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 Tiramisu

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tarragon

  • Total Posts: 354
  • Joined: 7/23/2003
  • Location: Hyattsville, MD
Tiramisu Sun, 05/2/04 4:39 PM (permalink)
Anyone else have a "taste" for this marvelous dessert cake?! I haven't had it very often; in fact, I only "discovered" it recently. There's a coffee shop in No. Va. (Rappahannock Coffee shop, in Arlington) that sells it by the slice; I don't know where they get it from but it is so delicious--it melts in your mouth! I've had slices of the cake from other bakeries but so far none can even come close to what I get at Rappahannock. Does anyone have either a good recipe for Tiramisu or (even better for my own laziness ...) perhaps a bakery source in the DC Metro area? :) The latter would indeed be -greatly- appreciated, let me assure you!

thanks in advance,

tarragon
(yes yes, it is my favorite spice.
 
#1
    hungovergourmet

    • Total Posts: 188
    • Joined: 9/24/2003
    • Location: Lutherville, MD
    RE: Tiramisu Sun, 05/2/04 4:51 PM (permalink)
    Tarragon... I'm not a dessert fan by any stretch, but I love Tiramisu. If it's on the dessert menu it's almost predestined that I'm going to have a piece. If you're ever in Baltimore, stop by Vaccaro's Italian Pastry Shop in Little Italy. When I go down to Little Italy for dinner I like to go to Vaccaro's and get four or five pieces and have it at home.
     
    #2
      tarragon

      • Total Posts: 354
      • Joined: 7/23/2003
      • Location: Hyattsville, MD
      RE: Tiramisu Sun, 05/2/04 10:28 PM (permalink)
      Oooh, thanks for the recommendation on the Tiramisu, hungovergourmet! I'm on track for doing a bit of exploring in Baltimore, with Little Itally definitely on the agenda so will be making a stop at Vaccaro's. Weren't they recommended for something else too? A filled wafer cookie maybe? OMG, it's probably a good thing for me that they're in Baltimore and not Hyattsville. Or I'd be there every weekend!

      thanks again--I think it's mostly the marscapone cream (is that what that is?) in the tiramisu that makes it for me, btw.

      -tarragon
       
      #3
        hungovergourmet

        • Total Posts: 188
        • Joined: 9/24/2003
        • Location: Lutherville, MD
        RE: Tiramisu Mon, 05/3/04 8:49 AM (permalink)
        quote:
        Originally posted by tarragon

        thanks again--I think it's mostly the marscapone cream (is that what that is?) in the tiramisu that makes it for me, btw.


        For me it's the coffee flavor and the creaminess... I'm just not a big cake or cookie guy.
         
        #4
          renfrew

          • Total Posts: 696
          • Joined: 4/29/2003
          • Location: Providence, RI
          RE: Tiramisu Mon, 05/3/04 9:01 AM (permalink)
          I never really saw the attraction here. I always though it was an extreme waste of talent on the part of the pastry chef.

          I have had supposedly great tiramisu and really bad tiramisu, just did not do it for me. There is a plethora of truly awful tiamisu out there. Be warned.

          I second Vaccaro's as a good pastry shop.
           
          #5
            meowzart

            • Total Posts: 773
            • Joined: 3/28/2001
            • Location: Laurel, MD
            RE: Tiramisu Mon, 05/3/04 9:38 AM (permalink)
            The tiramisu I had in Italy was nothing like the layered concoction they make here in the states. I believe the Italian-American version does have mascarpone in it. The tiramisu I had in Italy was just two lady fingers dunked in espresso (they were almost black with it), topped with zabaglione (custard sauce with marsala), and topped with a shake of cocoa powder. That's it...simple and pure and delicious. I would love to find a place in the states that served it like that!
             
            #6
              renfrew

              • Total Posts: 696
              • Joined: 4/29/2003
              • Location: Providence, RI
              RE: Tiramisu Mon, 05/3/04 11:48 AM (permalink)
              See now that is something that I would enjoy. I knew that the American way was typically overblown.

              i actually had it that way in Belgium at an italian place and you're right, i would like to find a place that served it like that too.
               
              #7
                progoddess

                • Total Posts: 3
                • Joined: 10/12/2002
                • Location: Baltimore, MD
                RE: Tiramisu Mon, 05/3/04 9:35 PM (permalink)
                Vaccaro's Italian Pastry Shop is pretty good and supplies most of the area places with dessert, so just about anywhere in Baltimore's Little Italy you can find it.
                 
