This page contains even more letters, questions and comments about Tiramisu and the website:
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- Tina McFadden: I just tried Tiramisu for the first time yesterday and am totally hooked. I tried to get the recipe off a gourmet priest friend but, although he's a fan ("Your eyes will roll back in your head over a great Tiramisu"), he didn't have one. I've just spent the last 2 hours on the net looking for the perfect recipe. How about publishing your co-worker's wife's recipe that was equal to your first try in Chicago? (Craig's note: Hmmmmm, now why didn't I think of that?)
- Maggie Adler: My mom thought I would like Tiramisu, so she ordered it for me and I've been hooked ever since. While in Rome last spring, we had the best Tiramisu ever. As soon as I can, I'm going to find out the names of the restaurants and let you know. I'm studying in Rome next fall and I am looking forward to devouring my fair share of this incredible dessert. I love your page!
- "FF": We write from Italy, Torino, the city of the aperitif Martini that was created in 1879. We don't go to the restaurant to eat Tiramisu. We make it at home because it is better! Ciao to all the guys and girls, women and sisters of Hawaii!.
- Shira Ledda: Siete Matti! is what I think, an entire website dedicated to Tiramisu! But it deserves it, and that's the truth! Your site is great. By the way, as an American living in Italy, I must say that the Tiramisu you get in America is often better than the one you find here.
- Madelyn Miller: I am a former restaurant reviewer who is now a travel writer (NPR radio, NBC-Dallas, Nashville Business Journal), and I just spoke at the Public Relations Society of America Travel Section meeting in Dallas. Unfortunately, they did not serve Tiramisu, mostly cheesecakes.
- "KMH": I can't believe I have found a site entirely dedicated to Tiramisu. I'm an American student who studied in Venice for a semester. I ate lots of Tiramisu over there and as yet, I have not found anywhere in the US that quite compares. But, that is beside the point. I'm taking an Italian class and have to give a rather long presentation on a topic of my choosing. Tiramisu seems to be a perfect choice. I have plenty of recipes, but I was wondering if you had any interesting facts or anything about the origins or history of tiramisu that I can relate to my audience. Thanks for your help. (Craig's note: All I know about Tiramisu is on the "Whatisit.htm" page.)
- "Nathan": I have recently visited your page, and to my amazement, I had never tasted Tiramisu. I would like to make it at home, but do not know what mascarpone cheese is. Can you help? (Craig's note: See the description page "Whatisit.htm" and if mascarpone is not available, see the recipe listings for substitutions.)
- Brian Lance: I have had Tiramisu in Florida and Illinois, and in restaurants and places unexpected. I would be glad to review and add my comments. What do you do about restaurant chains? Thanks for a very informative and well-done site. (Craig's note: I've been thinking about restaurant chains, and am contemplating putting them on a separate page. Any thoughts?)
- "Maria": I have been trying and trying to get a "Crespede" recipe. I am sure that I am not spelling it right, but my grandmother used to make them and the whole family loved them. They are what I would call a doughnut, dipped in liquified sugar. If you have any idea what I am talking about, please email me at "ramp@ix.netcom.com" and I will be in your debt forever.
- R. J. Nash: Some years ago, Wolfgang Puck presented a recipe for an eggles Tiramisu. I have lost it. Does anyone out there have it? Would love to have it again. Thank you, whoever you are. (Craig's note: Can anybody help? Email R.J. and me too.)
- Anna Clara Onorato: Thank you for this web page. It is great!
- Nannette Serra: About 3 months ago, I was at Pizzeria Uno in Chesterfield MO with my 22-year-old son. When he found out I had never had this dessert, he insisted I order it. I loved it. Since then, whenever my son and I find Tiramisu on the dessert menu, we order it. I loved the photo of the Tiramisu wedding cake. If he ever gets married, I want to have a Tiramisu wedding cake for him. Of course, he won't marry a woman who can't prepare Tiramisu! Love your pages. (Craig's note: Any Tiramisu-making young women out there looking for a husband? Hmmm. Lemme know, and I'll forward your proposal to Nannette.)
- Rob Miller: Congratulations! Your home page is today's (4/9/97) Cool Page of the Day at GeoCities. You'll see a link to your site displayed prominently on the GeoCities home page and the What's Cool page. Thanks for all the hard work you've put into your site. Lots more people are likely to see it now that we've made you famous! This (tiramisu.gif) made my mouth water!
- David Neuman: I just wanted to say I was very impressed with your work!
- Linda Shisler: I have never even tasted Tiramisu before. Next weekend, I am having a family birthday party for my 5-year-old son. Since all ages from 2 to 70 will be there, I wanted to make one dessert for children, and one for adults. "Tiramisu" jumped into my head, even though I have never even tasted it. Knowing that I have no recipes, but suddenly couldn't live without one, I decided to search cyberspace for one. Voila! I came upon yur website. I love your style of writing, and have chosen to try David Rosengarten's recipe. Trouble is, from the way you've described it, I don't know if I can wait until next weekend to try it. Thanks so much...I LOVE YOUR WEBSITE!
