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Latteria Sociale Mantova (Harris Farms, pictured below)Ĭoffee – Tiramisu ain’t Tiramisu without coffee for dunking the biscuits! You’ll see me using an espresso machine in the video, but in my pre coffee machine days, I always used coffee granules andįrangelico or other liquor – I am actually not really much of a fan of liquor in my sweets, but Tiramisu is the exception! I like Frangelico because it’s a hazelnut flavoured liquor, and also very partial to Kahlua which is coffee flavoured. La Casa Formaggio Mascarpone (Woolworths)

Australians – do NOT use Woolworths or any generic home brand as they are too thin and won’t set, so your cream layer will be too thin. Mascarpone – it’s a very thick, rich Italian cream that has a consistency like cream cheese (see video for consistency). They are crisp, sweet sponge fingers that taste like vanilla Sold at grocery stores in the biscuit aisle, delis and fruit ‘n veg shops. Lady fingers aka Pavesini or Savoiardi biscuits – pretty widely available nowadays, at least here in Australia. So, other than the eggs, there’s a few more ingredients in Tiramisu worth chatting to you about! The unique thing about the Tiramisu cream is that it’s rich yet light, it sets so it’s cuttable to show the layers, yet it’s soft and creamy. And yep, that includes all the foods I’ve listed above! Safety note: for extra precaution, it is recommended that young children, pregnant women or people with fragile health issues avoid foods made with raw eggs. Homemade mayonnaise, hollandaise and bernaise (raw yolks!)Īll those cake batter and cookie dough bowls you’ve licked clean!!Īnd of course, that Tiramisu you swooned over at that rustic little Italian restaurant? Raw eggs! Pavlova (what do you think that marshmallow centre you know and love is? Raw egg whites!) While food safety may have been a valid concern in the past, these days in Western countries (certainly in Australia), the quality of eggs sold in reputable stores is good enough such that you won’t need to worry about consuming raw eggs.Īnd if the thought of raw eggs is icky – well, chances are you’ve eaten raw egg without realising it in the form of:Ĭhocolate mousse (in a traditional or nice French restaurant) And in fact, somewhere along the lines of history, someone (non Italian!) got scared about eating raw eggs so they decided to start making Tiramisu using tempered eggs (eggs whisked over a water bath).

The way it’s made in Italy and the GOOD Italian restaurants.😇 This is a proper Italian Tiramisu recipe. Some are very shortcut, made using cream in a can. There are many, many Tiramisu recipes out there in this big wide world.

It’s simple to make, fun to construct, and tastes even better the next day – and the next! This is a traditional Italian recipe by Vanessa Martin, a well regarded Australian Italian Chef.

Yulia nova reduction how to#

This is how to make a real Tiramisu the proper Italian way! The cream layers are luxurious and rich, but not greasy and heavy like simplified versions made with whipping cream.