Anyone here ever made a tiramisu? - GoFuckYourself.com

baddog · 07-04-2008, 02:28 PM

Have a couple questions if you have.

Deej · 07-04-2008, 02:30 PM

my mom told me to tell you to just go to olive garden

kidding...

whats your question, i made one once... i may or may not know

Trixxxia · 07-04-2008, 02:33 PM

I have - not an expert though

Jet Redux · 07-04-2008, 02:34 PM

can afford to go out?

idiot

tical · 07-04-2008, 02:36 PM

i have, it came out pretty decent

Deej · 07-04-2008, 02:39 PM

Quote:

Originally Posted by Jet Redux

can afford to go out?

idiot

if you only knew the fondness baddog has for tiramisu ... you'd STFU

baddog · 07-04-2008, 03:04 PM

Quote:

Originally Posted by Deej

my mom told me to tell you to just go to olive garden

kidding...

whats your question, i made one once... i may or may not know

Quote:

Originally Posted by Trixxxia

I have - not an expert though

Quote:

Originally Posted by tical

i have, it came out pretty decent

Here is the question / scenario.

goodgirl decided to surprise me by making one from scratch.

The recipe calls for lady fingers, but since time was a factor she decided to use store bought.

When it came to the adding of the alcohol (had to use dark rum as NWI doesn't seem to have much in the way of selections) the lady fingers sucked up the rum as fast as she could pour it in.

As a result, a few cups of rum were used. This resulted in a very juicy tiramisu. If you like dark rum it was great although you would never pass a field sobriety test after having a slice.

The question is this, can you make the lady fingers and add the rum in that recipe thus providing the necessary flavoring to the end result?

PurrrsianPussyKat · 07-04-2008, 03:16 PM

I think you're actually supposed to "dip" them in the liquid? Not pour it over the lady fingers.

So like making french toast.. you mix up the liquid in a bowl and then one at a time you put them in, flip them over and then put them in the dish you're assembling them in.

~Ray · 07-04-2008, 03:19 PM

the lady fingers draw out moisture from the "pudding" as well as the rum.. so lay them in the dish and brush the top side with rum, then let the whole thing sit (preferebly overnight) and when you serve it, the cookies will have had time to soften up.

so just brish them with rum and let the pudding do the rest.

like an ice cream sandwich.. the cookie goes on hard, but softens as it draws out moisture from the ice cream.

~Ray

DateDoc · 07-04-2008, 03:29 PM

Like said dip the lady fingers in the rum or brush the rum on them. Making rum flavored lady fingers could be done but it would not have the same effect on the finished tiramisu. They would likely be less moist and more cakey.

Deej · 07-04-2008, 03:31 PM

Quote:

Originally Posted by PurrrsianPussyKat

I think you're actually supposed to "dip" them in the liquid? Not pour it over the lady fingers.

So like making french toast.. you mix up the liquid in a bowl and then one at a time you put them in, flip them over and then put them in the dish you're assembling them in.

this is the best idea...

no you cannot put the rum in the lady fingers, you have to have the "moistness" of the rum in the mix to provide a proper tiramisu...

i think you just added a bit much ;) i think the quoted tecuhnique would be a perfect approach

marketsmart · 07-04-2008, 03:35 PM

all of you are wrong... traditional tiramisu is made from lady finger soaked in espresso.. and with a sweetened marscapone cheese...

americans decided to mix espresso with licquor...

so, BD try watering the rum down with some nice espresso...

the ladyfingers are supposed to be soaked, not crunchy..

Deej · 07-04-2008, 03:39 PM

Quote:

Originally Posted by marketsmart

all of you are wrong... traditional tiramisu is made from lady finger soaked in espresso.. and with a sweetened marscapone cheese...

americans decided to mix espresso with licquor...

so, BD try watering the rum down with some nice espresso...

the ladyfingers are supposed to be soaked, not crunchy..

i know the proper way is espresso, i made mine with that back when, i was just sticking to the recipe at hand ;)

i should have mentioned that in the "proper technique" above...

right, not crunchy at all, i dont see how it could be crunchy unless someone burnt it... a good tiramisu is quite moist(but not mushy) on the bottom and more stable as it goes up...

pornguy · 07-04-2008, 03:48 PM

Love that stuff but what they make in this country is total shit.

baddog · 07-04-2008, 05:11 PM

Quote:

Originally Posted by PurrrsianPussyKat

I think you're actually supposed to "dip" them in the liquid? Not pour it over the lady fingers.

