Can I substitute Frangelico for Brandy in Tiramisu?
dugaresa
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Thu Dec-24-09 01:29 PM
Original message
Can I substitute Frangelico for Brandy in Tiramisu?
Edited on Thu Dec-24-09 01:34 PM by dugaresa
I am making a recipe that calls for brandy but I have none and no one drinks it in our house so whaddya think?
Tesha
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Thu Dec-24-09 01:45 PM
Response to Original message
1. You may put in whichever liquer/liquor suites your taste.
Edited on Thu Dec-24-09 01:47 PM by Tesha
Frangelico/Amaretto sounds fine. "43", a vanilla liquer is good. Rum works nicely, etc. Go wild! Or go "virgin" if that suits you or your guests better. Tesha
dugaresa
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Thu Dec-24-09 02:16 PM
Response to Reply #1
with a family of folks who don't mind a bit of a buzz I don't have to worry about anything virgin. ;-) I am just working on desserts this morning as we don't eat until much later and I need time for the desserts to chill.
Warpy
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Thu Dec-24-09 02:49 PM
Response to Reply #1
3. Try a little in your coffee first
I can think of a few liqueurs offhand that would fight with coffee and make it taste nasty. However, if it adds to a cuppa, it will work very well in tiramisu.
hippywife
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Thu Dec-24-09 03:13 PM
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4. I use Frangelico in tiramisu every time I make it.
I put it in the espresso for the ladyfinger biscuits, and in the mascarpone cream. It's fabulous! :hi:
dugaresa
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Fri Dec-25-09 10:37 PM
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all enjoyed it and the Frangelico turned out fine (tried it first in the coffee mixture) a bit sweet for my tastes but very good and those who love it, raved!
hippywife
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Sat Dec-26-09 11:01 AM
Response to Reply #5
6. So glad it worked out well for you.
I only use a little bit in each the coffee and the cream mixtures, just enough to flavor it nicely, 3 T. in the coffee and 2 in the cream. I think it gives it a more authentic flavor since hazelnuts are used so widely in Italian baking. :hi:
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