is tiramisu supposed to float?
 

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.

is tiramisu supposed to float?
 

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


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.
>

is tiramisu supposed to float?
 

"jmcquown" wrote in message ...

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

==

Blimey I hadn't thought of her in ages. Is she another one who has gone to
facebook

--
http://www.helpforheroes.org.uk

is tiramisu supposed to float?
 

"jmcquown" wrote in message ...

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?


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.
>

--
http://www.helpforheroes.org.uk

is tiramisu supposed to float?
 

On 2/25/2017 3:22 PM, Ophelia wrote:
> "jmcquown" wrote in message ...
>
> 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.
>>
>

is tiramisu supposed to float?
 

"jmcquown" wrote in message ...

On 2/25/2017 3:22 PM, Ophelia wrote:
> "jmcquown" wrote in message ...
>
> 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

===============

No, I've never made it either so I couldn't help:(

I sometimes feel sorry for those who respond to long ago messages. I doubt
very much they realise it.




--
http://www.helpforheroes.org.uk

is tiramisu supposed to float?
 

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.