Tiramisu Classic/Alternate

Hello LTH!

Possibly this is an overdone dessert, and the effort makes it better to make a larger batch which is not particularly very healthy. But it is very very good. My wife has a request from a friend coming to dinner for this dessert. It seems after he had it at our place a couple of years ago, he has sampled several others in many different establishments and been somewhat dissapointed. This may or may not reflect the difference in quality, simply what he remembers. Anyhow, to avoid the risk of him being dissapointed with ours, I thought maybe a small twist on the classic recipe which uses Marsala to make the zabaglione/marcarpone mix may zest things up.

In the past we've tried - in the espresso: frangelico, grand marnier, myers rum (each separately). All were not too remarkable over the standard.
The chef at the 'Italian Ristorante' (I don't recall if there was another name; it no longer exists) next to Pasta Fresh (3418 N. Harlem Ave) mentioned a mixture of equal parts of three items: Brandy, Strega and I-wish-I could-remember-so-my-wife-doesn't-cut-me-off-from-more-liquor

My internet searches, even heavenlytiramisu didn't yield anything interesting,

What are the alternatives to Marsala and brandy that you've tried and how was it? Also any addditional/alternate ingredients in the espresso to brush on the ladyfingers?

Thanks!

PS: I did come across one recipe that uses amaretto liqueur and amaretti instead of the ladyfingers, but we have a couple of packets of Saviordi already.[/url]

This is one of my favorite desserts to make. Here's a thread that might help. Click below for more:

http://lthforum.com/bb/viewtopic.php?t=368&highlight=cookie+tiramisu

xxxxx