This page contains even more letters, questions and comments about Tiramisu and the website:
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- Sherri: I had Tiramisu sorbet at Barnes and Noble, it was delicious and I would love to have the recipe if anyone has it or has come with a close facsimile.
- Teresa Silva: What a great site! I was doing a search on the internet, trying to find a Tiramisu recipe, and after looking at your selection I don't have to look any farther! Where to begin? There are so many different recipes! I had tried Tiramisu at an Italian restaurant here in the Bay Area, California. It was dry and boring. I couldn't figure out why it was even on the menu! Then, lucky me, I was able to travel to Italy last summer for three fabulous weeks. On the first night my travel companion said he was getting Tiramisu for dessert. I asked why, remembering my un-flavorful experience. I thought he was going to smack me upside the head with his menu. He informed me that Tiramisu was delicious and I should give it another try. I thought, "Whatever." Man-oh-man! I had never tasted anything like it. Served in a sundae glass and dripping in a velvety liqueur, I now knew what the fuss was about! I then made it my mission to try Tiramisu all over Italy. The best was in Florence. If anyone ever gets the opportunity, Florence. The food alone is worth the visit and to die for! I nearly fell out of my chair one evening with the Tiramisu I tried. Oh, the sweet smoothness of the cream – total heaven on my taste buds! My mouth waters now at the thought! Can't wait to create my own! Thanks for a fun and informative web site.
- Jeff Wahl: First of all, let me tell you how thrilled I am to find your website. I LOVE Tiramisu, and USED to have a great recipe, but LOST in during a move. I was surfing the net to find another recipe I liked when I stumbled on to your site. I love that you have so many different recipes! By the way, my recipe was formulated to make in a large "trifle" style bowl. Any tips on which of the recipes on your site would yield enough to fill a trifle bowl? (CRAIG’S NOTE: I have no idea which recipes would fill a trifle bowl. If anyone knows, please let me know. Sounds like Jeff might have to experiment – that can’t be all that bad, think of all the Tiramisu he’ll be eating as he experiments!)
- Lil Cruz:I am looking for sugar-free Tiramisu – some mail order place so that I can order one already made. I have the recipe for the sugar free, but will not be able to find sugar-free ladyfingers in this area – Morehead City, NC. Please If you can help me I would really appreciated since I cannot any longer have any type of sugary foods due a surgical procedure. And this is not temporary, it is a way of life. Thank you so much. (CRAIG’S NOTE: I'm sorry, I don't know a source for sugar-free Tiramisu. Tiramisu being the luscious dessert that it is, I'm not certain any commercial outlet would make a dietetic version. Perhaps you could talk to a local bakery and ask them if they could make you sugar-free ladyfingers, so that you can make your own sugar-free Tiramisu.)
- Hilary Slaughter: One of the best Tiramisus I have eaten is served at the Zinc Cafe in Laguna Beach, CA. It is supplied from the bakery next door but the bakery gets it from somewhere else. Could someone please tell me the name of the company who supplies the Tiramisu? Thanks.
- Kerri Miller: I am looking for a recipe for a Tiramisu cake I make for my brother’s birthday every year. I lost the recipe and cannot remember it. I got it off the back of one of those Maxwell House cappuccino boxes. If anyone out there knows it or could possibly find it, please help me. It’s his favorite cake recipe (because he dislikes frosting), his birthday is in June and he hasn’t yet received a cake. HELP! Thanks so much!
- Virginia Magary: I tried the one from the Olive Garden - very tasty, very light and fluffy! I'm going to try some of the recipes I found on your site. I think sponge cake is closer to the real thing than pound cake. Where can you find mascarpone cheese? (Craig’s note: Check out the mascarpone cheese page on this website.)
- Karen G. Schneider : I have used your website for years to instruct public users on the joys of the Internet. It's a wonderful resource. I also make a killer Tiramisu, due to your many recipes, and awe my friends and family with my extensive craft knowledge (or so I imagine, anyway). The music doesn't help; it's just an annoyance. Keep up with the wonderful content, the great annotations, and the sincere love of a great dessert.
