Food52's Automagic Holiday Menu Maker
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22 Comments
Pat E.
December 31, 2013
I LOVE no recipes! Just put together a beauty with light raspberry syrup dipping sauce and shaved bittersweet chocolate between the layers. It's beautiful in a crystal bowl with raspberry sauce dripping bewteen the standing ladyfingers. It's "aging" until midnight when it will be topped with more shaved chocoate and fresh raspberries. I'll try to remember to take a picture.
Brenda H.
December 18, 2013
Instead of using raw eggs, could you use a pasturised egg product that you get in the dairy section?
Emiko
December 22, 2013
I have no experience using this product personally, but the raw eggs, whipped separately until fluffy, are a fundamental part of any tiramisu and I thoroughly recommend trying it for best results! That said, some of the comments below have some suggestions, such as pasteurising the egg as you would make zabaione (or zabaglione).
Ana
December 16, 2013
Raw eggs? Is there a way to safely make a tiramisu at all?
cookinginvictoria
December 16, 2013
You can make tiramisu without raw eggs but it won't be traditional. I am hoping that Emiko will chime in with some ideas. I have made a Tiramisu without raw eggs, using a zabaglione-type custard, in which the eggs are cooked. http://food52.com/recipes/7729-tipsy-tiramisu-with-spiced-cranberries-toasted-hazelnuts-and-brandy.
Love so many of the ideas here -- especially a strawberry or matcha tiramisu! Thanks for a great post, Emiko.
Love so many of the ideas here -- especially a strawberry or matcha tiramisu! Thanks for a great post, Emiko.
Emiko
December 16, 2013
Yes! Raw eggs. I think that these days using raw eggs is very safe - I like to make sure I have really fresh, organic, free range farm eggs (or my neighbours' eggs!). It also just tastes better and has better texture. Otherwise, do as cookinginvictoria has said and cook your eggs in a zabaione - but honestly it's not necessary. Tiramisu without any eggs at all is quite thick and I find very stodgy - the eggs add richness and also lightness (the whites) that you can't replicate in other ways!
Dr.Insomnia
December 18, 2013
Ah, raw eggs. They make everything better. If you aren't eating raw eggs, you aren't having one of the the best cocktails ever: http://en.wikipedia.org/wiki/Fizz_(cocktail)#Ramos_Gin_Fizz
SandyLaFleur
December 18, 2013
Funny this column - I have never made tiramisu the same way twice. The raw egg question, I put two egg yolks in a custard and I stir it in the microwave. I made the Zab. pudding with the marsala once, it was so deliciouso, and my arm fell off. It was not the same for a long long time. So, this past weekend I made the custard, two egg yolks 1/4 c. sugar in the blender with one cup of whole milk and 1/4 c. of flour, a sprinkle of salt, blended, poured into a pyrex and microwaved, stirring every 1 -2 minutes for fast custard, then I added a tsp. of vanilla and 2 Tbsp. marsala...and then I added a teensy bit more...and let it cool. I love the new fresh whole milk ricottas available in New England...Maplebrook...or Calabro...from Whole foods...these are great tasting right out of the container...I whisked in powdered sugar like you are making cannoli's and lightened about one cup of ricotta with what was about 1 c. volume of whipped cream...
With one bag of ladyfingers (Roche Bros.) this made a bread loaf pan...about 5 servings. I used a trickle of italian roast coffee and kahlua on the ladyfingers... I decorated the top with whipped cream and cocoa powder. This chilled at least 5 hrs. The leftovers were fantastic the next day.
With one bag of ladyfingers (Roche Bros.) this made a bread loaf pan...about 5 servings. I used a trickle of italian roast coffee and kahlua on the ladyfingers... I decorated the top with whipped cream and cocoa powder. This chilled at least 5 hrs. The leftovers were fantastic the next day.
Laura
December 16, 2013
You forgot the espresso! Lady fingers need to be soaked in espresso, or this is not tiramisu'.
Yours truly Venetian,
Laura
Yours truly Venetian,
Laura
Emiko
December 16, 2013
Ciao Laura, don't worry, I haven't forgotten the espresso - read through the whole article! The point is that this is how you can make a tiramisu that is adaptable. Coffee is the classic, traditional liquid to soak the savoiardi but rum, marsala or similar is also commonly added (though not in the original recipe). Some - like in my case in the photos - put just rum or (in Toscana!) vin santo. And why not? ;)
Jen0315
December 16, 2013
Ricotta sounds like a great idea, but what does it taste like? Does the texture suffer (since it has less fat than mascarapone)?
Emiko
December 16, 2013
It's a somewhat lighter, flufflier cream, delicious and surprisingly you don't have the grainy texture of the ricotta when it's mixed with the mascarpone. Try it!
serena.palumbo
December 16, 2013
Great recipe!!!! Check out my video to learn about the STORY of the tiramisu' http://www.lemonade25.com/2010/10/24/videorecipe-tiramisu-recipe/
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