- Aida Dakessian: What a thrill to come across your website! It feels great to be among fellow devotees. I am a Tiramisu lover since I discovered it 6 years ago in California. Since then, I sample it everytime I see it on a menu (which is not too often) and I collect any recipe I come across. I make a pretty good one myself using a makeshift mascarpone recipe since I cannot find it in my hometown. Most people don't know what it is (some think it's a Japanese word) so I often find myself giving mini-lectures as I introduce them to it. I am becoming the local expert! Many thanks for providing the Olive Garden Recipe. I think it's one of the better ones and was planning to ask you for it. What a brilliant idea you had! Keep up the good work! How about starting an "official fan club"? Molte Grazie! (Craig's note: An official fan club? Hmmmmm. Anybody interested?)
- Dennis Horton: Nice website. Glad you're here!
- Trudi Goels: Hi Tiramisu Fans! I am being wedded this summer and I want a Tiramisu wedding cake! Dear old Martha Stewart had one in her Fall/Winter Bridal issue from 1995, but did not include a recipe! It was gorgeous -- round layers of cake separated with a thick cream and accented with dark berries. Every 3rd layer had flowers on top and then pillars to start the next tier. Have you seen/heard of this? Can you recommend a recipe that would work well for this? My friend is making the cake. (Craig's note: If you can help, email Trudi).
- Nicola Lecca: I'm writing from Italy, from Sardinia. I 'm readng an article about your site in the daily magazine L'Unione Sarda to publicize it. Please note that you must use Mascarpone to have a real Tiramisu. Also, Mascarpone is not a cheese!
- GeoCities Napa Valley Featured Site (3/97): Tiramisu, What is it? Get the answer to any question you may have, will be answered here.
- Brooke Nelson: Hi . . . I LOVE TIRAMISU! I found a great recipe in a booklet that came with a little bottle of Godiva liqueur for Tiramisu, but I lost it! I hope to find it again someday, but I'm wondering if you've seen it around? (Craig's note: Good news, Brook! I found it! It's on the Basic Recipes page!)
- Nadine Kam ("The Weekly Eater"): The Tiramisu site was featured in Nadine's weekly column in the Honolulu Star-Bulletin. The article is too long to include here, but you can visit the Star Bulletin's website and read the entire column. Click at the end of this sentence, then click on "The Weekly Eater" in the left-hand frame. Ready? Good, then Click Here.
- YAHOO! Pick of the Week (1/27/97): See, you can have your cake and eat it too. Only, might we suggest a little Tiramisu instead? Craig Miyamoto thinks, yes. In fact, he's dedicated an entire site to the delectable dessert . . . his personal rave . . . an ever-important collection of restaurant ratings and an even-more-ever-important collection of recipes. Icing on the cake, so to speak. Break out the Mascarpone cheese, it's time to get serious.
- Christopher Leonard: I love your site! I had Tiramisu about a year ago out West and thought, after visiting your site, that I would try to make it. I have had a problem finding Mascarpone cheese here in North Carolina. The stores say that if I can give them some brand names, they might be able to find some. Hence, my question: Could you give me some brand names of companies that make mascarpone? I would appreciate any help you could give. (Craig's note: The only one I know is Bel Gioioso. Anybody else know brand names? Email Chris.)
- Oriana Cadman: I really enjoyed your site since I love Tiramisu! I first had it in Rome for my birthday many years ago. I occasionally make it at home, especially now that one local supermarket started selling Mascarpone cheese.
- Rob and Idette Durbin: Hi! We really enjoyed your website. Glad to be a part of it.
- Evan Champion: I've just been scanning through your Tiramisu web page and I'm drooling already. I was looking through your listing of restaurants that serve Tiramisu and was pleasantly surprised to see you have one listed in Ottawa. I'm going to check it out tomorrow.
- Audrey Brown: Thanks for including my restaurant review at your site. Looks like it's getting very popular! I visit regularly now. Kudos for a great site.
- Lynn Hirshman: It's not often that a website not only makes me smile, but makes my mouth water as well. Congratulations! By the way, another site that does the same is www.flyingnoodle.com, for those of us for whom good italian food is the ultimate dining experience, a site that reminds of us of the pleasures of the palate is to be treasured. I'll be back after I've tried some of the recipes.
- Karleen Babyak: I love your site! Now I just have to try to make Tiramisu at home. Keep up the good work!.
- Robin Williams: Just surfed into your site from Yahoo! Your content is really unique . . . and yummy! I set a bookmark for the future to come back, read some more, and maybe try a recipe. Thanks!
- Will R.: Gee what an interesting site! Hats off to you! What great items to use in the service of Tiramisu? Check out my site at: http//:www.cardinalglass.com. (Craig's note: Haven't checked this out, but you're all welcome to.)
