where to get best tiramisu?

Need to order a tiramisu for someone's birthday. What bakery to call? I already ordered the tiramisu torte from Bennison's Bakery two weeks ago for my brother (very tasty) so I want to try another place...suggestions please?

Two GNR Winners come to mind:

Pasticceria Natalina and Maria's/Il Mulino. A call in advance to place your order is advised in both cases.

Pasticceria Natalina
5406 N. Clark St
Chicago, IL 60640
773-989-0662

IL Mulino Bakery/Maria's Bakery
530 Sheridan Road
Highwood, IL 60040
847-266-0811

LTHer Michael Nagrant (MJN) seems to have liked the tiramisu at D'Amato's quite a bit.

D'Amato's Bakery
1124 West Grand Avenue
Chicago IL 60642
312-733-5456

Personal favorite:

Via Veneto Ristorante
6340 N Lincoln Ave
Chicago, IL 60659
(773) 267-0888
www.viavenetochicago.com

Tiramisu is incredibly easy to make and travels well. This is my go to recipe. I have a friend who is alergic to chocolate, and you can easily leave it out or replace with a gentle sprinkle of cinnamon.

Adapted from:
[url]
http://www.foodnetwork.com/recipes/sara ... index.html[/url]

Ingredients

Espresso Syrup
* 1/3 cup water
* 1/2 cup sugar
* 2/3 cup strong brewed espresso coffee or 1 t instant espresso
* 1/4 cup brandy

Mascarpone Filling
* 1 1/2 cups heavy whipping cream
* 1/3 cup sugar
* 2 teaspoons vanilla extract
* 1 pound mascarpone cheese, softened to room temperature
* 1/2 pound savoiardi (imported Italian ladyfingers)

Finishing
* Grated chocolate for dusting the surface

Directions

For the syrup, combine water and sugar in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat, cool and add coffee and brandy.

For the filling, whip cream with sugar and vanilla until soft peaks form. Fold cream into softened mascarpone.

To assemble, place a layer of the savoiardi, ladyfingers or sponge cake slices in the bottom of a shallow 2-quart baking dish or gratin dish. Sprinkle with half the syrup. Spread with half the filling. Repeat with remaining savoiardi, syrup and filling, spreading the top smooth, using a metal spatula.

Cover with plastic wrap and refrigerate for up to 24 hours before serving. Immediately before serving sprinkle grated chocolate on top.

I called Pasticceria Natalina and asked about ordering a tiramisu. Because of the high quality ingredients used, the man said it'd be about $35 for a cake that serves 4 people. I hope some of the other places people suggested are a little more affordable than that...lol But I'm sure a tiramisu from them would taste delicious!

kafein wrote:Tiramisu is incredibly easy to make and travels well.

Not only that but I feel it freezes/thaws very well also.


GOOD TIMES!

I make tiramisu at least 3x a year. It is very expensive to purchase, but you can make an outstanding tiramisu at home for less than half the cost and just as tasty at home:

http://www.heavenlytiramisu.com/rcp-124.htm.

On the advice of the liquor store salesman, I purchased Tiramisu Italian Liqueur when I made tiramisu about a month ago. I used marsala wine before, but I really like it better with this:
http://www.shoppersvineyard.com/product ... ?pID=34994. According to the liquor guy, this just recently starting shipping to the States. Maybe is was pulling my leg, but it is delish.

However, it is also 4x the cost of a bottle of marsala wine--but also much tastier..and I had a little sipper with me while putting together the dessert.

The one we had at Marie's was quite good. Perhaps because it was partially frozen. I don't know if they sell it separately. As noted earlier in the thread it is pretty easy to make yourself (no baking required if you use packaged lady fingers).

I obtained and adapted this recipe from the mother of an Italian friend of mine. It's in the LTH Recipe Index, too.

However, it's a tasty treat to make at home and no more difficult than any other dessert. I suggest buying the mascarpone at an Italian deli/market. I find it much cheaper by the pound that way. I'd also buy the imported crispy ladyfingers there as well.

Here's Cookie's Tiramisu (with a few adaptations):

2 large eggs separated
1/2 c sugar
8 oz. mascarpone cheese
1/2 pint chilled whipping cream
2 tbs coffee liquor
1 cup fresh brewed strong coffee
24 ladyfingers
unsweetened cocoa

Combine 2 yolks with sugar and liquor over double boiler until sugar dissolves. Stir frequently with whisk. Cool. Beat in cheese until smooth.

Separately, beat 2 egg whites to soft peak and set aside. Then, beat whipped cream to soft peaks.

Fold in whites and whipped cream gently to the cheese mixture.

Line the bottom of a 9 X 9 dish with ladyfingers dipped in coffee, or brush generously with coffee using pastry brush. Spread with 1/2 of the cheese mixture. Repeat with a layer of dipped lady fingers and remaining mixture. Dust the top with unsweetened cocoa.

Chill for a few hours at the very least.

Enjoy nine delectable servings.