Which brand of ladyfingers sponge did u used? And what is Amaretto.

I used a combination of Vienzi/Vienzovo (available at Cold Storage) and the Carrefour brand. I prefer the Vienzi/Vienzovo ones because they are wider.

Amaretto is almond liquor. I think some supermarkets here may sell it.

Someone recommended me to use Galbani mascarpone cream but I cant find it at the Cold Storage. Which brand did u use? I had just bought a square shape adjustable ring and the Vienzovo ladyfingers sponge. But couldn’t find Amaretto. Cant wait to get hold of the rest of the ingredients and start assembling the TIRAMISU. Sorry for asking so many questions.

I use whatever brand I can find at Cold Storage - they carry 2 brands (one is slightly cheaper). I can’t really tell the difference in taste. You could also try Carrefour.

Some people use Bailey’s or Kahlua (coffee liquor) instead of Amaretto. I got mine in Germany. You can try looking for Amaretto at the Isetan outlet at Lido - I think I saw it there the other day (was on a lower shelf) when I was looking for Frangelico and Grand Marnier. I remember that it was quite expensive though. Do let me know if you manage to find it.

Hope this helps!

Thanks for the info. I went to Isetan today found the Amaretto. It cost abt $45 a bottle. When I was just about to pay, I saw a small tiny botlle of Amaretto (50ml) at the counter. As I am not sure beside tiramisu, what other bakes uses Amaretto, I ended up buying the small bottle for $9.90
Can I know how many tsp did u use? Did u add this to yr coffee infusion?
I intend to make it for my mum this Sunday for Mother’s Day.

TIA

rgds
Jennifer

I use about 2-3 tbsp in the cream and another 2-3 tbsp in the coffee, but it really depends on your personal preference.

Just wana say tt you cakes look fantastic! was wondering if I could get the tiramisu recipe from u. It looks terrific.. Btw u noe how to bake sponge fingers?

I made tiramisu before but mine is always so soft that I have to serve it in cups or containers. What did you do to yours such that it can stay stiff and served on a plate? Do share.

Thanks!