We went out to dinner with a very good friend and her grandmother
yesterday, and we ordered tiramisu for dessert.

My friend said it was her favorite dessert, and I concurred.

We are getting together again this weekend, and I volunteered to make
it.

Most of the recipes I have found call for using the eggs raw. In the
ones that don't, they call for gently cooking the egg yolk mixture to
kill possible salmonella bacteria, but still call for the whipped raw
egg whites, which seems kind of pointless.

I have no desire to work with pasteurized eggs. Bleh.

I eat runny eggs all the time, and so does my daughter. The tiramisu,
however, will probably not be consumed all at once (but likely within a
day or two. anything with mascarpone will not last long around me.)
I know the likelihood of running across an egg with salmonella is very
very low; this is why I'm comfortable eating eggs undercooked.

I bought the best eggs I could find without befriending a reliable
chicken farmer. Do you guys think I should be worried about this?

I also realized that the mascarpone I bought has a sell by date of
today, and I'm not making the stuff until Friday. I'm pretty sure that
it will be ok (I keep my fridge very cold, and I have it in the back),
but I'm still planning on calling up the little Italian market I bought
it from and asking if there is anything they are willing to do for me
about it, as I cannot get back there until Saturday at the earliest, as
they are only open when I am working during the week(but I will be
complaining nicely, since they were otherwise very helpful and had
awesome deli meats that they let Ellie and I sample quite a few of
before we decided what to buy. And the cannolis. Oy, so good! :>)

Saerah

"sarah gray" > ha scritto nel messaggio
. 102...
> Most of the recipes I have found call for using the eggs raw.
> Saerah

All the recipes should ask for raw eggs. Don't feed it to invalids, the
terribly old or the infants if you are worried.

The mascarpone should be fine really. Sell by doesn't mean anything for
when you must eat it. As long as it's been kept well, I cannot imagine that
it wouldn't be good for 10 days.

"sarah gray" > wrote in message
. 102...
> We went out to dinner with a very good friend and her grandmother
> yesterday, and we ordered tiramisu for dessert.
>
> My friend said it was her favorite dessert, and I concurred.
>
> We are getting together again this weekend, and I volunteered to make
> it.
>
> Most of the recipes I have found call for using the eggs raw. In the
> ones that don't, they call for gently cooking the egg yolk mixture to
> kill possible salmonella bacteria, but still call for the whipped raw
> egg whites, which seems kind of pointless.
>
> I have no desire to work with pasteurized eggs. Bleh.
>
> I eat runny eggs all the time, and so does my daughter. The tiramisu,
> however, will probably not be consumed all at once (but likely within a
> day or two. anything with mascarpone will not last long around me.)
> I know the likelihood of running across an egg with salmonella is very
> very low; this is why I'm comfortable eating eggs undercooked.
>
> I bought the best eggs I could find without befriending a reliable
> chicken farmer. Do you guys think I should be worried about this?
>
> I also realized that the mascarpone I bought has a sell by date of
> today, and I'm not making the stuff until Friday. I'm pretty sure that
> it will be ok (I keep my fridge very cold, and I have it in the back),
> but I'm still planning on calling up the little Italian market I bought
> it from and asking if there is anything they are willing to do for me
> about it, as I cannot get back there until Saturday at the earliest, as
> they are only open when I am working during the week(but I will be
> complaining nicely, since they were otherwise very helpful and had
> awesome deli meats that they let Ellie and I sample quite a few of
> before we decided what to buy. And the cannolis. Oy, so good! :>)
>
> Saerah

I wouldn't, and don't, worry about it using raw eggs in tiramisu. My recipe does call
for whisking the egg yolks with some sugar over simmering water. But I have been
making this for years and have never had a problem.

The mascarpone should be fine. A sell by date is a point of reference, and doesn't
mean that it can't be used for a few days after. Smell it, it shouldn't smell sour or
vinegary, and then taste it. When did you buy it? If it was within the last couple
days, they should be happy to replace it for you. The tub I purchased on Saturday has
a sell by date in May.

kimberly

"Nexis" > wrote in :

>
> "sarah gray" > wrote in message
> . 102...
>> We went out to dinner with a very good friend and her grandmother
>> yesterday, and we ordered tiramisu for dessert.
>>
>> My friend said it was her favorite dessert, and I concurred.
>>
>> We are getting together again this weekend, and I volunteered to make
>> it.
>>
>> Most of the recipes I have found call for using the eggs raw. In the
>> ones that don't, they call for gently cooking the egg yolk mixture to
>> kill possible salmonella bacteria, but still call for the whipped raw
>> egg whites, which seems kind of pointless.
>>
>> I have no desire to work with pasteurized eggs. Bleh.
>>
>> I eat runny eggs all the time, and so does my daughter. The tiramisu,
>> however, will probably not be consumed all at once (but likely within
>> a day or two. anything with mascarpone will not last long around me.)
>> I know the likelihood of running across an egg with salmonella is
>> very very low; this is why I'm comfortable eating eggs undercooked.
>>
>> I bought the best eggs I could find without befriending a reliable
>> chicken farmer. Do you guys think I should be worried about this?
>>
>> I also realized that the mascarpone I bought has a sell by date of
>> today, and I'm not making the stuff until Friday. I'm pretty sure
>> that it will be ok (I keep my fridge very cold, and I have it in the
>> back), but I'm still planning on calling up the little Italian market
>> I bought it from and asking if there is anything they are willing to
>> do for me about it, as I cannot get back there until Saturday at the
>> earliest, as they are only open when I am working during the week(but
>> I will be complaining nicely, since they were otherwise very helpful
>> and had awesome deli meats that they let Ellie and I sample quite a
>> few of before we decided what to buy. And the cannolis. Oy, so good!
>> :>)
>>
>> Saerah
>
> I wouldn't, and don't, worry about it using raw eggs in tiramisu. My
> recipe does call for whisking the egg yolks with some sugar over
> simmering water. But I have been making this for years and have never
> had a problem.
>
> The mascarpone should be fine. A sell by date is a point of reference,
> and doesn't mean that it can't be used for a few days after. Smell it,
> it shouldn't smell sour or vinegary, and then taste it. When did you
> buy it? If it was within the last couple days, they should be happy to
> replace it for you. The tub I purchased on Saturday has a sell by date
> in May.
>
> kimberly
>
>

