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any one have a good reciepe for homemade tiramasu? thats nice and moist and practically melts in your mouth.

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Asked by vadasmom at 10:27 PM on Nov. 17, 2008 in Food & Drink

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Answers (3)
  • 8 oz mascarpone cheese
    1 pint heavy cream
    3 egg yolks
    5 Tbsp sugar, divided
    2 cups (approx) fresh, cooled espresso
    3 Tbsp Kahlua (optional..can also use other liqueur or a couple teaspoons
    about 32 Savoiardi (Italian ladyfingers...these are crisp, not soft)

    First thing you'll do is put the egg yolks in the top of a double boiler and
    whisk until they are lemon colored and thickened over simmering water. Add 2
    Tbsp of sugar midway through, superfine is best. Remove from heat. You can
    now add a little Kahlua if you like, or other flavoring like vanilla. Cool.
    Whip mascarpone until smooth and soft, then add in the custard. In a
    separate bowl, whip cream to soft peaks with 2 Tbsp sugar. Fold into
    mascarpone mixture.

    Answer by jespeach at 1:31 AM on Nov. 18, 2008

  • Combine the espresso with 1 Tbsp Kahlua (if desired) and 1 tbsp superfine
    sugar. Pour espresso into a flat bottomed dish (I use a small Pyrex dish for
    this, but the Tupperware sandwich containers work in a pinch, just do part
    of it at a time). Have your serving dish ready. My favorite is my 7x11 glass
    baking dish. (I like to use glass as I think it makes a more dramatic
    presentation when you can see the layers through the sides). Working from
    one side to the other, dip the ladyfingers into the espresso for a few
    seconds on each side and lay into the bottom of the dish. Work until you
    have covered the entire bottom, and if you have any gaps, you can cut some
    of the ladyfingers in half lengthwise to fill them.

    Answer by jespeach at 1:31 AM on Nov. 18, 2008

  • Don't oversoak or you
    will have a puddle of espresso in the bottom after it sits. Cover with a
    layer of the mascarpone cream, then repeat until your reach the top, ending
    with the cream. Top with either sifted quality cocoa powder (I like to use
    the Valrhona cocoa for this) or finely grated bittersweet chocolate. Cover
    and refrigerate for at least 2 hours, then remove from the fridge at least
    15 minutes prior to serving. If it is too cold, you won't get the full
    flavor and effect of the creaminess vs. the ladyfingers.

    Answer by jespeach at 1:31 AM on Nov. 18, 2008

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