Ayy_2_Brute: Thank god I have none of this stuff anywhere in my house.
MastaSnizzFizz: My god, that plating.
TchallaKingofWakanda: Wow, didn’t expect such a perfect cut. Looks tasty.
abhi_readit: One thing is for sure. I will never attempt it. Would definitely buy it.
OniiChanStopNotThere: But there’s like no chocolate…
__Orion___: Holy presentation, Batman
Patavine: Just an insult to tiramisu, really
WalletPhoneKeysPump: Is it as tasty as it looks?…It’s beautiful!
Whyamihere853: I had an orgasm while watching this.
maxwax18: The only thing missing is a little Amoretti!!
TheLadyEve: Recipe by: [So Yummy](https://soyummy.co/recipe/tiramisu-american/)
Tiramisu is a layered dessert somewhat similar to trifle. While there are lots of variations, the basic tiramisu is made from layers of ladyfinger cookies dipped in coffee (and other ingredients, see my notes at the bottom), and zabaione (custard made from egg yolks, marsala, and sugar) mixed with mascarpone (a rich Italian cream cheese). It usually has cocoa dusted over the top, and sometimes has whipped cream included.
I am aware that **this recipe is NOT a tiramisu**. But it is a “tiramisu,” in that it is a playful spin with similar construction. Graham crackers instead of ladyfingers, marshmallow instead of sabayon. I haven’t actually made this recipe yet so I can’t fully vouch for it, but I’ve made a lot of tiramisu—I’m interested to give this one a try.
1 ¼ cup Amoretti Premium Syrup Crema di Tiramisu, plus ¼ cup
1 cup coffee or espresso, room temperature
2 cups heavy cream
16 oz container mascarpone cheese
2 teaspoons Amoretti S’mores Extract
½ cup toasted marshmallows
Graham crackers (how many will depend on the number of layers you want)
Cocoa powder, for dusting
Marshmallow fluff, for garnish
Start by making the soak. Take an empty water bottle and using a thumbtack or other sharp object, poke 5-6 small holes in the lid. Remove the lid and pour in 1 cup of coffee and the ¼ cup of Amoretti Crema di Tiramisu. Screw the lid back on and then, covering the holes with your thumb, shake the water bottle until the coffee and the crema have emulsified.
In a 9×13 casserole dish, use the water bottle to spray the coffee soak to create a base layer. Then lay down twelve graham crackers and soak them again.
While your graham crackers are absorbing the liquid, make the cream base. Take a bowl of ice and place a smaller bowl on top of it. This creates a reverse double boiler, creating a perfectly cold environment to whip cream in half the time it normally takes. Pour the 2 cups of heavy cream into the bowl and whip until stiff peaks form.
Lightly fold the 16 oz container of mascarpone into the whipped cream just to combine, and then mix in the 2 tsp of Amoretti S’mores Extract and 1/2 cup toasted marshmallows.
Begin assembling your tiramisu; spread the cream on top of the graham crackers, followed by a layer of chocolate shavings (for easy chocolate shavings, run a vegetable peeler along a chocolate bar). Repeat the pattern: graham crackers, soak, cream, chocolate shavings, and you are finished once you reach the top of the casserole dish, and at that point do one final layer of cream.
With the handle of a wooden spoon, poke 13 holes into the tiramisu, approximately aim for the middle of the graham cracker squares. Fill each hole with Amoretti Crema di Tiramisu. With the remaining cream, pipe dollops over the entire tiramisu, taking extra care to cover up the holes, and then dust the entire confection with cocoa powder. You can design the top any way you want but we thought dollops look prettiest.
Then refrigerate your tiramisu for at least 30 minutes and up to one hour, but not any longer otherwise your graham crackers will get too soggy. Slice into squares and serve it up!
To make this dessert extra fancy and special, schmear one to two tablespoons of marshmallow creme onto a plate and lightly torch it. It’s a sweet, s’moresy note to end the dish!
**My own notes**: The authors of this recipe are pushing the Amoretti syrup—you don’t have to use it. You can use marsala (as is traditional) a little Kahlua, some brandy, godiva liqueur, a simple syrup with flavoring of your preference—really, the options are wide open. When I make tiramisu, my personal favorite combination for the liquid is coffee, Tia Maria and marsala, but I’ve also used dark rum and it’s a great option too.
If you don’t have or don’t want to use marshmallow cream, you can make a **meringue** or a **7-minute icing** as a substitute that will taste pretty much the same. For tips on making your own 7-minute icing, check [this out]( https://www.browneyedbaker.com/7-minute-frosting/).
CleanBaldy: I feel like this would cost $150 if I went to the store to buy the ingredients…
HauntedMinge: The perfect square cut at the end… hnnnnggggggggg
HasSomeSelfEsteem: This is really cool, but for the same effort and price of equipment you could just make real tiramisu.
hello_there247: Just when you think its done
But wait, there’s more!
KOWguy: Jesus fuck, I don’t know that I’ve ever wanted smores and thought “Let’s make this 600% more work”, but I sure will now.
Crooked_Cricket: Is there a chocolate shortage that nobody told me about? fucking chocolate equivalent of like 2 m&m’s
Sirxc_h: Why not poke holes in the bottle AFTER shaking those first two things???
DConstructed: I think a soaked graham cracker would turn to an unpleasant mush.
FalmerEldritch: How To Make Bad Tiramisu In 213 Moderately Complex Steps
auricanfly: Anyone know why they whip the cream on ice? I’ve never seen that before!
PlsDontPMmeYourTits: legit question: why do chefs do that thing at the end where they spread out the thing on the plate?
TheRancidFit: It’s like a smores lasagna
oldDotredditisbetter: when all the chocolate powder gets everywhere …. /r/mildlyinfuriating
Downvote_me_so_hard: Where am I supposed to get Amaretto S’more Extract?
DeeDubya11: So much work…ugh
TheBrianJ: Boy I’m hungry I sure could go for some DELICIOUS AMORETTI FOOD PRODUCTS^tm right about now!
jqderrick: Why would you need smores extract? You are literally making smores. I am confused.
Neato: You don’t need to chill the bowl when making whipped cream…It’s a fucking *glass* bowl. Unless it sits there 20min it’s not going to get that cold anyways. Just put the cream and bowl in fridge if you’re worried but I make whipped cream, stiff peaks, without chilled bowls all the time.
NobodyElseToTalkTo: SMORE LASAGNA
34258790: That is an oven dish full of whipped cream. A tray of fluffed up grease. I’m leaving before I get more nauseous.
RubberDuck_Armada: Nothing says s’mores like graham crackers, marshmallows, and no chocolate
TreatmentForYourRash: I am not classy enough to eat this, let alone make this. There are ingredients here that I’ve never before heard of, but they sound fancy as hell.
luakan: I have no idea whaat half of this stuff are
0cindersandashes0: As soon as I saw a bottle you put holes into, immediately thought “nah, too much work”
Sammichm: What a fucking abomination