The problem is, I am making it Friday night, and can't get back to that
store until Saturday. I didn't want to open the container until I made
it because although I will eat things past their date, I don't like
openening them ahead of time, because I imagine that would just speed up
decay.

I bought it yesterday, the date on the package.

I have only used mascarpone a few times, so I don't know what the shelf
life is...some dairy products have a shelf life of a few days to a few
weeks, and those are the ones I tend to not use past their date.
Something like mascarpone has a longer shelf life, but I've only ever
used it well before the date or the day it "expired". It is such a
simple kind of cheese, that i was a bit worried. I know I've had cream
cheese and goat cheese go bad quickly, sometimes before the
"expiration".

Saerah

"Giusi" > wrote in
:

> "sarah gray" > ha scritto nel messaggio
> . 102...
>> Most of the recipes I have found call for using the eggs raw.
>> Saerah
>
> All the recipes should ask for raw eggs. Don't feed it to invalids,
> the terribly old or the infants if you are worried.
>

The recipe I got from the little grocery where I bought all the yummy
food had a recipe. I don't know Italian, but I imagine they would not
have failed to translate the part about cooking the eggs :>

I was doubtful about the espresso powder I ended up purchasing, but the
man who was helping me said it would taste better than the extra-strong
coffee I was going to use. And the idea of walking into a local coffee
joint and asking for 2 cups worth of espresso, and paying so much for
it, was not appealing (I don't have an espresso maker, and I am not
willing to buy one just for tiramisu, heh)


> The mascarpone should be fine really. Sell by doesn't mean anything
> for when you must eat it. As long as it's been kept well, I cannot
> imagine that it wouldn't be good for 10 days.
>
>
Thanks

Saerah

sarah gray wrote:

>
>
> The recipe I got from the little grocery where I bought all the yummy
> food had a recipe. I don't know Italian, but I imagine they would not
> have failed to translate the part about cooking the eggs :>
>
> I was doubtful about the espresso powder I ended up purchasing, but the
> man who was helping me said it would taste better than the extra-strong
> coffee I was going to use. And the idea of walking into a local coffee
> joint and asking for 2 cups worth of espresso, and paying so much for
> it, was not appealing (I don't have an espresso maker, and I am not
> willing to buy one just for tiramisu, heh)

You can cook the eggs and sugar together in a double boiler to make a
Zabaglione, I prefer to use raw yolks and and whites, and have never had a
problem with it, but make sure to keep it cool.

I use espresso powder to make espresso coffee ice cream and it works fine.
It is just hard to find. My wife picked it up for me when she say it in a
store because she knew I had been looking for it.

On Mon, 07 Apr 2008 02:45:37 +0000, sarah gray wrote:

>
<snipping>
>
> I bought the best eggs I could find without befriending a reliable
> chicken farmer. Do you guys think I should be worried about this?

<snipping>

I wouldn't worry about the eggs Saerah. FWIW, I use raw eggs to make mayo
all the time, (which I have kept in the fridge for up to a week) and it
hasn't killed us yet... and I don't think the mascarpone will be a problem
either.

--
Cheers
Chatty Cathy

Monday is a lousy way to spend one seventh of your life.

On Mon, 07 Apr 2008 12:29:47 GMT, sarah gray >
wrote:

>I was doubtful about the espresso powder I ended up purchasing, but the
>man who was helping me said it would taste better than the extra-strong
>coffee I was going to use.

It's a good substitute. My SIL uses espresso powder and like I said
in chat, hers is better than any commercial tiramisu I've eaten.

--
See return address to reply by email
remove the smile first

sf wrote:

> >I was doubtful about the espresso powder I ended up purchasing, but the
> >man who was helping me said it would taste better than the extra-strong
> >coffee I was going to use.
>
> It's a good substitute. My SIL uses espresso powder and like I said
> in chat, hers is better than any commercial tiramisu I've eaten.

While I use instant espresso powder in ice cream I use real espresso in
tiramisu.

I had a horrible tiramisu in a local sports bar restaurant last year.
Luckily it was a freebie, comped to my wife after her meal order was messed
up. I would have been upset if I had ordered it and paid for it. Everything
was artificial. First of all, it was made with a sponge cake base, which is
a viable substitute if it is a decent sponge cake. This was not. The filling
was made with pastry cream instead of marscapone and egg yolk. The big crime
was dousing it with artificial rum.

