Tirami-su from Venetian Taste (page 152) by Florence Fabricant and Francesco Antonucci and Adam D. Tihany

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cream cheese and yogurt for mascarpone cheese. Requires 1 hour chilling.

  • mama_c on January 16, 2024

    This recipe provides good technique for the zabione custard, but the savoiardi did not work out too well... this is way too much flour for the amount of egg - much too dense. I had to do another batch with this proportion: 3 eggs, 1/3 superfine sugar, 1 t vanilla, 3/4 c. cake flour, 2 T corn starch, pinch salt. Beat whites separately, and and yolks separately, fold carefully together, add sifted flour and fold gently. Pipe onto sheet pans.

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