- Linda Hutchcraft: A couple of years ago, I bought several bottles of an Italian liqueur called Tiramisu. It is heavenly with a hot cup of coffee. However, I cannot seem to find anywhere to purchase it anymore. My son was able to special order me a bottle last year, but now cannot even do that. Is there a website where I can order? A place to find the nearest retail store to my area? Any place to call and order by phone? Help! Thank you, Linda. (Craig’s note: You're talking about Torani syrups. I just did a web search, and although a number of places sell the syrups, no one was offering the Tiramisu flavor. Sorry. Can anybody help?)
Peggy Cantwell: I love your site! Music is a nice touch. I've had Tiramisu before and liked it but yesterday we had it at the Evergreen restaurant in Big Bear, CA, and it was extraordinarily delicious. When It was served, the bottom was warm and the top was slightly frozen. I don't know if this was a mistake but it was a rave result and we have never felt that way about the dessert before. (Craig’s note: Glad you like the music. Sorry, but it has been removed as it does hinder downloading and some people have complained.)
- Jennifer Walsh: I come to this site to dream! I love the recipes and can almost taste the creamy part! You folks just make my day. Thanks.
- Josef Corbin: I liked the site. It is easy to use. I was looking for a place to order Tiramisu over the net. Perhaps you could include a links to places that have mail order. I know that Balducci's out of NYC carries Tiramisu but have not sampled yet. Let me know if you know of other sites.
- John P. Elliott: It was my first attempt at making it, but I could have wrung out the ladyfingers like a sponge – they were very wet and spongy, and the bottom of the pan was filled w/ liquid. Other than that, it all turned out ok. What did I do wrong? How do you get the ladyfingers to be on the soft side and have the espresso-soaked flavor, but not be spongy and so wet? (Craig's note: Next time, try dipping them for a shorter period of time. Experiment to see what's the right consistency for you.)
- Dave and Co-Workers: I read all the hype about this dessert on your excellent and humorous website. We went out for the dessert at Olive Garden in Moreno Valley, supposedly a "9" rating. I'm not sure what it was supposed to taste like, but to tell you the truth, the after-dinner mint chocolates were better. The dessert was almost bland, absent of the flavors described. Any solid chocolate mousse would have beaten it hands down. I'd give it a 3 on the dessert scale. I'll have to try it next at a "10" rated restaurant. Great website. I admire your passion.
- David Williamson: The best tiramisu I have had was at a restaurant called Zeffirino located in the Venetian Resort Casino.
- James Franklin: I have obviously lead a sheltered life since I was just exposed to Tiramisu this past week. It was a wonderful experience, then I went looking for info. I found your site and it has more that I could ask for. Thanks for the effort you have put into this site.
- D.L.: Where the heck are all the restaurants from Little Italy in Baltimore, Maryland? They truly are some of the best Italian restaurants in America. (CRAIG'S NOTE: Why don't you submit some ratings, D.L.?)
- Evelyn: I studied opera in Heidelberg, Germany this summer, and every few nights, our group would eat at Frau Gauer's restaurant at the edge of town -- Essig Haus. I had NEVER had Tiramisu while in Germany, so was delighted when she served it at our last dinner there. It was spectacular. Fluffy, rummy, creamy, dreamy perfection. If anyone ever visits Heidelberg, stop in and ask Frau Bauer if she'll make up some of that. It's almost indescribable.
- J. Snider: I've tried a few of the lowfat recipes on this site and some are surprisingly acceptable. The mellow taste of the liquor seems to override the lower number of fat grams. Those that did include some mascarpone cheese were rated higher than those that did not have any mascarpone (I served these desserts without mentioning the lowfat ingredients). I've had some objections, however, to the "oily" consistency of the frozen dessert component, especially the "lite" Cool Whip versions. Dream Whip might be a better way to avoid the oily feel. I've received this reaction even from those who normally like to use frozen dessert toppings on pie, etc., something to do with the Tiramisu being a blended concoction that stands in the fridge.
- Foster Martin: You have a very informative site. Thank you.
- Nick Giles: Where in England can I get a bottle of Tiramisu? The bottle I bought in Bermuda on my honeymoon last July is almost finished. (I adore Tiramisu poured over Italian desserts from my local supermarket.) Can anyone help?
