Gordon, I like you but please - dont mingle with italian recipes and call them 'ITALIAN'! we would NEVER serve precooked spaghetti (unless is a frittata di maccheroni, check it out)....and in tiramisu you
A) dont use cream B) dont use vanilla (!) C) certainly do not use watery coffee INTO the cream! D) use eggs, both the yolk and the whites, whipped E) do not use icing sugar but caster sugar
Gordon, call it your own, but not call it italian, please.
how many restaurants do u have how many tv programs have u done how many books have u brought ou tthat have made u millions...........em i will go with mr ramsay thanks
I love tiramisu and am told, reliably, I believe by an Italian family that I have known for years that there are as many recipes for tiramisu as there are families in Italy, the same I am told goes for minestrone soup. Some even put, *gasp out loud* alcohol into it. It is meant to be a pick me up, comfort food. The chicken soup/broth/porridge/treacle pud etc of the Italians. Perhaps you don't put any of these ingredients into your tiramisu and that is how you like it, but I know of Italians who do, perhaps not quite the same mix as Gordon's but very similar.
"Any fool can criticize, condemn and complain - and most fools do" Benjamin Franklin "Some cause happiness wherever they go - others whenever they go" Oscar Wilde
i think that i just have respect for a guy that hit bottom when his dreams were wrecked when he went bankrupt and built his way up to where he is now that a bad thing
I for one love watching the F Word, I like Gordon and have bought 2 of his recent books and have read them from cover to cover but until Friday had not used one of his recipes. Then I had the bright idea of a themed Italian meal for friends that were coming to stay the weekend. So I got the ingredients together, made the Tiramisu, put it in the fridge (according to the recipe it sets in 20 mins), 24 hours later it was still as runny as when I'd first made it! I couldn't serve it (you'd have had to pour it, not spoon it!)and in the end made a different pud for us. I have made Tiramisu a few times before and it has always included eggs, I think that this is where Gordon's recipe falls down. There just isn't enough substance in it. Has anyone else made the recipe? And more importantly, was it fit to eat? What I can't work out is: if it states the Tiramisu takes 20 mins. to set, how come they can serve it in the restaurant straight away?!
Well, indeed I would not dare comparing myself to mr Ramsay, nor saying i am the best tiramisu' maker in Italy. Its just that what he used is not normally used in ITALIAN tiramisu' so I didnt like the fact he presented it as such.
SAH, I think your tiramisu' was runny because the recipe is not right!
I tell you how I make mine - again, a lot of people in Italy use different ingredients but this comes out well and not runny at all. let me know if you make it!
5 fresh eggs 5 tbs of caster sugar 400gr of mascarpone (roughly, up to you to use a bit less or a bit more) 2 tbs of Marsala (or brandy, or calvados etc) savoidardi biscuits, 2 packs cocoa powder, dark type (not cadbury drinking choc) coffee (dark, strong)
First make the coffee...either with an italian coffee machine, or if you use instant, make it really dark...and let it cool...i normally make a couple of mugs...
mix the egg yolks with the sugar in a large bowl, until creamy. Spoon the mascarpone and mix together making sure there are no lumps - I use a fork, normally. Set it aside and whisk the egg yolks until they are fully whipped (sorry dont know the right word in english). Mix them slowly into the cream and mix into a soft mixture...then add the alchol, again 2 tablespoons but you can use none, or you can add a bt more. Place the cream in the fridge and start making the layers with the savoiardi biscuits...place one savoiardo at a time in a flat bowl where you pour some coffee. try to dip the sugared end so the savouiardi dont go too soggy but again this is personal preference...
make a layer in a cake tray, rectangular works best...leave the coffee wet end on the bottom so it doesnt sog up more touching the cream layer. once you have the bottom of the tray covered, place around half of the cream over them, covering the biscuits. Repear with a second layer of savoiardi and then a final layer of cream. Drizzle with cocoa powder using a sieve and place in the fridge, not the freezer for at least two hours...and enjoy!
FFF - I think your assumption is right, I certainly won't be trying the recipe again and seeing as they served it immediately in his restarurant it would have had no chance to set whatever! Your recipe looks so much more authentic, I will try it this weekend, I'm sure it will turn out wonderfully and we will all enjoy!
