This page contains even more letters, questions and comments about Tiramisu and the website:
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- Lee Crocker: Sometime in July I found your web site for Tiramisu and emailed you regarding an upcoming dinner at my yacht club. The menu consisted of what my grandmother called "Lazy Man's Lasagna," antipasto and Tiramisu for dessert. I had no clue how to make the dessert and your web page was a lifesaver. Ten volunteers and I put on an Italian Night for 96 people and dessert was the highlight! I downloaded several recipes and used The Specialty Bakers Basic Tiramisu recipe since it gave serving portions that I could build from. Not being able to find ladyfingers in quantity, I made a basic jelly roll and cut it into ladyfinger-sized strips. I brushed the cake with Kahlua and doubled the recipe, using one portion of Mascarpone and substituted one portion with cream cheese. What heaven! What ecstacy! What calories! Who cares! We are already making plans to have this function on our 1999 social calendar with the exact same menu. Thank you so much for your passion and sharing it with others.
- Roz Schwartz: I just had my favorite Tiramisu tonight. So, I thought I'd check out the web and found your site. Nice job!
- Lynne Parrish: I live in Phoenix, AZ, and have found a couple of restaurants that make "to die for" Tiramisu. Our favorite place to dine on this wonderful dessert is Cucina Cucina, second favorite is Gabriel's. I have never made it myself. I did prepare a quicky version of my favorite dessert and was really disappointed. I guess the fact that it called for Cool Whip should have tipped me off! I have a recipe for pumpkin Tiramisu. Sound interesting?
- John, Kim and Matthew Files: Very nice web page. Informative and easy to use. Can't say that about many pages on the net. Thanks. I have lots of cookbooks, but none had the recipe. My only problem is it's not only diet.
- Afakiris: I'd just like to share some Tiramisu experiences I've had. I've been in search of the perfect Tiramisu recipe for several years now, and all the homemade recipes I've tried were terrible, for the most part. I've always wondered why there weren't any Tiramisu mixes in the grocery store, like there are Duncan Hines cake mixes and blueberry mixes, etc. So then, this past summer, I went to Australia, and lo and behold, I found a Tiramisu mix! It's an Australian-based company called "White Wings." Does anyone know of any mixes I might be able to find, say, in Miami?
- Bill Freund (via Pagoo): Great page! When I signed on, I knew nothing about Tiramisu. Thanks to your site, I'm looking forward to having my first sample tonight at a local restaurant. Many thanks!
- Cheri Mulhern: I just wanted to let you know that I did make the Tiramisu using "BelGioioso's Basic Tiramisu" recipe. I brought it to a wedding reception and everybody loved it. (What a good feeling!) The recipe is easy to follow, not extremely involved, and took maybe 1/2 hour to prepare. I can't wait to make it again. Thanks so much for this website. I will definitely share it with people that I know.
- Afloat In The Pacific (via Pagoo): A really terrific page, mouth-watering even. Let this addiction thrive!
- Joyce (via Pagoo): I am also nuts about Tiramisu. I'm glad I found your website. I am looking forward to trying the recipes out, but I am worried about the raw eggs in the recipe. Anyway, thanks again for putting it all together!
- Amber: Thanks so much for this site! I looked in 40 cookbooks today, of no avail, to find a recipe for my friend's favorite dessert! Thanks!
- Rudi Wauwels: After visiting your pages, I've listed you on my "Delicious Home Pages" list. You'll find the list at http://www.geocities.com/NapaValley/3428/linksindex.html (click on NapaValley). Keep up the great work.
- Sara Crow: Your site is wonderful. The best Tiramisu I have ever had is at Alioli's in Abilene, Texas. If you can get that recipe, you will have the very best. I cannot get them to share, so good luck!
