Good ladyfingers strong espresso and no marsala make for the best tiramisu.
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 Recipes | 2022-06-17 11:04:58 |  398 Views |
Rich and Creamy TIRAMISU MOUSSE | Recipes.net
As early as 1985 The New York Times began trying to determine what it took to make “real” tiramisu then a relative newcomer to American food culture. After much searching the report found the answer to be nearly impossible to come by. The history of tiramisu boiled down to undocumented he-said/she-said claims with little historical evidence to back up the details. The only thing anyone could say for sure was that it had to contain mascarpone beaten eggs ladyfingers some sort of liquor espresso and cocoa layered like a trifle.
Serious Mealtimes / Vicky Wasik
That leaves a lot of room for interpretation and little basis for hard and fast rules which is why I stay away from conventional recipes. They’re generally variations on a theme: six egg yolks and about 1/2 cup sugar boiled together and mixed with a pound of mascarpone then layered with coffee- or coffee-Marsala-soaked ladyfingers possibly with brandy or rum.
