Comments on: Tiramisu Recipe

By: MeganEMills

MeganEMills — Sun, 08 Nov 2009 07:05:36 +0000

Hi pv69wu83,

Ooh - that extra cocoa does sound gorgeous! Yum. Regs… Megs

By: MeganEMills

MeganEMills — Sun, 08 Nov 2009 07:05:36 +0000

Hi Frozanak,

Luckily in New Zealand we just use them up on Pavlovas! It is one of our traditional Christmas Desserts and a good time of year to indulge…

I don’t know what difference it would make putting the whisked egg whites in to the tiramisu because I’ve never tried it. I imagine it would not be as firm though.

Why not try it? If you don’t mind raw egg the extra protein must be good for you Regs… Megs

By: frozanak

frozanak — Sun, 08 Nov 2009 07:05:36 +0000

a lot of other recipes include whisking the egg whites and folding them into the mixture… does it make any difference in taste or texture if you add the egg whites?

By: pv69wu83

pv69wu83 — Sun, 08 Nov 2009 07:05:36 +0000

This is the best recipe I’ve ever tried for Tiramisu. I always get compliments for it and I always say that I got it from your video on You Tube. I sprinkle cocoa on the first layer of the zabaglione mixture before putting on the second layer of cookies and I put a heavy dusting of cocoa on the top layer before I put it in the refrigerator overnight. Thanks again for a spectacular recipe.

By: Federico84

Federico84 — Sun, 08 Nov 2009 07:05:36 +0000

Non mi ricordavi che nel tiramisu ci andasse la panna e il Marsala boh

By: MeganEMills

MeganEMills — Sun, 08 Nov 2009 07:05:36 +0000

Hi Iprruss,

I just used a large, plain sharp knife to do the cutting. I think the ‘trick’ might be more in getting it out. For that I use two big flat spatulas - one to get right under the piece before I lift it and the other to provide support from a side. I lift it straight up. Oh - and I’ve never been able to get the first piece out as nicely as the rest. As a result - that’s MY piece Regs… Megs

By: iprruss

iprruss — Sun, 08 Nov 2009 07:05:36 +0000

So nice! How did you cut it so clean?

By: waterQ

waterQ — Sun, 08 Nov 2009 07:05:36 +0000

Hi im from singapore too. I love your recipe. LIke lebraneoxiangan said might not able to get some of the ingredients over here. Still thanks for putting up a video!

By: lebraneoxiangan

lebraneoxiangan — Sun, 08 Nov 2009 07:05:36 +0000

ok thanks alot! i am from singapore and there are a few ingredients tat can’t be found in here so was pretty afraid if i substitute them the cake will taste funny.

By: MeganEMills

MeganEMills — Sun, 08 Nov 2009 07:05:36 +0000

HI Soulhunter,

So that only leaves the question about brandy. I think that much brandy might taste pretty strong. And it probably wouldn’t be as sweet as Marsala. I think if I were going to use it I’d have it in the dipping solution only rather than try to make the zabaglione with it too. But you never know until you try, it might be utterly divine! Regs… Megs