- Aida Dakessian (Jackson, MI): Many thanks for your delicious site. I discovered Tiramisu in California 6 years ago and have been sold on it ever since. I now try it every time I see it on a menu, which is not that often. I also make a pretty good one myself using a makeshift Mascarpone with cream cheese since I can not find it here in my hometown! I am often asked what it is (some think it's a Japanese word!) and find myself giving mini-lectures about it. What a thrill it is to find myself among fellow devotees! I also thank you for including the Olive Garden recipe. I think it is one of the better ones and I was getting ready to ask you about it! Keep up the good work! How about starting an "official fan club"? Molte grazie!
- Guido (from Italy, via Pagoo): Wonderful and original home page!
- F.V. Ficco: I wanted a Tiramisu recipe and decided to try the Net. I got here from Yahoo and the trip was great. What a wonderful web page! Thanks for the recipes for my very favorite dessert.
- Chris Milardo: This is the best recipe-related site I have been to yet. I have been starting to get into Italian baking (now that I have no access to NYC and CT-based Italian bakeries!) and I have been trying out some of the Tiramisu recipes. My only problem is I haven't gotten the zabaglione portion to set well. The cheese mixture stays kind of soupy, although it still tastes great. I've cut down on the whipping cream, tried cream of tartar, to no avail. I love making it, it goes over great when I bring it for parties, but can anyone help me on getting it to set right? Thanks, and keep up the great page!
- Pat (via Pagoo): Best site on the computer. Thanx!
- Leslie Harnish: I thought you'd find it interesting that Hollywod has noticed Tiramisu. I just rented "Face Off" with John Travolta. There is a scene where the brother of the villan is being held by police and they are feeding him. He says something to the effect that his Tiramisu is melting or something along those lines.
- Meaghan (via Pagoo): Thanks for the help with Tiramisu. My co-worker will appreciate it. She's been looking all over for a recipe. You made my life easier!
- Maylien Swenerton (via Pagoo): I made Tiramisu for Christmas. My dad and sister are new converts (as if ANYONE needs to be converted). I used my favorite recipe, though I'd like to try others.
- Myra Barreto: Love your Web Page! and found very useful for learning to prepare it at home. My children (11 and 19 yrs. old) love it so much that they even help to clear out the kitchen before and after preparing it. It's a family event. Question? I prepared the basic recipe. What do you think makes the Tiramisu sometimes less fluffy and creamy? Does egg yolks/whites size have anything to do with it? The third time I prepared it. I whipped a little bit of heavy whipping cream and that helped a lot. (Craig's note: I have found that egg size makes a difference. The standard size for recipes if "large." If you use medium or small eggs, the volume won't be there and the whipped whites won't support the mascarpone.)
- Dan Wright: I have been looking for recipes for Tiramisu since I came back from Europe 2 years ago. I have had it in a couple of restaurants since, but they don't have that "lip-numbing" high-alcohol content that the European variety always has!
- Jeronimo: I loved your page! Thanks! If God lives in Italy, he eats Tiramisu every day!
- Bill Hammerschlag: Hi, love your site! I've been dating someone who likes having a guy make desserts for her, and Tiramisu is next week's project. I've worked my way up from cranberry bread to scones and tuiles, but now i've got to try the ultimate! I do have a question, though, if you don't mind. How long does it keep? I've got to make it the day before, and one of the recipes says to serve it within 6 to 8 hours. Will it be a problem if it's made more like 18 hours ahead? Any help will be appreciated. (Craig's note: I've kept it up to a week, but remember, the Tiramisu I eat at home is the commercial frozen variety. I never have leftovers from restaurants! If anyone has other thoughts, please contact Bill.)
- Kim Mikami Svetlin (via Pagoo): Just had the Tiramisu at Cafe Sistina this evening -- pretty good, prompted me to read your Tiramisu page. Aloha! (Craig's note: Cafe Sistina is In Honolulu, Hawaii).
