Hey everyone. I just got back from Parma Italy on a missionm trip. Had a great time and got a chance to eat some real Italian food. The best thing about Short term missions is that you are living with the people and really experienceing their culture. On Sunday the had a pot luck at the church and someone had brought some of the best tasting Tiramisu. This was a new experience for me, and wow what a desert. I have no idea how to make and didn't get a chance to get the recipe. Any Itailians out there know how this heavenly dish is made??

Sam

my best recipe search is on recipezaar.com. you will get several to choose from, but they give reviews and all kinds of helpful stuff.

Thanks

Heres the original italin tiramisu
you will need
1 box of lady fingers(approx 45 cookies)
2 cups of brewed coffee
2 cups of mascarpone cheese
5 eggs
1 1/2 cups of confectioners
Step1
Beat the egg yolks with the sugar until the mixture is very light yellow
step2
separately, beat the egg whites until they are fluffy and firm
step3
mix the egg yolk and sugar with the mascarpone cheese
step4
Carefully fold the egg whites into the mixture. This should lead to a nice and creamy mixture
step 5
Dip the lady fingers cookies one by one (very quickly) in coffee and lay them in a rectangular or square baking dish. Add a layer of the creamy mixture and sprinkle the coca powder. . To obtain a nice coca powder top, use a mesh strainer and stir the powder lightly with a teaspoon
step 6
Make a second layer the same as the first one
Regrierate for 30 mintues and ENJOY
Optional: Add 1 tbsp. rum or amaretto to the coffee for a light alcohol flavor

i'd suggest using espresso over regular coffee to dunk the lady fingers

I'd have to agreee, The espresso in Italy was awesome, one little shot was all you needed. I'm not much of a coffee drinker so it made my head buzz. LOL in a good way though.

Sam

I've made Giada Di Laurentiis's a few times...It's perfection !!...****just omit the raspberry****....

Ingredients
1 cup seedless raspberry jam
6 tablespoons orange liqueur (recommended: Grand Marnier)
1 pound mascarpone cheese, at room temperature
1 cup whipping cream
1/4 cup sugar
1 teaspoon pure vanilla extract
28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch pieces
3 (1/2 dry pint) baskets fresh raspberries (about 3 3/4 cups total)
Confectioners' sugar, for serving
Directions
Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.

Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.

Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight.

Dust with the confectioners' sugar and serve.