#Tiramisù recipe

[askwhatsforlunch]

Stracciatella Tiramisù

My friend Marie turned 35 on Monday, and as I’m going to spend an afternoon (and probably all evening until perhaps late at night) with her to celebrate, I made this Stracciatella Tiramisù and chilled a bottle of sparkling wine! This is a simple dessert to make, easy to carry on a bus, too, and a sheer indulgence! Happy Wednesday!

Ingredients (serves 4 to 8):

For the savoiardi (Italian ladyfingers, makes 3 dozens)

2 tablespoons unsalted butter, softened

2 tablespoons plain flour

1 cup plain flour

½ teaspoon baking powder

4 large eggs, whites and yolks separated

a pinch of salt

2/3 cup caster sugar

2 teaspoons Vanilla Extract

Icing Sugar, for dusting

1/3 cup hot, strong, freshly brewed coffee

1 tablespoon caster sugar

1 tablespoon good quality White Port

100 grams/3.5 ounces good quality dark chocolate (at least 60%)

3 large eggs whites 

a pinch of salt

4 large egg yolks

1/3 cup white sugar

2 tablespoons good quality White Port

500 grams/1.10 pound Mascarpone cheese

1/2 plump vanilla bean, split lengthwise

To make the savoiardi, preheat oven to 205°C/400°F. Line 3 baking trays with baking paper. Grease with butter and dust with flour. Set aside. 

In a medium bowl, combine flour and baking powder. In another medium bowl, whisk egg whites with a pinch of salt until just stiff but not dry. Meanwhile, place egg yolks in the bowl of an electric stand mixer fitted with the whisk, and beat, gradually adding sugar until fluffy and a pale yellow colour. Add Vanilla Extract. Mixture must fall a like ribbon from the whisk. Gently fold in half of the beaten egg whites. Sift in flour mixture, ½ cup at a time, gently folding into the mixture. Finally, fold in the rest of the beaten egg whites. Spoon mixture into a piping bag, and pipe savoiardi (7.65 centimetres/3.5 inches) onto prepared baking trays, spacing them 5 centimetres/2 inches apart. 

Bake at 205°C/400°F, for 15 minutes, rotating baking trays halfway through cooking. Remove from oven, immediately dust with Icing Sugar, and let cool completely.

In a shallow plate or dish, stir sugar into hot coffee until completely dissolved. Stir in White Port. Set aside and allow to cool.

Roughly chop dark chocolate. Set aside.

Beat egg whites with the pinch of salt, until stiff peaks just form. Set aside. 

Place egg yolks in a large bowl, and whisk energetically, gradually adding sugar until fluffy and a pale yellow colour. Whisk in White Port wine. Mixture should fall a like ribbon from the whisk. Whisk in half of the Mascarpone. Scrape the seeds off the vanilla bean, and whisk them in as well. 

Then, fold in remaining Mascarpone until completely combined, and a very pale yellow colour. Gently fold in two-thirds of the chopped dark chocolate. Finally, carefully fold in the beaten egg whites.

Dip savoiardi in the coffee mixture and arrange them at the bottom of a large, shallow dish, in an even layer.

Spoon half of the stracciatella mascarpone mixture in blobs onto the soaked savoiardi. Gently smooth it out in an even layer with a spatula. Repeat with another layer of coffee-soaked savoiardi and mascarpone cream. Chill in the refrigerator, at least 4 hours, but preferably overnight.

Just before serving sprinkle with reserved chopped dark chocolate. 

Serve Stracciatella Tiramisù with a glass of chilled Prosecco!

#Recipe #Food #Stracciatella Tiramisù #Stracciatella Tiramisù recipe #Tiramisù #Tiramisù recipe #Tiramisu #Tiramisu recipe #Savoiardi #Savoiardi Biscuits #Savoiardi recipe #Egg Yolks #Sugar #Egg Whites #Flour #Layfingers #Coffee #Brewed Coffee #Caster Sugar #Mascarpone #Mascarpone Cheese #Port #White Port #Port Wine #Vanilla #Vanilla Seeds #Chocolate #Dark Chocolate #Dessert #Dessert recipe

[dailyedgeworth]

today, mia's very seriously considering her tiramisù options

#she's very serious about it #as am i #i still have a peach tiramisù recipe to give tara..... #mia fey #ace attorney #gyakuten saiban #chihiro ayasato

[asliceofpai]

Tiramisù

Ingredients:

3 eggs

100g sugar

500g mascarpone cheese

1 lemon (zest)

15cl strong coffee

3 tbsp Marsala wine (optional)

250 ladyfinger biscuits (savoiardi)

2 tbsp cocoa powder

Instructions:

Brew a strong coffee and let it cool down to room temperature. You can add the Marsala wine to the coffee for extra flavor, if desired.

