Tiramisu

I personally don't like tiramisu, but everyone has their own special likes and dislikes. I found this cool recipes siet that gives you a basic recipe, variations and also healthy options. Here is the site: http://www.heavenlytiramisu.com/recipes.htm Do you have a section of town that is a produce market or is filled with specialty shops. I live in Pennsylvania and there are a couple of Italian grocieries where we could buy the lady fingers and the marcapone cheese. Another option would be to check you local Italian restaurants and see if you could purchse the ingredients from them, sometimes you will find an understanding manager that can sell you just the right amount you need or extra that you could freeze. Good Luck and I hope this site helps with both questions you asked. Good Luck with the garden dinner!

You may be able to find lady fingers at walmart in the grocery section. I found a substitute for Marscapone cheese for you. Marscapone Cheese Substitution 1 (8 ounce) package cream cheese 1/4 cup heavy whipping cream 2 1/2 tablespoons sour cream Combine well and use in recipes calling for Mascarpone cheese. Do not substitute low fat cream cheese or sour cream. Lady Fingers 6 large eggs, separated 3/4 cup sugar 2 1/2 teaspoons vanilla 1 tablespoon water 1 1/2 cups sifted cake flour 3/4 teaspoon cream of tartar 1 cup powdered sugar, for dusting Preheat oven to 400 degrees F. Line two baking sheets with parchment or wax paper. Beat the yolks and 1/2 cup sugar on high for 5 minutes until ribbons fall from beater. Lower speed and beat in vanilla and water. Increase speed and beat for 30 seconds to thicken. Sift the flour over this and set aside, without mixing. In another bowl, beat egg whites until foamy, then add cream of tartar. Beat until soft peaks form. Gradually beat in remaining 1/4 cup sugar. Continue beating until stiff peaks form. Add 1/3 of the whites to the yolk bowl and fold until all the flour is incorporated. Gently fold in remaining whites. Working quickly to avoid deflation, scoop 4 cups into a large pastry bag with a 3/4 tip. Pipe 3 inch by 1 1/2 inch'fingers' 1/4 inch apart. They will attach during baking. Be sure and let the batter fall from the tip, rather than pressing onto the sheet. If you are making a bottom for a cheesecake, pipe a spiral, ending at about 10 inches in diameter. Sift the powdered sugar over- the batter will absorb some. Bake for 8 to 10 minutes until springy to the touch. Remove to racks and cool slightly. Remove from parchment with long spatula while still warm. Or invert disc onto towel-covered rack and reinvert back to plain rack. Hope this helps, good luck... I love tiramisu can I come..lol

I love tiramisu, my best friend who is Italian introduced me to it, it is the most beautiful dessert,hmmmm now I want some... here is a link that may help you... http://recipegal.com/tiramisu/default.htm

here are some recipes for you Tiramisu 20 min 20 min prep Change to: servings US Metric 2 teaspoons sugar 4 large eggs, separated 8 ounces mascarpone cheese 1 cup espresso coffee or very strong coffee 3 teaspoons coffee liqueur 24 ladyfingers cocoa powder In a large bowl beat sugar and egg yolks well-you want it a pale yellow creamy color. Add marscarpone and beat until JUST mixed. In a small bowl beat egg whites until you get stiff peaks. Fold into marscarpone mixture. In another small bowl combine expresso and booze. Dip cookies and place 1 layer in an 8x8 deep dish glass cassarole dish. Cover with half the cheese mixture. Top that with another layer of dipped cookies and top with remaining cheese. Sprinkle with cocoa. A nice touch would be to also add chocolate curls. Refrigerate. here is another recipe Tiramisu 2½ hours 30 min prep Change to: glasses US Metric 2 cups strong plunger espresso coffee, cooled to room temp 3 tablespoons Tia Maria (or another liqueur, but the coffee flavour is really enhanced) 2 eggs, separated 1/4 cup caster sugar 250 g mascarpone cheese 1 cup cream 250 g ladyfingers (savoiardi) cocoa powder, for dusting Put the egg yolks and sugar in a large bowl. Beat with electric mixers until the mixture goes pale and thick. Add marscapone and beat until combined. It does not matter if it is marbled slightly. Whip the cream until stiff peaks hold, and fold gently into the egg mixture. I use a spatula, but you could use a metal spoon. Do not beat! Beat the egg whites to soft peaks in a perfectly clean metal bowl. If there is any grease, they won't whip properly. Make sure you rinse and dry your beaters well. Fold the whites into the cream. It is very important to retain as much air as possible. For serving you can use a big dish or individual glasses. If using a big dish: Put the coffee and liquer in a bowl. Dip biscuits in coffee one at a time. Drain well. Layer in your dish, covering the whole bottom. Place half of the marscapone mix on top and spread out. Repeat with remaining biscuits and marscapone, finishing with a creamy layer. Smooth surface. Dust with cocoa. Refrigerate for at least 2 hours, but it works quite well if you leave for up to 24 hours. If using glasses: Break the biscuits up into pieces that will fit your glasses and do the same soaking and layering as before. here is another recipe TIRAMISU' 20 min 20 min prep Change to: US Metric 500 g mascarpone (an Italian creamy cheese, you can substitute with ricotta, another Italian cheese, for a low-fat ver) 4 eggs 150 g caster sugar 1/2-1 cup strong coffee 300 g ladyfingers or plain sponge cakes, cut in squares cocoa 3 tablespoons brandy or coffee liqueur (I personally prefer it without spirits) (optional) beat sugar and egg yolks until white and frothy. whisk egg whites until stiff. fold mascarpone (or ricotta) into egg mixture. add egg whites carefully. pour coffee (and brandy or coffee liqueur if using) in a shallow bowl, dip biscuits (or pieces of sponge cake) in it, taking care not to soak them completely, and put them in a square tin (actually I make it in a glass loaf tin) in a single layer cover with the cheese cream and continue layering the ingredients, leaving the cream on top, dust with cocoa cover and refrigerate for a few hours or even overnight so that the biscuits have time to become moist and flavourful. hope you liked it