ChattyCathy wrote:
>
> On Mon, 07 Apr 2008 02:45:37 +0000, sarah gray wrote:
>
> >
> <snipping>
> >
> > I bought the best eggs I could find without befriending a reliable
> > chicken farmer. Do you guys think I should be worried about this?
>
> <snipping>
>
> I wouldn't worry about the eggs Saerah. FWIW, I use raw eggs to make mayo
> all the time, (which I have kept in the fridge for up to a week) and it
> hasn't killed us yet... and I don't think the mascarpone will be a problem
> either.
>
> --
> Cheers
> Chatty Cathy
>
> Monday is a lousy way to spend one seventh of your life.

I agree with Cathy. However, I'd add that if someone has serious health
issues, especially anything related with the immune system, might want
to be wary and not consume raw eggs as a precaution.

Sky, who's no medical expert

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

sarah gray wrote:

> I also realized that the mascarpone I bought has a sell by date of
> today, and I'm not making the stuff until Friday. I'm pretty sure that
> it will be ok (I keep my fridge very cold, and I have it in the back),
> but I'm still planning on calling up the little Italian market I bought
> it from and asking if there is anything they are willing to do for me
> about it, as I cannot get back there until Saturday at the earliest, as
> they are only open when I am working during the week(but I will be
> complaining nicely, since they were otherwise very helpful and had
> awesome deli meats that they let Ellie and I sample quite a few of
> before we decided what to buy. And the cannolis. Oy, so good! :>)
>
> Saerah

Oh good grief. Seriously... you actually *think* things magically go bad
an hour after the "sell by" date? I didn't take you for such a ninny.
I can just imagine the eye rolls and jokes made at the Italian market
after *that* phone call. Use the cheese Friday and know it will be fine.

Tyler Florence has a KILLER Tiramisu recipe.

> http://www.foodnetwork.com/food/reci..._15489,00.html

On Mon, 07 Apr 2008 11:16:59 -0400, Goomba38 wrote:

>
> Oh good grief. Seriously... you actually *think* things magically go bad
> an hour after the "sell by" date? I didn't take you for such a ninny.
> I can just imagine the eye rolls and jokes made at the Italian market
> after *that* phone call. Use the cheese Friday and know it will be fine.

Goomba, you have such a way with words...
>
> Tyler Florence has a KILLER Tiramisu recipe.

Ahem, I thought that 'killing' anybody was what Saerah was hoping to avoid

>
>> http://www.foodnetwork.com/food/reci..._15489,00.html

Looks pretty good, I have to admit...

--
Cheers
Chatty Cathy

Monday is a lousy way to spend one seventh of your life.

"sarah gray" > wrote in message
. 102...
> We went out to dinner with a very good friend and her grandmother
> yesterday, and we ordered tiramisu for dessert.
>
> My friend said it was her favorite dessert, and I concurred.
>
> We are getting together again this weekend, and I volunteered to make
> it.
>
> Most of the recipes I have found call for using the eggs raw. In the
> ones that don't, they call for gently cooking the egg yolk mixture to
> kill possible salmonella bacteria, but still call for the whipped raw
> egg whites, which seems kind of pointless.
>
> I have no desire to work with pasteurized eggs. Bleh.
>
> I eat runny eggs all the time, and so does my daughter. The tiramisu,
> however, will probably not be consumed all at once (but likely within a
> day or two. anything with mascarpone will not last long around me.)
> I know the likelihood of running across an egg with salmonella is very
> very low; this is why I'm comfortable eating eggs undercooked.
>
> I bought the best eggs I could find without befriending a reliable
> chicken farmer. Do you guys think I should be worried about this?
>
> I also realized that the mascarpone I bought has a sell by date of
> today, and I'm not making the stuff until Friday. I'm pretty sure that
> it will be ok (I keep my fridge very cold, and I have it in the back),
> but I'm still planning on calling up the little Italian market I bought
> it from and asking if there is anything they are willing to do for me
> about it, as I cannot get back there until Saturday at the earliest, as
> they are only open when I am working during the week(but I will be
> complaining nicely, since they were otherwise very helpful and had
> awesome deli meats that they let Ellie and I sample quite a few of
> before we decided what to buy. And the cannolis. Oy, so good! :>)


There are no raw eggs in tiramisu. You cook the egg yolks with sugar and
marsala wine to make a zabaglione. The yolks are fully cooked in the
process.

Paul

"ChattyCathy" > wrote in message
...
> On Mon, 07 Apr 2008 11:16:59 -0400, Goomba38 wrote:
>
>>
>> Oh good grief. Seriously... you actually *think* things magically go bad
>> an hour after the "sell by" date? I didn't take you for such a ninny.
>> I can just imagine the eye rolls and jokes made at the Italian market
>> after *that* phone call. Use the cheese Friday and know it will be fine.
>
> Goomba, you have such a way with words...
>>
>> Tyler Florence has a KILLER Tiramisu recipe.
>
> Ahem, I thought that 'killing' anybody was what Saerah was hoping to avoid
>
>>
>>> http://www.foodnetwork.com/food/reci..._15489,00.html
>
> Looks pretty good, I have to admit...


