Comments on: Tiramisu Recipe

By: Janey

Janey — Sun, 05 Jun 2011 14:53:37 +0000

We make this all the time, and both kids and adult love it. The only change, we have found though that the silken tofu is too thin and the finished product holds it shape much better, and slices, when we use soft tofu.

By: Lévana

Lévana — Tue, 31 May 2011 19:32:45 +0000

Dearest Roberta, Tiramisu is an ADULT dessert: I wouldn’t dream of serving it to children! I would make prevision for children and serve them a suitable dessert, while I would let adults enjoy theirs! With no guilt whatsoever on either side!

By: Roberta Arnold

Roberta Arnold — Tue, 31 May 2011 18:47:00 +0000

1/4 cup of alcohol is too much if your serving children or people who have an allergy to alcohol.

Thank you for making this so easy.

Love, Roberta

By: Lévana

Lévana — Fri, 27 May 2011 12:58:01 +0000

Zohar: Just a little PS to my response: The brands you have named, and a few more called “heimisch” are totally inferior and contain pathetic amounts of chocolate and loads of sugar. Please ignore them! You will do well even with institutional brands like supermarkets, price clubs etc….as they all are real chocolate. The imported brands that come to our kosher supermarkets around Passover are fantastic too: Shmerling, Poulain, Noblesse.

By: Lévana

Lévana — Fri, 27 May 2011 02:39:20 +0000

Huh? Alprose?” Please don’t! Let me quote straight form my book!
I don’t think I have ever mentioned chocolate anywhere in this book without begging
you to get only the best. You will note that I mention no product brands anywhere
for various reasons, and chocolate is no exception. I will do better than talk brands:
I will talk contents. Read the labels: If the ingredient list begins with chocolate or
cocoa as the case may be, listing sugar second or third, you are in good shape even if
the brand is not a glamorous one. It’s those mediocre chocolate product brands that
list sugar as the primary ingredient or are labeled “chocolate-flavored drops” that look
like chocolate but have only traces of it, and taste miserable and ruin all our preparations.
I ask you: Who needs it?

By: Zohar Sasson

Zohar Sasson — Fri, 27 May 2011 02:20:52 +0000

Hi! I’m so glad that Chana Poltorak directed me to your site-I’ve been trying to find your mousse recipe ever since I saw the article about your glorious healthy desserts featured in Ami magazine.
I wanted to know which chocolate I should use for baking. I have the L:ieber’s chocolate baking bar-should I go for the pricier Alprose baking bar?
Thanks so much for all this wealth of healthy recipes-I’m going to try the tiramisu for Shvuos iy”h.
Sincerely,
Zohar