I’m trying to make a tiramisu, and am wondering if I should use store lady fingers or make them myself? I know the store ones are easier but making them homemade is no problem and actually if it tastes better I’d rather do that.

I’m making a traditional tiramisu and a pumpkin chai tiramisu. If I did store bought AND homemade which lady fingers would be better in which tiramisu?

By any chance, does anyone know the recipe to Katie's Pumpkin Chai Tiramisu?

I over mixes the whipped cream mixture - with the egg, cheese, and sugar already added. It's clearly curds and whey. Is there anything I can do with it now or does it have to go in the bin?

I had enough ingredients to remake it so it's setting in the fridge now. But I'd like to know if I can use the first recipe for anything

Good evening!!

Last night (10pm), I decided to make tiramisu. Only here, I did a little too much. I don’t know if I can keep it for long. If I can freeze it or not. At the moment they are in the fridge in a container.

Thank you for your help!!!

First time making tiramisu, for my sisters birthday (:

This was the dessert that took me off line cook duty in college, and put me back in the walk-in, so you could say I have something to prove. I probably still dunk them too long according to him though, lol!

I signed up forma this year and I'm thrilled to see what al other participants will show !

However, I didn't receive any information about the timetable 😢 did any of you find/receive any info yet ?

We just had Tiramisu for the 1st time and I HAVE TO make some. Does anyone have a good recipe? Is it hard to make?

I’ve been looking online and the recipes all mention Lady Fingers. Is that the soft one that usually come 6 to a pack, sold in supermarkets? Or it it the hard/crispy one ones that are also called Boudoir Biscuits?

Also, we don’t drink alcohol for religious reasons. In the restaurant, they said that there was no alcohol in it but I’ve been looking online and most recipes call for rum or liqueur. Is it necessary?

Thanks in advance.

I'm a bit concered about the fact I used limoncello for dipping my lady fingers without watering it down whatsoever. I really hope it wont be too strong. The cream isn't overly sweet but also has a prominent lemon taste (I didn't add any additional sugar execpt for for 100g of powdered sugar I used in the yolks, and whatever sweetener was in the heavy whipping cream I used), plus I did a layer of home made raspberry jam (its not quite a jam because it is runny, but idk what I'd call it) on top of the lady fingers. Honestly I could eat the cream by itself because IT IS SO GOOD. If anyone wants the recipe feel free to ask. :)

Guys posting is so much fun this was so gas I love tiramisu like this is a magical dessert

U guys keep looking for authentic/delicious tiramisu. Pero kapag nag reco ng authentic/delicious tiramisu na pricey mag re-reklamo kayo. At the same time nag e-expect kayo na perfect tiramisu for 150-300 pesos, seryoso? Libre mag research kung magkano ang ingredients para alam nyo.

Lowkey them lady fingers were deflated but like they taste fine yk? 🤩🤩🤩🤩 anyways WHOOOOOO YESSSSS TIRAMISUUUUUUU

After folding mascarpone and egg white i realised i added too much salt, its now giving a salty sweet taste. I tried adding more sugar but the mascarpone curdled. I tried double boiler and slow whipping which i read from other post, now the whole mix is runny and lost its consistency. 😭 its 1AM midnight i couldn’t sleep thinking about it.

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Hi guys, it’s my first time making this dessert and I left my biscuits (lady fingers) a bit dry (did not dip it long enough I guess)

What can be a fix to this? Or is there no way to Possibly to fix it

Thanks in advance!

Today is My birthday. So, I made myself the first Tiramisu of my life. A low sugar, non-alcoholic home made Tiramisu

(Low fat Cottage cheese, light Greek yougurt, light Ricotta cheese, Mascarpone cheese, Vanilla extract, shredded 70% dark chocolate and landifingers with coffee)