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Hey all... I just got recruited to try and figure out a Tiramisu recipie that can be turned into a wedding cake... I have never made Tiramisu in my life... does anyone have a fool proof recipie and maybe some tips to create it like a wedding cake?? Thanks in advance

I have a couple that have gotten me through the years, a little bit of variation on each. I'll post them and you can see if you like any of them.

Traditional Tiramisu

6 oz ladyfingers, split, divided
1 tbsp instant coffee
1 tbsp sugar
1 cup boiling water
16 oz cream cheese, softened
1/2 cup sugar
2 tbsp almond flavored liquer or brandy
2 cups thawed whipped topping
1 tspn unsweetened cocoa powder


1 PREHEAT oven to 350°F. Mix crumbs and margarine. Press firmly onto bottom of greased 8-inch square baking pan.
2 BEAT cream cheese, sugar, lemon peel, lemon juice and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Pour over crust.
3 BAKE 20 to 25 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 bars. Store leftover bars in refrigerator

Tiramisu

INGREDIENTS:
6 egg yolks
1 1/4 cups white sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy whipping cream
2 (12 ounce) packages ladyfingers
1/3 cup coffee flavored liqueur

1 teaspoon unsweetened cocoa powder, for dusting
1 (1 ounce) square semisweet chocolate

DIRECTIONS:
Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.

Copycat Olive Garden Tiramisu


1 (8 inch) sponge cakes
3 ounces strong black coffee or instant espresso, Prepared
3 ounces brandy or rum or other liqueur
1 1/2 lbs cream cheese, at room temperature or mascarpone, at room temperature (Mascarpone is available at some Italian specialty food stores and some gourmet food stores.)
1 1/2 cups extra finely granulated sugar or powdered sugar
cocoa powder, Unsweetened

Cut across the middle of the sponge cake to form two disks, about 1"-1-1/2" thick, each.
Blend the coffee or espresso and liqueur together.
Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much that it will collapse.
Mix the cream cheese or mascarpone with the sugar and beat the cheese until the sugar is completely dissolved and the cheese is light and spreadable.
Spread the bottom half off the cake with half of the creamy cheese, in a fairly thick layer.
Set the second half of the cake on the bottom half and repeat the process ~ sprinkle the coffee/liqueur blend and spread with the remaining cream cheese.
Put the cocoa powder into a wire strainer and coat the top layer of cream cheese completely with cocoa.
Refrigerate the cake for at least two hours before cutting and serving.

Thanks.. I was hoping you would see this any tips on making it where I can cover it with fondant or something where it can be decorated to look like a wedding cake?

If you want it to hold together once out of the fridge, I would recommend putting it in a decorative dish or something, as the mascarpone does become soft quickly. It is not a hard set cake.

To decorate for a wedding, you could build it in a nice crystal or decorative casserole or bowl dish, and use a piping tool (or pick up a tip at your local craft store and use a plastic bag and pipe points on to the top of it, and dust with cocoa powder.

If any of it seems confusing, please feel free to drop me a pm

sy wrote:I have a couple that have gotten me through the years, a little bit of variation on each. I'll post them and you can see if you like any of them.

Traditional Tiramisu

6 oz ladyfingers, split, divided
1 tbsp instant coffee
1 tbsp sugar
1 cup boiling water
16 oz cream cheese, softened
1/2 cup sugar
2 tbsp almond flavored liquer or brandy
2 cups thawed whipped topping
1 tspn unsweetened cocoa powder


1 PREHEAT oven to 350°F. Mix crumbs and margarine. Press firmly onto bottom of greased 8-inch square baking pan.
2 BEAT cream cheese, sugar, lemon peel, lemon juice and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Pour over crust.
3 BAKE 20 to 25 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 bars. Store leftover bars in refrigerator

Damn - I didn't even have a chance to call Sy over.

Crzy wrote:Thanks.. I was hoping you would see this any tips on making it where I can cover it with fondant or something where it can be decorated to look like a wedding cake?

We must have been typing together

I would not cover it with fondant at all. Done in the fashion that I posted and I've seen cooks from Italy create, it is a dessert more than a cake (though they do have 'cake' versions in the frozen sections of some supermarkets). Fondant would most likely not hold up well with it, and I'm not sure it would taste right, either.

You can make a beautiful centerpiece dish with tiramisu without having it be a traditional cake design.

If you are serving it as well, you could also keep it chilled in or on a dish right up until serving, take it out and put it on a platter, and pipe mascarpone swirls around it and scrape some chocolate curls on top as a finishing touch, or drizzle chocolate in a nice design around it.

mings wrote:Damn - I didn't even have a chance to call Sy over.

I heard tiramisu....and I was compelled....


(it's my favorite dessert )

sy wrote:

mings wrote:Damn - I didn't even have a chance to call Sy over.

I heard tiramisu....and I was compelled....


(it's my favorite dessert )

to me - its' just ok

mings wrote:

sy wrote:

mings wrote:Damn - I didn't even have a chance to call Sy over.

I heard tiramisu....and I was compelled....


(it's my favorite dessert )

to me - its' just ok

Yeah, it's not for everyone

sy wrote:

Crzy wrote:Thanks.. I was hoping you would see this any tips on making it where I can cover it with fondant or something where it can be decorated to look like a wedding cake?

