Claire’s version seems like it moves the coffee flavour into the background. The quantities of sugar, vanilla, salt, booze and chocolate would make this a much sweeter dessert IMO.
I too have never been a fan of Tiramisu. But honestly, I have never been let down by one of Claire’s recipes. I will have to give this a go and see I’m converted.
@@afergie76 You might want to switch out the lady fingers for another kind of biscuit if you find the texture problematic. Some people use tea biscuits or even Biscoff (careful with that one though as it will infuse its flavour and it's very sweet). Another possibility is that you might be eating it too soon, as the texture when it sits in the fridge for long enough is supposed to be more of a mousse and not really reminiscent of a soaked lady finger. But if all that fails, maybe tiramisù is just not made for you. Hopefully you find a way to make it work!
Ms. Saffitz, my wife & I are such huge fans of you're content. She's a pretty mean baker herself; but it's a pleasure to pick up some tips from a mistress of the Craft like you.
@@RentorockMs. is perfectly fine. It’s supposed to be the female equivalent of Mr. in that it doesn’t denote whether the person is married or not, as opposed to Miss, which means not married.
@@Rentorock No, that's wrong on multiple levels. "Saffitz" is her birth name, not one acquired by marriage. Her husband's name is Harris Mayer-Selinger. More importantly, in the US, and other countries, "Ms" is appropriate for women, just as "Mr." is for men regardless of marital status.
@m12hequus Don’t feel bad, I missed it too! I was wondering over the last couple of videos but didn’t want to comment and be wrong and look like a tool. 😂❤
Such an incredible tutorial! 🍰✨ Claire’s step-by-step approach makes this classic tiramisu recipe feel so approachable. The creamy layers and perfect balance of flavors are mouthwatering-thank you for sharing this dessert masterpiece!
@@biscottaishyes, absolutely. I’ve made a blood orange and rhubarb “Tiramisu” with Campari in the soak and sliced toasted almonds on top sprinkled with icing sugar. One of the best things I’ve ever made.
I've been waiting for this recipe! We called it when I was a kid the original most favorite Icebox cake! Thank you so much claire! Your ultimate chocolate cake, birthday cake, pumpkin pie and bread are all hit with my family and friends! Happy Holidays! Im going to try this today! ❤
Tiramisu is such a magical dessert. You can either make it in a day or 15 minutes. In my dorm room with no kitchen I ended up making tiramisu from sugar, lady fingers, instant coffee, labneh and cocoa powder and it was still delicious.
My recipe is almost the same, but I don't use marsala and I mix the mascarpone with the zabaglione before adding the whipped cream. Sometimes I have problems with the mixture though (it curdles), so I'll try this technique next time.
I appreciate sharing your thoughts on the dessert. Kind of like the Cesar Salad, I believe the name Tiramisu is so familiar, that there are many variations on the core ingredients.
I love how people like to complain that something isn’t “authentic” because you used store bought ingredients… like no it’s actually more authentic because very few Italians themselves bother with home made ladyfingers. Just like Panettone… NO ONE BOTHERS TO MAKE THEM AT HOME BECAUSE THEYRE SO FR KING DIFFICULT
It would be extremely cool if you would consider revisiting your homemade peanut M&M idea. There’s a panning attachment for your KitchenAid stand mixer called the “Aieve Snack Coater” that will make things much easier for you. It’s a very small version of the same type of machine that Mars uses to make M&Ms. I know how to coat the peanuts in chocolate, but I haven’t figured out yet how to add the hard candy coating, dye it a bright color and polish it. If anyone can figure out this last part, it’s you.
Claire, I really want to make croissants and your only recipe is through the NYTimes TH-cam, which doesn’t include the real recipe unless you subscribe. Do you plan to make them on your site any time soon? Also, I loved this recipe. I just wish it was bigger! Hahaha
James Hoffman did a vid featuring your other recipe from the book, and said it was good but didn't have enough strong coffee flavour. Which isn't surprising considering...well, James. In this case I always like to see your take on a traditional, classic recipe.
I do it very similar to you, I don't like to put the eggs raw either. I make a cream with the yolks, cream and mascarpone, I leave it overnight in the fridge and I whip it. I use amaretto as a liqueur.
My guilty pleasure is ordering tiramisu in a cafe and hating it because it’s dry, tastes like margarine or has no coffee flavour. Then I make a redemption one at home with cream cheese because I don’t want pay $$$ for mascarpone and it tastes 100% better. So I’m with Claire, I love tiramisu but there is so many bad ones in the wild.
17 minutes, done in one day, nothing to figure out, nothing to re-do, no editorial comments from the camera crew, no long lingering shots of cats - who are you and what have you done with Claire Saffitz?
interesting that sabayon is a dessert in its own right. I actually make someething similar, just heavy cream, egg yolks and honey and I just thought of it myself. I put it on baked apple slices and lots of other things
100% agree. No need for vanilla, heavy cream and cooking the filling. It is such a beautiful recipe when done like it should be. I love Claire's recipes often, but this is not traditional and I don't think it improved from the original
@@marijnl I'll have to disagree here. Cooking the eggs when doing Zabaione is for safety reasons, in a lot of places it is really dangerous to eat the eggs raw, it's necessary to do that so you don't get food poisoning (like salmonela) from raw eggs. In most traditional Italian Zabaione recipes the eggs are cooked, exactly the same as Claire's. I used to think the heavy cream was not necessary too, until I tried doing it with the heavy cream and it really elevated the dessert! You should try it!
