This recipe calls for uncooked eggs, so keep the tiramisù refrigerated and serve it within 48 hours.
Break one ladyfinger after you’ve dipped it in the cooled coffee to check that the coffee has penetrated only halfway through, leaving the core dry.
Spread half of the mascarpone on top of the first layer of ladyfingers.
Use a fine-mesh sieve to finish off the tiramisù with a generous dusting of cocoa powder before serving.
If the uncooked eggs in this dish are a concern, use pasteurized eggs.
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I tried it at home and the taste of it was amazing.
It look yummy and tasty...... i will definitely try to make at home
Delicious recipe ....thanks for sharing this
Easy to make and tasy
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