So like making french toast.. you mix up the liquid in a bowl and then one at a time you put them in, flip them over and then put them in the dish you're assembling them in.

She did "dip." She says it just soaked it right up.

Quote:

Originally Posted by Deej

i think you just added a bit much ;)

So it shouldn't squirt when you cut into it? (yes, it squirted)

Quote:

Originally Posted by pornguy

Love that stuff but what they make in this country is total shit.

Buca di Beppo in So Cal has great tiramisu (the one in Chicago sucks)

Deej · 07-04-2008, 05:40 PM

Quote:

Originally Posted by baddog

She did "dip." She says it just soaked it right up.

So it shouldn't squirt when you cut into it? (yes, it squirted)

Buca di Beppo in So Cal has great tiramisu (the one in Chicago sucks)

no, no squirt...

should be moist, say a square sat there on a dish for 5 minutes or so there should be a small gathering around it... small small small... but enough to tell that the bottom is moisty

sounds like you did fine, just made it for some seasoned drinkers

MaDalton · 07-04-2008, 05:45 PM

took me a bit to understand what "lady fingers" are - i thought you were talking about goodgirls hands - lol

we call them "bisquit"

Jman · 07-04-2008, 07:43 PM

Once with an ex mother in law who was old school Italian, but I could never help you now, i'ts been to long

wyldblyss · 07-04-2008, 08:20 PM

You are flavoring the lady fingers, you aren't trying to make them soup. So a little dab will do ya so to speak. Generally the rub is added to the ladyfingers after baking, not during the making of the lady fingers. I guess you could try making it with the rum, but keep in mind the recipe would have to be adjusted to account for the extra liquid of the rum and also keep in mind that the alcohol in the rum will evaporate during baking so the end result is one is alcoholic so to speak and your proposed version is not.

baddog · 07-04-2008, 09:56 PM

Quote:

Originally Posted by wyldblyss

You are flavoring the lady fingers, you aren't trying to make them soup. So a little dab will do ya so to speak. Generally the rub is added to the ladyfingers after baking, not during the making of the lady fingers. I guess you could try making it with the rum, but keep in mind the recipe would have to be adjusted to account for the extra liquid of the rum and also keep in mind that the alcohol in the rum will evaporate during baking so the end result is one is alcoholic so to speak and your proposed version is not.

Obviously you don't have a clue as you don't "bake" a tiramisu.

tony286 · 07-04-2008, 09:59 PM

Quote:

Originally Posted by marketsmart

all of you are wrong... traditional tiramisu is made from lady finger soaked in espresso.. and with a sweetened marscapone cheese...

americans decided to mix espresso with licquor...

so, BD try watering the rum down with some nice espresso...

the ladyfingers are supposed to be soaked, not crunchy..

Yeah that's how my grandmother used to make it. I was reading and saying to myself rum?

~Ray · 07-05-2008, 01:26 PM

Quote:

Originally Posted by baddog

Obviously you don't have a clue as you don't "bake" a tiramisu.

wyld...

see what you get for trying to help a pragmatic?

I knew you were talking about baking the ladyfingers and whether to add rum to the ladyfingers before or after you bake them (if you make them from scratch), but then again, I'm not a pragmatic asshole.

~Ray

baddog · 07-05-2008, 01:28 PM

Quote:

Originally Posted by AdvertisingSex

wyld...

see what you get for trying to help a pragmatic?

I knew you were talking about baking the ladyfingers and whether to add rum to the ladyfingers before or after you bake them (if you make them from scratch), but then again, I'm not a pragmatic asshole.

~Ray

If that is what he was saying I apologize.

07-04-2008, 02:28 PM	#1
baddog So Fucking Banned Industry Role: Join Date: Apr 2001 Location: the beach, SoCal Posts: 107,089	Anyone here ever made a tiramisu? Have a couple questions if you have.