- Dirinda Skelton: OK, I love Tiramisu too ... order it every chance I can and the recipes you guys have sound wonderful. I want to make it for Thanksgiving, but I have to admit, with all the "food poisoning" scares, etc., and the warning about raw eggs, are none of you concerned about that? I would sure hate to kill off all my relatives -- well, some of them anyway, hehe. Please let me know how you deal with this. Thanks so much. (Craig's note: Anyone who is concerned about the raw eggs should select a recipe that uses a zabaglione. There are several on the Tiramisu website.)
- Cathy Haas: My first visit. Great website. I'll scour my favorite restaurant Tiramisu haunts and send in the top eats ... quite a few EXCELLENT Tiramisus in the Bay Area.
- Tim H. (via Pagoo): Fab site. I put on 14 pounds just reading it!
- Keamac (via Pagoo): This is a great site. I will visit it often for new info on my favorite food.
- Jackie Robbins: I just got introduced to Tiramisu and LOVE it. Now I want to make it from your recipes, but can't begin to imagine where I am to find ladyfingers in the Indianapolis, IN area. Also, I'd be interested in any mailorder companies that they would be ordered from. Thanks fo the great website, it's on my favorite list and will be checked often. (Craig's note: Check out the new "Ladyfingers" page, accessible from the "Whatisit" page!)
- Jan Halpern: You are providing a spectacular public service with this site. Thanks.
- NoorJahan: I am a Muslim woman staying in Singapore. I first heard of Tiramisu in a movie, "Sleepless in Seattle." Ever since then I wanted to try out the recipe. Unfortuntely, all the recipes I've come across use liquor, an ingredient that is forbidden to Muslims. Therefore, I'd like to find out if there is anyone out there who has an excellent recipe for Tiramisu that does not use any liquor. (Craig's note: As mentioned before, simply leave out the liquor and the result should still be excellent. For a recently posted no-liquor recipe, try the one by Sergio Cella.
- Rosa D. Elkins: I made the Tiramisu recipe I got from your page and it was OUT OF THIS WORLD! I want to extend my best congratulations to you for the wonderful site. It is creative and I wish the internet was full of these creative, useful, kind and decent sites. My best wishes for you all.
- Yaron Rotman: Excellent site with great recipes! Yesterday I tried Emeril Lagasse's recipe for a dinner party and it deserves some feedback. First (and foremost) the result is delicious and greatly recommended. However, there has to be some mix-up about the amounts. The recipe says it serves 2 persons but it seemed more to me and since I was cooking for 6 people I decided to double the amount to be safe. I ended up with six individual dishes (which is by the way a very impressive way to serve the cake and not a lot of effort as it may bees) and a full 24-cm round dish as well. I have no room in my fridge any more! The original recipe will serve 6 people with very generous portions. Also the baking time for the sponge cake was a lot longer for me (35 min.) than for Mr. Lagasse (10 min.). I baked it in 2 parts so each one had the same amount in the recipe and with my oven I usually need shorter baking times than the recipes. Don't get the wrong ideas from my ramblings though. It's better to have too much Tiramisu than too little. And again, I've enjoyed both the cake (both cakes actually) and the site. Keep up the good work!
- Nancy Kincl: I was wondering if there was a way to make zabagleoni without using Marsala wine, and does anyone know of a completely non-alcoholic Tiramisu recipe? Any suggestions would be very welcome. I couldn't find ladyfingers in any of the stores in my area. You wouldn't believe the responses I got when I asked for them: "Ladyfingers, never heard of 'em, wot the hell are those?" "Tira-what-su?" Incredible. Forget about the mascarpone cheese, I had to make the sour cream/philly substitute ... I ended up using poundcake, good, but not the same. I finally found ladyfingers in a Thriftway bakery and bought a bunch. (Craig's note: If alcohol is a problem, then simply leave it out of the recipe. The liquor does add to the experience, but it's a small price to pay if alcohol is a problem.)
- Bow: My name is Bow, I'm a Tiramisu lover in Thailand. Now, I've a strong desire to cook, but I don't know what is the ladyfinger? And if I can't find it in my country, can I use another kind of cookie instead of that? (Craig's note: Look at the basic recipes for ideas.)