                #8
                  6star

                  • Total Posts: 4388
                  • Joined: 1/28/2004
                  • Location: West Peoria, IL
                  RE: Tiramisu Tue, 05/4/04 12:38 AM (permalink)
                  According to Vaccaro's website ( http://www.vaccarospastry.com/locations.jsp ) they have an outlet at the Metro Market at Union Station in D.C. Their phone number is (202) 371-2855. So you shouldn't even have to go to Baltimore for it!
                   
                  #9
                    tarragon

                    • Total Posts: 354
                    • Joined: 7/23/2003
                    • Location: Hyattsville, MD
                    RE: Tiramisu Tue, 05/4/04 11:23 AM (permalink)
                    I sense a stop at the Union Station market this coming weekend ... . I wouldn't mind trying tiramisu the "old-country" way.

                    Thanks for the help and tips, folks! I knew I could depend upon fellow roadfooders to come through for me here. Thanks again!
                     
                    #10
                      tiki

                      • Total Posts: 4135
                      • Joined: 7/7/2003
                      • Location: Rentiesville, OK
                      RE: Tiramisu Tue, 05/4/04 12:06 PM (permalink)
                      quote:
                      Originally posted by meowzart

                      The tiramisu I had in Italy was nothing like the layered concoction they make here in the states. I believe the Italian-American version does have mascarpone in it. The tiramisu I had in Italy was just two lady fingers dunked in espresso (they were almost black with it), topped with zabaglione (custard sauce with marsala), and topped with a shake of cocoa powder. That's it...simple and pure and delicious. I would love to find a place in the states that served it like that!


                      Now THAT sounds like a dessert my italian grandparents would eat!! Most of the tiramiso i have seen----none of which was ever in an italian home by the way---never seemed very italian to me----almost english or vienese---most of the dessert i remember eating in homes were more like a peice of fruit and cookies---lots of cookies---pizelles and biscutti and those wonderful little frued batter things you do in deep fry with a dipper---and fritters filled with anything from figs to "Baccala".

                      so Meowart---if you do find this place that serve it---let us know!!!

                      BTW---my wife who is austrian---Vienese actually---LOVES tiramisu--no matter how badly done it is-----but then i was once told by her family that Vienese cooking is food that you dont have grow up to appreciate!
                       
                      #11
                        lleechef

                        • Total Posts: 6256
                        • Joined: 3/22/2003
                        • Location: Gahanna, OH
                        RE: Tiramisu Tue, 05/4/04 12:24 PM (permalink)
                        quote:
                        Originally posted by renfrew

                        See now that is something that I would enjoy. I knew that the American way was typically overblown.

                        i actually had it that way in Belgium at an italian place and you're right, i would like to find a place that served it like that too.

                        What is it about Belgium? I've traveled extensively throughout Italy, I have family there! Some of the best pizza, pasta, tiramisu and other delights I've ever had were in.....Belgium!!!!
                         
                        #12
                          Grampy

                          • Total Posts: 1559
                          • Joined: 10/14/2002
                          • Location: Greenfield, MA
                          RE: Tiramisu Tue, 05/4/04 12:41 PM (permalink)
                          Here's a classic recipe from my stash. What's nice is that you can do it in a bowl or in individual glasses, which is what I prefer:

                          Ingredients

                          EGG YOLKS, 3
                          EGG WHITES, 1 or 2
                          SUGAR, superfine (castor), 3 tablespoons
                          VIN SANTO, or MARSALA, or BRANDY, 1-1/3 cups
                          ESPRESSO COFFEE, strong, 1/4 cup
                          MASCARPONE CHEESE, 8 ounces
                          CREAM, 1/2 cup
                          SAVOIARDI (LADY FINGERS), 4 ounces
                          Directions

                          Make a zabaglione by beating the egg yolks and sugar in the top of a double boiler until ivory colored.
                          Add 1/3 cup liquor and whisk over gently simmering water until the mixture begins to thicken. Let it cool.
                          Stir the coffee into the Mascarpone.
                          Whip the cream to soft peaks.
                          Beat the egg white(s) until stiff. Fold the egg white(s) into the zabaglione.
                          Dip the lady fingers into the remaining liquor and line the bottom of a 9-inch bowl or individual containers (wine glasses work well).
                          Cover them with half the Mascarpone, then half the zabaglione, then half the whipped cream.
                          Repeat the layers, finishing with the cream.
                          Refrigerate for several hours before serving
                           
                          #13
                            Kristi S.

