t, beyond powdered dark chocolate, lady fingers, a liquor of your choice, Italian creamed cheese, espresso, and a dash of sugar, I can't think of anything else significant in tiramisu to keep a person from it. And the alcohol bit can be skipped, the espresso changed out for coffee (decaf on either) and ricotta and maybe cream cheese to replace the mascarpone. If it's made from home, of course.
I believe that everyone should try it, and I can only hope that everyone who does gets a perfect slice.
If there's powdered sugar, that would do it.
Holy hell, what's my home town been up to?
[amadeus] I don't understand. Is it . . . modern? [/amadeus]
Okay, yeah, my perfect tiramisu was garnished with dark chocoate powder and possibly powdered sugar.
That's unfortunate.
A good tiramisu is my white stag.
My mum's is the perfect chicken marsala, and French onion soup. My gramps was the perfect linguine with clam sauce. I think my perfect savory dish will be biscuits and gravy. The most luscious meal during the worst time of my life. I dunno, it was one of my true bright spots of existence. So, the most perfect biscuit, all layered and flaky, and the most spectacular white gravy with ground beef. That might have also been starvation speaking. That always makes things taste better. Like Tangeraid. I didn't realize until after that that shit is nasty.
-t, what do you have against powdered sugar?
Just discovered that one my favorite vet techs is friends with a fellow college grad who also landed here in Baltimore. Smalltimore. (lisah, Kendall.)
I have a possibly irrational fear of corn starch. And powdered sugar is generally 2% corn starch. So I avoid it.
But I do have a pound or three of organic powdered sugar that is free of the cursed corn starch in my cupboard if I need it. Because it is terribly delicious.
You could also just grind up regular sugar somehow, no? Or not worry about it. I don't think it's a key ingredient.
Yeah, but without having tasted tiramisu it's hard to feel much motivation to make it - past attempts have stalled out at the "do I need a special pan to make ladyfingers?" step. I'm sure I'll get around to it eventually.