We must have been typing together

I would not cover it with fondant at all. Done in the fashion that I posted and I've seen cooks from Italy create, it is a dessert more than a cake (though they do have 'cake' versions in the frozen sections of some supermarkets). Fondant would most likely not hold up well with it, and I'm not sure it would taste right, either.

You can make a beautiful centerpiece dish with tiramisu without having it be a traditional cake design.

If you are serving it as well, you could also keep it chilled in or on a dish right up until serving, take it out and put it on a platter, and pipe mascarpone swirls around it and scrape some chocolate curls on top as a finishing touch, or drizzle chocolate in a nice design around it.

I will talk to the bride and see what she thinks. I have never had Tiramisu so I truly have no idea what I have gotten into. I am supposed to make enough to serve 250 people and she wants it tiered. I think I have a way to get the tiered look down. I may just have to think of another way to make it look more traditional. Thank you so much for your help sy!

Why is this thread printed in Greek???

Crzy wrote:
I will talk to the bride and see what she thinks. I have never had Tiramisu so I truly have no idea what I have gotten into. I am supposed to make enough to serve 250 people and she wants it tiered. I think I have a way to get the tiered look down. I may just have to think of another way to make it look more traditional. Thank you so much for your help sy!

250? WOW....Tiramisu is pretty expensive to make...feeding 250, I think, will cost quite a bit more than a very nice wedding cake to feed 250...

and if the room even gets slightly warm..Tiramisu does not hold up well, as sy stated..

it is delicious, though...

Good Luck!!

Moonie wrote:

Crzy wrote:
I will talk to the bride and see what she thinks. I have never had Tiramisu so I truly have no idea what I have gotten into. I am supposed to make enough to serve 250 people and she wants it tiered. I think I have a way to get the tiered look down. I may just have to think of another way to make it look more traditional. Thank you so much for your help sy!

250? WOW....Tiramisu is pretty expensive to make...feeding 250, I think, will cost quite a bit more than a very nice wedding cake to feed 250...

and if the room even gets slightly warm..Tiramisu does not hold up well, as sy stated..

it is delicious, though...

Good Luck!!

The wedding is in December... and I suggested the whole nice wedding cake thing... what I may end up doing is making a smaller "wedding" cake with the Tiramisu and then making a sheet cake of some sort to go with it. My fear is that I make this huge thing and then there are 50 people who don't care for tiramisu and I am left with huge amounts of leftovers. Thanks for the luck!

Crzy wrote:Hey all... I just got recruited to try and figure out a Tiramisu recipie that can be turned into a wedding cake... I have never made Tiramisu in my life... does anyone have a fool proof recipie and maybe some tips to create it like a wedding cake?? Thanks in advance

Here is the BEST Tiramisu Cake Recipe;

Take $1000.00 and go to the best bakery in town
tell them what you want!

Call Bride and tell her all in under control

Give Bakery the date it is needed

On the correct date, pick up the Tiramisu Cake

Deliver to the wedding reception site

Let eveyone "ooo and ahhhh" over your beautiful work

See the LOOK in the Brides eyes.....PRICELESS

Oh and don't over cook it, it tend to get Rubbery!

It has ALWAYS worked for us!
Good luck with your search!

Crzy wrote:
The wedding is in December... !

In Florida? Could be risky!

Crzy wrote:I will talk to the bride and see what she thinks. I have never had Tiramisu so I truly have no idea what I have gotten into. I am supposed to make enough to serve 250 people and she wants it tiered. I think I have a way to get the tiered look down. I may just have to think of another way to make it look more traditional. Thank you so much for your help sy!

If she still wants it and it is for 250 people, it's possible, but I would HIGHLY recommend either making it en bulk in foil casserole pans and just put flowers or something around the pans to mask them, or make them less moist and cut them into bars.

While tiramisu can be made into cake form, it isn't tiramisu at that point, as tiramisu is a dessert, and not a cake.

Crzy wrote:
The wedding is in December... and I suggested the whole nice wedding cake thing... what I may end up doing is making a smaller "wedding" cake with the Tiramisu and then making a sheet cake of some sort to go with it. My fear is that I make this huge thing and then there are 50 people who don't care for tiramisu and I am left with huge amounts of leftovers. Thanks for the luck!

hmmm...I don't see that happening... but you never know... the part about Tiramisu to feed only a limited few sounds good..when it's gone bring out the sheet cake..

Make a trial single recipe...set it out..see how well it holds up and how many pieces a single recipe will make..and what the cost per piece is..

just a suggestion, but you have plently of time to try to convert her to something else..

sy wrote:

Crzy wrote:I will talk to the bride and see what she thinks. I have never had Tiramisu so I truly have no idea what I have gotten into. I am supposed to make enough to serve 250 people and she wants it tiered. I think I have a way to get the tiered look down. I may just have to think of another way to make it look more traditional. Thank you so much for your help sy!

If she still wants it and it is for 250 people, it's possible, but I would HIGHLY recommend either making it en bulk in foil casserole pans and just put flowers or something around the pans to mask them, or make them less moist and cut them into bars.

While tiramisu can be made into cake form, it isn't tiramisu at that point, as tiramisu is a dessert, and not a cake.

Oh boy.. I think I may be in over my head... One idea I had was to make a thin ring type thing of sheet cake and build the tiramisu in the middle just so that I could still have the smooth icing look on the outside.. guess I will just have to start experimenting