Safeway thin crust frozen pizza is excellent, and much cheaper than name brands.
There’s a Bolivian restaurant near me which serves tiramisu in that style. Quite good considering that the only other remotely Italian item on their menu is the cappuccino.
The bakers in the Walmart bakery are not exactly “pastry chefs”. Trained in the best culinary schools.
That’s not to say they are not good at their jobs. The odd one could have a gift.
So…that leads me to believe that not all stores will have Tiramisu equal to others.
I will put the Lil’wrekker on it. And report her findings.
Isn’t all of the baked goods from factories? Or do they actually have bakeries in the stores? I’ve read that supermarket cakes are factory-produced sheet cakes that are frozen, shipped to the stores, thawed, cut to the ordered size and then iced.
Last weekend, I bought a Safeway-brand “ultra thin” crust pizza for dinner. I liked it much more than most frozen pizza.
Go figure — it seems to be just the right amount of toppings. If you finagle slightly, there’s a solid layer of pepperoni. And just enough cheese! I’m shocked! I liberally dust the top with Parm after it’s out of the oven and I’m in pizza heaven. The only drawback: my BP will be slightly elevated the next morning. Small price to pay to consume Nature’s Perfect Food.
Yeah, it’s kind of like crême brulée… even mediocre perfection is still pert’ damn good.
I have had bad crême brulée before to my utter disappointment. Where there was practically no flavor, not even sweetness (aside from what little the burnt sugar provided), and the crême was kind of watery.
I wish I could remember where that was. It might have been a restaurant in Vegas.
Target has a pretty good tiramisu in their bakery section, at a decent price. Looks like it’s about the same cost as at Wal-Mart. I was surprised.
Sauce has very good tiramisu. There are some local Italian bakeries that are better, but they are much more of a hassle.
I’ve always wondered: if tiramisu is Italian, why does it have such a Japanese-sounding name?
I’ll take your recipe. Haven’t found a great one yet.
That took longer than I thought. But it is late here now, I’m going to bed: tomorrow you`ll get it. Promised. And it is good. And quite easy. I have been improving it the last years.
It doesn’t; tirami su is directly translated as “pull (me) on”, or more equivalently in English, “pick me up”.
Stranger
I’ve had bad crème brûlée. Usually the problem is that they didn’t flame it long enough, so there’s hardly any crust.
I hate the taste of coffee; all tiramisu is bad tiramisu.
I get one of these every time I go to Target. Which is about every 2-4 months.
I don’t usually think Conan is even remotely funny, but that had me laughing out loud.
Good morning! So here we go: I take 5 large or 6 medium eggs, one pack of mascarpone (250 g), 2 lady fingers per serving, 30 g of vanilla flavoured sugar, some lemon or orange zest if you wish, cocoa powder, (dutch process, as dark and flavourfull as you can get is preferable), 9 cups espresso coffee (that is the small, concentrated cups. As strong as possible, I make it with a bialetti-style moka pot, I guess any modern nespresso machine or similar will do), a small glass of amaretto liquor. That will make 16 to 18 servings, depending on the size of the eggs.
Start making the espresso and let it cool, then mix in the liquor. Set aside.
Separate the egg whites and the yolks. Whisk the egg whites with half the suger until stiff. Set aside.
The whisk the yolks with the remaining sugar until the color changes. When the mixture turns noticeable whiter it will have incorporated tiny air bubbles, that is what you want. It makes the result creamier. Mix in the lemon/orange zest if you are using it. These two mixing procedures were made at the highest speed your mixer allows, now we mix the mascarpone under, but at the slowest speed possible. It will take a while, but if you rush this the result will be too liquid and runny, creamy is better. When the mix is homogeneous enough fold in the egg whites. Slowly and carefully, not to let the air bubbles break down. And that is it. Now you have to put the cream in a recipient with the lady fingers, the coffee and the cocoa powder. I used to make one big tray that I froze with a lid (something like that, only a bit bigger), out of which I would carve a rectangular piece for serving and put the rest back in the freezer, but now I prefer to make individual portions. It is more work in advance and a bit of a mess because the cocoa powder must be cleaned away from the surface you work on after dusting the individual cups: there is always some spilling. But it looks better in the morning.
So if you use individual portions like the ones in the second link you start by breaking a lady finger in half and putting it on the bottom of the glass covering it, one half besides the other. Take one table spoon of the coffee/amaretto mixture (if you don’t want no alcohol at all substitute with some drops bitter almond aroma: it is not as good, but will do) and pour it over the lady fingers to soak them. Make them wet but not soggy: one spoon for one finger is good in my experience. Then dust the finger with the cocoa powder, which is easiest with a sieve. This is the moment when the surrounding of the glass gets powdered too, it is a little mess. If you put your glasses in a square (4 x 4 plus one, two or three, depending on how many tiramisús you want to make) close together you can reduce the spilling a bit, but I have not found the way to completely avoid it. Then pour one to one and a half cm (that is about half an inch – I use a ladle for that, one with a spout to reduce spilling. I recommend taking the cream with the ladle from the bottom of the mixing bowl, as the liquid and the foamy cream tend to separate in it. This way the cream will be creamier and more uniform, otherwise the first glasses will be creamy and foamy and the last ones will be denser and more runny. Not a matter of life and death, but a detail that is easy to take care of) of the cream in the glass, and repeat the procedure: two half lady fingers side by side, soak them with one table spoon coffee, dust with cocoa powder, add more cream, and dust with cocoa powder again. That is two layers of lady fingers, three layers of cocoa dusting and two layers of cream in total. Done.
I have described the preparation of one glass but of course you do all of them in one go for each step.
Clean the top of the glasses from the excess cocoa, put the lid on, freeze. If you want to eat some right away, put them in the fridge until really cold.
Then, enjoy after thawing. I prefer just half thawed, semifreddo style:
As you can see, the top of the glass has rests of the cocoa dusting. I can’t avoid that. And the colder the ingredients are, the better the result. That is about half an hour of work for over two weeks of breakfast. That is a good deal for me.
I hope I was clear and I particularly hope I have not forgotten a step.
Thanks!