best tiramisù

The dessert is fabulous...a comment, however, to this site and to VALERIO ROMEO...can we refrain from using HOMOPHOBIC adjectives like FAGGOT on a public website?? It might be acceptable in England or Italy or wherever you're from but it's insulting nonetheless.<br /> <br /> Thank you.

I does it with Olive-Oil... YUM!

I'm Italian and I use to do it not with dark chocolate but with cocoa powder on top of it.<br /> A lighter version of Tiramisù is: instead of mascarpone cheese, some women like ricotta cheese.

This is no doubt a lovely dessert and a great recipe, however for me this is far enough removed from what a Tiramisu actually is that I don't think it really deserves to be labeled as such. It's more trifle like (as suggested in the opening sentence) with Tiramisu being more about layering and having more body than a trifle would do (especially with the creamy parts being so light and fluffy in this recipe).<br />

I made this recipe and it was fantastic. The only problem I encountered was the chocolate layer. When it had been in the fridge the chocolate later set hard & it was difficult to cut into, some people ended up with large bits of chocolate! Nonetheless certainly recommended & going to make it again!

My supermarket was out of sponge fingers! There was another woman looking for them as well and we tore the place apart. I ended up settling for a product called "Nilla" by Mr. Christie and it turned out to be a good substitute; they are sweetened with vanilla, so I was able to cut down on the sugar in my coffee.<br /> I thought it would be a good idea to use amaretto in the chocolate instead of vin sato, but it turned all lumpy and gritty :( It tasted good, but the texture was weird and it was hard to spread evenly over the sponge.

hi, is there a non alcoholic alternative i can use?

The tiramisu recepit is excellent but the mostimportant think that Jamie foggot to said to all of you that you will better off not to put chocolate on the top of the tiramisu as you put it on to the frige but to add it only when you are preper to serve .The reason why is that the choccolate will accid in the frige and will ruining your tiramisu.<br />

Does it mean line the whole bowl with sponge fingers or just the bottom? If so, how do i line up the sides of the bowl with the sponge fingers without them slipping down? Thanks!

I needed to make a quick dessert and so I tried this recipe out and I must say... WOW!!! I didn't have Vin Santo but I did have orange liqueur and so I thought.. If orange zest goes well with this so should the liqueur and I was absolutely right! Everyone loved it. The tanginess of the orange was absolutely divine and this certainly deserves a repeat performance. Thankyou so much!!! :)

Heei. I just made this beautiful tiramisu, for my parents tonight. Instead of using vin santo, i used tia maria, lovely!<br /> I love this recipe, thanks!

Hello!!!I love seeing your show, I had done some of the recipes and have been an absolute success in my family. I would like to know if you have any page with these recipes but in spanish. Thank you

This recipe sounds absoloutley delicious! But seriously don't worry about the eggs. Jamie isn't dead and it is his recipe. Without germs we can't build our immune system .

I've made this twice and eaten every mouthful with pleasure! Instead of vin santo I used Jaffa mead for even more citrusy yumminess. This is so easy quick and fuss free!

I followed this recipe pretty much to the letter (so rare for me!) and was absolutely delighted with the results. Hands down the best tiramisu I have ever eaten; I think it's the dessert wine with the tanginess of the oranges that lifts this recipe into the heavenly. <br /> I don't worry about my eggs. Uncooked eggs are only a worry if you're ill, very young or very old, or pregnant. Everyone else will be totally fine, and if they are not 100% germ free (and nothing is - nor should it be) they will likely not be unfriendly, and it does your immune system good to see foreign organisms. <br /> It's nice to have an alternative recipe for the cream, though. I will try that and see how it is. Does it have a "heavier" more pudding-like/custard-like texture because it is cooked?

hi azim.<br /> here in Italy there are many recipes of tiramisù. as Jamie noticed many times in his show, each Italian family claims to have the perfect recipes for all dishes...and that's true! <br /> many of us (and so do I) add some whipped cream to mascarpone, which has a strong flavor and can be overwhelming, to soften and lighten. not from calorie point of view, of course.<br /> you can do an italian zabaione and mix it with whipped cream, it'll be fine. yolks will be cooked -so it's more safe for your health, i personally tend to sterilize eggs- and there's no need to find dupes of mascarpone. of course mascarpone gives a special twist to this dessert, but i think you'll like this version.<br /> <br /> here's the recipe for the zabaione (o zabaglione)<br /> 4 yolks<br /> 100 gr white sugar<br /> 30 gr potato flour or starch<br /> 10 spoons milk<br /> 250 ml whipping cream<br /> <br /> whisk yolks and sugar until all the sugar has dissolved and the yolks are pale and fluffy (as for tiramisù above). add the flour (or starch), then milk.<br /> pour the cream in a casserole and cook in a bain-marie, stirring clockwise, gently, until the cream thickens.<br /> when chilled, add the whipping cream -which has to be already whipped!-.<br /> now you have your tiramisù cream done and you can follow the rest of Jamie's recipe!<br /> <br /> have fun and good luck!