- Peter Crabbe: If one day I have to choose between a piece of Tiramisu or my wife . . . my wife will be the one who is going thru the door to leave. Yes, you are right. Tiramisu is heaven! It is nice to see a website for this. (Craig's note: Um-m-m-m-m, okay, I guess. Hope my wife doesn't read this!)
- Karin Wilson: Great idea, this site. Now I just need the money to travel to try them all out.
- James Curtis: I'll update you when I find good ones. I travel about 160 days a year, so a lot of time in restaurants. One thing I've noticed in the US is very few "Italian" restaurants serve Tiramisu due to the time and complexity of the desert. Interesting isn't it!
- "Usagiman": Found your website listed in Yahoo's pick of the week. Enjoyed your unique subject, your commentary and ratings of various restaurants. We live in L.A. now, but we're from Hawaii. Good luck to you with this project.
- Anita Lynn Orr: Would you be interested in a photo of a wedding cake (three tiers) that was entirely Tiramisu? (Well, you can file this away for future reference.) Of course, it would be difficult to tell it was under the whipped cream top, but it's the idea that counts! Clever page!
- Miriano Ravazzolo: This IS a surprise! I was thinking that only we, poor Italians, were knowing that little delicious thing. And now I see your page! Very good idea (might I say "tasteful" idea?). My wife is really good in making Tiramisu, and I have them homemade at least once a month.
- Tina Drzal: I can't believe I actually found a page on the internet that is really useful! I paged my husband at work just to tell him about your Tiramisu page. He thinks I'm crazy but he loves Tiramisu too. A good snack when you want Tiramisu but don't have the time is President's Choice (Jewel food stores brand) Tiramisu decadent ice cream. It could use a few more chunks of Tiramisu in it, but it's very very tasty!
- Marisa: The ambience and setting of the award-winning restaurant, La Marina Ristorante Italiano, is truly breathtaking, with the friendliest and most attentive of staff. To sit under the market umbrellas on a most beautiful of Queensland nights with a good bottle of Australian wine, the best "spaghetti ai frutti di mare" outside of Italy and finishing with the most tantalizing of Tiramisu is my idea of "heaven on earth."
- Susan Hagner: Hi, just wondering if you had ever heard of anything that would be an ok substitute for the various liquors, to make a non-alcoholic tiramisu? Any ideas would be appreciated. Loved the site! (Craig's note: Does anybody have any suggestions?)
- Sandy Bailey: The site is mouth-watering great. Although I love Tirimisu, I am concerned about the potential for getting sick from the raw eggs. Does the alchoholic content guarantee that the bacteria is killed? Even if I make it at home I can't be sure of the purity of the eggs. (Craig's note: I doubt that the alcohol kills any bacteria. It doesn't touch all of mascarpone/eggs mixture. For a solution, see Hilarie Burhans' message that follows.)
- Hilarie Burhans:
I stumbled on your delightful site and had a quick comment to make. When I make Tiramisu these days, I use a suggestion made by one of my culinary arts students (in prison, incidentally -- that's where I teach in an associate degree program) that deliciously does away not with eggs, but with RAW eggs, for anyone who has a salmonella phobia but cares not about cholesterol. I make a zabaglione (sabayon, for you French-speaking types) with marsala as usual, lighten it (ha ha, strange term but you know what I mean) with whipped heavy cream, then fold this together with the mascarpone. I'm assuming, not asserting, that this cooks the eggs enough to kill salmonella. Scientists, the verdict please? Anyway, my Tiramisu is great and since there is only one restaurant in my town that has even HEARD of the stuff, I must rely on myself for my fix. Rest assured, however, that my students in Pastries and Desserts class are spreading the gospel of Tiramisu far and wide (unfortunately, they will have to get out before they taste it made with real brandy, etc.)
- Lynn M. Adams: This is the first really great site I have come across in my short voyage on the internet. I am quite new at this computer thing but creative concoctions has always been my forte. I fell in love with Tiramisu the very first time I read a recipe; it was even better the first time I ordered it in a resturant. I have collected a few recipes and will get together a couple to share. Thanks.
- Nancy Hart: Unfortunately this resturant (Cicero's) is no longer in business but the one of the owners made the best Tiramisu. No other resturant in Southeast Michigan can compare. And I have eaten it at every resturant in which it is served.
- P.S. Pohl: What makes for a bad Tiramisu -- too many and too thick of ladyfingers used throughout! I love your page. What a delicious find on the Internet -- and NO calories in just looking! Thanks.
- Student: Hello. I happened upon your web page just looking around and must say I am very impressed. Although I had never previously heard of Tiramisu I am now interested and can't wait to try it. I am currently enrolled in Southeast Missouri State University so the closest resturant in your list would be Giovanni's in St. Louis. Unfortunately I do not get the chance to go to St. Louis very often so I would like to have some input on which recipe to try if I would make it on my own.
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Go to "My Photo Album" Page
