Recipes

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@luvsbulldogs wrote:

@sfnative 

I am Italian and tried for years to find a good recipe for tiramisu.  I did find one on the container of the mascarpone but after making it I found it to be lacking something.  Living in NH and being close to Boston I always had a difficult time finding it in restaurants.  Lately there are several restaurants that serve it now.  Thank you so much for this recipe.  I have copied it and definitely intend to make it.  Thanks for posting it!

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@luvsbulldogs 

My goodness, you've had such a time finding a decent recipe, I can hardly believe it!!!  I do hope my recipe will meet your standard of excellence.  After you've made it, down the road at some point, please do let me know how it worked out for you.

I'm from San Francisco and we have a huge Italian community in the North Beach district.  I've eaten at least 6 different Tiramisus at 6 different bakeries and restaurants, each originating from different regions of Italy, all of them wonderful.

~Rebecca   XXX

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@TVLand wrote:

I'm concerned about eating raw eggs....what do others thing about this....?

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@TVLand 

@AuntG 

The EGG issue:

1.  This is a regrigerated dessert.  It is not to be stored on the counter.

2.  When making my version, the sugar and acid ingredients act as dampeners to bacterial growth: the higher the suger content, the lower the bacterial/mold growth.  Ever see bacterial colonies or mold growth on Jell-O in your frig?  This statement is true: Ask any Microbiologist.  If you want to encourage bacterial growth, make a dessert w/o sugar or with a sugar substitute. 

3.  If you wish to eliminate the eggs altogether, use gelatin in place of the yolks, as your thickening agent, though it will not be at all the same.  With regard to creating the loft that the egg whites will, try using egg white powder: it is less condusive to growth.

Hope this helps.

Merry Christmas! 

Rebecca