Carmine's. It will change your life

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Can you recommend a recipe?

http://www.belgioioso.com/MascarponeRecipes.htm

I use the recipe on the box of the mascarpone cheese. The key for a good tiramisu is to make a fluffy creme. Beat the egg whites first. Then beat the yolks with sugar until they get creamy, add the mascarpone . Fold in the whites into the mascarpone mixture so that the creme is fluffy and airy. Need fresh organic eggs because they will not be cooked. You cannot screw up tiramisu. I last made it for thanksgiving in cocktail glasses for individual serving. It was a hit.

Organic makes no difference in salmonella risk, though fresh does. I believe you can purchase pasteurized eggs, but I have no idea what they're like.

Organic actually does make a difference.

You must use ladyfingers IMO, none of that spongy cake crap. I learned how to make it in a cooking class in Italy. Only ingredients were lady fingers, marscapone, coffee, egg yolks and sugar. Then we put shaved chocolate in top which gives it an extra flavor and a little crunch.

Anonymous wrote:

Anonymous wrote:Can you recommend a recipe?

http://www.belgioioso.com/MascarponeRecipes.htm

I use the recipe on the box of the mascarpone cheese. The key for a good tiramisu is to make a fluffy creme. Beat the egg whites first. Then beat the yolks with sugar until they get creamy, add the mascarpone . Fold in the whites into the mascarpone mixture so that the creme is fluffy and airy. Need fresh organic eggs because they will not be cooked. You cannot screw up tiramisu. I last made it for thanksgiving in cocktail glasses for individual serving. It was a hit.

Organic makes no difference in salmonella risk, though fresh does. I believe you can purchase pasteurized eggs, but I have no idea what they're like.

Anonymous wrote:Can you recommend a recipe?

http://www.belgioioso.com/MascarponeRecipes.htm

I use the recipe on the box of the mascarpone cheese. The key for a good tiramisu is to make a fluffy creme. Beat the egg whites first. Then beat the yolks with sugar until they get creamy, add the mascarpone . Fold in the whites into the mascarpone mixture so that the creme is fluffy and airy. Need fresh organic eggs because they will not be cooked. You cannot screw up tiramisu. I last made it for thanksgiving in cocktail glasses for individual serving. It was a hit.

There's a place in little Italy in Baltimore that claims to have invented it.

Costco

I have always liked Maggianos. It is super light and melts in my mouth!

Can you recommend a recipe?

Anonymous wrote:Vace sells a delicious Tiramisu.

But, I agree, very easy to make.

Agree. If you're not going to make it yourself, Vace's is excellent.

Vace sells a delicious Tiramisu.

But, I agree, very easy to make.

The one I make. It is so easy to make tiramisu, OP. And it is so good.

I really like the Cheesecake Factory version but that may be because it was my first.

Where to buy it?

Thank you!