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Crazy Tiramisu
A ultra‑creamy homemade tiramisu made with a bombe paste, homemade ladyfingers, coffee‑rum syrup and mascarpone whipped cream. The result is an airy dessert, rich in flavor and perfect for impressing your guests.
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Cost Breakdown
Critical Success Points
- • Whisk the egg whites
- • Make the bombe paste (110 °C syrup + incorporation)
- • Incorporate the melted gelatin
- • Bake the biscuits at 230 °C
- • Assembly and chilling in the refrigerator
Safety Warnings
- • The 110 °C syrup is very hot; handle with care and use a thermometer.
- • Raw eggs are consumed; ensure they are fresh or use pasteurized eggs.
- • Rum is flammable; avoid any contact with flame.
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