Rum Raisin Tiramisu

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Plain whole eggs without added ingredients are pasteurized but not cooked by bringing them to 140?F and maintaining that temperature for 3 and 1/2 minutes. According to the FDA Food Code, eggs for immediate consumption can be cooked to 145?F for 15 seconds.

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This is a great recipe. I doubled it as I had a large group coming. Next time I would not double the rum as it really took over the flavor and it did not set up frimly.

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I don't understand why anyone who doesn't want to use alcohol in their cooking would rate a recipe that has the word "rum" in the title.... Every recipe that I have gotten from Ina and made myself has turned out wonderful. I only left out one star because it was a tad too alcohol-tasting for me...but I expected it when I saw how much she put in on the show!

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I have tried Ina's recipe for tiramisu. and i have to say i loved it. i usually do it without alchohol do to the fact that i make it with my 3 year old and she also loves it. with the strong coffee and the rest if the ingridients it blends together very well. I recently make the same recipe with alcohol and it too was delicious. I dont always favor alchohol but even though i sometimes may have a drink from time to time but one thing is for sure just because a recipe may or may not contain alchohol, you can always change it. there is no right or wrong way for making these recipes. After makin this recipe i have learned to make it in many ways and and each time it comes out better than the last.I know people that their religions dont allow them to drink alchohol so i tend to omit the alchohol in those recipes, and they seem to enjoy them.

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I apologize as my comments were not meant to come across as being so biting! I'll be the first to admit that I have a big mouth! I'm sure both of you are familiar with this, but I've seen others asking for what to substitute for alcohol in a recipe, so here's a great site: http://whatscookingamerica.net/alcoholsub.htm
I think you're right, though, it would be hard to find a substitute for a recipe that relies so heavily on alcohol, and you'd really have to like the taste of rum and raisins to even try.

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Maybe, I came across too strong, and touched on being rude, which is not really me. I don't use alcohol at all. I was repeatedly abused and beaten half to death when I was 18 by my roommates (going to high school away from home, and that experience has tainted my view of alcohol in a big way. I get scared when I am in the presence of anyone who drinks. So my sincerest apologies to you all. Using alcohol in tiramisu, dear Mollie, is not the really same as the swimming and water example you gave, since I have had dishes that used to be made with alcohol, and now they are mostly non-alcoholic. I have bought non-alcoholic tiramisu before. However, my outburst was not to do with the use of alcohol, as much as the excessive use of it in everything Ina cooks. There is almost no dish that she prepares without alcohol. I like her and would like to try her dishes, but I can?t even think of what to substitute for several cups of alcohol. This particular recipe, I rated as 1 start, because of the amount of alcohol, the use of raw eggs, and raisins. Although I love tiramisu, this was not one I would ever wish to try. I always rate the recipes based on its ingredients and the recipe itself, not the host. I like Ina anyway. I have written to FN and asked them to have more recipes without alcohol, but they never write back. I have been left with no choice other than to tell the chef on this forum to create non-alcoholic recipes.

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Mollie brought my attention to this about someone Called Kamelia who objected to the use of alcohol in this. I would have to say that there are many, many people who don't touch alcohol, including myself. My religion strictly forbids it. It is true that most top chefs use alcohol in their dishes, but does it make it good? There has to be a reason that no Religion has ever condoned the use of alcohol. It can't be good for us, we (and the science just don't know the full extent of the damage it does to us, I feel. There are lots of dishes that originally contained alcohol, but over time, the alcohol has been omitted, especially in French food, and an English desert called triffle (whch used to have Sherry??? I, personally, have had non-alcoholic Tiramisu before, and loved it. I was hoping that Ina would give me a hint as how to use something else in place of the alcohol. But she didn't. Looking at the other reviews, it seems like Ina not only did not give an alternative to Rum, she overused it. I also am really not a fan of Raisins. Sooo I am not convinced that this would have been one of the better Ina recipes.

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I tested this recipe last night in preparation of an upcoming bridal shower. My friends and I all agreed that while the texture was perfect, but it was WAY TOO ALCOHOLIC!!! I love rum raisin ice cream but 1/2 cup of rum in the mascarpone mixture is just tooooooooooo much man. It would probably be a perfect if I were looking for something to serve at a pre-party (you know, like some super rumm-y tiramisu in place of those vodka jelly shots.. but this is otherwise just too much rum for me and for the average joe. The amount of rum needs to be halved.. or perhaps cut down even more. The plus side is that this is super easy to make and really has a lot of potential... I'll be trying Ina's traditional tiramisu recipe next time as it uses more coffee in place of rum. Just think about it.. this recipe calls for 1/2 cup of rum in the cream mixture then another 1/2 cup? for dipping the lady fingers.. translate that to the number of shots!! You'd prob get a shot of rum for every serving of tiramisu.

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While I've loved every recipe of Ina's that I've previously tried, this one was the exception. The rum was so overwhelming that it was difficult to eat. And we generally enjoy foods flavored with a variety of alcoholic beverages (rum, wines, etc. I wish I had tried a tiramisu recipe with a more traditional coffee flavor, which was missing in this one.

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I love Ina, make no mistake. I love rum, but this recipe was too strong for me. It definately got better over time. Waiting overnight is crucial. I want to make Ina's recipe for orignal tiramisu. I bet I'll like it better. The raisens were fine, but I think traditional would taste better. I miss the coffee flavor.