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 make tiramisu not 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 cold? ›
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.
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.
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!
Why is my tiramisu gritty? ›
Be careful not to over-beat or else the mascarpone will separate and become grainy. With the mixer still on medium speed, gradually add the cream in a thin, slow stream until it's all incorporated. This should take 1 to 2 minutes.
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.
What coffee liqueur is best for tiramisu? ›
My version of Tiramisu uses Kahlua to further enhance the coffee flavor, and a custard-like cooked egg mixture combined with mascarpone and heavy cream, to create a beautifully silky-smooth heavenly layer of creaminess.
How do you store Tiramisu? Store leftovers either in an airtight container in the fridge, or just in the serving dish that you made the dessert in, lightly covered with plastic wrap. Eat within 2-3 days. Make sure to quickly dunk the lady fingers in the coffee soak - too long and they can go soggy!
Is it better to leave tiramisu overnight? ›
For the best results, tiramisu needs at least 6 hours in the fridge before serving.
How long should tiramisu be set? ›
Chill your tiramisu for at least 6 hours.
As it sits, the ladyfingers soften and absorb the moisture and flavor from the cream.
