Tiramisu!

I know it's far from a fruit, but there's plenty of us Italians and non-Italians that can appreciate a good tiramisu.  I've made this particular recipe for at least 5 years and it's the absolute best one I've found.  This one is for Dad's birthday celebration tomorrow.  If anyone wants the recipe, I've attached it in .docx (Word) format, as well as a jpeg format.  Merry Christmas!

I was almost scared to open the thread........

Thanks Frank - I'm psyched to give this a try!

Frank, thanks for the pics and re recipe. Do you ship? LOL

Good isn't it !
 my dear Mrs makes it .  ; )

Nice Frank! Thanks, Leon

Frank, thanks for the recipe.  It looks straightforward enough that I'm going to give it a try on Christmas eve.  I'm betting the family will love it! 

Blessings,

• 1st:  Don't allow the ladyfingers to soak.  Simply roll it on the surface of the espresso.  Don't dunk it, as it absorbs a ton of coffee and will make the cake too bitter.
• 2nd:  When warming up the egg, sugar, and milk, do this very gradually.  It will take about 15 minutes to get the mixture to come to a slight boil. If you rush this, you may get egg chunks forming and it will taste too eggy.  Stir constantly and you shouldn't taste any egg when it's done.  This part of the recipe will affect the overall flavor a lot.
• And I always make the mascarpone substitute, as it saves a few dollars.  :)

I never knew you could cook Tiramisú. I use the BelGioioso recipe (http://www.belgioioso.com/MascarponeRecipes.htm) which does not call for any cooking. It is delicious, but I guess some people get squeamish around uncooked eggs.

Can I get a cutting???

Frank, thanks again for sharing your tiramisu recipe--and for inspiring me to try my hand at it.  I made it for our Christmas Eve dinner and it got rave reviews.  Because of late work schedules we only had 4 fishes this year, but this dessert more than made up for it!  :)

Your steps were easy to follow and the preparation was easier than I could have imagined.  I always wanted to try zabaglione--the egg mixture--since I saw someone make it on TV, but I was timid.  Other than the whisking being labor-intensive, the custard was easy to make and super-delicious!  I'll definitely make it again to serve with fresh peaches or berries.  Yum!  (Gosh, it's hard to wait till summer!)