Here Are 5 Tips For Making A Delicious Tiramisu
Here Are 5 Tips For Making A Delicious Tiramisu
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Here Are 5 Tips For Making A Delicious Tiramisu

Do you love tiramisu? Here's how to make it at home!

Creamy, fresh and gourmet, tiramisu is often a hit with anyone who has a sweet tooth. Although this Italian dessert is not the most difficult to make, you must take your time on certain steps to make it a success. Here are 5 tips to follow to make a delicious tiramisu.

1. The mascarpone

Mascarpone is the most important ingredient in tiramisu. This Italian cheese provides all the creaminess and smoothness of this dessert. It is therefore important to choose a quality cheese, ideally from an Italian delicatessen. If you go shopping at the supermarket, choose a good brand.

2. A good coffee

Just like mascarpone, you should avoid using a cheap and tasteless product. Take the time to make a real espresso that will be used to soak the biscuits. You can also make a milder coffee with a filter coffee maker and good quality coffee.

3. A well-whipped preparation

To make a good tiramisu, the first step is to whisk together the egg yolks and sugar. It is essential that the mixture whitens and doubles in volume. Take the time to do this step and use an electric whisk.

4. Soaked biscuits, but not too much.

In the tiramisu, there is the thick cream but above all, the biscuits. Usually, these are ladyfingers soaked in coffee cooled with amaretto. It is important that the coffee is not too hot so that the biscuits do not melt. Let the biscuits soak for a maximum of 5 seconds.

5. Tasteful variations

If you don't like coffee, it is possible to revisit tiramisu with other flavours. Soak the biscuits in fresh fruit juice, coulis, hot chocolate or flavoured syrup. You can also remove the amaretto and add other alcohols such as Cointreau or Limoncello. Finally, for those with a sweet tooth, you can add chocolate to your tiramisu directly between the layers of mascarpone and biscuits: melted praline chocolate, spread out or just a few chips, there is no limit!

By James Guttridge

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