Separate the egg whites from the yolks. Place the egg yolks in a mixing bowl. Add sugar to the egg yolks and whisk until the mixture becomes pale and creamy. Add the mascarpone cheese to the egg yolk mixture and mix until smooth and well combined. Zest the lemon and add it to the mascarpone mixture. Mix well. In a separate clean bowl, whip the egg whites until stiff peaks form. Combine Mixtures: Gently fold the whipped egg whites into the mascarpone mixture until fully incorporated. Be careful not to deflate the egg whites.

Assemble the Tiramisu:

Dip each ladyfinger biscuit into the coffee mixture for a few seconds, making sure they are soaked but not soggy.

Arrange a layer of soaked biscuits in the bottom of a serving dish or individual glasses.

Spread a layer of the mascarpone mixture over the biscuits, smoothing it out with a spatula.

Repeat the layers of soaked biscuits and mascarpone mixture until all ingredients are used, ending with a layer of mascarpone mixture on top.

Chill and Serve:

Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld together and the dessert to set.

Before serving, dust the top of the tiramisu with cocoa powder using a fine sieve.

#dessert #recipe #tiramisù #indulgent #sweet #italian

[thoughtportal]

Blood Orange Tiramisù

recipe here

https://www.thedependablepleasure.com/home/2023/2/10/blood-orange-tiramis

#tiktok #blood orange #Tiramisù #cake recipe #tiktok recipes #recipes #recipe #orange cake

[interiorchef]

#tiramisu #dessert #dessert recipes #tiramisù #italian food #recipes #diy recipe

[fra110284]

Italian Tiramisù recipe

#recipe #tiramisù #tiramisu #foodie #yummy #foodblogger #Youtube

[bowldeepfannish]

Time for @/ SunsOutPansOut aka the Kojiro Nanjo&food-centric SK8 The Infinity zine full  fanart & fic reveals! It was a lovely and delicious zine experience. Click on the zine name link above to check out their twitter for all us contributors’ content ^^ As for my fanart contribution to the zine, it’s a tour of Italy via some of the country’s iconic sweets per a dash of fusion Japanese flavour to honour Kojiro’s heritage and culinary offerings, including the Japanese craze for maritozzi in recent years. Sooo... enjoy some post-S1 bonding time at Sia La Luce making & sharing sweets (top to bottom of the dessert tray: bunet, cannoli&cassata, tiramisù&matchamisù, maritozzi, cornetto) and love. As for the shippy hints proper they are there but I have kept them light. If you know, you know. Hint: look at how these boys accessorize. --- Recipes for these Italian classics - Bonet / Bunet from Piedmont, Italian NW: here - Cannoli Siciliani from Sicily (duh XD): here - Cassata Siciliana: here - Tiramisù from Veneto, Italian NE, classic recipe: here  + matcha tiramisù fusion variant: here - Maritozzi, from Rome: here

Twitter art&recipes thread

#sk8 the infinity #sk8 the infinity fanart #sk8 fanart #sk8 the infinity zine #nanjo kojiro #reki kyan #tadashi kikuchi #ainosuke shindo #tadaai #aitada #matchablossom #renga #food art #italian sweets #art by elianthos #eliartbowl #sia la luce #sia l'amore #food as love language #tiramisu #matchamisu #cassata #cannoli siciliani #bunet #cornetto #maritozzo

[squalodinoappreciationsquad]

Hey there! If you're still interested in doing headcanons how about 😶,🚶, 🥣or☕ for Dino and Squalo, please!

Hello!