I make that recipe every year on Thanksgiving and Christmas. It always
turns out great. I add very expensive French cognac to the zabaglione and a
touch to the whipped cream, Cheaper cognac like Hennessy doesn't work, it
has to be the really good stuff.

Paul

Paul M. Cook wrote:
>
> I make that recipe every year on Thanksgiving and Christmas. It always
> turns out great. I add very expensive French cognac to the zabaglione and a
> touch to the whipped cream, Cheaper cognac like Hennessy doesn't work, it
> has to be the really good stuff.


What sort of cognac do you like? I need a name I can remember when I go
to the store.


--Lia

On Mon, 07 Apr 2008 02:45:37 GMT, sarah gray >
wrote:

>We went out to dinner with a very good friend and her grandmother
>yesterday, and we ordered tiramisu for dessert.
>
>My friend said it was her favorite dessert, and I concurred.
>
>We are getting together again this weekend, and I volunteered to make
>it.
>
>Most of the recipes I have found call for using the eggs raw. In the
>ones that don't, they call for gently cooking the egg yolk mixture to
>kill possible salmonella bacteria, but still call for the whipped raw
>egg whites, which seems kind of pointless.
>
>I have no desire to work with pasteurized eggs. Bleh.
>
>I eat runny eggs all the time, and so does my daughter. The tiramisu,
>however, will probably not be consumed all at once (but likely within a
>day or two. anything with mascarpone will not last long around me.)
>I know the likelihood of running across an egg with salmonella is very
>very low; this is why I'm comfortable eating eggs undercooked.
>
>I bought the best eggs I could find without befriending a reliable
>chicken farmer. Do you guys think I should be worried about this?
>
>I also realized that the mascarpone I bought has a sell by date of
>today, and I'm not making the stuff until Friday. I'm pretty sure that
>it will be ok (I keep my fridge very cold, and I have it in the back),
>but I'm still planning on calling up the little Italian market I bought
>it from and asking if there is anything they are willing to do for me
>about it, as I cannot get back there until Saturday at the earliest, as
>they are only open when I am working during the week(but I will be
>complaining nicely, since they were otherwise very helpful and had
>awesome deli meats that they let Ellie and I sample quite a few of
>before we decided what to buy. And the cannolis. Oy, so good! :>)
>
>Saerah


Here is a recipe with cooked egg yolk.


* Exported from MasterCook *

Venetian Tirami-su

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 egg yolks
60 grams sugar
1/4 cup wine, marsala -- sweet
380 grams mascarpone cheese
1 cup heavy cream -- * see note
1 cup coffee, expresso
3 tablespoons coffee liqueur (63 proof) -- * see note
36 savoiardi
3 tablespoons cocoa powder

Zabaglione: Beat egg yolks in top pan of double boiler until thick.
Place bowl over simmering water and while beating, gradually add
marasala and sugar. Continue beating until mixture is very thick.
Remove from heat, but continue beating until mixture has cooled, then
refrigerate.



Beat the mascarpone smooth, fold whipped cream into it, then fold in
the zabaglione.

Mix expresso and liquor together.

Line bottom of 9" square pan with half of the savoiardi: brush them
with the expresso. Place half of the zabaglione mixture over them.
Another layer of savoiardi, then add the remaining zabaglione. Dust
with Cocoa.

Refrigerate for at least 1 hour. Makes 8 - 12 servings.


NOTES : *Whipped into a soft peak stage
*Kaluaha
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

"Paul M. Cook" wrote:

>
> There are no raw eggs in tiramisu. You cook the egg yolks with sugar and
> marsala wine to make a zabaglione. The yolks are fully cooked in the
> process.

Not always. There is no single recipe for tiiramisu. Some of them use
zabaglione and others use raw eggs. I use raw eggs.

"Dave Smith" > wrote in message
...
> "Paul M. Cook" wrote:
>
>>
>> There are no raw eggs in tiramisu. You cook the egg yolks with sugar and
>> marsala wine to make a zabaglione. The yolks are fully cooked in the
>> process.
>
> Not always. There is no single recipe for tiiramisu. Some of them use
> zabaglione and others use raw eggs. I use raw eggs.
>

Blech!!! Sounds positively dreadful especially when a zabaglione is so
easy. Who wants to taste slimy egg yolks in a dessert?

Paul

"Julia Altshuler" > wrote in message
...
> Paul M. Cook wrote:
>> I make that recipe every year on Thanksgiving and Christmas. It always
>> turns out great. I add very expensive French cognac to the zabaglione
>> and a touch to the whipped cream, Cheaper cognac like Hennessy doesn't
>> work, it has to be the really good stuff.
>
>
> What sort of cognac do you like? I need a name I can remember when I go
> to the store.


I usually keep a bottle of Pierre Ferrand Reserve around. It's not the most
expensive they make but at 75 bucks or so a bottle it is IMO the best for
the money. Their Ancestrale is hard to find and around 400 bucks a bottle
but I can make a bottle last a year and I did use some in tiramisu once and
it was heavenly. The Reserve is no slouch and it just explodes in aroma and
this makes for a fabulous tiramisu. The nose is caramel, honey, apple and
vanilla. I have tried Courvoisier and Hennessy and while good cognacs they
are inferior compared to the PF Reserve. I prefer the PF line to Remy
Martin as well.

