just leave them whole greerg,dont soak them, just dip them(although ilet them soak in a little) if you soak too long, they break! It is a very very tasty dessert, but just small slices.
greerg,
Mar 4, 11:17pm
Thanks Pam - was delicious and I did only have a small slice - unlike the younger members of the family.
susieq9,
Sep 8, 9:44pm
After reading this, will have to get some ingrediants when I go to town tomorrow! Will only do half the recipe though, or the TWO of us will eat it all. Thanks for the recipes. Now the waiting begins!
bev00,
Sep 9, 9:57am
Looooove tiramisu .thanks!
bev00,
Sep 9, 10:31am
MMMMMM LOVE tiramisu
cookessentials,
Sep 9, 9:01pm
The Mama's cake IMO is the best one I have tasted. I have not made it in a couple of years, it certainly is delicious, however it is quite rich. I serve it with fresh berries from the garden.usually raspberries.
griffo4,
Sep 9, 10:02pm
l can 2nd that cooks it was a hit here, very nice and very rich l had forgotten about it till this thread showed up so will have to pull it out again and make it
bev00,
Sep 26, 8:58am
Tiramisu - egg free Serves 4
Ingredients: 250g mascarpone 1 tsp vanilla extract 3 tbsp Marsala, brandy or Tia Maria 150ml strong coffee or espresso, cooled to room temperature 150ml single cream 4 tbsp icing sugar 16 sponge fingers (savoiardi) Frozen bar of 70% of chocolate bar Cocoa powder, to dust Method: How to make easy tiramisu 1. Whisk the mascarpone with the vanilla and Marsala and 50ml coffee, until everything is thoroughly mixed together. Whisk the cream with the icing sugar until smooth, then fold in the mascarpone mix
2. Pour the remaining coffee into a bowl (sweeten with more icing sugar if you like). Take one sponge finger at a time and dip it in to the coffee. Set it to one side and continue with the remaining biscuits
3. Line 4 serving glasses with 4 sponge fingers, breaking them in half if you need to. Spoon the mascarpone mix in until you reach the top of the glass. Refrigerate for 20 minutes to allow the flavours to infuse.
4. Remove the tiramisu from the fridge. Take the frozen chocolate bar and grate a little chocolate over the top of each tiramisu. Finally, dust with sifted cocoa powder to serve
davidt4,
Sep 26, 8:26pm
Are you sure this is egg-free!I think the sponge fingers might have eggs in them.
cookessentials,
Feb 13, 8:05pm
Someone asked for a goood tiramisu recipe. This is "Mama's Cake" and is a delicious tiramisu done in a loaf tin, so it makes for easy slicing. Be warned, it is EXTREMELY rich. The recipe comes from a real Italian "Mama" and is quite delicious.
3/4 cup espresso coffee ( or very strong coffee) 1/4 cup rum 1/2 cup caster sugar 4 egg yolks 3/4 tub cream cheese at room temp 1 tsp vanilla essence ( use pure if you can) 2 1/2 cups cream 1 pkt digestive biscuits 1/4 cup cocoa ( I use a good quality Dutch "Blookers" cocoa)
Make coffee and allow to cool. Mix with the rum and set aside. Beat sugar & egg yolks together in a large bowl until light and creamy. Beat in the cream cheese until mixture is very smooth. In a clean bowl, beat together the cream and vanilla until mixture is of a thick,pouring consistency. Do NOT beat until it is like whipped cream. Beat together the cream cheese mixture with cream until it is thick and spreadable. Line a loaf tin with plastic wrap or tinfoil ( usually use the foil) and smooth the edges out. Spread 1/5th of the mixture in bottom of tin. Quickly dip digestives in the coffee/rum mix and place a layer of biscuits on top of the cream mixture and sprinkle liberally with sifted cocoa. Repeat three layers, finishing with a layer of cream and cocoa. Refrigerate overrnight or minimum of 4 hours ( I prefer overnight for a firmer dessert which is easier to slice) Serve sliced with seasonal fruits.
cookessentials,
Feb 14, 5:20am
Not at all vinee -as for the "classic" the "mama's cake" is from an Italian "Mama" and the cream cheese with the eggs,vanilla etc is perfectly fine. One can get a little too anal about these things I think. Try it, you wont be disappointed. Savoiardi bisccuits are usually the traditional,but the option in Mama's cake is very tasty and you would not know it was a biscuit when it is served, it adds a delicious tecture and flavour to the dish.