Always, it's never too late! I hope you don't mind if I did most of them! I still miss 🚶, but I really have no idea about this yet. In the meantime hope you enjoy the rest!

hc + 😶 for a headcanon about a secret they know of / keep

Squalo would rather have the other hand cut off as well, but he will never let anyone know that he knows how to play the guitar. It was one of the attempts of his mother to redirect his energies away from swordsmanship and he did learn the guitar, but he mostly lets that instrument take dust in the dimmest corner of his house. Dino has seen the guitar, but he has not questioned Squalo about it yet. Yet. Dino is waiting for the right chance. Xanxus has NOT seen the guitar and tbh he doesn't care

Dino, on the other hand, sucks at keeping secrets. Squalo knows a great deal about him because the "dumbass has a tendency of trusting people too much and oversharing too much". That said, something Dino has not let anyone know is how exactly he paid off ALL of dad's debts. Truth is that he has worked season after season restlessly in hospitality as a waiter so he could have something to eat whilst his "mafia boss entries" went to pay off the debts. Sometimes he uses the Customer Service Voice in meetings and people have to check that his soul is still with him.

hc + 🥣 for a food-themed headcanon

Dino is the worst cook ever. He has his own versions of "poison cooking", although in his case it is not even on purpose. He still tries to cook anyway, so far the most egregious results are the time he set bread on fire by accident, the one time he let potatoes rot in the fridge and that one time he got himself food poisoning by eating expired pasta.

Squalo absolutely adores tiramisù. He will get angry if the tiramisù is not done according to the traditional recipe, which is often the case when he has to go outside Italy. He will channel the wrath of Xanxus in that sense.

hc + ☕ for a drink-themed headcanon

Squalo loves tea. Everyone pinpoints him as a coffee lover, but he really loves tea, as far as non-alcoholic drinks go. He has a box full of different teas which is very well hidden. It's probably the only thing keeping him grounded enough when dealing with stress.

Dino likes the smell of coffee, not much the coffee itself. Which, by Italian standards, is equal to heresy, but he will drink it with like enough sugar or syrup and milk.

#mod replies #dino cavallone #squalo superbi #khr headcanons

[sciatu]

PRANZO NATALIZIO - Lasagne con melanzane alla siciliana, Anatra all’arancia, cappone al forno con patate, caponata, pignolata, bucellato con tiramisù, dolcetti vari.

Ecco Natale, con tutte le sue umane contraddizioni, il suo essere puro amore e assoluto materialismo e il vero inno alla gioia, è per noi siciliani un atto di fede unito alla morte dell’anima. Il tutto è consacrato a tavola, tra tartine al salmone, olive schiacciate, olive nere, salame dei Nebrodi, formaggio pepato fresco e quelle sottili strisce di quel lardo che si tiene in un luogo fresco, coperto di pepe nero o peperoncino piccante rosso. Cosi, in sordina, morso dopo morso, inizia il cantico dei piaceri, annaffiato da spumanti dell’Etna o da puro prosecco veneto, perché il piacere non è razzista, non discrimina, non limita il suo impero con la geografia, ma domina tutto volendo e tutto gustando. Poi l’inno alla gioia si eleva, si innalza con la pasta al forno, dove, strato su strato, il ragù regna, unisce uova e melanzane, sposa mortadella e parmigiano in un sublime apoteosi di gusto e godimento, di quanto è chiamato volgarmente con due punti e virgolette, Piacere, con la P maiuscola, mentre invece è solo, semplice, personale, intimo appagamento! Poi c’è il resto, l’anitra all’arancia, cappone e salsiccia, o, se sei uomo dei monti, gli “scarti” poveri del maiale: il muso, le orecchie, le guance, il piede bollito e offerto in un sugo generoso e appagante. È solo un intermezzo, che parla di morte e di vita che la morte dona, prima di arrivare ai dolci, al sublime, all’eterno dove il piacere è sensuale, sessuale, perdutamente accattivante, tra cannoli, pignolata, stelle ripiene di cedro candito, pasta di mandorla e piccola pasticceria per finire con l’acuto che segna questo inno alla gioia, il panettone Fiasconaro, o di Gualtiero Marchesi o l’eterno tiramisù fatto secondo la rigorosa osservanza alla vecchia ricetta della nonna, per unire al tangibile piacere della carne con quello intangibile della memoria, dell’assoluto amore perduto e ancora vivo e sanguinante. Ecco è questo è il Natale e se non lo sai vivere, vuol dire, che non esisti.

