The secret to a Tiramisùthat doesn’t ‘collapse’ is the physics of the ingredients.
Quick Guide:
Ingredients: 500g cold Mascarpone, 5 fresh eggs (L), 100g sugar, Savoiardi, and strong unsweetened Moka coffee.
The Cream: Beat yolks with sugar until fluffy, fold in Mascarpone, then gently fold in stiffly whipped egg whites.
The Dip: Dip Savoiardi for at most 1 second per side so they don’t get soggy.
Resting: Refrigerate for at least 6 hours.
I’ve written a full technical guide on my blog explaining why I never sugar the coffee and how to get perfect stability without cream.
You can find the link in my Reddit bio! Happy to answer any questions🇮🇹☀️❤️🙏
3 Comments
The secret to a Tiramisùthat doesn’t ‘collapse’ is the physics of the ingredients.
Quick Guide:
Ingredients: 500g cold Mascarpone, 5 fresh eggs (L), 100g sugar, Savoiardi, and strong unsweetened Moka coffee.
The Cream: Beat yolks with sugar until fluffy, fold in Mascarpone, then gently fold in stiffly whipped egg whites.
The Dip: Dip Savoiardi for at most 1 second per side so they don’t get soggy.
Resting: Refrigerate for at least 6 hours.
I’ve written a full technical guide on my blog explaining why I never sugar the coffee and how to get perfect stability without cream.
You can find the link in my Reddit bio! Happy to answer any questions🇮🇹☀️❤️🙏
Mouth watering!
Spettacolo