Cookaholics Bulletin Board

I would like to make a tiramisu for this Saturday (Nov. 26th) to serve 10. CI's seems to be acceptable on the BB but I would like your suggestions before shopping. As usual, THANKS!
Frank- I do know enough to leave out the beans

Wino
Here is a recipe i watched demonstrated and it seemed easy and authentic

Tiramisu
Gourmet's Adventures with Ruth: Season One: Enrica Rocca's Venice
Serves4 to 6
Active time:30 minStart to finish:4 1/2 hr
Enrica Rocca, Venice, Italy
November 2009
Watch a preview of this Gourmet's Adventures with Ruth episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
19 to 21 savoiardi biscuits (Italian dry lady fingers; from a 7-oz package)
2 cups freshly made strong coffee
3 large eggs, separated
1 cup mascarpone cheese (an 8 ¾-oz tub)
1/2 cup sugar
a 3 oz piece bittersweet chocolate
•Arrange the biscuits in one layer in a shallow 13- by 9-inch oval serving dish, breaking up a few biscuits to fill in holes. Pour coffee evenly over biscuits and let stand until coffee is cool and has been completely absorbed by biscuits, about 10 minutes.
•Whisk together egg yolks and mascarpone cream in a large bowl.
•Beat together egg whites and sugar in a bowl with an electric mixer until mixture forms firm shiny peaks, 4 to 8 minutes. Fold meringue into mascarpone mixture then spoon over soaked biscuits, spreading evenly with a rubber spatula. Chill until firm and cold, about 4 hours.

Let me know if you try this

ilene

Damn! I just finished doing CI's version; I had to get 'er done early due to other time commitments today.

Yours looks wonderful. If I try it again, I will give this a go. Many, many thanks for your help.

A dollar short and a day late.....but its in the file for next time. CI's is terrific, so you will get raves.

Wino,

For future note, Trader Joe's often carries all of the ingredients you need to make Tiramisu (ladyfingers, mascarpone, cocoa, rum, instant espresso, cream, eggs), for far cheaper than you can get them elsewhere.

I've been making Sara Moltons recipe for years, I have family members that actually fight over the right to take home the last piece (if there is one).

Please let us know what you think of CI's recipe.
Laurie

Also ....

My wife, the dessert geek, recommends the recipe from Maida Heatter's "Greatest Dessert Book Ever".

The CI recipe worked perfectly. I substituted Bailey's for rum to enhance the chocolate theme of the cocoa and bittersweet chocolate it utilizes and also to reduce the booziness that some complained about. Bailey's is 17% versus 40% of rum or brandy. Even the non-dessert people were tempted after the oohs and ahhs of the others and they proclaimed it to be wonderful. I chilled it for 24 hours.