Here is Christmas, with all its human contradictions, its start as pure love and became absolute materialism and the true hymn to joy, it is for us Sicilians an act of faith united with the death of the soul. Everything is consecrated on the table, including salmon canapés, crushed olives, black olives, Nebrodi salami, fresh peppered cheese and those thin strips of that lard that is kept in a cool place, covered with black pepper or hot red pepper. Thus, quietly, bite after bite, the canticle of pleasures begins, washed down with sparkling wines from Etna or pure prosecco from the Veneto, because pleasure is not racist, it does not discriminate, it does not limit its empire with geography, but dominates everything by wanting and all enjoying. Then the hymn to joy rises,by with baked pasta, where, layer upon layer, ragù reigns, combining eggs and aubergines, mortadella and parmesan in a sublime apotheosis of taste and enjoyment, of what is commonly called with colons and quotation marks, pleasure, with a capital P, while instead it is only, simple, personal, intimate satisfaction! Then there's the rest, the duck with orange, capon and sausage, or, if you're a man of the mountains, the poor "waste" of the pig: the snout, the ears, the cheeks, the foot boiled and offered in a generous and satisfying gravy. It is only an interlude, which speaks of death and the life that death gives, before arriving at sweets, the sublime, the eternal where pleasure is sensual, sexual, hopelessly captivating, between cannoli, pignolata, stars filled with candied citron , almond paste and small pastries to end with the acute note that marks this hymn to joy, the panettone Fiasconaro, or by Gualtiero Marchesi or the eternal tiramisu made according to strict observance of the old grandmother's recipe, to combine the tangible pleasure of flesh with the intangible one of memory, of absolute love lost and still alive and bleeding. This is Christmas and if you don't know how to live it, it means that you don't exist.

#Sciatu #food #sicilian food

[breadandthread]

Link to follow for the "original" Tiramisu recipe!

#bread and thread

[semprelibera]

the idiot on that post who doesn't know about cacio e pepe, white pizza, and countless other dishes...

but you know what's funny. they just sound mad europeans managed to also make iconic use of 'their' ingredients. well do better yourself then !

I KNOW like, my point was that what the world considers iconic “Italian” dishes are actually Italian-American or Italian-inspired American (heavy in tomato sauce), while to us Italians, as well as people who are familiar with real Italian cuisine, the dishes which we’d consider iconic are actually older than the Columbian exchange or only use “Old World” ingredients...

I mean, if I had to say what the most iconic (as in the ones that everyone knows and can find outside of their region) dishes which do not contain American ingredients are, I’d say:

Ferratelle, castagnole, focaccia, piadina, arancini/e, Sicilian cassata, Sicilian cannoli, crostoli/frappe/chiacchere/cenci/galani/lattughe*, Neapolitan pastiera, carbonara, gricia, cacio e e pepe, fegato alla veneziana, castagnaccio, panforte, seadas, cornetto, basil pesto, maritozzo, torrone, zeppole, Maraschino cherries, bruschetta, struffoli, granita, gelato, erbazzone, porchetta, cotognata, frutta di Martorana, nacatole, torta della nonna, taralli/tarallini/tarallucci, grissini, savoiardi/pistokkeddos, ciambelline al vino, farinata, fregula, risotto alla milanese, pizza bianca, tortellini in brodo, crostata, babà, baicoli, budino di riso, ciambellone, biscotti del Lagaccio, cantucci, cotoletta alla milanese, biancomangiare, panettone, gubana, canestrelli, brasato al Barolo, brigidini, pasta con le sarde, canederli, ravioli ricotta e spinaci, pere al vino, cannoncino, pane carasau and guttiau, casatiello, gnocchi alla bava, chnéffléné, coda d’aragosta, bomba/bombolone, crema fritta, tigella/crescentina, delizia al limone, frìtołe, gelo di melone, krumiri, mandorlato, malfatti, meringa, necci, saltimbocca alla romana, mostaccioli, pasta di mandorle, ribollita, panelle, pasta e ceci/fagioli/lenticchie/fave, pasticciotto, polenta, risotto alla marinara, torta pasqualina, frisella, focaccia di Recco, agnolotti, gnocco fritto, sbrisolona, zabajone, vitello tonnato, passatelli in brodo, mozzarella in carrozza, amaretti, plenty of pizze including the original Marinara which is way better than the one people call Marinara today...

*No campanilismi here 🇮🇹

While I’d say that the most iconic Italian dishes which do contain American ingredients are:

Gnocchi di patate, graffa, crocchè (potato); pizza Margherita, pizza alla marinara, pappa al pomodoro, lasagne alla bolognese, lasagne alla napoletana, parmigiana di melanzane, insalata caprese, sfincione, timballo, sun-dried tomatoes, caponata (tomato); tortelli di zucca, gnocchi di zucca (pumpkin); ‘nduja, pasta all’arrabbiata (hot chilies); tiramisù, gianduja, baci di dama, salame di cioccolato, cuneesi al rhum, zuppa inglese, setteveli, zuccotto, Modica chocolate (cocoa); corn polenta (maize); pandoro, panna cotta (vanilla); peperonata (bell peppers); zucchine alla scapece, pasta alla nerano (courgettes).