- Marty Halluin: Love the site.
- RR (One of the "Tiramisu Cursed"): Our lifetime quest is to find the "golden" recipe. Boy, are we hooked! We have practically planned nights-out and vacation trips around the restaurant guides that highlight those serving "The Divine Dessert"! What a delightful curse, what a glorious quest!
- Liz (from Costa Rica): Thanks for the recipes!
- Cecil Reynolds: Made the Frugal Gourmet's recipe at home yesterday, with Barbados rum in place of the brandy -- Yum!
- Don Harty: You have a wonderful page. I tried store-bought frozen Tiramisu and it was good. Today, I am doing it and trying to make it myself using your page.
- Stacey DeWyke: Thanks for the info on the Cosco Tiramisu. I'm glad to hear David's (Rosengarten) Tiramisu had good feedback. Everyone that tried it loved it. Though, this weekend, I made the Specialty Tiramisu on the back of the package of ladyfingers and it turned out great! I ran out of mascarpone cheese and used their substitution of cream cheese and sour cream and I think it even tasted better. Though, I didn't cook the egg yolks and sugar as they asked. I figured that was probably thrown in there for those hypochondriacs who are afraid of getting salmonella poisoning.
- Steven Bocchino: I truly enjoyed this site as it sparked my interest as well as my desire for the terrific dessert. Have you tried the liqueur "Tiramisu"? It is a true Italian specialty liqueur that will complement any Tiramisu lover's appetite for something new and exciting. It was invented by Guido Triffini Associates, NY, and is produced in Milan, Italy. (Craig's note: You learn something everyday. Now I'm going to have to try the liqueur.)
- Mark and Lyssa Whitson: Wonderful site! I do have a question for you, though. We saw a reference in the recipe for Lorenza di Medici's Basic Tiramisu to home-made mascarpone cheese. We live in Japan where mascarpone is sometimes hard to find at the local market. Can yu tell us how to make it? Thanks a lot. Keep up the good work. (Craig's note: Hmmmm. I've been getting lots of mail on mascarpone, and I think a separate page needs to be devoted to it -- what it is, how to make it, where to buy it, etc. If any out there have any information, please email me. I'm going to research the subject for the new page.)
- Anthony Ruocco: Thank you so much for the information on your page about Tiramisu! I needed to find some information about it for a project on cultural diversity. I'm Italian and made a Tiramisu with the help of a friend's mother. I'll be presenting it tomorrow in class and your information is what will hep me get that A!
- Stacey DeWyke: This has got to be one of the best ideas someone has come up with on the Net! I've tried a couple of references. By the way, whatever happened to the Olive Garden recipe for Tiramisu? (Craig's note: When the Olive Garden recipe was first posted, we put it on the "Basic" list of recipes by mistake. We then moved it to the "Healthy" page, but forgot to remove the "Basic" listing. So, many were confused when they tried to get to it from "Basic." The problem has been corrected -- it is now solely on the "Healthy" list.)
- Mark Nitschelm: I came across your home page last night after I had emailed a friend asking her if she had a recipe for Tiramisu. Then I thought I'd check out the Internet, because so far everything I've looked up I've been able to find information on, and I knew she had gotten recipes before that way. Good luck with and thank you for the efforts you're putting into this project ... and thanks for being there when I needed you!
- Milena Ciotoli: My grandmother taught my mother how to make Tiramisu. I've been told that it is the best ever. There are a few differences to your recipe. My grandmother always added anisette liqueur, and most important after using the cocoa, she added unsweetened chocolate shavings. Sugar was also added to the espresso, so that it is not so bitter. I hope that the ladyfingers that you are using are not the sugar-coated ones. So, try these changes and see what you think. (Craig's note: Of course, we all know that I don't make Tiramisu, I just eat it. Also, the recipe mentioned here is not MY recipe. I only collect these and present them on the website.)
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