Paul

Paul M. Cook wrote:
>
> I usually keep a bottle of Pierre Ferrand Reserve around. It's not the most
> expensive they make but at 75 bucks or so a bottle it is IMO the best for
> the money. Their Ancestrale is hard to find and around 400 bucks a bottle
> but I can make a bottle last a year and I did use some in tiramisu once and
> it was heavenly. The Reserve is no slouch and it just explodes in aroma and
> this makes for a fabulous tiramisu. The nose is caramel, honey, apple and
> vanilla. I have tried Courvoisier and Hennessy and while good cognacs they
> are inferior compared to the PF Reserve. I prefer the PF line to Remy
> Martin as well.


Thanks. We go through cognac even more slowly than you do, so I'm not
shopping for it any time soon, but I'll keep Pierre Ferrand in mind the
next time I need some.


--Lia

Julia Altshuler > wrote:

>Paul M. Cook wrote:

>> I usually keep a bottle of Pierre Ferrand Reserve around. It's not the most
>> expensive they make but at 75 bucks or so a bottle it is IMO the best for
>> the money.

>Thanks. We go through cognac even more slowly than you do, so I'm not
>shopping for it any time soon, but I'll keep Pierre Ferrand in mind the
>next time I need some.

I concur with the Pierre Ferrand recommendation. Actually, most
of the unblended, single-batch Cognacs are good, compared to
any of the well-known blends. There just aren't many of them brought
in, with most retailers only having one or two.

Although not a Cognac, the Germain Robard brandy (any variety) is also
good and I think it would work well in recipes. The price of the
most basic one should be around $40.

Steve

"Paul M. Cook" wrote:

>
> > Not always. There is no single recipe for tiiramisu. Some of them use
> > zabaglione and others use raw eggs. I use raw eggs.
> >
>
> Blech!!! Sounds positively dreadful especially when a zabaglione is so
> easy. Who wants to taste slimy egg yolks in a dessert?
>

They aren't slimy when they are whipped in with marscapone, sugar and the
booze. Having done it with zabalione and with raw eggs, I prefer it with the
raw eggs. And the raw whites are folded into the mixture to give it a nice airy
texture.

Steve Pope wrote:
>
> Although not a Cognac, the Germain Robard brandy (any variety) is also
> good and I think it would work well in recipes. The price of the
> most basic one should be around $40.


I googled on "Germain Robard" and got one hit. It's in a post of yours
from June of last year. Surely if the stuff exists, it exists on
someone's webpage. I'm not trying to be one of those obnoxious people
who corrects other people's posts. I'm trying to find information on
the brandy, maybe see what a bottle looks like or see who sells it.
Could the spelling be wrong? Google suggested "Germain Rivard," but he
turns out to be a veterinarian, and "Germain Rivard brandy" yields no hits.


--Lia

Julia Altshuler > wrote:

>Steve Pope wrote:

>> Although not a Cognac, the Germain Robard brandy (any variety) is also
>> good

>I googled on "Germain Robard" and got one hit. It's in a post of yours
>from June of last year. Surely if the stuff exists, it exists on
>someone's webpage.

Sorry. It's "Germain-Robin". Not sure why I keep mispelling that one.

Steve

Well I use raw eggs in Caesar Salad and many other dishes. I have a raw
egg every morning in a glass of milk and honey and have done so every
day to this very day. I have never been horribly ill.
Make your desert in peace after all the Italians have been eating this
desert for centuries.


Giusi wrote:
> "sarah gray" > ha scritto nel messaggio
> . 102...
>> Most of the recipes I have found call for using the eggs raw.
>> Saerah
>
> All the recipes should ask for raw eggs. Don't feed it to invalids, the
> terribly old or the infants if you are worried.
>
> The mascarpone should be fine really. Sell by doesn't mean anything for
> when you must eat it. As long as it's been kept well, I cannot imagine that
> it wouldn't be good for 10 days.
>
>

Steve Pope wrote:
>
> Sorry. It's "Germain-Robin". Not sure why I keep mispelling that one.


No problem. I've googled and am happy now.
--Lia

"Dave Smith" > wrote in message
...
> "Paul M. Cook" wrote:
>
>>
>> > Not always. There is no single recipe for tiiramisu. Some of them use
>> > zabaglione and others use raw eggs. I use raw eggs.
>> >
>>
>> Blech!!! Sounds positively dreadful especially when a zabaglione is so
>> easy. Who wants to taste slimy egg yolks in a dessert?
>>
>
> They aren't slimy when they are whipped in with marscapone, sugar and the
> booze. Having done it with zabalione and with raw eggs, I prefer it with
> the
> raw eggs. And the raw whites are folded into the mixture to give it a
> nice airy
> texture.
>

Raw whites? Oh my. I use whipped cream.

Paul

"Steve Pope" > wrote in message
...
> Julia Altshuler > wrote:
>
>>Steve Pope wrote:
>
>>> Although not a Cognac, the Germain Robard brandy (any variety) is also
>>> good
>
>>I googled on "Germain Robard" and got one hit. It's in a post of yours
>>from June of last year. Surely if the stuff exists, it exists on
>>someone's webpage.
>
> Sorry. It's "Germain-Robin". Not sure why I keep mispelling that one.


Too much brandy?

