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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Outstanding! My guests raved. An easy do-ahead. With the countless Tiramisu recipes out there, this is the real thing. Used Bonomi ladyfingers that I ordered from Amazon as I could not find any locally.
Delicious. I've used rum, rum+kahlua, and just kahlua. All are wonderful and creamy - just like the best restaurant versions.
Very easy to make, and it tastes wonderful!
Very easy to make and excellent flavor. This recipe is a keeper!
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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