Immagine generata dall'IA
A classic Italian tiramisu layered with espresso-soaked ladyfingers and a light mascarpone cream, finished with a bittersweet veil of cocoa. Pasteurized eggs are gently warmed over simmering water for a safer, silky custard.
Immagine generata dall'IA
Immagine generata dall'IA
Warming the pasteurized egg yolks and sugar over simmering water creates a smooth, stable base, while mascarpone and whipped cream provide richness without heaviness. Espresso softens the ladyfingers and cocoa cuts through the creamy layers.
Cover and refrigerate for up to 3 days. Keep the tiramisu chilled and do not leave it at room temperature for more than 2 hours.
Do not reheat. Serve directly from the refrigerator.
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