Creamy, rich, and bursting with bold coffee flavors.
began seeking to establish what it took to make"real" tiramisu, then still a relative newcomer to the American dining scene. After much searching, its report proved that the answer was almost impossible to nail down. Tiramisu's history boiled down to undocumented claims of he said/she said, with little historical evidence to ground the specifics.
. In part, that's because my one-bowl method takes the pain out of whipping up a sponge cake, and I think it's fun to make desserts 100% from scratch.If that doesn't describe your feelings about spending time in the kitchen, don't hesitate to buy ladyfingers from an Italian bakery. Alternatively, look out for a good-quality brand that's free from artificial flavors, which can contribute an unexpected aftertaste to an otherwise mellow tiramisu.
The second spirit in my recipe, Cardamaro, is decidedly less intuitive, but hear me out. This wine-based amaro is made with cardoon and blessed thistle , which admittedly sounds bonkers. Yet it has a gentle sweetness and toasty flavor that's buttery and smooth, with a botanical aroma that lightens the darkness of coffee and chocolate. Like tiramisu itself, this curious spirit is a newcomer from Northern Italy, so there's something nice about putting them together.
As I mentioned above, while most tiramisu recipes call for a filling made from whipped egg yolks, I'm not keen on the density and the heavy custardy flavor that detracts from the lightness of fresh mascarpone. To put that clean dairy flavor center stage, I use whole eggs instead. This lightens up the flavor profile and consistency of the filling, letting the mascarpone shine.
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