Does anyone have a good recipe for Tirimasu?

I use this recipe for Tiramisu and have gotten all raves every time I make it. Very easy to make too!

Tiramisu Recipes:
(With tutorials, tips and much more.)

http://cakecentral.com/cake-decorating-ftopict-64963-.html

http://cakecentral.com/cake-decorating-ftopict-58591-.html

http://cakecentral.com/cake-decorating-ftopict--tiramisu.html

HTH

I make a very simple cheater tiramisu that everyone loves!

1 - small container of cool whip
1 - 8 ounce container of ricotta cheese
1 sara lee pound cake (I use the bigger one - they sell 2 sizes)
1/2 cup sugar
2 Tablespoons of sugar
2 cups VERY strong coffee
Cocoa for serving


Mix the ricotta with the 1/2 cup sugar, let set a minute, then fold in the cool whip.

Mix the 2 tablespoons sugar with the strong coffee

Cut the pound cake into thin slices.

Get an oblong container (I use one of those cheapo glad rectangle containers for this) dip each slice of pound cake into the coffee - then lay in the container till the bottom of it is covered, then put a layer of the ricotta mixture, then do antoher layer of the dipped ppund cake, then the ricotta until it is all used up - ending with the ricotta mixture. Sprinkle with cocoa right before serving.

Interesting, quarcrew, I never saw tiramisu with ricotta in it before!

You can make a quickie recipe by adding mascarpone to the pudding/cream type mousse.

Yep - that is the only way I make it! A lot of true Italian people will grumble, but for those of us who aren't gourmet cooks, (and even the cheese folks say you can substitite ricotta for marscapone - it is cheaper and more readily available!) It works out perfectly fine.

This recipe is from the back panel of the Real Torino brand of Lady Fingers. It's really the best one I've tried. It's a little difficult, but worth it!

7 oz ItalianLady Fingers (24)
3 Egg Yolks
1 Egg White
3T Fine Sugar
1/3 C. Cream (whipped)
8oz. Mascarpone Cheese
1 1/3 C. Marsala (optional)
1/2 C. strong coffee or expresso
4 T Unsweetened cocoa powder

Make zabaglione by beating egg yolks and sugar in the top of a double boiler until ivory colored. Add 1/3 c. Marsala and whisk over gently simmering water until the mixture begins to thicken. Let cool. In another bowl, stir half of the coffee into the mascarpone (adjust if needed by adding more coffee, this can be thick depending on the mascarpone you use). Beat the egg white until stiff and fold it into the zabaglione until you get a creamy texture. Mix the remaining coffee with the marsala and dip the lady fingers, one at a time, into it. (In my experience, just get them slightly wet on both sides, otherwise they get too mushy later). Arrange lady fingers at the bottom of a serving dish. Cover them with half the mascarpone, then half the zabaglione. Repeat. Top with layer of whipped cream. Sprinkle top with cocoa powder. I usually refrigerate a couple of hours, or if you need to do it overnight, then don't add the whipped cream layer until before serving.

If you need a larger amount and want to double the recipe, I've found I have to multiply the ingredients by 2 1/2 to get the right consistencies.