Comments on: tiramisu cake

By: deb

deb — Wed, 01 Feb 2012 18:45:44 +0000

I used unsweetened. I would expect it to keep a couple days in the fridge.

By: Danielle

Danielle — Wed, 01 Feb 2012 00:04:20 +0000

Also, do I use sweetened or unsweeted Cocoa Powder?

By: Danielle

Danielle — Tue, 31 Jan 2012 22:26:45 +0000

Hi Deb – I want to make this cake to serve this coming Sunday. I was wondering how far in advance I can make it, or its components? Can I start making some of the components on Thursday or Friday? Thanks!

By: DG

DG — Sun, 22 Jan 2012 17:35:57 +0000

After reading some of the comments, I went ahead and made the layers and syrup from the espresso chiffon cake, while doubling the mascarpone cream (since I had three layers instead of two.) Added a few tablespoons of the espresso rum syrup to the cream and while next time I might make the syrup with brandy as Deb suggests, the dark rum was a nice touch. Very very boozy and delicious.

By: Zauber Jim

Zauber Jim — Sun, 25 Dec 2011 07:42:52 +0000

I made this last night to take over to the fam’s for our holiday dinner tonight–it was absolutely wonderful.

I took note of all the comments and made some tweaks to avoid a dry cake. I doubled the espresso syrup, doubled the filling, and cut my 8″ round layers in half (then I proceeded as instructed, including soaking one side of a layer then flipping it a soaking the other). I opted for adding Amaretto to the mix. The sponge cake soaked all the espresso syrup right up. I was worried that would result in an overly saturated and soggy cake, but no; to my pleasant surprise the crumb was delicate and moist while the overall structure of the cake was not compromised. So fear not when adding double the espresso syrup. I didn’t encounter any problem with my frosting breaking. I set it to chill for about 20 minutes before adding the extract and then for another couple after; it came out incredibly smooth, and spreadable.
And the sight of four layers? Lovely.

By: Paullett

Paullett — Thu, 22 Dec 2011 14:00:04 +0000

Three guesses what I’m going to make for my desert table on Christmas day?
I’m a chef by trade but not of the pastry variety. Ya- real licensed chef checks you out for ideas.Anyway the family EXPECTS me to cook for every holiday and every Birthday. They usually call me up to “order” what they want~ You should see the requests. They think my home is a four star restaurant and they want the best of the best on the menu$$$. Like I said …I am a chef- a good one…but it’s my job. I love cooking but it’s my job. I don’t like to cook at home. My motto: The best meal is one cooked for me by someone else.I don’t even care if it’s hot dogs! Your site has inspired me a number of times to cook/bake at home. That is a high complement- really! Last Christmas I had a request for tiramisu. So, I made the authentic style with the Italian cookies.It did not go over well. It was good but it was not like their aunts. She is not a chef. So I’m going to use your recipe to redeem my reputation. I’ll let you know how it goes.

By: amber

amber — Sun, 11 Dec 2011 02:37:14 +0000

I followed this recipe to the “t” and was very happy with the flavor. The filling and the frosting were perfect and delicious. However, I, like others, found the cake to be a little dense, and I was sad that it seemed a bit dry. My heart dropped when I saw a piece of uneaten cake on someone’s plate – the dry part that hadn’t soaked up the espresso syrup. I did trim the cake, which left some absorbent parts exposed, and some kind of “crust” part exposed. What do you think of poking holes in the cake like you would a rum cake? Would it be too saturated? I like my tiramisu to be a little soggy. ?? Thoughts?

By: Laura

Laura — Mon, 05 Dec 2011 14:11:09 +0000

I just made this for my sister’s birthday this weekend past. What a cake! The next time I make it, I will need to shave down the bake time just a hair – the cake came out slightly drier than I wanted, but what a treat! Thanks for the post!

By: Cristina

Cristina — Mon, 10 Oct 2011 22:53:11 +0000

Have you ever used pavesini biscotti to make a traditional tiramisu? It’s the type I used when I was taught in Italy. Living in Westchester I can find it in most Italian specialty shops…distinguished by it’s bright yellow packaging. It’s a lot lighter than a lady finger which I like because I feel that allows the other (more exciting) ingredients to shine. Anyway, you should give it a try!

By: Laura

Laura — Thu, 29 Sep 2011 17:05:56 +0000

Are there any good alcohol free replacements that I can use? I am pregnant and I’ve been wanting to make a tiramasu but do not know how to replace the alcohol. Thanks for your help!!