I have googled several recipes for tiramisu, which I'm going to make
tomorrow for Carin's birthday, but if anyone has a tried-and-true
recipe, I'd really appreciate it.

serene, who's also making corned beef and cabbage. Yes, weird. I
know.

serene wrote:
> I have googled several recipes for tiramisu, which I'm going to make
> tomorrow for Carin's birthday, but if anyone has a tried-and-true
> recipe, I'd really appreciate it.
>
> serene, who's also making corned beef and cabbage. Yes, weird. I
> know.
>
I found this to be a simple, foolproof yet
excellent recipe
http://www.foodnetwork.com/food/reci..._15489,00.html

Goomba

"serene" > wrote in message
al.net...
> I have googled several recipes for tiramisu, which I'm going to make
> tomorrow for Carin's birthday, but if anyone has a tried-and-true
> recipe, I'd really appreciate it.
>
> serene, who's also making corned beef and cabbage. Yes, weird. I
> know.
>

You reminded me of a funny thing. Years ago, I was taking a class
where they provided lunch every day. One of the days fell on
St. Patrick's Day. The guy I was attending the class with asked
his wife, what do you think they had for lunch today? Well,
corned beef and cabbage? No, silly, Chinese food. Cracked
me up.

nancy

Mi e' parso che Goomba38 abbia scritto:

> I found this to be a simple, foolproof yet
> excellent recipe
> http://www.foodnetwork.com/food/reci..._15489,00.html

Looks nice
Check if you can find some "savoiardi", the kind of biscuits
usually used in the Tiramisu'.
--
Vilco
Think Pink , Drink Rose'

Goomba38 > wrote in
:

> serene wrote:
> > I have googled several recipes for tiramisu, which I'm going
> > to make
> > tomorrow for Carin's birthday, but if anyone has a tried-and-true
> > recipe, I'd really appreciate it.
> >
> > serene, who's also making corned beef and cabbage. Yes, weird. I
> > know.
> >
> I found this to be a simple, foolproof yet
> excellent recipe
> http://www.foodnetwork.com/food/reci..._9936_15489,00.
> html
>
> Goomba
>
>

I'm doing a crockpot ham.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

"Nancy Young" > wrote in message
...
> You reminded me of a funny thing. Years ago, I was taking a class
> where they provided lunch every day. One of the days fell on
> St. Patrick's Day. The guy I was attending the class with asked
> his wife, what do you think they had for lunch today? Well,
> corned beef and cabbage? No, silly, Chinese food. Cracked
> me up.
>
> nancy

I grew up w/ too many boiled dinners ... we do Chinese too
2nd generation Irish American

Vilco wrote:
> Mi e' parso che Goomba38 abbia scritto:
>
>
>>I found this to be a simple, foolproof yet
>>excellent recipe
>>http://www.foodnetwork.com/food/reci..._15489,00.html
>
>
> Looks nice
> Check if you can find some "savoiardi", the kind of biscuits
> usually used in the Tiramisu'.

Yup, that's what I use. I used a spare package
recently for banana pudding even.
Goomba

"Goomba38" > wrote in message
...
> serene wrote:
>> I have googled several recipes for tiramisu, .
>>
> I found this to be a simple, foolproof yet excellent recipe
> http://www.foodnetwork.com/food/reci..._15489,00.html
> > Goomba

I just made this recipe one week ago. It is simple, but contains a lot of
ingredients which take a while to assemble. I used lady fingers which I
bought at an Italian grocery. I had made Sarah Moulton's recipe previous to
this which did not use mascarpone, so I wanted to compare.

One thing I changed between the first and second recipe was on the first I
dipped the lady fingers a little too long and felt that they were soggy. On
the second recipe I didn't dip them for as long a time and felt that the
recipe was too dry.
I don't know what the answer is to that.

