Anyone here ever made a tiramisu?
 

Have a couple questions if you have.

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

:1orglaugh:1orglaugh:1orglaugh

kidding...

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

I have - not an expert though :)

can afford to go out?

idiot :1orglaugh

i have, it came out pretty decent

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

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?

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. :)

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

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.

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

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...

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

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 :thumbsup

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

we call them "bisquit"

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

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.

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

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. :2 cents:

~Ray

If that is what he was saying I apologize.