                            • Total Posts: 712
                            • Joined: 7/23/2002
                            • Location: St. Petersburg/Tampa, FL
                            RE: Tiramisu Tue, 05/4/04 1:03 PM (permalink)
                            I'm not a fan of tiramisu. I think it's too goopy and weird. Maybe I just had "bad" tiramisu the one time I did.

                            I prefer a good old fashioned New York style cheesecake - with strawberries!
                             
                            #14
                              tiki

                              • Total Posts: 4135
                              • Joined: 7/7/2003
                              • Location: Rentiesville, OK
                              RE: Tiramisu Wed, 05/5/04 7:34 AM (permalink)
                              quote:
                              Originally posted by lleechef

                              quote:
                              Originally posted by renfrew

                              See now that is something that I would enjoy. I knew that the American way was typically overblown.

                              i actually had it that way in Belgium at an italian place and you're right, i would like to find a place that served it like that too.

                              What is it about Belgium? I've traveled extensively throughout Italy, I have family there! Some of the best pizza, pasta, tiramisu and other delights I've ever had were in.....Belgium!!!!


                              My brother in law said the same for Vienna---awesome Itialian food---he claims its because most Europeans are smart enough to hire Italian cooks!
                               
                              #15
                                Rex Allen

                                • Total Posts: 157
                                • Joined: 3/8/2003
                                • Location: San Diego, CA
                                RE: Tiramisu Wed, 05/5/04 8:31 AM (permalink)
                                Thank you grampy for the recipe. I have never made it that way. But will try it today. Rex in Hot Smoky expensive San Diego!
                                 
                                #16
                                  lisajocole

                                  • Total Posts: 72
                                  • Joined: 9/12/2002
                                  • Location: St. Petersburg, FL
                                  RE: Tiramisu Wed, 05/5/04 10:15 AM (permalink)
                                  Kristi -

                                  If you want to try an EXCELLENT tiramisu - go to your friendly neighborhood Publix. It's in the bakery section where the pies and cheesecakes are located. It is to die for - not mushy at all. They are small, but if you cut it into four squares, it makes a perfect sized, elegant dessert with a hot cup o' joe.
                                   
                                  #17
                                    renfrew

                                    • Total Posts: 696
                                    • Joined: 4/29/2003
                                    • Location: Providence, RI
                                    RE: Tiramisu Wed, 05/5/04 2:55 PM (permalink)
                                    I think belgium is just that kind of country where everything is great. Its obviously not just about Moules et frites over there.
                                     
                                    #18
                                      Kristi S.

                                      • Total Posts: 712
                                      • Joined: 7/23/2002
                                      • Location: St. Petersburg/Tampa, FL
                                      RE: Tiramisu Wed, 05/5/04 4:19 PM (permalink)
                                      quote:
                                      Originally posted by lisajocole

                                      Kristi -

                                      If you want to try an EXCELLENT tiramisu - go to your friendly neighborhood Publix. It's in the bakery section where the pies and cheesecakes are located. It is to die for - not mushy at all. They are small, but if you cut it into four squares, it makes a perfect sized, elegant dessert with a hot cup o' joe.


                                      Lisa, Will do. I spend all time in the 'Lix and I don't even work there.
                                       
                                      #19
                                        tmiles

                                        • Total Posts: 1910
                                        • Joined: 10/1/2004
                                        • Location: Millbury, MA
                                        RE: Tiramisu Wed, 11/24/04 2:10 PM (permalink)
                                        The locally famous version made by Wright's in RI was selling like crazy when I was there this morning. Theirs is different in that it is made in a large sheet cake pan and sold in squares. The "ladyfinger" part is more like a layer of cake. They made a ton but it was almost gone by the time I worked my way to the front of the line by 830AM. That first line in the parking lot was just to get a number to go inside!!!! I never thought of tiramisu as Thanksgiving food. I went for the Boston Cream Pie.
                                         
                                        #20
                                          queenb

                                          • Total Posts: 120
                                          • Joined: 3/12/2004
                                          • Location: Temple, GA
                                          RE: Tiramisu Wed, 12/15/04 5:50 AM (permalink)
                                          quote:
                                          Originally posted by lisajocole

                                          Kristi -

                                          If you want to try an EXCELLENT tiramisu - go to your friendly neighborhood Publix. It's in the bakery section where the pies and cheesecakes are located. It is to die for - not mushy at all. They are small, but if you cut it into four squares, it makes a perfect sized, elegant dessert with a hot cup o' joe.


                                          I'll second this; I was really surprised when I picked one of these up last week expecting to be disappointed, but it looked so pretty, and I needed a dessert on short notice. It's as good as any restaurant dessert I've had !
                                           
                                          #21
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