Buffwannabe
Cook
- Joined
- Aug 2, 2005
- Messages
- 61
Hi guys I am very new here. Recently I tried making my favorite italian desert which is called Tiramisu. I didn't use lady fingers, instead I tried to make sponge cake and it was an absolute disaster. The cream part didnt solidify, the sponge was overly wet with the rum, and the sponge cake part was not soft, but hard. I guess I didnt really know how much of each ingrediant I was to use, because there are so many ways to make it, and that got me really confused
I have several questions in making the desert, here they are:
1) Mascorpone cheese is traditionally used in making the cream part, but does cream cheese taste better? Has anyone tried making it with cream cheese?
2) I am trying to be more health concious, instead of white flour for the sponge cake, can I use whole wheat flour?
3) I am also going to use Splenda for baking (mixture of real sugar and splenda) will that have any affect on the taste?
4) I also used puerto rican rum for the rum part, is a certain type of rum I should buy or any rum will do?
5) There are so many ways to make this, and there is no right or wrong way, but I wiould like to know the EXACT amount of each ingrediant to be put in according to my previous questions, and I want it to be close to the traditional way of making it using the sponge cake method.
I want the serving size to be for 5 people.
Thanks for your help guys! I really appreciate it!
I have several questions in making the desert, here they are:
1) Mascorpone cheese is traditionally used in making the cream part, but does cream cheese taste better? Has anyone tried making it with cream cheese?
2) I am trying to be more health concious, instead of white flour for the sponge cake, can I use whole wheat flour?
3) I am also going to use Splenda for baking (mixture of real sugar and splenda) will that have any affect on the taste?
4) I also used puerto rican rum for the rum part, is a certain type of rum I should buy or any rum will do?
5) There are so many ways to make this, and there is no right or wrong way, but I wiould like to know the EXACT amount of each ingrediant to be put in according to my previous questions, and I want it to be close to the traditional way of making it using the sponge cake method.
I want the serving size to be for 5 people.
Thanks for your help guys! I really appreciate it!
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