vinee,
Feb 14, 9:05pm
That's exactly how I make it already, but with the savoiardi biks instead of the digestives. I just don't say what's in it! People always loooove it. I once had a version done with a chocolatey creamy business and raspberries . damn!
darlingmole,
Feb 14, 9:13pm
I think I've gained kilo's just reading the above recipes~! All sound delightful:-)
red2,
Feb 14, 9:22pm
i have made DavidT 's version and it was veeerrrrryyyy nice !
unknowndisorder,
Feb 18, 6:12am
Is it possible to freeze this or has no one tried! No way can two of us finish it off (believe me, we're trying), and while I'll give some away, would be great if it is freezable. (cookessential's recipe)
unknowndisorder,
Feb 18, 7:38am
Doh, you replied so quickly, I hadn't even realised you had replied. I made it, but the cocoa I thought I had turned out to be drinking chocolate, but no matter. I did grate some chocolate for the top. I didn't have a loaf tin (threw it out years ago, I guess), so had bought another one and then looked at how much mix there was and picked another baking dish.
Right, now seriously. As my husband and I both love strong coffee, I would make it a bit differently next time, by using less water making the coffee (therefore stronger).
Thank you so much for the recipe, now I know how much it makes, so would adjust the quantities next time. I have to say, today it seemed gruntier in a good way (made it on Tuesday as Wednesday was our anniversary) - definitely make it the day before you want to eat it, or even a day earlier.
I will put a bit in the freezer and see how it comes out and let you know :)
cookessentials,
Feb 18, 6:00pm
You are welcome morgana-rose,glad you enjoy them. Hey, dont be so shy posting,it is a great way to get to know each other( in a cyber sort of way) The Mama's cake seems to improve in flavour over time.You can get a good size loaf tin - from memory, I use a medium but you can get quite large ones or a bread loaf tin which is quite deep.
vinee,
Feb 18, 9:14pm
I hadn't read thru the method of yours, just the ingrediants! I always do it in a flat dish rather than a loaf tin. Not that is will taste different, of course, but my deep quiche dish is prettier to serve it in than my well used loaf tin!
unknowndisorder,
Mar 1, 8:22pm
Just to update the freezing part = I gave the piece away, so can't compare, but the recipient thought it was fine. Cheers :)
darlingmole,
Mar 1, 10:58pm
hey cookessentials - is this legal for them to keep stealing without the authors permission!It's a wonderful forum in here that is now being hi-jacked but some unknown person and for what benefit!Their own glory (regardless that they put up the authors pseudonym)!I think it's rather low indeed
griffo4,
Mar 2, 1:16am
that is scary to go and see a recipe l posted over on that site without my permission, theft, l don't mind someone copying the recipe to make it or pass on to someone else to make but to steal it and take it to another site that's gone too far
cookessentials,
Sep 9, 9:01pm
The Mama's cake IMO is the best one I have tasted. I have not made it in a couple of years, it certainly is delicious, however it is quite rich. I serve it with fresh berries from the garden.usually raspberries.
bev00,
Sep 26, 9:36am
Well raw egg-free at least.
cookessentials,
Sep 26, 6:47pm
You can certainly do it with an egg free sponge or savoiardi
dixiechicks,
Sep 26, 11:14pm
Hey cookessentials, thanks so much for your recipe.Our family don't like alcohol so will leave that out but look forward to trying your recipe.
This is our 'tame' version, note we use finely grated chocolate and not cocoa - it's devine
Sponge fingers – 250g – Unibic if possible ¾ cup strong coffee – allow to cool, way more manageable 200gm mascarpone (room temperature) ¼ cup castor sugar 3 eggs separated Large block milk chocolate
Beat egg yolks with sugar until dissolved and lemon coloured, fold in mascarpone then egg whites which have been beaten until stiff.
Arrange coffee soaked sponge fingers in dish(es) then pour over some mascarpone mixture, cover with finely grated chocolate, layer more sponge fingers, mascarpone then chocolate.Can do two or three layers depending if you want high or wide.
Refrigerate for a few hours or overnight.
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