Timeline for Can I substitute vodka for rum in tiramisu?
Current License: CC BY-SA 3.0
7 events
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| Jul 23, 2015 at 21:03 | comment | added | Patrick Hofman | I tend to use a little more than three tablespoons, but that might be just me. I do like the taste of the amaretto and I won't want to miss it. You have to be careful with your amounts or you will get a weird taste, especially when people are familiar with the taste of tiramisu. | |
| Jul 23, 2015 at 20:47 | comment | added | hattenn | The reason why I wanted to substitute is that I only have vodka at home, and I don't drink. Alcohol is pretty expensive where I live, and I really didn't want to buy anything just for 3 tablespoons of it. I'm still not convinced on whether or not I should omit it or just replace it with vodka. I like the alcohol taste in tiramisu, but never tried it with vodka (I used to use rum aroma, which I can't find here). | |
| Jul 23, 2015 at 20:20 | comment | added | rumtscho♦ | I think that alcohol in tiramisu is so common, that people have come to expect the taste and will be missing something if it's not there. It's a hit and miss of course, because some people notice it and don't like it, but in general, unless you know your audience is made from "no alcohol for taste reasons" eaters, I'd rather substitute than omit, even if it's just vodka. Of course, a different flavor is still better than the vodka, as it adds variety to the taste. | |
| Jul 23, 2015 at 20:18 | comment | added | dbmag9 | Marsala wine is a traditional choice for tiramisu. I tend to use Bailey's, from a recipe by Nigella Lawson. | |
| Jul 23, 2015 at 20:11 | history | edited | Jay | CC BY-SA 3.0 |
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| Jul 23, 2015 at 20:03 | comment | added | Cascabel♦ | Vodka might still make a slight difference by bringing out the other flavors, since it's volatile, but it'd be a pretty subtle thing if you can even tell. You could also replace it with another kind of alcohol; kahlua is really common in tiramisu, for example. | |
| Jul 23, 2015 at 19:54 | history | answered | Jay | CC BY-SA 3.0 |