Instant Tiramisu June 2000

[christinew]

Fellow chefs:

Have any of you tried making the tiramisu? Any hints before I give it a try? I have never even heard of Ladyfingers?? http://www.cookinglight.com/bbs/eek.gif

I look forward to your comments http://www.cookinglight.com/bbs/smile.gif
Christine

[Danielle]

I'd love to hear if anyone has tried this dessert as well. I love tiramisu...I can never resist it when we go to Olive Garden.

It seems to me that ladyfingers are some sort of sponge cake. I'm not sure where they can be purchased...maybe a bakery? I've never seen them in the grocery store.

[lorilei]

You can usually buy ladyfingers in the cookie section of your supermarket. Probably down by your feet (since that's where they put those things you never find!).

My opinion of the CL recipe:
I didn't think the instant tirimisu was a very good representation. I'd go all out and make the real thing with marscapone cheese and the whole shebang. Some good things you just shouldn't mess with...

[christinew]

Lorilei,
Still haven't decided if I am going to give this recipe a whirl or not http://www.cookinglight.com/bbs/smile.gif. Thanks for the advice on where I can find them.. You are funny to say near my feet. That always seems to be the case http://www.cookinglight.com/bbs/biggrin.gif

Now that you have pointed out that I should make the real deal I am not sure if I will try this recipe. Hubby and I are trying to drop 10 pounds and I like the low fat content.

Thanks,
Christine W

[Angela]

I must agree Tiramisu is a wonderful dessert, can never pass it up in an Italian restaurant. Ladyfingers are hard to find and the only place I've been able to find them is an Italian Market/Deli. I've been in two and both have had Ladyfingers. Good luck, Tiramisu is definitely worth the hunt.

[MrsReber]

My supermarket carries ladyfingers in the produce section, by the fresh fruit. I couldn't find them in the cookie aisle at all. I think they put them by the fruit because they are trying to make us have fresh fruit/ladyfingers dessert ideas! I went crazy looking for them not too long ago!

They are spongy and very light, they are fingershaped (hence the name) and they are stuck together, sort of like a picket fence.

[This message has been edited by MrsReber (edited 08-08-2000).]

[CATHIEA]

Chrisine-
My supermarket carries them with cookies AND with sponge cake. They are finger like spongecakes with a slightly hardened top, so that makes sense. Did you ask your grocer where he stocks them?

I have not tried any light Tiramisu version, although I'm trying to talk someone from my CL group into making it for our pizza night.
I have two very authentic, high fat versions that use the Italian-style ladyfingers, which are less "spongy" than what I see in my supermarket. If you use the Italian-style, you need to brush espresso or amaretto over the tops to soften them before you layer on the cheese mixture.

I don't make tiramisu very often because it is so high fat. I'm with you, I'd love if the lightened version had a good flavor.

CathieA

[CAROL ANN]

I made the Instant Tiramisu from the June issue. I was not impressed. Other recipes I have seen had coffee in them. This one had only Kahlua and that was about all you could taste. I like Kahlua but this is too strong.
At Weis stores Ladyfingers are with the Cool Whip.

[Laura B]

My grocery store also puts the ladyfingers in the produce section, near the bakery side, which makes sense I guess. I have tried a light tiramisu once and hated it. Give me the real thing and let me diet next week is what I say! I always just use the recipe off the side of the mascarpone container, and it is fabulous and very easy. I buy belgoioso (sp?) brand. I took a pan of it to my parent's house for christmas and everyone loved it (my dad and brother had never had tiramisu before). I caught my mom eating it with a spoon right out of the pan (I joined her of course)!!!

[This message has been edited by Laura B (edited 08-08-2000).]

[laden]

Cooking Light has another older recipe for Tiramisu that is outstanding. It has beaten egg whites, lo-fat cream cheese, kahluah, coffee powder and lo-fat cool whip layered with lady fingers and sprinkled with cocoa powder.

I had this on a cooking light cruise last year and it was to die for (better than the regular version offered the following evening). I hadn't actually made the recipe myself until last weekend and it was sooooo gooooo!

Anyway this version is in the 5 Star cookbook and the newest CL cookbook with the blueberry poundcake on the cover. You've got to try it. It's better than any I've ever had before.

Also I found Lady Fingers at Harris Teeter in the grocery's bakery section. (They were prepackaged but I don't remember the brand name.

[CATHIEA]

Laden- Thanks for posting your review on the 5 Star Tiramisu recipe. I have that book. Maybe I'll be the one to make dessert at our next CL cooking group!
CathieA- A WW who would love to find a good low-point tiramisu so she could have wine at the same meal!

[Marcie]

We very much enjoyed the White Russian Tiramisu from the July/August ‘99 issue, p108. (I have the reference to the recipe but not the actual magazine handy so I can't type it in for you. Anyone have it in their Mastercook?) It might not be as "authentic" tasting as CL's other versions. But what it lacks in authenticity, it makes up for in speed/ease of preparation. Very worth a try.

[Grace]

The instant Tiramisu recipe didn't interest me at all - just reading it it looked like it wouldn't be good, but CL has an old Tiramisu recipe that does seem worth trying - next time we have guests I'm going to try it, but I'll post it here for those of you who are interested...

CookWare(tm) from Cooking Light(r)

Tiramisu

SOURCE: Cooking Light YEAR: October 1993 PAGE: 70

INGREDIENTS FOR 9 SERVINGS:
1/2 cup sugar
1 cup nonfat cottage cheese
1 cup nonfat sour cream alternative
2 tablespoons dark rum
1 (8-ounce) carton vanilla low-fat yogurt
1 (8-ounce) package Nefuchatel cheese
1-1/4 cups hot water
1 tablespoon plus 1/2 teaspoon instant espresso coffee granules
40 ladyfingers
1/2 teaspoon unsweetened cocoa

INSTRUCTIONS:
Process first 6 ingredients in a food processor until smooth, set aside.

Combine hot water and espresso granules in a small bowl. Split ladyfingers in
half lengthwise. Quickly dip 20 ladyfinger halves, cut side down, into
espress; place, dipped side down, in the bottom of a 9-inch square baking
dish. Dip 20 more ladyfinger halves, cut side down, into espresso; arrange
dipped side down, ot top of first layer. Spread 2 cups cheese mixture evenly
over ladyfingers; repeat procedure with remaining ladyfinger halves, espresso
and cheese mixture.

Place one toothpick in each corner and one in the center of tiramisu (to
prevent plastic wrap from sticking to cheese mixture); cover with plastic
wrap. Refrigerate 3 to 8 hours. Remove toothpicks, sprinkle with cocoa.

Yield: 9 servings (serving size: 1 [3-inch] square piece)

NUTRITIONAL INFORMATION:
Calories 222 (30% from fat) Fat 7.5g

This really does look good, and much closer to the original than that "instant" version..

Let me know if someone tries it!!