Comments on: tiramisu cake http://smittenkitchen.com/2007/11/tiramisu-cake/ Fri, 19 Mar 2010 05:14:44 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Alla http://smittenkitchen.com/2007/11/tiramisu-cake/#comment-354971 Alla Mon, 08 Mar 2010 14:47:06 +0000 http://smittenkitchen.com/2007/11/tiramisu-cake/#comment-354971 Hi! Like many others and yourself I am also very particular about Tiramisu. I have also tried many different kinds and make my own (which everyone loves) with ladyfingers. Lately, I have been having a hard time finding ladyfingers so I decided to make your recipe. I know that most people are raging over it.... for us, I am not sure, The cake turned out to be pretty dry even though I used all the syrup it calls for.... I did use cake flour and still.... it tastes more like a pound cake. Unfortunately, after spending time following very precise directions I wasn't thrilled with the results. One ingredient I did substitute though..... and I am wondering if that had everything with it not coming out right??? I did not have any buttermilk so I made my own by using one cup real milk with 1 tbsp. lemon juice.I have used this substitute for other recipes that call for buttermilk11 too. Should I have used the real thing? Would that have made the difference? Anyways... I am not sure that I wil be making this again but for anyone that does I do recommend deff increasing the amount of syrup used. Hi! Like many others and yourself I am also very particular about Tiramisu. I have also tried many different kinds and make my own (which everyone loves) with ladyfingers. Lately, I have been having a hard time finding ladyfingers so I decided to make your recipe. I know that most people are raging over it…. for us, I am not sure, The cake turned out to be pretty dry even though I used all the syrup it calls for…. I did use cake flour and still…. it tastes more like a pound cake. Unfortunately, after spending time following very precise directions I wasn’t thrilled with the results. One ingredient I did substitute though….. and I am wondering if that had everything with it not coming out right??? I did not have any buttermilk so I made my own by using one cup real milk with 1 tbsp. lemon juice.I have used this substitute for other recipes that call for buttermilk11 too. Should I have used the real thing? Would that have made the difference? Anyways… I am not sure that I wil be making this again but for anyone that does I do recommend deff increasing the amount of syrup used.

]]> By: Natalie http://smittenkitchen.com/2007/11/tiramisu-cake/#comment-352138 Natalie Fri, 26 Feb 2010 17:46:53 +0000 http://smittenkitchen.com/2007/11/tiramisu-cake/#comment-352138 Does the frosted cake need to be refrigerated while it chills? Does the frosted cake need to be refrigerated while it chills?

]]> By: Tammy http://smittenkitchen.com/2007/11/tiramisu-cake/#comment-347202 Tammy Fri, 05 Feb 2010 19:22:15 +0000 http://smittenkitchen.com/2007/11/tiramisu-cake/#comment-347202 Oops, forgot to mention that I would like it without alcohol. Oops, forgot to mention that I would like it without alcohol.

]]> By: Tammy http://smittenkitchen.com/2007/11/tiramisu-cake/#comment-347201 Tammy Fri, 05 Feb 2010 19:21:17 +0000 http://smittenkitchen.com/2007/11/tiramisu-cake/#comment-347201 I would like to have tiramisu flavor/filling between the layers of my 25th anniversary cake....... at least the top layer maybe. Any suggestions? It will be 2 or 3 cake sections. I would like to have tiramisu flavor/filling between the layers of my 25th anniversary cake……. at least the top layer maybe. Any suggestions? It will be 2 or 3 cake sections.

]]> By: Jenny http://smittenkitchen.com/2007/11/tiramisu-cake/#comment-345246 Jenny Thu, 28 Jan 2010 19:41:35 +0000 http://smittenkitchen.com/2007/11/tiramisu-cake/#comment-345246 This looks and sounds soooo good! I am throwing a 40th surprise party for my sister mid February and have been trying to find a recipe for a cake, not just single servings with lady fingers. Do you think this would hold up on a tiered cake, well supported of course, as one of the tiers? I will also be decorating with a fondant over lay to match the rest of the tiers. Any suggestions or ideas? Please? I will make this regardless of the party that is for sure! This looks and sounds soooo good! I am throwing a 40th surprise party for my sister mid February and have been trying to find a recipe for a cake, not just single servings with lady fingers. Do you think this would hold up on a tiered cake, well supported of course, as one of the tiers? I will also be decorating with a fondant over lay to match the rest of the tiers. Any suggestions or ideas? Please? I will make this regardless of the party that is for sure!

]]> By: Mishmash! http://smittenkitchen.com/2007/11/tiramisu-cake/#comment-344989 Mishmash! Wed, 27 Jan 2010 21:15:42 +0000 http://smittenkitchen.com/2007/11/tiramisu-cake/#comment-344989 hey...been craving for this type of cake during my pregnancy and finally made it to celebrate my son's second month b'day and my entire family just LOVED it! :) Thanks a bunch for sharing this recipe.Was easy to put together and it's definitely a keeper! hey…been craving for this type of cake during my pregnancy and finally made it to celebrate my son’s second month b’day and my entire family just LOVED it! :) Thanks a bunch for sharing this recipe.Was easy to put together and it’s definitely a keeper!