So yes, while the Columbian exchange did influence Italian cuisine, either by leading to the evolution of pre-existing dishes (EG.: pangiallo was invented over 2000 years ago and nowadays it’s not uncommon to see people add dark chocolate to the recipe; the original pizza alla marinara did not contain tomato sauce and was made with anchovies, capers, garlic, black Gaeta olives, oregano and olive oil - all of which are very Mediterranean ingredients) or to the creation of new ones, but claiming that New World ingredients-based dishes are all there is to Italian cuisine, or that its most iconic dishes are made with them is factually wrong and the reason why this stereotype exists in the first place is due to Italian-American culture/US stereotypes of Italy and Italians being passed off as authentic Italian and its spread outside of the US is a direct result of US cultural imperialism.

I also find it ironic how they all conveniently ignore that Asian, African and other European cuisines outside of Italy’s also use American ingredients... I have yet to see someone claim that shahi paneer is not Indian or that paprikás csirke is not Hungarian while I have seen plenty of Americans claim that pizza Margherita (which they believe is the only kind of pizza there is) is actually American just because tomatoes are not native to Italy.

#Ask

[spacesweepers]

14, 18, 25

Favorite book you read this year? Coming Through Slaughter was an experience...

A memorable meal this year? Not a full meal, but I've been making mascarpone every few months, and fine-tuning my recipe for tiramiso! It's tiramisù with miso paste in the mascarpone to add umami and salty caramel notes, finished with some dried nori powder on top of the cocoa. Did you create any characters (in games, art, or writing) this year? Pirate carpenter rpg character named Goncharov (created LONG before the meme) who's kind of giving merfolk vibes and has a Disney princess voice. They're a reverse merperson/kaiju (as a reference to Goncharov (1973) being a kaiju film) who reverts to their original form of a giant half angular roughshark half humanoid during the new moon and tries to eat the ship. Even in human form they bite the ship. They wear a conch named Concharov in their hair. Concharov is not a familiar or anything (their familiar is a capybara), it just gives advantage on "detect clam," and disadvantage on dex, and spits water on them. :)

#goncharov #unreality cw

[saccharinesalinity]

𝐭𝐢𝐫𝐚𝐦𝐢𝐬𝐮

Oh tiramisù. Where do I even begin? This dessert has been one of the very few desserts my mother knew how to make when I was a child and also one of the very few non-chocolate desserts I liked (9 year old me LOVED chocolate and no, the cocoa powder doesn’t really count). 

We stopped making it for quite a few years and my mother actually LOST her recipe and at that point dessert enthusiast me had already been birthed, so it was up to me to make a new staple recipe. And lo and behold, 6-7 years later, I’m still making it and we still adore it.

Trigger warning for any Italians and tiramisù purists: my rendition of this classic is by NO means traditional. I repeat: NON TRADIZIONALE !!! But I actually have a good reason for it being so, sooo stick with me alright?

savoiardi — or lady fingers, if you like. I call these biscuits the building blocks of this dessert; they give it their structure, house one of the most important ingredients (the alcohol *wink wink*), and also lends a tender bite to an otherwise overall creamy-textured mouthfeel.

I actually made the fingers from scratch once but let me tell you, it is NOT worth it. I baked mine softer than I should’ve so the tiramisù ended up a lot mushier than usual. :’) Just use the store-bought ones like I did here. They’re pretty inexpensive and saves you a heck load of time. Really can’t go wrong.

soak  —  I haven’t gotten around to using freshly brewed espresso before, but it is something I look forward to trying the next time I make this. I’ve just been using instant espresso (YES instant espresso, the trigger warning was a few paragraphs ago thanks) dissolved in water along with some Kahlúa, and you can bet that it was measured by heart.

The savoiardi are given a little one-two on both sides just so that they’re covered all the way around. I don’t dip them for too long so they maintain slight integrity and won’t be Thanos-snapped disintegrated.

cream — eggs where I come from are deemed a big no no to eat raw and I know very well the traditional recipe has them. But that’s why a sabayon exists! Eggs or egg yolks with sugar whisked over a bain-marie till a ribbon consistency has been achieved. This is then folded with mascarpone and whipped cream (SHHHHH). At the very least, I’ll spare you a less severe heart attack by saying that there isn’t any vanilla. :)

assembly — first component that goes down is the lusciously tall, dark and boozy savoiardi, followed by the cream, and a dust of cocoa powder. I don’t think cocoa powder in between layers is traditional either but I just really love the boost it lends to the espresso. This sequence is only repeated once more without the cocoa. It’s best to do the final dusting right before serving as the cocoa powder tends to dissolve into the cream while it rests in the fridge, preferably overnight or at least for 6 hours.

