Updated tiramisù from Dolci: Italy's Sweets by Francine Segan

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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

  • Astrid5555 on September 06, 2015

    Loved the end result, but not the method! I really wanted to try this recipe because it is made without the usual raw eggs and rum. You have to whip the eggs with a hot sugar syrup, so there are no raw eggs to worry about and the custard stays fluffy for up to 2 days in the fridge, which makes it a great make-ahead dessert. However, whipping the eggs with the hot sugar syrup was where everything went wrong. The recipe tells you to boil the sugar syrup until it reaches 250 degrees on a candy thermometer. But at that temperature the syrup was at the firm boil stage and after adding stuck to the bowl. So I had to use a water bath to melt the syrup again in order to incorporate it into the beaten egg yolks, which took more than 30 minutes in the end. Whilst the custard and the finished tiramisu were delicious I would never ever repeat this process.

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