]]> By: val http://smittenkitchen.com/2007/11/tiramisu-cake/#comment-344286 val Sat, 23 Jan 2010 19:52:27 +0000 http://smittenkitchen.com/2007/11/tiramisu-cake/#comment-344286 I have the simplest and most DELISH way to make a cannoli cake! just make three layers of your favorite vanilla cake, and then make a good cannoli cream layer the cream in between each layer of cake, then cover the ENTIRE cake in more canolli cream, then cover THAT with crushed canolli shells, top with 1 cannolo, let me tell you its INSANE, but since its so decadent, serve in small pieces. I have the simplest and most DELISH way to make a cannoli cake! just make three layers of your favorite vanilla cake, and then make a good cannoli cream layer the cream in between each layer of cake, then cover the ENTIRE cake in more canolli cream, then cover THAT with crushed canolli shells, top with 1 cannolo, let me tell you its INSANE, but since its so decadent, serve in small pieces.

]]> By: Katelyn http://smittenkitchen.com/2007/11/tiramisu-cake/#comment-338378 Katelyn Tue, 22 Dec 2009 05:53:31 +0000 http://smittenkitchen.com/2007/11/tiramisu-cake/#comment-338378 I just made this for a friend's birthday too. She really enjoys tiramisu.I even made the star on top, however, I added mini chocolate chips surrounding the star to make an outline. The star turned out really cute with eyes and a smiling mouth too. Thanks for the delicious cake. I just made this for a friend’s birthday too. She really enjoys tiramisu.I even made the star on top, however, I added mini chocolate chips surrounding the star to make an outline. The star turned out really cute with eyes and a smiling mouth too. Thanks for the delicious cake.

]]> By: Kelley http://smittenkitchen.com/2007/11/tiramisu-cake/#comment-337400 Kelley Tue, 15 Dec 2009 23:36:29 +0000 http://smittenkitchen.com/2007/11/tiramisu-cake/#comment-337400 Made this using double the syrup to really soak the cakes. So delicious! I agree with Deb's suggestion to use brandy for the booze. It just tastes right. This cake is perfect on the second day. Made this using double the syrup to really soak the cakes. So delicious! I agree with Deb’s suggestion to use brandy for the booze. It just tastes right. This cake is perfect on the second day.

]]> By: Renate http://smittenkitchen.com/2007/11/tiramisu-cake/#comment-334560 Renate Sat, 28 Nov 2009 05:06:59 +0000 http://smittenkitchen.com/2007/11/tiramisu-cake/#comment-334560 So Deb, would you say that basically this recipe has more cake in proportion to the creamy mascarpone than most regular tiramisu recipes? Like many others who have commented here, I LOVE tiramisu and have tried every version I could order at restaurants and every recipe I came across. Up until now my favorite is the recipe from 'The Il Fornaio Baking Book'. I'm anxious to try your recipe and think my birthday in a couple weeks is the perfect time to do so. I noticed that lana and SillyLN from December '07 both made this for their birthdays, so that must be what Sagitarius bakers DO! I will undoubtedly concoct a version of tiramisu that is somewhere between your recipe and my old favorite. This I.F. recipe calls for a zabaglione layer which includes sweet marsala, not putting any booze in the mascarpone cream layer. Also the espresso mixture contains dark rum and totals about a cup, which makes me believe the comments on doubling the syrup are correct. I am very new to your site and just love the way you write! You keep me chuckling with your sarcasm and humor. I am so glad you are super-mom and can still provide blogging excellence with your hands full and baby in tow. May you never run out of energy! So Deb, would you say that basically this recipe has more cake in proportion to the creamy mascarpone than most regular tiramisu recipes? Like many others who have commented here, I LOVE tiramisu and have tried every version I could order at restaurants and every recipe I came across. Up until now my favorite is the recipe from ‘The Il Fornaio Baking Book’. I’m anxious to try your recipe and think my birthday in a couple weeks is the perfect time to do so. I noticed that lana and SillyLN from December ‘07 both made this for their birthdays, so that must be what Sagitarius bakers DO! I will undoubtedly concoct a version of tiramisu that is somewhere between your recipe and my old favorite. This I.F. recipe calls for a zabaglione layer which includes sweet marsala, not putting any booze in the mascarpone cream layer. Also the espresso mixture contains dark rum and totals about a cup, which makes me believe the comments on doubling the syrup are correct.

I am very new to your site and just love the way you write! You keep me chuckling with your sarcasm and humor. I am so glad you are super-mom and can still provide blogging excellence with your hands full and baby in tow. May you never run out of energy!

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