A little thing about me: I prefer to eat any dessert, cake, etc., the day after it’s made. Yes, waiting is a pain but it just tastes worlds better than it does on the day it’s baked; I can somewhat attest to it being the brief ‘curing’ that it undergoes during those untouched hours. When such an amalgam has been born, it needs time to relax and settle and make sense of what it can truly offer to the mouths it is to feed. And when the time comes, it’s just that much more rewarding.

That’s why I never trust anyone that says that they ‘love freshly baked banana bread’. It doesn’t even taste that great yet! Why are you lying! >:(

But if you simply just cannot wait, as long as the assembled is cold enough, you may dust it with as much cocoa powder as your heart’s content and dig in.

One thing I loved about this photoshoot is that I actually had to eat the whole slice as I took the next photo. But also the pictures came out a little haphazard because I couldn’t find the right time to take them and before I could a few days later, more than half of it was eaten. *sad noises* Meanwhile, I was also trying to take the photos as quickly as I could before it started melting into irreparable doom (which it lowkey did but still tasty nevertheless *cries*).

#dessert #desserts #tiramisu #sweets #sweet #food #foodblog #pastry #chocolate #coffee #cheese #baking #foodphotography #foodpics #sweetfood #pastries

[the-raven-dhampir]

What’s a secret they haven’t told serious romantic partners and don’t plan to tell?

WEIRDLY SPECIFIC BUT HELPFUL CHARACTER BUILDING QUESTIONS

|| That, no matter how insistently he can pretend the exact opposite, Raven's ultimate wish is to fall in love and stop being so self-destructive and lonely.

Oh, and also that he prefers an nontraditional recipe for Italian tiramisù. 🤫

#Ask #OoC #Thanks for sending this - I always love getting these from you!

[dessert-my-sweet-mais-oui]

Tiramisù com Creme de Castanha / Tiramisù with Chestnut Cream

A Portuguese version of the classic Italian layered dessert at home with rum-flavored, coffee-soaked ladyfingers, a creamy mascarpone custard, and whipped cream. The top of this tiramisu is dusted with cocoa powder for an impressive no-bake dessert.

Tiramisu 12 Ladyfingers 500g mascarpone cheese 2 eggs 70g sugar 1 tsp vanilla paste 1 cup strong coffee, cold 4 tbsp rum or marsala 250g chesnut spread

Frosting 200ml 35% whipping cream, cold 100g chesnut spread, cold Cocoa powder, to dust

Line an 20cm loaf pan with plastic wrap so that there is an overhang and the entire pan is covered with the plastic. Combine egg yolks, vanilla and sugar in a medium-sized bowl and beat well. In a separate bowl, beat the egg whites to stiff peaks. In a third, larger bowl, combine the egg yolk mixture with the mascarpone, then fold in the egg whites to produce a creamy mixture. Spread a third of the mascarpone cream mixture on the bottom of the loaf. Dunk the ladyfingers in the coffee/rum mixture and place it over the mascarpone filling. Spread half of chesnut cream over the ladyfingers layer. Repeat the process with remaining mascarpone cream, lady fingers and chesnut spread. Cover and place the pan in the refrigerator for at least 12 hours (the Tiramisu can be made 24 hours in advance).

Removes the plastic wrap cover and flip the pan onto a serving dish. Gently removes the loaf pan and slowly peel off the plastic wrap. Prepare the chesnut whipped cream, whip the cream until firm, then add the chesnut spread and whip again. Pipe the whipped cream over the top. then dust with cocoa powder.

-> Recipe here.

-> Where to buy Chestnut Creme here.  It is the Bonne Mamam brand and is next to the sweets and jams.

For more, see -> Dessert, My Sweet? Mais Oui! - Decadent Recipes blog on tumblr & Pinterest |

#dessert recipes #desserts #food photography #cake recipes #dessert my sweet mais oui decadent recipes #tiramisu #recipe

[imgloriaa]

RECIPES MASTERLIST

• tiramisù pt.1 & pt.2

• gloria’s favorite pasta

• pasta pesto, ricotta & cherry tomatoes

• carbonara

i need a master list because more recipes are coming 😛

#italian good #recipes #pasta