Paul

Goomba38 > wrote in
:

> sarah gray wrote:
>
>> I also realized that the mascarpone I bought has a sell by date of
>> today, and I'm not making the stuff until Friday. I'm pretty sure
>> that it will be ok (I keep my fridge very cold, and I have it in the
>> back), but I'm still planning on calling up the little Italian market
>> I bought it from and asking if there is anything they are willing to
>> do for me about it, as I cannot get back there until Saturday at the
>> earliest, as they are only open when I am working during the week(but
>> I will be complaining nicely, since they were otherwise very helpful
>> and had awesome deli meats that they let Ellie and I sample quite a
>> few of before we decided what to buy. And the cannolis. Oy, so good!
>> :>)
>>
>> Saerah
>
> Oh good grief. Seriously... you actually *think* things magically go
> bad an hour after the "sell by" date? I didn't take you for such a
> ninny. I can just imagine the eye rolls and jokes made at the Italian
> market after *that* phone call. Use the cheese Friday and know it will
> be fine.
>

No, I don't. I use stuff after the sell by date all the time. My
experience with mascarpone is limited, however, which is why I mentioned
it.

I *did* call the store, and before I even said anything other than "the
mascarpone I bought yesterday had yesterday's date on it", they were
offering a refund. I said that that was not necessary, but that they
should check the rest of the packages in the case, as they might all be
past their date. Like I said, I cannot get back to that store until
after I make the stuff anyhow; now that I think of it, I would feel like
a tool for asking for a refund for something I used and enjoyed. which
is why I asked the question here in the first place.


> Tyler Florence has a KILLER Tiramisu recipe.
>
>> http://www.foodnetwork.com/food/reci.../0,,FOOD_9936_
15489,00.h
>> tml

Thanks, but I'm using the one I got from the market (which is identical
to a bunch of others I found, with the exeption that I'm adding a shot
of congac to the espresso, because I like the little kick of alcohol in
my tiramisu.)

Plus, it makes me happy to see the recipe in Italian at the top of the
page. I'm weird like that.

Servire freddo!

Saerah
(anticipating layers of creamy awesomeness come Saturday)

"Paul M. Cook" wrote:

>
> > They aren't slimy when they are whipped in with marscapone, sugar and the
> > booze. Having done it with zabalione and with raw eggs, I prefer it with
> > the
> > raw eggs. And the raw whites are folded into the mixture to give it a
> > nice airy
> > texture.
> >
>
> Raw whites? Oh my. I use whipped cream.

Yep.... fold in the beaten egg whites and the whipped cream.

"Paul M. Cook" > wrote in
news:wRsKj.3215$BT1.3030@trnddc04:

>
> "sarah gray" > wrote in message
> . 102...
>> We went out to dinner with a very good friend and her grandmother
>> yesterday, and we ordered tiramisu for dessert.
>>
>> My friend said it was her favorite dessert, and I concurred.
>>
>> We are getting together again this weekend, and I volunteered to make
>> it.
>>
>> Most of the recipes I have found call for using the eggs raw. In the
>> ones that don't, they call for gently cooking the egg yolk mixture to
>> kill possible salmonella bacteria, but still call for the whipped raw
>> egg whites, which seems kind of pointless.
>>
>> I have no desire to work with pasteurized eggs. Bleh.
>>
>> I eat runny eggs all the time, and so does my daughter. The tiramisu,
>> however, will probably not be consumed all at once (but likely within
>> a day or two. anything with mascarpone will not last long around me.)
>> I know the likelihood of running across an egg with salmonella is
>> very very low; this is why I'm comfortable eating eggs undercooked.
>>
>> I bought the best eggs I could find without befriending a reliable
>> chicken farmer. Do you guys think I should be worried about this?
>>
>> I also realized that the mascarpone I bought has a sell by date of
>> today, and I'm not making the stuff until Friday. I'm pretty sure
>> that it will be ok (I keep my fridge very cold, and I have it in the
>> back), but I'm still planning on calling up the little Italian market
>> I bought it from and asking if there is anything they are willing to
>> do for me about it, as I cannot get back there until Saturday at the
>> earliest, as they are only open when I am working during the week(but
>> I will be complaining nicely, since they were otherwise very helpful
>> and had awesome deli meats that they let Ellie and I sample quite a
>> few of before we decided what to buy. And the cannolis. Oy, so good!
>> :>)
>
>
> There are no raw eggs in tiramisu. You cook the egg yolks with sugar
> and marsala wine to make a zabaglione. The yolks are fully cooked in
> the process.
>

So the egg whites get magically cooked when you whip them?



most of the recipes I have seen do not call for making a zabaglione (but
I think I need to make that sometime to share with my friend too. She's
one of the few women I know who admits to enjoying food as much as me
:>)

Saerah

Robert > wrote in
:

> Well I use raw eggs in Caesar Salad and many other dishes. I have a
> raw egg every morning in a glass of milk and honey and have done so
> every day to this very day. I have never been horribly ill.
> Make your desert in peace after all the Italians have been eating this
> desert for centuries.
>

From what I understand this dessert was invented a few years before I was
born.

No matter, it's still my favorite.

