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  • 3 eggs, 3 spoonfuls of sugar, espresso coffee (the amount for 6-9 Italian espressos), 250 g of mascarpone, ladyfinger cookies, cacao powder.

    Don't trust Wikipedia, let alone Chad.

    June 26, 2008

  • All ingredients, except for mascarpone, must be cold.

    1) Prepare the espresso. In the meanwhile, open the ladyfinger package. Refrigerate the espresso.

    2) Beat the egg yolks and sugar with electric beaters until pale.

    3) Add mascarpone and mix well but gently.

    4) Beat egg whites in a bowl with electric beaters until it's firm enough it can hold a fork (mamma's rule).

    5) Using a wooden spoon, gently fold egg whites into the mascarpone mixture (incredibly gently).

    6) Dip enough ladyfingers (one by one, and briefly) into the espresso (you can add rum, but I usually don't) to cover the base of a pan*. Cover the ladyfingers with 1/3 of the mascarponey mixture. Repeat layers 2 times, ending with the mixture.

    7) Dust with cocoa.

    Put in the fridge. Eat it cold.

    It's better the day after, but the cocoa powder should be added short before serving.

    *This recipe is for a rather small one.

    June 26, 2008

  • I'm off to the kitchen as soon as I find out what mascarpone is.

    June 26, 2008

  • Italian = pick yourself up

    June 26, 2008

  • It's what Al Capone uses on his eyelashes.

    June 26, 2008

  • (Jmp's definition refers to tiramisù, of course)

    bilby's suggestion will change the way I used to look at this d e l i c i o u s cream cheese. Forever.

    June 26, 2008

  • Well, there goes that delicious fantasy...

    June 26, 2008

  • If you'd prefer a cake that makes you depressed, try tiramigiù.

    June 26, 2008

  • Sorry, too late.

    June 26, 2008

  • Sharp work, mister wabbit!

    I've been working on how to veganise tiramisù. It's not going well.

    June 26, 2008