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ballsonthewall t1_jdxnps1 wrote

I love Pizzaiolo Primo's, but I am mostly Eastern European so take my opinion with a grain of salt.

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Confide420 t1_jdxty5d wrote

I normally make mine at home. If you want the best, you need Italian espresso beans and Savoiardi biscuits (from Italy). You can get both of these from shops in the strip district (I get mine from pennmac). You can also make your own mascarpone cheese for the recipe at home if you want. You can make a big tray for ~$12-15, compared to ~8-9 for one slice.

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eanardone t1_jdy13ht wrote

Severina in West View! It's a new Italian cafe that makes incredible coffee and pastries.

Just be sure youncall.ahead of time, because like an authentic Italian cafe they can sometimes have changed hours and there js never a set menu. Sometimes they have it sometimes they don't.

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Polishwiz14 t1_jdy2ao9 wrote

Leo Greta in Carnegie. Pair it with Explorer Chocolate Whiskey.

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Confide420 t1_jdy3iy8 wrote

Most recipes are the same, the only decisions you need to really make are:

  1. Do you want to use alcohol (Marsala wine which is more traditional, or Rum which is less, or no alcohol which is how I make mine).
  2. Do you want to use raw egg (only yolks, or raw egg white, or pasteurized eggs). Raw egg is the traditional way, but most people don't like eating raw eggs, so they'll use no egg, or pasteurized egg. Raw egg can cause salmonella, so if you use it, don't blame me if you get a foodborne illness, but raw egg is the traditional way to make tiramisu.

Ingredients

  • 2 eggs
  • 1 Tub of mascarpone
    • If no egg:
      • 2 tubs mascarpone, or
      • 1 tub mascarpone + 1/2 the amount of ricotta, by weight, or
      • 1 tub mascarpone + 1/2 pint heavy whipping cream + 1 tsp vanilla extract.
  • 1/2 packet of Savoiardi biscuits (Around 20-30 biscuits).
  • 2 Tbsp white sugar
  • 1.5 cups cold italian espresso, brewed in advance (let cool naturally, don't dilute with ice), in a bowl.
    • If adding rum or marsala, add a couple tablespoons of it to the cold espresso.
  • Coca powder for dusting.

​

For the creams:

  • Add egg white + 1 Tbsp sugar to a mixing bowl, whisk until foamy. (Electric hand-blender recommended).
  • Add egg yolk + 1 Tbsp sugar to a separate mixing bowl, whisk until foamy.
  • Add 1/2 of the mascarpone to each bowl, fold mascarpone into the egg.

​

For eggless cream (remember to add your 2 Tbsp sugar if you do one of these):

  • If you are omitting egg totally, replace the egg with heavy whipping cream + vanilla extract and make homemade whipped cream instead, by whisking with your electric mixer, then fold in mascarpone.
  • Alternatively, you could whisk mascarpone + ricotta cheeses together to make your cream, this is normally what I do if I'm making mine eggless.
  • You could also do 1/2 and 1/2 (1/2 mascarpone + ricotta for bottom layer, 1/2 mascarpone + whipped cream for top layer).
  • Lastly, you could just whisk mascarpone and only use that for your cream (I don't recommend this way, but it's an option).

​

I use an 8x8 inch dish, but you can use whatever size you want depending on how many layers you want and how much mixture you have.

​

Tiramisu:

  • Dip your Savoyardi biscuits in espresso (with optional added alcohol) 2-3 seconds, and layer sugared side down in your dish. Press biscuits together lightly so there isn't a gap between them, but don't squish the biscuits.
  • Once you finish one layer of biscuits, layer your egg yolk mixture on top, smooth.
    • If using an alternate cream, add half of your cream instead.
  • Add another layer of biscuits, same as before, dipping them in the espresso, then placing the sugar side against the cream.
  • Layer the egg-white cream (or remaining half of cream) on top of the biscuits, and smooth.
  • Dust with cocoa powder (I use a mini hand strainer for this) until you can't see any white on top.
  • Cover with plastic wrap, place in fridge overnight.

​

After 24 hours, you can remove from the fridge, slice, and eat. It lasts in the fridge for 2-3 days.

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Ayy_Ayy_Ayy t1_jdy5tkh wrote

Idk I like the tiramasu dolce from Oakmont Bakery

−8

lucaswester1 t1_jdy8xuj wrote

My Sweet Lilly in the Strip District had a great one last time I was there!

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Darthpater t1_jdyeghr wrote

The Forge… no lie, a random old Italian dude pops in and makes it for them every couple of days. It’s amazing.

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sweetteajay t1_jdyf1qj wrote

Narcisi Winery in Gibsonia has a delicious homemade Tiramisu! Sometimes they do an apple pie version that’s even tastier.

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Ready_Criticism7780 t1_jdyocog wrote

Save your money and calories. You’re not going to find anything actually good here.

−17

ccoffey106 t1_jdz5b15 wrote

I'm not tiramisu expert by any means but the tiramisu I get from original gyro in Castle Shannon is hands down my favorite.

1

natetan t1_jdzocgs wrote

Just an FYI salmonella is of course a risk from raw eggs. But it's about as much of a risk getting bit by a shark. It's almost a non-factor. Do, definitely, avoid raw flour though. Much higher probability.

2

ithinktreesaregreat t1_jdzum0p wrote

It’s unclear if you know this (you probably do) but espresso beans aren’t really necessary to make good espresso. Espresso beans and coffee beans are the same thing, just roasted differently maybe. I know too many people that buy an espresso roast and use it in their drip coffee maker and they think they are making espresso. It’s probably actually worse because a ground espresso roast is ground finely as it is make to be used in an actual espresso machine.

1

kieraey t1_je08zph wrote

Zarra's in North Oakland. Hidden gem for italian food really

3

jcaino t1_je1ovik wrote

Same folks that ran Bella Ria's. They were amazing then and have really stepped it up. There is nothing bad on the menu and their pastries and desserts are all fantastic, too.

2

SomeoneSaysHi t1_je2v9xt wrote

Di Anoias.

Decent, simple Italian food. Excellent pastries. I’m fairly certain they make their sponge cake for the tirimasu from scratch. And the maracapone filling is nice and fluffy!

I’ve made tiramisu from scratch time to time ( including the ladyfingers since the premade ones taste like overly sugared cardboard), and it has that same taste ( but done better)

1