Charles

Question for Italian chefs or those with expert knowledge thereof:<BR><BR>In the US, tiramisu is almost ubiquitous on dessert menus, but I don't think I've ever had the same thing twice. "Tiramisu" seems to come in every configuration -- cut square, cut round, in a cup, on a plate, soupy, custardy, whipped-creamy -- with a wide range of ingredients and flavors -- sometimes more cheesy, sometimes more chocolate-y, sometimes more alcoholic, sometimes more bread-y, sometimes straight pudding. Some versions need a spoon, some need a fork.<BR><BR>Even allowing for creativity on the part of the chef, there must be some sort of gold standard for what makes a classic tiramisu. Can you tell us what a "real," classic Italian tiramisu would look like, taste like?

Cass

Sorry, I'm not qualified to say what is proper tiramisu, but I can tell you that I asked an Italian friend for the derivation of the name, which always looked Japanese to me. He said it came from the Italian for, loosely, "pick-me-up" (draw or pull="tira-"; me="-mi-"; and up = "-su-." Correct?

Liz

The dictionary at the epicurious site has a good definition: athttp://www.epicurious.com/run/fooddictionary/browse?entry_id=10597

elaine

Charles, I'm not an Italian chef but I am a pretty fair cook and I can tell you that ever since the first recipe was created for anything, someone immediately started tinkering with it.<BR>Mascarpone cheese rather than whipped cream is considered the standard ingredient for<BR>tiramisu, as are Italian ladyfingers. After that the variations begin, as you know. I've seldom seen that dessert offered in restaurants in Italy by the way. It may be a regional treat.<BR>The best and simplest I've ever had is here in New York at Lydia Bastianich's first restaurant "Felidia". I got her recipe through a cooking magazine; if you'd like to have it I could post it or you can email me.

beth anderson

HI!<BR><BR>It is called pick-me-up cuz it was traditionally an afternoon dessert (if I am remembering this correctly). that and the espresso and the amaretto - some zing and some stuff to make you happy.<BR><BR>I've made it from scratch before, can't say I have the definitive way or anything BUT I used ladyfingers, espresso, amaretto, mascarpone cheese (wow was that expensive cheese!), eggs, sugar, milk, cocoa powder... I think that is it. <BR><BR>I usually hesitate to order it in a resto cuz they usually mangle it.<BR><BR>Beth

Ana

Please help me out.<BR>I asked for a tiramisu, thinking I would be getting a gelato based dessert. It seems I had it wrong. Does anyone know the name of the different layered flavors and colored ice cream dessert.

Shanna

Charles, a couple years ago I had my fill of disappointing tiramisu desserts, some from authentic Italian restaurants, but obviously purchased, not home made. They were dry, cakey, non-alcoholic, no zip or zing, not rich enough, not thick or too thick, etc. So I went on the internet and found many wonderful recipes for it - Sophia Loren even has one. Then I spent an entire day reviewing the recipes, making several, and finally creating my own dessert. It had mascarpone, brandy, espresso, Italian lady fingers, and whipped cream. I used a liquid chocolate on top not powder. Mine was goopy but still edible with a fork. By New Year's Eve when I served it, I didn't want any more, but with such a variety of recipes out there, you should be able to find one that suits you. Create your own holiday tradition. Oh, and yes, you'll be able to fit into the Santa suit in no time!

Vita

Shanna, Next time you need a tiramisu tester, you just let me know. <BR><BR>I agree that there doesn't seem to be a standard way of making this. I've had many different preparations and have enjoyed most. It's kind of like pizza. It can be a totally different food depending on how it's prepared. <BR><BR>I think the best tiramisu I've had was made by a friend of mine. I think alcohol content is very important. You have to be able to taste it. That and the temperature of the zabaglione has to be cool and the lady fingers moist. Man, I love talking about food.

Betsy

Ana, are you thinking of spumoni?

richard j vicek

Good mornilng, Charles<BR>Tiramisu is an Italian Cheese cake<BR>consisting of the following ingrediants.<BR>expresso coffee, sugar, brandy, mascarpone, eggs and cream cheese. with a sprinkling of unsweetened cocoa, every thing being placed in plain<BR>Genoise in a 9" pan served in wedges.<BR>Richard of LaGrange Park, Il....

Santa Chiara

Ana, I think you may be thinking of a semifreddo, which is gelato based, semifrozen. And it comes in hundreds of variations and sauces. Think sliced ice cream, if that makes sense. One of my favorites, for instance, comes with an apricot and pinenut sauce.

Julie

After working for years in a Cafe in Portsmouth New Hampshire (cafe brioche). They have a lovely tiramisu, which I have seen made many times. Start it with homemade ladyfingers which are then dipped in a mixture of espresso and rum (or another liquor) and they soak it up like little sponges. A pan is lined with them and then a mixture of mascrapone cheese and perhaps some whipped cream to make it more firm. More layers of the soaked ladyfingers are put between the layers of mascrapone. Its nice and moist and you can taste the rum and espress. Then dusted with cocoa. Its definitely a pick-me-up. But I have had tiramisu many other places and been disappointed. Although the cafe has the best I also now enjoy the Tiramisu of Mike's pastries in Boston. My mouth is watering.

Carolyn

As other posters have mentioned tiramisu is loosely translated as "pick me up" from Italian. Traditionally, Italians do not have it as dessert, but as a late morning, or afternoon "pick me up" along with a cappuccino.

Grasshopper

Here's a great Northern California version.... my daughters made it for me for my birthday and it was amazing!<BR>http://www.napastyle.com/kitchen/rec...p?recipe_id=56

mimi taylor

For Ana,<BR> That is spumoni that has the layered flavors of ice cream, often with almonds.

scigirl

I too have noticed the variation in tiramisu. My husband and I were amused to see it translated as "pull me up cake" while in Italy. 'Pick me up' makes a little more sense. Anyhow, I was surprised recently to try to tiramisu at California Pizza Kitchen - it was really good! It had the soaked in booze and coffee flavor, real ladyfingers, and mascarpone cheese. Plus, the serving was HUGE! YUMmmmm! Anyhow - thought I'd bring it up here in case this topic had induced tiramisu cravings in anyone aside from myself.

Chris

One thing I noticed in Italy was that the tiramisu is NOT over-liquored. You can hardly taste the liquor!

Ana

Mimi: <BR>Thanks for the much appreciated answer.<BR><BR>Sometimes I have to walk around the restaurant to see if I find what I want, and THEN ask for it. <BR><BR>

JOdy

I make my tiramisu with Marsala, MAke a zabiglione from the eggs, sugar and marsala, layer that with marsala/espresso soaked Italian lady fingers, and Mascarpone cheese into which you've mixed a little espresso, dust with cocoa, and sometimes but not always decorate top with whipped cream. I never remember having whipped cream on any I ate in Italy

bonita

Charles,<BR> A lovely inquiry. I am happy to find several new recipes referrenced and that it is traditionally a late morning and afternoon snack! I was chic and did not know it. Now I simply don't feel so guilty indulging in the afternoon.<BR> Bonita