Tiramisu is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
There are thousands of tiramisu recipes out there. Here, I’ve created a recipe based on the original tiramisu – I have given changes (e.g. Not using raw egg whites & replacing it with whipped cream) in order to suit a wider audience.
Tiramisu has changed so much in recent years that pastry chefs use gelling agents/thickeners (especially in petit gateau form) as well as creating variations such as strawberry, and matcha tiramisu.
So let’s not argue that all these variations are wrong because desserts evolve over time.
Tiramisu is a classic Italian dessert that everybody loves. In this video, I’ll show you a delicious tiramisu.
Yield: 4 Tiramisu in oval-shaped cartons of size 125mm x 80mm x 40mm (200ml volume). Pls, scale-up/down the recipe by the same ratio to fit your pan.
*Pls Note* I’ve used store-bought ladyfingers (Savoiardi) and I am a fan of using store-bought ones as it’s so convenient.
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