Rich and creamy tiramisu from Serious Eats by Stella Parks

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Notes about this recipe

  • Eat Your Books

    Can substitute coffee for espresso, and any dark liqueur for crème de cacao.

  • Pandan on August 22, 2024

    My cream ended up quite liquid which is quite common with this recipe by looking at the comment section on serious eats. My egg mixture never got as stiff as in the picture. Could be due to the warm temperature in my kitchen or because I only had a hand mixer. I then mixed in gelatine a one commenter suggested and that totally saved the cream. For the soak I used Ramazzotti and Cremauovo all' Uovo and about 4 espressi. Was worried that it would taste too much like alcohol but it was perfect! Not too boozy, not overly sweet, nice consistency and not too soggy. Taste wise I would give it 5 stars, just a bit of a hassle to make with tempering the eggs and saving it all with gelatine.

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