This page contains even more letters, questions and comments about Tiramisu and the website:
Vox Populi Page 1
Vox Populi Page 2
Vox Populi Page 4
Vox Populi Page 5
Vox Populi Page 6
"My Photo Album" Page
- Teresa Matamoros: I was so surprised when I read the Tiramisu site. I mean you always hear all those things that "all the world is in the net," "if it's not in the net it doesn't exist" and stuff like that, but it was great to find my favorite dessert in the world here! Congratulations and thanks. The bad thing is, it's 10:30 a.m. I just had a cup of juice and now I'm so hungry I will go home for lunch and try my own Tiramisu. Great idea! It's fun! Best regards from sunny Vallarta, Mexico.
- Joseph M. Royal: This past summer I went to Italy and was served Tiramisu for the first time. It was so sweet and smooth, Heaven on Earth. I also tried gelato, another Italian specialty. They had Tiramisu flavor. You are probably frowning and saying, how could they turn such a dessert into an ice cream. But, they took real Tiramisu and ground it up and put it into the gelato! All the flavor was still there, it was just in a cone and had a little different texture. I was really excited when I saw this page, and I am also excited to try out all of the recpies. I thought that I would share my variation of Tiramisu!
- Bernhard Slaap: So good to see Tiramisu has its own website! Greetings & keep up the good work!
- Dena A. Whitebirch: What a great web site! Don't see a mention of Heidi's. Already looked and they don't seem to have a web site. Maybe I will track them down and talk to them about that. Lots better than Sweet Street though.
- Tom/Fiona/Megan: (The "Orgasmic Tiramisu" experience has been moved to the Photo Album Page!)
- Sol benchoa taranto Bernardo: Dear people, I live in Uruguay, and heard about Tiramisu for a while, but ever since it's unknown in my country, I couldn't taste it yet. My problem is: I can't buy mascarpone cheese in Uruguay, because it's unknown. Can it be substituted for another cheese? Thank you very much. (Craig's note: Sombody, send advice. I emailed about the ricotta and cottage cheese substitutions. Click here.)
- Blan: I'm an American living in Rome who has tasted Tiramisu in nearly every restaurant I've eaten in here in the last year. I have to respect someone who dedicates time and energy into something that deserves it as much as good Tiramisu. Keep up the good work. If you need input from Italy, email me. (Craig's note: I emailed her post haste!)
- James Knott: Love the Tiramisu page! I've been a BIG fan of this particular dessert for a few years now. Did you know that you can make a great-tasting healthy Tiramisu, just by replacing the mascarpone cheese with cottage cheese, and omitting any cream. It sounds strange, but, believe me, it tastes almost identical. In fact, I would defy even as big a connoisseur as yourself to tell the difference. You might like to include this tip on your excellent recipes page (you can put my address by it if you wish).
- Helen McKay: Can't quite believe there's a site just on this but I have made it following a recipe in our provincial Liquor Control Board Food and Drink publication. It required beating the egg yolks over a low heat then adding the mascarpone cheese-unfortunately this caused curdling but I couldn't bear to do away with all that cheese and booze- so we had frozen "tiramisu pudding"!
- Amy Starenchak: I like this site, but is there any way that you can get recipes from restaurants? That would be a good idea, to list restaurant versions. (Craig's note: Of course, we'll run restaurant recipes, but we have to depend on all of you for help. If you could find contact details, we can write them. We need the name of the manager, restaurant name and complete address.)
- Jason Cajune: Hi! I saw your site and checked it out in honor of my wife. I met her at a dinner party and I knew she was a good dessert chef. The only swanky (and best-tasting ever) dessert I knew was Tiramisu, so I sauntered over and made like I knew what I was talking about. She said I'd have to try hers and I knew right away she was for me. Hers, of course, is the basis for my 10. Good site.
- Carlo Pasquali: Welcome to the family! I "stumbled" upon your site today. Wow! It is an absolute pleasure to find a site like yours devoted solely to the Tiramisu world. Why is it such a pleasure? I am general manager/part-owner of Varano's Specialty Gourmet Foods Inc., based in Toronto, Canada. We are Canada's largest manufacturer/producer of . . . you guessed it . . . Tiramisu! To give you an idea of the volume of Tiramisu we produce, well, during November and December (1996) we used over 10,000 pounds of mascarpone and 1,500 gallons of espresso-style coffee. I look forward to sharing more about our company and most importantly our genuine passion for Tiramisu. You can reach me at email@example.com.
- Harmut W. Kuntze, CMC: You tried the rest, now try the best. I posted a recipe on http://webfoodpros.com:80/wwwboard/greathal/, a site dedicated to and frequented by professional chefs. I can't see for the life of me why anybody would want to eat raw eggs, salmonella and all. Well, I guess in the land of the blind, the one-eyed is king. P.S., great website.
