dusting the top before putting the dish in the fridge ruins the whole texture. the moisture from the cream seeps up, dissolves the cocoa, and turns into a sticky brown slime by morning. keep a little mesh shaker handy and dust it cold two minutes before you bring it to the table. makes all the difference in the bite

I will upvote you back in all of your posts 🙏🏻🤍🤍
on the reposted post not this, appreciated 🙏🏻

i didn’t get a picture of a slice bc it was devoured by myself and my family so quickly, it was DIVINE! i kinda struggled with the swan outline but hopefully next time will be smoother 🙂‍↕️🍂🧸

My grandma always made hers with raw yolks whipped with sugar and it was super light and airy. Lately I've seen so many recipes insisting on cooking them over a double boiler into a sabayon for safety. Plus it takes twice as long curious if most people here risk the raw eggs ot take the extra step.

So I just made tiramisu for the first time for a friend’s birthday and I’m unsure if the mascarpone Creme is ok like this, I don’t have an electric mixer so I had to mix everything by hand. Just put it in the fridge to harden and will add cocoa powder later.

I’m worried about the raw eggs because I don’t want to make anyone sick.

Is it ok to give this out to friends ?

My coworker looked at me like I was insane when I told him I wip raw egg yolks and whites straight into my mascarpone cream like I am playing Russian roulette with salmonella but it is literally the only way to get that actual cloud texture you can't fake whipped raw eggs with store brand cool whip or heavy cream substitutes it just tastes heavy and sad

I didn’t make this. A friend of mine made it and it tasted really good

Whipped up a batch of tiramisu for dessert tonight. It came out exactly as I hoped. The ladyfingeres soaked perfectly, the mascarpone cream was light and airy. It's definitely one of my favorite dessets to make. Enjoy!

Let me know if you like it with more coffee flavor or chocolate flavor