The worse thing about this recipe is the time it takes to make the zablione.
Good eating,
Dee

"Goomba38" > wrote in message
news
> Vilco wrote:
>> Mi e' parso che Goomba38 abbia scritto:
>>
>>
>>>I found this to be a simple, foolproof yet
>>>excellent recipe
>>>http://www.foodnetwork.com/food/reci..._15489,00.html
>>
>>
>> Looks nice
>> Check if you can find some "savoiardi", the kind of biscuits usually used
>> in the Tiramisu'.
>
> Yup, that's what I use. I used a spare package recently for banana pudding
> even.
> Goomba

Dear Goomba,
I've never heard of savioiardi biscuits. But after googling some different
sites, it looks to me that it is the same as "Lady Fingers." In fact one
pictured package said "Savoiardi" and underneath that, it said "Lady
Fingers."
Same thing?
Thanks,
Dee

Dee Randall wrote:



> The worse thing about this recipe is the time it takes to make the zablione.
> Good eating,
> Dee

I didn't find it overly time consuming at all. It
certainly was easy and the results quite wonderful.
Mine wasn't overly dry. I believe the recipe does
warn about not soaking the ladyfingers too long so
that they don't absorb too much...but perhaps you
rushed them through the liquid too quickly because
of your previous results?
Goomba

Dee Randall wrote:


> Dear Goomba,
> I've never heard of savioiardi biscuits. But after googling some different
> sites, it looks to me that it is the same as "Lady Fingers." In fact one
> pictured package said "Savoiardi" and underneath that, it said "Lady
> Fingers."
> Same thing?
> Thanks,
> Dee

They are very dry, crisp ladyfingers. I've had
ladyfingers that were more like a sponge cake.
These are nothing like that. Not very sweet at all.
Goomba

Dee Randall wrote:

>
> The worse thing about this recipe is the time it takes to make the zablione.

One of the many recipes I have used to Tiramisu used raw eggs. It was also one
of the tastiest.

Nancy Young > wrote:
>You reminded me of a funny thing. Years ago, I was taking a class
>where they provided lunch every day. One of the days fell on
>St. Patrick's Day. The guy I was attending the class with asked
>his wife, what do you think they had for lunch today? Well,
>corned beef and cabbage? No, silly, Chinese food. Cracked
>me up.

If he'd said curry, he'd have had something in common with
half of Ireland.

--Blair
"Slainte!"

"Blair P. Houghton" > wrote in message
...
> Nancy Young > wrote:
>>You reminded me of a funny thing. Years ago, I was taking a class
>>where they provided lunch every day. One of the days fell on
>>St. Patrick's Day. The guy I was attending the class with asked
>>his wife, what do you think they had for lunch today? Well,
>>corned beef and cabbage? No, silly, Chinese food. Cracked
>>me up.
>
> If he'd said curry, he'd have had something in common with
> half of Ireland.

Yes, we're well aware that corned beef and cabbage on
St. Patrick's Day is an American thing.

nancy

On Thu, 17 Mar 2005 07:25:36 -0800, Goomba38 wrote
(in article >):

> serene wrote:
>> I have googled several recipes for tiramisu, which I'm going to make
>> tomorrow for Carin's birthday, but if anyone has a tried-and-true
>> recipe, I'd really appreciate it.
>>
>> serene, who's also making corned beef and cabbage. Yes, weird. I
>> know.
>>
> I found this to be a simple, foolproof yet
> excellent recipe
> http://www.foodnetwork.com/food/reci..._15489,00.html

Thanks! I wussed out and bought one, but I'm gonna try this next time
I have the energy.

serene

serene wrote:

>
> > I found this to be a simple, foolproof yet
> > excellent recipe
> > http://www.foodnetwork.com/food/reci..._15489,00.html
>
> Thanks! I wussed out and bought one, but I'm gonna try this next time
> I have the energy.

I am sorry to hear that. I have had Tiramisu in restaurants, from grocery
stores, bakeries and from mixes. None of them can hold a candle to one that is
home made.