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.
This is hands down, a truly phenominal recipe that I have made countless times since first seeing it in fine cooking's magazine. The ONLY change I make is opting to use Tia Maria instead of Rum which gas NO place in an Italian dessert. Also, any and Every tiramisu needs at least 24 if not 36 hours before serving .. it makes a huge delicious difference
I eat this every day because i really like it.
I tried it at home and the taste of it was amazing.
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