The key to the taste of tiramisu is the quality of the ingredients. The most important and probably the most difficult thing is to find real cream cheese. Choose Mascarpone with a fat percentage of about 80%, without thickeners and vegetable fats in the composition.
We recommend using large eggs and do not reduce their number. Otherwise, the cream will not have such lightness and splendor.
Espresso can be used or cooked in any way. But, in the case of Turkish cooking, be sure to strain it to filter out the coffee grounds. Alcohol (cognac, rum, brandy, liqueurs, etc.) goes well with espresso and complements the taste with a spicy note. But you can not add it. It all depends on your preferences.
The key to the taste of tiramisu is the quality of the ingredients. The most important and probably the most difficult thing is to find real cream cheese. Choose Mascarpone with a fat percentage of about 80%, without thickeners and vegetable fats in the composition.
We recommend using large eggs and do not reduce their number. Otherwise, the cream will not have such lightness and splendor.
Espresso can be used or cooked in any way. But, in the case of Turkish cooking, be sure to strain it to filter out the coffee grounds. Alcohol (cognac, rum, brandy, liqueurs, etc.) goes well with espresso and complements the taste with a spicy note. But you can not add it. It all depends on your preferences.
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