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Cyril Lignac‑Style No‑Bake Tiramisu (Makes 8 Servings)
A quick, ultra‑creamy tiramisu inspired by chef Cyril Lignac. The recipe uses espresso‑soaked ladyfingers, a silky mascarpone‑egg yolk cream, and a cocoa‑speculoos dusting. It can be served in a large dish or individual glasses and is ready in about 30 minutes of hands‑on work plus chilling.
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Critical Success Points
- • Do not over‑soak the ladyfingers; they must stay firm enough to hold shape.
- • Ensure the heavy cream is thoroughly chilled before whipping.
- • Fold the whipped cream gently to keep the mixture airy.
- • Chill the tiramisu for a minimum of 2 hours before serving.
Safety Warnings
- • Raw egg yolks carry a risk of salmonella; use fresh, pasteurized eggs if concerned.
- • Keep the tiramisu refrigerated at all times after assembly.
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