- Sinan Kanatsiz: You did an outstanding job with Tiramisu! I am very familiar with the delite, have worked for two Italian fine-dining restaurants.
- Ron Madeley: My God, it's true! There is heaven after the internet. A Tiramisu page -- what a great idea. I think that everyone remembers the 'first time' that they ate Tiramisu . . . kinda like knowing where you were when Kennedy was shot, or when the Shuttle blew up. For the record, the best Tiramisu in all of Houston, Texas is at "Frenchie's." (Craig's note: I have all the "Frenchie's" details, except the formal rating, which Ron hopefully will provide soon.)
- Pam and Cheramy: I tasted Tiramisu at an Embassy Suites Hotel in Walnut Creek, California, for the first time last summer and fell in love with it immediately! I wish I could remember the details so that I could add it to your ratings page, but alas, I only remember how much I enjoyed it! I just want to tell you how delightful it was to read your "Personal Rave" and "What's Tiramisu?"! Daughter (who fell in love with it that same day) and I laughed and agreed wholeheartedly throughout your wonderful description of your first experience! No one could have described a Tiramisu experience any more perfectly than you have! Can't wait to go into the recipe links and try to make it myself now. Thanks so much for sharing with us. We completely understand and agree about this little bit of "Heaven In Your Mouth"!
- Marty Wardius: If you ever get around to Wisconsin or the Milwaukee area, you have to Kopps Custard on a day of the month when Tiramisu is the flavor of the day! It is to die for! Also, have you ever been to The Olive Garden? It is a national Italian chain and they have very good Tiramisu there as well.
- Martha Ritter: Growing up, my neighbor made this Italian dessert made out of Lasagna noodles. It tasted like a really moist cake. I would like to make it, but I don't know its name or ingredients. It was made in a 9 by 13 pan, but that's all I know. (Craig's note: Can anybody help her? If so, please email her.)
- Nan: Loved the Tiramisu site. When I get the opportunity to indulge, I'll be back to give my review. You are doing some great stuff! Thanks for keeping me on your notify list.
- N.A. Regna: My husband is from Italy and I myself lived there for 13 years, two of my children having been born there. I was aware of Tiramisu long before it became so popular here in the States. My friends and relatives would make it often. Tiramisu means "lift me up" . . . so you might say it is a "pick me up" . . . and who wouldn't have their feelings elevated after eating such a heavenly dish! I really enjoy making it and every time I do, it is a great success. Your description of it is wonderful and so true. What a great site you have opened. Thank you!
- Kathy Gray: Omaha Steaks International gourmet meat/foods company based in Omaha offers a Tiramisu cake in its line of frozen gourmet desserts. I have not tried it, but I am curious if you have tried it, what you thought about it, or anyone else who has tried it. (Craig's note: Has anybody out there tried it? I haven't. If you have, please send us a rating! And email Kathy Gray too.)
- Barbara McNally: I want to thank you for the GREAT page!
- Shirley Best: Hi from Montana. Loved your page. My friend, Sue, introduced me to Tiramisu and makes it for me when I'm depressed. Much better than Prosac . . .
- Cindy L. Keding: I was thrilled to see this page in "Yahoo! Picks of the Week." I envy you your worldly Tiramisu experiences. My own are bound by homemade varieties and those rare restaurant samplings, as I live in a rather rural area. It's obvious to me now that I have never come close to a "nirvana-Tiramisu" encounter -- though the mere thought of having it has caused me to salivate in anticipation. Now that I realize that there is SO much more to know, I too will take up the Tiramisu taste-test journey with a new passion . . . and contribute to your site if I find any Tiramisu to be worthy of mention (and I will envision myself gossamer-clad when I bring spoon to lips). Thank you so much for your Tiramisu time-spent. Enjoy!
- Vito: Those of us who relish the aroma and delicate smooth texture of such as Tiramisu are not just real people, an overworked term. We are entirely different stock, certainly like the cat. We didn't need to evolve, we were better than most, right from the start, as evidenced by our discriminating palate and good judgement in avoiding all but the finest interpretations thereof.
- Lois C. Neiley: If you should ever be unlucky enough to come to Connecticut, stop on Franklin Avenue, Hartford, CT. Carbone's Ristorante. Excellent!
- Rita Brand: Here I am, with my new computer, testing out the cyber-waters and lo and behold, I find myself intrigued by a word that wasn't in my vocabulary till a couple of years ago . . . "Tiramisu," of course. I had to stop and look. "Look" at Tiramisu is what I try to do since I'm a health/fitness instructor and I have to set an example for my clients. However, I've been known to reward myself after particularly good workouts and good Tiramisu is certainly a worthwhile reward. I appreciate the "healthy" recipes and may try to make one or two. In the meantime, it was great fun stumbling upon your homage to an ever-tempting dessert. Will certainly pay more attention to Tiramisu offered in restaurants in my area (South Florida) and I'll stop by here again soon. Thanks.
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