Saerah

(Steve Pope) wrote in
:

> Julia Altshuler > wrote:
>
>>Paul M. Cook wrote:
>
>>> I usually keep a bottle of Pierre Ferrand Reserve around. It's not
>>> the most expensive they make but at 75 bucks or so a bottle it is
>>> IMO the best for the money.
>
>>Thanks. We go through cognac even more slowly than you do, so I'm not
>>shopping for it any time soon, but I'll keep Pierre Ferrand in mind
>>the next time I need some.
>
> I concur with the Pierre Ferrand recommendation. Actually, most
> of the unblended, single-batch Cognacs are good, compared to
> any of the well-known blends. There just aren't many of them brought
> in, with most retailers only having one or two.
>
> Although not a Cognac, the Germain Robard brandy (any variety) is also
> good and I think it would work well in recipes. The price of the
> most basic one should be around $40.
>
> Steve

I bought the cheaper stuff, but I wanted something more "winy" than rum.
I would never drink the rest of the bottle of a good cognac, though, so
I was limited to what I could buy in an airplane bottle :>

Saerah
(picky about what kinds of spirits her stomach can tolerate straight)

On Mon, 07 Apr 2008 10:33:23 -0400, Dave Smith
> wrote:

>sf wrote:
>
>> >I was doubtful about the espresso powder I ended up purchasing, but the
>> >man who was helping me said it would taste better than the extra-strong
>> >coffee I was going to use.
>>
>> It's a good substitute. My SIL uses espresso powder and like I said
>> in chat, hers is better than any commercial tiramisu I've eaten.
>
>While I use instant espresso powder in ice cream I use real espresso in
>tiramisu.
>
>I had a horrible tiramisu in a local sports bar restaurant last year.
>Luckily it was a freebie, comped to my wife after her meal order was messed
>up. I would have been upset if I had ordered it and paid for it. Everything
>was artificial. First of all, it was made with a sponge cake base, which is
>a viable substitute if it is a decent sponge cake. This was not. The filling
>was made with pastry cream instead of marscapone and egg yolk. The big crime
>was dousing it with artificial rum.

It sounds perfectly awful!

--
See return address to reply by email
remove the smile first

Dave Smith > wrote in
:

> "Paul M. Cook" wrote:
>
>>
>> > They aren't slimy when they are whipped in with marscapone, sugar
>> > and the booze. Having done it with zabalione and with raw eggs, I
>> > prefer it with the
>> > raw eggs. And the raw whites are folded into the mixture to give
>> > it a nice airy
>> > texture.
>> >
>>
>> Raw whites? Oh my. I use whipped cream.
>
> Yep.... fold in the beaten egg whites and the whipped cream.
>
>
>

I think you are confusing him, Dave.



Saerah
(not an expert, but zabaglione and whipped cream is not the same as
tiramisu, no?. though I bet it tastes damn good.)

"sarah gray" > wrote in message
02...
> Dave Smith > wrote in
> :
>
>> "Paul M. Cook" wrote:
>>
>>>
>>> > They aren't slimy when they are whipped in with marscapone, sugar
>>> > and the booze. Having done it with zabalione and with raw eggs, I
>>> > prefer it with the
>>> > raw eggs. And the raw whites are folded into the mixture to give
>>> > it a nice airy
>>> > texture.
>>> >
>>>
>>> Raw whites? Oh my. I use whipped cream.
>>
>> Yep.... fold in the beaten egg whites and the whipped cream.
>>
>>
>>
>
> I think you are confusing him, Dave.
>

Not confused, just grossed out. Raw eggs don't float my boat.

>
>
> Saerah
> (not an expert, but zabaglione and whipped cream is not the same as
> tiramisu, no?. though I bet it tastes damn good.)

There really is no one way to make tiramisu. Zabaglione and whipped cream
are the more common ingredients that you will come across. Tiramisu simply
means "pick me up" in Italian and there are more ways to make it than you
can count. Some don't even use cake, they use bread. Raw eggs are lovely
with peas and pasta and ham but I don't care for them cold in a dessert.
Geerooooossssssss! Blech.

But it's all good raw eggs not withstanding. The Tyler Florence recipe is
outstanding, however - my personal favorite. But if you are so terrified of
raw eggs why on Earth would you even consider anything else? A zabaglione
takes less than 5 minutes to make and all you need is a pan of boiling
water, a sauce pan and a whisk. It's a very versatile crème, you can pour
it over ice cream too. Layer it on puff pastry with some fresh berries and
you have Napoleons.

Paul

"Julia Altshuler" > wrote in message
...
> Paul M. Cook wrote:
>> I usually keep a bottle of Pierre Ferrand Reserve around. It's not the
>> most expensive they make but at 75 bucks or so a bottle it is IMO the
>> best for the money. Their Ancestrale is hard to find and around 400
>> bucks a bottle but I can make a bottle last a year and I did use some in
>> tiramisu once and it was heavenly. The Reserve is no slouch and it just
>> explodes in aroma and this makes for a fabulous tiramisu. The nose is
>> caramel, honey, apple and vanilla. I have tried Courvoisier and Hennessy
>> and while good cognacs they are inferior compared to the PF Reserve. I
>> prefer the PF line to Remy Martin as well.
>
>
> Thanks. We go through cognac even more slowly than you do, so I'm not
> shopping for it any time soon, but I'll keep Pierre Ferrand in mind the
> next time I need some.
>

It never goes bad after being opened, that's the good part of spending all
that money.

