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Traditional Tiramisu with Homemade Ladyfingers
A classic Italian tiramisu made entirely from scratch, including homemade ladyfinger sponge, airy mascarpone cream, and a rich coffee soak. This recipe walks you through every step, from whipping eggs to careful assembly, ensuring a light, ethereal dessert with distinct layers and deep flavor.
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Critical Success Points
- • Properly separate eggs with no yolk in whites.
- • Whip egg whites and yolks to correct stages (ribbon and stiff peaks).
- • Fold ingredients gently to avoid deflating batter and cream.
- • Do not overwork or re-pipe ladyfinger batter.
- • Bake ladyfingers until set but not dry.
- • Cool ladyfingers completely before assembly.
- • Soak ladyfingers with coffee just enough—not too much.
- • Chill tiramisu for at least 4 hours (preferably overnight).
Safety Warnings
- • This recipe uses raw eggs. Use only the freshest eggs from a trusted source, or use pasteurized eggs to reduce risk of foodborne illness.
- • If serving to pregnant people, young children, elderly, or immunocompromised, use pasteurized eggs.
- • Be cautious with hot sugar syrup and oven use.
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