This weeks Tuesdays with Dorie was chosen by Megan of My Baking Adventures. She chose Dorie’s Tiramisu Cake which is located on pages 226-228 in Baking: From My Home to Yours. As soon as I saw that Megan selected this recipe I was excited because I love tiramisu and I have been wanting to make Dorie’s Tiramisu Cake for awhile. I had two reasons in the back of my head for why I wouldn’t be able to make the recipe: 1) I was leaving to go back home to Texas for one of my best friends weddings, and I wasn’t coming back until Monday, and 2) Sweets in my apartment is dangerous and I am “trying” to be good 
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Tuesdays With Dorie: Tiramisu Cake May 5, 2009
Adventures in Wilton Cake Decorating: Course 1 Class 3 November 20, 2008
After leaving my second Wilton class I knew that I was going to do the drop flower cake because I really didn’t want to take a clown cake home. Granted, the ones that were done in class were very cute, but the clown head just really creeped me out. I have been practicing my piping skills all week so that I would be able to make a drop flower, which isn’t necessarily hard it is just the hand positions that are a pain in the butt. I finally got it down along with the shell border, which I still need some practice on. I decided to make all of my drop flowers ahead of time. There was just one problem…. (more…)
Strawberry Tiramisu August 15, 2008
A couple of months ago before I started this blog I made a recipe for Strawberry Tiramisu that I got out of my Bon Appétit magazine. It was good, but I felt like I could make it better. The first time I made it one of my co-workers asked me to bring her in a piece of it because she was really interested to see what it tastes like. Unfortunately I ended up making it when she went on vacation so she was unable to taste it…
UNTIL NOW!!! (more…)
Tiramisu My Way August 13, 2008
After it has been dug into. DrFaulken was in a hurry and couldn't keep his hands off of it.
I grew up eating ladyfingers as a kid. In my family when someone said we were going to have ladyfingers it was packaged ladyfingers layered with whipped cream. That is it no mascarpone cheese, no sugar, no espresso, no Kahlua, nothing extra just simple. My dad used to make it all the time and as I got older I started to help him. He originally got the recipe from my grandmother, who is all Italian. Very simple whip up some heavy cream and then in a deep serving dish layer ladyfingers and whipped cream and keep going until you are done. Leave it in the fridge over night and the next day DIG IN!!