07-04-2008, 02:30 PM	#2
Deej I make pixels work Industry Role: Join Date: Jun 2005 Location: I live here... Posts: 24,386	my mom told me to tell you to just go to olive garden kidding... whats your question, i made one once... i may or may not know __________________ Deej's Designs n' What Not Hit me up for Design, CSS & Photo Retouching Icq#30096880

07-04-2008, 02:36 PM	#5
tical Confirmed User Join Date: Feb 2002 Location: Las Vegas Posts: 6,504	i have, it came out pretty decent __________________ 112.020.756

07-04-2008, 03:16 PM	#8
PurrrsianPussyKat Confirmed User Join Date: Jan 2004 Location: Lost in the mountains Posts: 2,088	I think you're actually supposed to "dip" them in the liquid? Not pour it over the lady fingers. So like making french toast.. you mix up the liquid in a bowl and then one at a time you put them in, flip them over and then put them in the dish you're assembling them in. __________________ Need a reliable, reasonably priced php programmer? Hit me up! 2934409

07-04-2008, 03:19 PM	#9
~Ray visit hardlinks.org Industry Role: Join Date: Jun 2003 Location: Las Vegas , Nv >>> [email protected] or icq 94994627 anytime Posts: 18,362	the lady fingers draw out moisture from the "pudding" as well as the rum.. so lay them in the dish and brush the top side with rum, then let the whole thing sit (preferebly overnight) and when you serve it, the cookies will have had time to soften up. so just brish them with rum and let the pudding do the rest. like an ice cream sandwich.. the cookie goes on hard, but softens as it draws out moisture from the ice cream. ~Ray __________________ Adult Backlinks for Adult Websites - Testimonials Available Last edited by ~Ray; 07-04-2008 at 03:20 PM..

07-04-2008, 02:33 PM	#3
Trixxxia Confirmed User Industry Role: Join Date: Aug 2004 Location: Montreal, Canada Posts: 5,600	I have - not an expert though

07-04-2008, 02:34 PM	#4
Jet Redux So Fucking Banned Join Date: Feb 2008 Posts: 276	can afford to go out? idiot

07-04-2008, 03:29 PM	#10
DateDoc Outside looking in. Industry Role: Join Date: Feb 2005 Location: To Hell You Ride Posts: 14,243	Like said dip the lady fingers in the rum or brush the rum on them. Making rum flavored lady fingers could be done but it would not have the same effect on the finished tiramisu. They would likely be less moist and more cakey. __________________

07-04-2008, 03:35 PM	#12
marketsmart HOMICIDAL TROLL KILLER Industry Role: Join Date: Dec 2004 Location: Sunnybrook Institution for the Criminally Insane Posts: 20,419	all of you are wrong... traditional tiramisu is made from lady finger soaked in espresso.. and with a sweetened marscapone cheese... americans decided to mix espresso with licquor... so, BD try watering the rum down with some nice espresso... the ladyfingers are supposed to be soaked, not crunchy..

07-04-2008, 03:48 PM	#14
pornguy Too lazy to set a custom title Industry Role: Join Date: Mar 2003 Location: Homeless Posts: 62,911	Love that stuff but what they make in this country is total shit. __________________ PornGuy skype me pornguy_epic AmateurDough The Hottes Shemales online! TChicks.com \| Angeles Cid \| Mariana Cordoba \| MAILERS WELCOME!

07-04-2008, 05:45 PM	#17
MaDalton I am Amazing Content! Industry Role: Join Date: Feb 2004 Posts: 39,829	took me a bit to understand what "lady fingers" are - i thought you were talking about goodgirls hands - lol we call them "bisquit" __________________ AmazingContent.com - providing only the best content and service since 2003 Monetize your content on Veegaz.com - one of Germanies largest VOD sites Got German traffic? We convert it into money for you! Skype: madalton02826 - Email: oltecconsult [at] gmail [dot] com

07-04-2008, 07:43 PM	#18
Jman Too lazy to set a custom title Industry Role: Join Date: Sep 2003 Location: Canuckstikan Posts: 22,766	Once with an ex mother in law who was old school Italian, but I could never help you now, i'ts been to long __________________ email: [email protected] Best AI Affiliate Program We also do WL at $0.00 upfront costs FantasyXXX.AI Teams: jean.francois.laverdiere TG: @jman1216

07-04-2008, 08:20 PM	#19
wyldblyss Confirmed User Join Date: Nov 2003 Location: The Buck Starts Here Posts: 5,779	You are flavoring the lady fingers, you aren't trying to make them soup. So a little dab will do ya so to speak. Generally the rub is added to the ladyfingers after baking, not during the making of the lady fingers. I guess you could try making it with the rum, but keep in mind the recipe would have to be adjusted to account for the extra liquid of the rum and also keep in mind that the alcohol in the rum will evaporate during baking so the end result is one is alcoholic so to speak and your proposed version is not.