Vintagegal
04-27-2008, 10:52 PM
Yum! Yum! Yum!
DH helped me out. All I can say is that I couldn't have made this recipe by Williams Sonoma (http://www.heavenlytiramisu.com/rcp-138.htm) without my KitchenAid. LOL! The recipe says that you have to whisk the egg whites until they form stiff peaks. Can't do that with just hand-whisking. Not unless you want carpal-tunnel syndrome. It was just so nice to have the KitchenAid and an extra set of hands to help.
If you want to make this recipe, and you don't like the taste of straight espresso, I would suggest using regular coffee. Just brew it the way you like it, and use that in place of the espresso.
Also, there is no substitute for marscapone cheese and lady fingers. Cream cheese is too thick. Marscapone is like silk. For the rum, I used Bacardi Light Rum, not Spiced Rum.
It is an easy recipe, don't get me wrong. It just goes a little bit faster when you have someone to help. I chilled my bowls before I used them. With the exception of the marscapone cheese (which should be softened before using) I chilled the other ingredients. It helped to make the tiramisu 'set' faster.
DH helped me out. All I can say is that I couldn't have made this recipe by Williams Sonoma (http://www.heavenlytiramisu.com/rcp-138.htm) without my KitchenAid. LOL! The recipe says that you have to whisk the egg whites until they form stiff peaks. Can't do that with just hand-whisking. Not unless you want carpal-tunnel syndrome. It was just so nice to have the KitchenAid and an extra set of hands to help.
If you want to make this recipe, and you don't like the taste of straight espresso, I would suggest using regular coffee. Just brew it the way you like it, and use that in place of the espresso.
Also, there is no substitute for marscapone cheese and lady fingers. Cream cheese is too thick. Marscapone is like silk. For the rum, I used Bacardi Light Rum, not Spiced Rum.
It is an easy recipe, don't get me wrong. It just goes a little bit faster when you have someone to help. I chilled my bowls before I used them. With the exception of the marscapone cheese (which should be softened before using) I chilled the other ingredients. It helped to make the tiramisu 'set' faster.