Paul

"sarah gray" > wrote in message
. 102...
> "Paul M. Cook" > wrote in
> news:wRsKj.3215$BT1.3030@trnddc04:
>
>>
>> "sarah gray" > wrote in message
>> . 102...
>>> We went out to dinner with a very good friend and her grandmother
>>> yesterday, and we ordered tiramisu for dessert.
>>>
>>> My friend said it was her favorite dessert, and I concurred.
>>>
>>> We are getting together again this weekend, and I volunteered to make
>>> it.
>>>
>>> Most of the recipes I have found call for using the eggs raw. In the
>>> ones that don't, they call for gently cooking the egg yolk mixture to
>>> kill possible salmonella bacteria, but still call for the whipped raw
>>> egg whites, which seems kind of pointless.
>>>
>>> I have no desire to work with pasteurized eggs. Bleh.
>>>
>>> I eat runny eggs all the time, and so does my daughter. The tiramisu,
>>> however, will probably not be consumed all at once (but likely within
>>> a day or two. anything with mascarpone will not last long around me.)
>>> I know the likelihood of running across an egg with salmonella is
>>> very very low; this is why I'm comfortable eating eggs undercooked.
>>>
>>> I bought the best eggs I could find without befriending a reliable
>>> chicken farmer. Do you guys think I should be worried about this?
>>>
>>> I also realized that the mascarpone I bought has a sell by date of
>>> today, and I'm not making the stuff until Friday. I'm pretty sure
>>> that it will be ok (I keep my fridge very cold, and I have it in the
>>> back), but I'm still planning on calling up the little Italian market
>>> I bought it from and asking if there is anything they are willing to
>>> do for me about it, as I cannot get back there until Saturday at the
>>> earliest, as they are only open when I am working during the week(but
>>> I will be complaining nicely, since they were otherwise very helpful
>>> and had awesome deli meats that they let Ellie and I sample quite a
>>> few of before we decided what to buy. And the cannolis. Oy, so good!
>>> :>)
>>
>>
>> There are no raw eggs in tiramisu. You cook the egg yolks with sugar
>> and marsala wine to make a zabaglione. The yolks are fully cooked in
>> the process.
>>
>
> So the egg whites get magically cooked when you whip them?

Oh, aren't you sooooo clever? But I never use egg whites and never said I
did. Just the yolks in the zabaglione. The eggs whites just magically get
used in an omelet the next day or just magically get made into a meringue or
!POOF! they turn into waffles. Magic!

>
>
> most of the recipes I have seen do not call for making a zabaglione (but
> I think I need to make that sometime to share with my friend too. She's
> one of the few women I know who admits to enjoying food as much as me
> :>)


Most of the recipes I have seen call for making zabaglioni. And again, for
somebody so scared of raw eggs you sure like to live dangerously.

Paul

"Paul M. Cook" > wrote in
news:HQBKj.1026$NM.736@trnddc01:

>
> "sarah gray" > wrote in message
> 02...
>> Dave Smith > wrote in
>> :
>>
>>> "Paul M. Cook" wrote:
>>>
>>>>
>>>> > They aren't slimy when they are whipped in with marscapone, sugar
>>>> > and the booze. Having done it with zabalione and with raw eggs,
>>>> > I prefer it with the
>>>> > raw eggs. And the raw whites are folded into the mixture to give
>>>> > it a nice airy
>>>> > texture.
>>>> >
>>>>
>>>> Raw whites? Oh my. I use whipped cream.
>>>
>>> Yep.... fold in the beaten egg whites and the whipped cream.
>>>
>>>
>>>
>>
>> I think you are confusing him, Dave.
>>
>
> Not confused, just grossed out. Raw eggs don't float my boat.
>
>>
>>
>> Saerah
>> (not an expert, but zabaglione and whipped cream is not the same as
>> tiramisu, no?. though I bet it tastes damn good.)
>
> There really is no one way to make tiramisu. Zabaglione and whipped
> cream are the more common ingredients that you will come across.
> Tiramisu simply means "pick me up" in Italian and there are more ways
> to make it than you can count. Some don't even use cake, they use
> bread. Raw eggs are lovely with peas and pasta and ham but I don't
> care for them cold in a dessert. Geerooooossssssss! Blech.
>
> But it's all good raw eggs not withstanding. The Tyler Florence
> recipe is outstanding, however - my personal favorite. But if you are
> so terrified of raw eggs why on Earth would you even consider anything
> else? A zabaglione takes less than 5 minutes to make and all you need
> is a pan of boiling water, a sauce pan and a whisk. It's a very
> versatile crème, you can pour it over ice cream too. Layer it on puff
> pastry with some fresh berries and you have Napoleons.
>


I'm not terrified of raw eggs. I eat my eggs runny, as I stated. I've
never had anything with raw eggs that sat (albeit refrigerated) for any
length of time, though.

the egg whites are raw; I see no point in cookign yolks, when if the
eggs *are* contaminated, the whites will have the same microorganisms.

Saerah

"Paul M. Cook" > wrote in
news:s1CKj.1029$NM.825@trnddc01:

>
>
> Most of the recipes I have seen call for making zabaglioni. And
> again, for somebody so scared of raw eggs you sure like to live
> dangerously.


Most of the recipes *I* have seen call for raw eggs. guess we're doing
different searches

Saerah