Cost Breakdown

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.