking pan. Do not soak the
>>> cookies or they will become too moist. Spread 1/2 the mascarpone cream
>>> evenly with a spatula on top of the dipped ladyfingers. Repeat with a
>>> second layer of dipped ladyfingers and remaining mascarpone cream.
>>> Sprinkle top with cocoa powder. Refrigerate for 2 hours before serving.
>>
>