As you know,latelywe have spent a lot of time together with our Communityorganizingsocial contestsfor all tastes… but the latest news fromTiramisùWorld Cupis simply crazy: a series oflive conversationsfrom ourFacebookpage and ourYouTube channel to share the exciting stories of somefriends of theTWC.
And to get off on the right foot, we had the honor and pleasure of hosting our great friend, renowned international pastry chef and President ofF.I.P.G.C.RobertoLestani, who for the occasion revealed to us the3 mistakes not to make to prepare astunningtiramisu!
Mistake n.1:excessively whipping the mascarpone!
A tricky phase that of whipping the mascarpone, which, as the Master says, cannot be taken lightly.The purpose of this phaseis to incorporate air inside theproduct, butbe careful not to exaggerate: the excessive whipping would in fact lead to the solidification of fat making the mascarpone solid,to the detriment of the creamy effect that should instead maintain the tiramisu. By making this mistake, Master Lestani warns us that a small surface film would form that at the moment of tasting would ruin the perfect harmony between the ingredients.
Mistake n.2: once together, don’t immediately mix the yolks and sugar!
Onceis time to combine the egg yolks with the sugar, MasterLestaniadvises you to mix the two ingredients immediately, otherwise you will“burn the yolk”(cit.). But what does that even mean? The Master explains that, since all sugars are hygroscopic, i.e. they have the capacity to absorb water molecules, when the sugar molecule comes into contact with the yolk molecule the first one starts to dehydrate the second one, causing the formation of annoying lumps that would affect the perfect success of the dessert! The Master therefore recommendsto mixthe two ingredients immediately in order to partially dissolve the sugar and create a perfect amalgam!
Mistaken.3: Neglect stratification!
As a true professional, MasterLestanirecalled that the balance between the different layers of tiramisu is FUN-DA-MEN-TAL! That’s why he recommendsto lookfor the right proportion between the cream and the biscuit, avoiding the prevalence of one layer rather than the other that makes up the tiramisu! But the Master has also opened a small note on the soaking, which we at theTiramisùWorld Cup always remember to be an equally important element for the success of the dessert.
If you are curious to discover new guests in the next “UnTiramisùcon…” meetings, follow ourFacebookpage and read theprogram!🤩
FAQs
Using instant coffee instead of something stronger
The coffee undertone in tiramisu makes the dessert a favorite for coffee lovers. While using instant coffee powder might be a quick way to infuse coffee into your ladyfingers, it should not be your go-to.
What not to do when making tiramisu? ›
Using instant coffee instead of something stronger
The coffee undertone in tiramisu makes the dessert a favorite for coffee lovers. While using instant coffee powder might be a quick way to infuse coffee into your ladyfingers, it should not be your go-to.
How to prevent tiramisu from getting soggy? ›
Tips For Making The Best Tiramisu
Don't soak! Quickly dip the cookies into your coffee or liquor. Try not to leave them in the liquid too long—a quick dip will do. Overly soggy cookies make for a wet texture and a messy dessert.
Should tiramisu be wet? ›
The perfect tiramisu is a balance between soft elements and fluffy elements, but be careful. The base must be wet but the biscuits must not crush for too much coffee; place the cold coffee in a small bowl and pass the ladyfingers for 2 seconds, the right time for them to get wet without getting too soaked and crushed.
Should tiramisu be served cold or room temperature? ›
Tiramisu is served cold, which is one of its main attractions as a dessert. Its perfect temperature is between 5-6º C, therefore, after processing it, it is essential to immediately place it in cold storage for a recommended resting time of 4 to 12 hours.
Why is my tiramisu so soggy? ›
It is this dipping stage that makes or breaks a tiramisu. According to Garten, if you dip your ladyfingers for too long, they will turn soggy. However, if you don't dip them for long enough, they won't absorb the proper flavor.
Was tiramisu a mistake? ›
Although he is credited with creating the tiramisu for owning the restaurant where the dessert came from, it is said that the discovery was actually made by Chef Linguanotto and Signora Campeol who were preparing a vanilla ice cream when a spoonful of mascarpone fell by mistake. in the mixture of sugar and egg yolks.
Why is my tiramisu not creamy? ›
The right biscuits
The choice is yours, even though connoisseurs of this dessert will always tell you to choose savoiardi. In fact, the result is completely different if you use these biscuits, which are tall and spongy and absorb less coffee. As a result, the consistency will be less creamy and slightly more compact.
Why does my tiramisu taste bitter? ›
Because tiramisu contains coffee and chocolate, there is reason to worry that it will taste bitter. But a well-made tiramisu is an exercise in equilibrium. The sweetness of the sugar and mascarpone cheese skillfully counteracts the bitterness of the coffee and cocoa.
Why did my tiramisu curdle? ›
Unfortunately it sounds as if the mascarpone curdled because it was whisked too much. Mascarpone has a very high fat content and so will split more easily than double/whipping cream or cream cheese.
Leave the tiramisu to chill and set for at least a few hours, or up to overnight. Dust with cocoa powder before serving.
Should tiramisu sit overnight? ›
Chill your tiramisu for at least 6 hours.
As it sits, the ladyfingers soften and absorb the moisture and flavor from the cream. When ready to serve, grate more chocolate over the top (because why not), and then enjoy!
Do you rest tiramisu in the fridge uncovered? ›
You can store tiramisu covered with plastic wrap for 3-4 days. The flavors of the tiramisu marry and develop as it keeps, especially once its been stored overnight.
What is a substitute for ladyfingers in tiramisu? ›
Substitute for lady fingers in tiramisu
- 27 Best Ladyfinger Substitutes. Here is a guide to the best ladyfinger substitutes, such as Pavesini cookies, biscotti, graham crackers, sponge cake, panettone, madeleines. ...
- 7 Best Ladyfinger Substitutes | Tastylicious!
Rather than grocery store brands, which are often low in fat and quite astringent, look for full-fat cocoa powders from brands like Valrhona, which can offer a deep, rich flavor instead. After dusting, add another layer of coffee-soaked ladyfingers.
What are the guidelines to be followed in storing tiramisu? ›
How to Store Tiramisu. Leftovers should be refrigerated immediately and will last 4 days. You can either transfer it to an airtight container or wrap the dish well with plastic. If you plan on making this recipe ahead of time, it's best served after 1-2 days.