- Godfree: I really thought that I would never take on what I thought would be the ordeal of actually making Tiramisu, but I felt the urge and got on the net. Wow! So much to choose from! I picked David Rosengarten's Basic Tiramisu. It seemed to be the most basic, yet with the best of ingredients -- cream and brandy, for example. The dessert was much easier to complete than I had expected. And, the friends who shared the desert said (and they do not make things up) that it was the best Tiramisu they have ever tasted. I will be making it again. The only thing I need to improve, I believe, is the amount of time I dipped the ladyfingers. I tended to overdo it.
- Aniega: Hello! Your site is unbelievable! I am an enthusiast and ardent supporter of the said Italian dessert, and I'm just glad that there are others like me. Everytime I a restaurant that is serving Tiramisu, I freak out and just have to order some. Once I was vacationing in Caifornia, and I insisted on having Tiramisu for dessert, even though it was lunchtime and against the express wishes of my family. Hail to the supreme dessert!
- Jennifer (Huntsville, AL): I can't believe other people are as crazy about Tiramisu as I am! I was in a German restaurant and saw that they had Tiramisu. I got so excited that the waiter gave me a second piece free! He said he had never seen anyone get that excited over Tiramisu!
- John: I experienced the delights of Tiramisu in Europe many years ago and am pleased to say that mascarpone cheese is finally available here in Alaska! I was checking yur website for recipes and couldn't beieve the selection. Will have to try them all! Will also let you know about any restaurants serving a good dose of nirvana here in Alaska.
- Melissa McGehee: I was looking for Italian desserts (dinner with coworkers tonight), got your page. I wanted to say the first time I had Tiramisu was here in Lufkin, Texas. There's an "Italian" restaurant here that serves the dessert. I was impressed, UNTIL I actually went to Italy a few weeks ago and had it FOR REAL in Rome. WOW! Blew the local version away. Must also say the REALLY GOOD Tiramisu version of gelato actually is layered and has the cocoa sprinkled on top and not just swirled together like the cheap versions of it. A Must-taste if you ever get the chance!
- Christy Jordan: I made Emeril's Tiramisu and it was the best I have ever had. Making it for a wedding reception. Yum x 10.
- Barb Crew:I have just returned from a visit with my Italian family who live in a village called Gandino. We were served Tiramisu several times ... the women take pride in their own special recipe. However, my sisters and I really, really loved the Tiramisu ice cream. I have never seen it sold in the US. Thank you for your recipes, as I plan on becoming a Tiramisu expert in Illinois.
- Kim Hann: (SHE NEEDS HELP LOCATING A RECIPE) Found a Terimisu wedding cake recipe several years ago in a magazine. Copied it, lost it, planning wedding now. Any help ANYONE can give me would be greatly appreciated. Thank you very much! (P.S., Fantastic recipes on the site.)
- Keith Poole: My first experience with Tiramisu was when I reproduced a recipe for it that I had read in the San Francisco Chronicle several years ago. It was a beautiful-sounding dessert, which was just becoming popular, and I had to come up with something to serve about 12 people at a weekend house party Saturday dinner finale. I had never heard of mascarpone cheese, but I finally found some, after several fruitless inquiries at some local markets. I found it at one of the higher end supermarkets, in with the sheep and goat cheeses. The instructions called for weighting the whole concoction once it was assembled, in the fridge, for a few hours. Since the gathering was a group of abalone divers and scuba divers, and our house party was on the Northern California coast, an annual diving gala at a rented retreat, and there was an abundance of diving weights, I had no problem finding enough flat lead weights to successfully compress the tiramisu into succulent loveliness. I have to admit that when people saw it in there, with the weights, they were becoming pretty skeptical about my gourmet dessert with the strange sounding name. I had a reputation to uphold here. A lot was at stake. Finally, the abalone scaloppini a l'almandine dinner and trimmings were consumed and after a break, dessert was served. Crowned now with creme Chantilly and shavings of dark chocolate instead of those grey lead diving weights, the Tiramisu became a legend in our group and a fixture in my repertoire of desserts to remember.
- Lisa Vickers: I am hoping that someone might be able to help locate a recipe for Tiramisu that I can make with school children (ages 7-10 years) in an easy, simple-to-make form.
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