By Niveditha Kalyanaraman
December 26th, 2023
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If you're looking to impress your guests with desserts, tiramisu should be one Italian classic in your toolbox. This layered dessert is made with ladyfinger biscuits soaked in coffee, sweet mascarpone cheese, a light-whipped cream, and a dusting of cocoa powder. Although tiramisu appears deceptively easy, there are some major ways that this dessert can reach past the point of no return. Here are 6 common tiramisu mistakes to avoid.
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Tiramisu is traditionally made with ladyfingers biscuits. These soft cookies, known as savoiardi, easily soak up the coffee flavour. Ladyfingers are the only biscuit you should use for tiramisu because of the texture is perfect for absorption.
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Mascarpone is a sweetened cheese that can make or break your tiramisu. When your mascarpone is over-whipped, it will start to resemble the texture of cottage cheese, and once the mascarpone starts to split, it is difficult to recover.
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Using room temperature eggs is important in baking because of the increased volume, as well as better binding potential with other ingredients.
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While using instant coffee powder might be a quick way to infuse coffee into your ladyfingers, it should not be your go-to. Most tiramisu recipes call for strongly brewed coffee or espresso at room temperature because there needs to be enough flavor to give your biscuits a boost.
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Booze and tiramisu can be best friends. You can infuse several types of alcohol into your tiramisu depending on your preferences.
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There is a narrow window for dipping your ladyfingers in coffee or espresso. You want to dip your biscuits in long enough to soak up the flavors, but not long enough so that the biscuit breaks. The optimal time for flipping your cookies in the espresso is a couple seconds on each side.
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