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Old 11-17-2007, 08:23 PM   #11
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I was thinking about it...just a little shortcut for thanksgiving. Next time Ill do for sure :)
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Old 12-15-2007, 10:43 PM   #12
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I just made tiramisu for the first time ever tonight and I used the dried ladyfingers. The recipe I used was from a recent Cook's Illustrated magazine and it specified dried ones only. I just dunked them for a second in the coffee/rum liquid and it moistened them perfectly. Too long and they will just fall apart.

It looks wonderful but said to refrigerate for 6 to 24 hours to let the flavors meld so I haven't had any yet. (Talk about exercising my willpower!)

I wanted to ask, do you use raw egg yolks or do you cook them? This recipe gave and option for cooking the yolks, which I chose to do, but I was wondering if there is a difference in the finished tiramisu or not.
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Old 12-16-2007, 10:19 AM   #13
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Don't forget the coffee liqueur I've made Rachael Ray's Quick Tiramisu a few times - it'a always a big hit - Quick Tiramisu Recipe: Recipes: Food Network
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Old 06-07-2012, 12:43 PM   #14
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Wish Me Luck

I'm making a raspberry macarpone tiramisu flavored with orange liqueur. I went to a local Italian grocery store but only found the crunchy ladyfingers. I'm going to attempt to soften them with orange juice to maintain the same flavors.
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Old 06-07-2012, 01:05 PM   #15
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Buonasera,

My paternal Grandmom Margherite prepared her Tiramisu with Sponge for her Trattoria.

I posted her recipe in desserts back when I first joined D.C. in January 2012.

From my viewpoint, I prefer a home made sponge verses Lady Fingers, which are hard to get in Madrid any way ...

Not to be biased, Margherite´s recipe was divinity.

Ciao, Have a nice Thursday.
Margi.
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Old 06-07-2012, 01:58 PM   #16
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Quote:
Originally Posted by forksleft View Post
I'm making a raspberry macarpone tiramisu flavored with orange liqueur. I went to a local Italian grocery store but only found the crunchy ladyfingers. I'm going to attempt to soften them with orange juice to maintain the same flavors.
I didn't see it mentioned above, but once you put a ladyfinger in liquid, it turns soft almost immediately. If you soak for too long, you'll have mush. If you don't soak long enough, they will be kind of dry and sponge-like.

I don't soak them myself. What I found works best for me is dunking each ladyfinger cookie for about 2 or 3 seconds before layering it in. Seriously. Count one-thousand-one, one-thousand-two, and then take it out. At first, they will seem not quite soft enough. But after several hours of resting your tiramisu in the fridge, the consistency will be perfect.
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Old 06-07-2012, 06:38 PM   #17
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If you don't have time to make Margi's sponge recipe I'd get the crispy fingers. The reg. ladyfingers I've found tend to crumble as you lift them out out of the liquid.
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