Great tiramisu recipe or bought

[Anonymous]

For a special request meal. Tysons area and beyond - will travel for a great bakery. Also willing to go with a tried and true recipe.

[Anonymous]

If you cared about these people or yourself, you would make the King of all tiramisu recipes. The Godiva Tiramisu.

https://www.food.com/recipe/godiva-tiramisu-15681

[Anonymous]

I mostly don't like the Whole Foods bakery, but their tiramisu is great.

[Anonymous]

I have been making the tiramisu recipe from Anne Willan’s book for over 20 years and it is delicious.

https://www.amazon.com/Delicious-Desserts-Anne-Willans-Look/dp/1564583007

[Anonymous]

America's Test Kitchen

https://www.food.com/recipe/tiramisu-atk-500123 tchen

[Anonymous]

When I learned to make it in Florence, the recipe used a sweet dessert wine (vin santo). I prefer that to rum or liqueurs. White port or sherry is a good substitute.

This is the recipe. It's very easy to make, just needs time to chill. I alternated the espresso and vin santo layers rather than mix them.

http://www.thelittleloaf.com/2012/08/01/tiramisu-with-vin-santo/

[Anonymous]

I make this one once a year. I like a little more grated chocolate on top. https://www.bonappetit.com/recipe/old-school-tiramisu?utm_medium=social&mbid=social_facebook&utm_social-type=owned&utm_source=facebook&utm_brand=ba&fbclid=IwAR3WbTaGU4Mdzp9rfWmpi9NDaOUBawl8ajWHZNZpH3snmSV6ZRYPD1SDZ-0

[Anonymous]

we tried the WF tiramisu and DS didn't love it. I do think it needs to be really fresh

[Anonymous]

Anonymous wrote:I make this one once a year. I like a little more grated chocolate on top. https://www.bonappetit.com/recipe/old-school-tiramisu?utm_medium=social&mbid=social_facebook&utm_social-type=owned&utm_source=facebook&utm_brand=ba&fbclid=IwAR3WbTaGU4Mdzp9rfWmpi9NDaOUBawl8ajWHZNZpH3snmSV6ZRYPD1SDZ-0

darń paywall (I pay for NYT cooking - that's my limit)

[Anonymous]

I make this one https://www.maricruzavalos.com/traditional-italian-tiramisu/

[Anonymous]

Anonymous wrote:

Anonymous wrote:I make this one once a year. I like a little more grated chocolate on top. https://www.bonappetit.com/recipe/old-school-tiramisu?utm_medium=social&mbid=social_facebook&utm_social-type=owned&utm_source=facebook&utm_brand=ba&fbclid=IwAR3WbTaGU4Mdzp9rfWmpi9NDaOUBawl8ajWHZNZpH3snmSV6ZRYPD1SDZ-0

darń paywall (I pay for NYT cooking - that's my limit)

I copied and pasted for you. (My notes: don't make more than 1 day in advance; use chocolate shavings on top, and lots)
Tiramisu
1½ cups very strong coffee, cooled
1 Tbsp. dark rum
Pinch of kosher salt
1 Tbsp. plus ⅓ cup sugar
1 cup chilled heavy cream
½ cup mascarpone
3 large egg yolks
24 ladyfingers
Cocoa powder (for dusting)
Preparation
Step 1
Lightly oil a 9x5" loaf pan and line with plastic wrap, leaving plenty of overhang. Whisk coffee, rum, salt, and 1 Tbsp. sugar in a shallow dish until sugar and salt dissolve. Chill until ready to use.
Step 2
Whisk cream and mascarpone in a medium bowl just until smooth. Set aside.
Step 3
Pour water into a large saucepan to come 2" up the sides and bring to a simmer. Combine egg yolks, remaining ⅓ cup sugar, and 2 Tbsp. water in a medium heatproof bowl. Set bowl over pan and reduce heat to low so water is at a bare simmer. Using an electric mixer (or a large whisk and a friend to fill in when your arm cramps), beat mixture on medium-high until eggs triple in volume and are extremely pale yellow and mixture forms a slowly dissolving ribbon when drizzled over itself in bowl, 5–7 minutes. Remove bowl from heat.
Step 4
Using clean beaters (or whisk), beat reserved cream mixture until medium peaks form. Add egg yolk mixture and gently fold until no streaks remain.
Step 5
Working one at a time, dip ladyfingers into chilled coffee mixture and let soak just long enough for them to soften, 1–2 seconds per side. Lay 8 cookies in prepared pan (it’s okay to smush them in a bit). Spread one-third of filling over. Layer another 8 soaked ladyfingers on top and spread half of remaining filling over. Repeat layers one more time with remaining ladyfingers and filling. Cover pan with plastic wrap; chill tiramisù until firm, at least 6 hours and up to 12 hours (longer is better; you’ll get cleaner slices and the layers will be fully set).
Step 6
Invert a small platter or a large plate over top of loaf pan, hold together tightly, and flip them over so plate is underneath. Set on a work surface and carefully remove pan. Peel away plastic wrap from tiramisù; discard. Generously dust tiramisù with cocoa powder. Serve in slices, dusting with more cocoa powder if desired.
Step 7
Do Ahead: Tiramisù (without cocoa powder) can be made 3 days ahead. Keep chilled.

[Anonymous]

^^^thank you!

[Anonymous]

what ladyfingers to you buy for this?

[Anonymous]

I really like the Trader Joe's frozen. It's inexpensive, so worth a try. If it's up to your standards, you're set. If not, you had a decent (but not good enough for you) cheap dessert.

[Anonymous]

Anonymous wrote:what ladyfingers to you buy for this?

I make my own.