On 2017-02-25 3:45 PM, jmcquown wrote:

> 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.

You should try it some time. It is a recipe that is almost impossible to
screw up really badly. There are a thousand recipes. Some use raw eggs
while others us custard or zambaglione. You can use any of a number of
liquors, like rum, Tia Maria, brandy, Amoretto, Frnajelico....
However, it is important when dipping the lady fingers in the espresso
(with or without alcoholic fortification), that you dip them quickly.
You just want a little of the moisture and flavour. They will soften in
the filling.

That being said, I once had a horrible horrible Tiramisu in a
restaurant. They cheap *******s that ran the place took every cheap
short cut they could when they made it. They could have got away with
the roll cake type of cake instead of lady fingers. Pastry cream was a
poor substitute for the zambaglione and whipped cream, but then they
totally destroyed it when they used artificial rum flavouring. It was
horrible.