Inspired by your post, I was looking around at recipes—just for grins, since I think you're looking for T&T—and I found this needlessly complicated in the instructions, but authoritative-seeming post, which might be useful to you, if you want to adapt the process for the cheese to your recipe. They sieve the ricotta to make it smoother and combine it with whipped cream. https://www.giallozafferano.com/recipes/Ricotta-tiramisu.html

I haven’t made tiramisu in ages, but I used to just substitute cream cheese for mascarpone. It’s a recommended sub — and they also suggest thinning it with heavy cream or even milk, though I never did. I recall using a combo of cream cheese and ricotta.

I’ve never thought about this substitution before, but Pillog’s suggestion was my inclination. If it is convenient for you, I do like TJ’s ricotta. I made ricotta one time and hated it— just tasted like sour milk.

It doesn't actually taste of coffee imo. My Italian son in law makes it and the first time I had it I was convinced it contained some kind of alcohol (it doesn't) but never guessed coffee. Not that I'd mind coffee. It's one of my favourite flavours.

I love tiramisu and probably have at least 8 recipes for it. I seldom make it because it is rich and I don’t know too many people who are wild about it.

The recipe I make is from the Williams-Sonoma Desset cookbook. I like it because, aside from being delicious, it does not rely on those Italian biscuits (which I don’t want to lool for or pay for and which I suspect would get soggy. I am pretty sure it uses marscapone and perhaps ricotta. As soon as I get back to 125 Lbs., I will make it again. It is heavenly and beautiful.

BTW there are lots of good recipes in this cookbook.

Where is coffee referred to for tiramisu?

Interesting because of ATK, Jack Bishop had a little ”which brownie tastes more chocolatey” quiz. The winner was the brownie (recipe) that included espresso powder. Pretty much an espresso would would work to enhance the chocolate flavor. Their favorite was Civilized brand espresso powder. That brand has a lot of negative reviews on A.

When I want espresso powder, I use Medaglia D'Oro.

If you are speaking to me, I know what espresso is. My question was where is espresso or coffee mentioned in the recipe discussed and which others later referred to (“coffee”).

Coffee is referred to in the recipe link offered by plllog. Not within this page.

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I am pretty sure that most tiramisu recipes want espresso or coffee.

Coffee/espresso is definitional to tiramisu. You can use the basic structure and with a different soak, like orange juice, but it wouldn't be tiramisu. Whereas I think replacing the mascarpone with ricotta and cream sounds fine.

Using coffee or espresso powder to enhance chocolate cake is an old trick. It doesn't taste like mocha. It just boosts the complexities in the flavor.

I have a chocolate cake recipe from the 1940s that calls for coffee — my grandmother’s recipe. Makes a great layer cake w ganache.

I make a delicious chocolate mousse which also calls for coffee. It's a classic chocolate enhancer.

Sherry, I have to ask- why did you even bother to post in this thread? Fine, you don't like coffee, but you don't need to post on a thread about a coffee based dessert yukking everyone else's yum.

What recipe are you using? Lots of American ones have heavy cream but I believe a true Italian recipe uses egg whites.

https://www.lacucinaitaliana.com/recipe/cakes-and-desserts/classic-tiramisu-in-a-baking-dish?refresh_ce=

I made mine with coffee/espresso and kahlua. :)

I would love a T & T recipe for tiramisu. I love it, but have never made it myself. And just to comment on the above remarks, most recipes that I see use both expresso & a liqueur to dip the ladyfingers in.

Did you find a solution for the mascorpone, Linnea?

I love it but my husband hates coffee😒 so I make him a Nigella Lawson recipe which he loves. Instead of dipping the biscuits into coffee and liqueur, you dip into a rum/milk mix. Just as delicious and a real "pick me up" lol.

lizbeth-gardener, I'm surprised that no one has posted a T&T recipe. It's been ages since I've made tiramisu, and I remember making layers of sponge cake, rather than using ladyfingers. I cannot remember where the recipe came from, but it would have been a place like the Creative Cooking cookbooks or a cooking magazine like Cuisine, Bon Appetit, etc. Finding ladyfingers was/is impossible around here... I've never seen them for sale. LMK if you want me to try to chase down the recipe.

When I posted before, since deleted, thanks to Colleenoz, I was wanting a recipe with no alcohol(hubby cannot have) and no coffee(I do not like and he would not). I can also say no raw eggs.

I have since found those recipes online, and there are many, People do not want to serve caffeine, alcohol, and raw eggs to children and adults who should not eat those things.

ETA: I was not yucking, I was wanting a choice.! It is there whether Colleen thinks so or not.