@@vannychee So I think you already answered my question: When Zabaglione is done properly over a double-boiler, the egg yolks are considered cooked, not raw ?
@@dianeleirer9878 yes, doing on a double-boiler you can keep the fluffy texture but still reach a high enough temperature to cook the eggs and make sure all the bacteria are killed.
I have a quick question: what is a cup of "brewed espresso"? This isn't really something I'm familiar with in the UK. Would it be like a cup of americano? Or is it multiple espresso shots made up until i have a cup/250ml?
We don’t add booze to ours. Many in our family are alcoholics and in recovery so we don’t add it. We use some good quick espresso in exchange. It’s really not missed without alcohol.
Heads up: The Spanish title of this video is "2024 YT DP Tiramisú Final". I assume that's an automatic translation of the working title of the video because TH-cam does this when you enable automatic audio dubbing. You might want to override the title or just disable automatic dubbing (though there's people for which disabling it didn't do anything so pay attention).
I like a really boozy tiramisu, with unsweetened espresso for the soak, and whisk the eggwhites to soft peaks and fold them into the mascarpone and zabaglione mixture.
I too tend to not be much of a fan of tiramasu, but that could just be because the majority of ones I've had have been factory made rather than handmade... :)
You're doing a fantastic job! Just a quick off-topic question: I have a SafePal wallet with USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter). How should I go about transferring them to Binance?
Drip coffee is never going to give the exact same flavor as an expresso machine because it's not the same method of extraction, but if you have a moka pot you can use a medium amount of water and a lot of coffee in the filter, and that will give something close enough for this kind of application. Otherwise, if you only have a standard american machine you can make extra strong drip coffee as one other person said, and then adjust it by mixing instant coffee into it.
I have to be that Italian and say the traditional method is much simpler which uses just eggs separated into yolks and whites and no cream. Follow the same steps Claire does except whip the egg whites alone until stiff peaks. I also prefer to whip the marscapone separately as well before adding it to the yolks and sugar. Then just fold it together and done, no wasted egg whites and no need for heavy cream. Also for people having issues dunking the lady fingers just dip quick on each side like Claire showed, if they look dry you can always brush on extra espresso after, so always better to undersoak at first. I like to do a layer of cocoa powder before chilling it because it makes like a chocolate pudding on top and then you can always dust a fresh layer. Also PLEASE PLEASE PLEASE use real espresso, buy instant espresso if you have to, or buy a Moka pot. It really makes a big difference.
Claire, if someone from Big Tiramisu has forced you into your mea culpa on liking tiramisu, just blink three times while saying the word croquembouche in your next video and your fans will be there to protect you 😅. I smell coercion! (Or that could be the caramelized French toast becoming too caramelized).
Merry Christmas/Happy Hanukkah Dessert People! I made 2 tiramisu trifles in the past few days… with the added bonus of homemade lady fingers. I have an “ok”recipe, but by mistake I put too much rum into the Zabaglione AND my soak 🤦♀️ It got thrown away this morning… what a bummer 😒
Tiramisu seems easy, but I have issues getting the proper lady finger soak - average 1 out of 3 times. too dry, too saturated, but sometimes just right.
Why does my mascarpone curdle with the whipping cream?? Every time. I have tried everything to not have bits of it in the filling and it is definitely the mascarpone not scrambled egg.
Hi claire, the video title in German is currently showing as a auto translated version of your working title (it says FINAL at the end lol) currently TH-cam is messing with automatically adding machine translated titles and descriptions to videos, you have to go through and delete them before publishing. It's a huge mess and super annoying they're forcing this down our throats
Do be careful how much you soak the ladyfingers. I made a different recipe a long time ago and ended up with Tiramisoup... The next time I made it, I put down a layer of dry ladyfingers just in case.
Japanese baking style tiramisu is phenomenal though. I forgot the TH-camr's name, but there's a big Japanese food TH-camr who has a banger tiramisu recipe.
Now, everyone, let's imagine that Claire and James Hoffmann would have worked on this together
This is right where I went.
Sort of curious how the Hoff's sv yolks compares to this classic zabaglione method.
Claire’s version seems like it moves the coffee flavour into the background. The quantities of sugar, vanilla, salt, booze and chocolate would make this a much sweeter dessert IMO.
I think that concentration of intelligent, soft-spoken, genuinely sweet people would be an overload.
@@aaaaaaaaaaaaaaaaaaa2004You've got a point 😃
I too have never been a fan of Tiramisu. But honestly, I have never been let down by one of Claire’s recipes. I will have to give this a go and see I’m converted.
Just out of curiosity, what is it about Tiramisu that is putting you off?
I learned that it's just that I hate boxed vanilla pudding, and I've seen it made with that terrible ingredient so many times.
@@HenryPiffpaffI think it’s I find the soaked lady fingers reminiscent of soaked bread. Which I find disgusting.
@@afergie76 LITERALLY the exact same opinion, but am also curious about this version.
@@afergie76 You might want to switch out the lady fingers for another kind of biscuit if you find the texture problematic. Some people use tea biscuits or even Biscoff (careful with that one though as it will infuse its flavour and it's very sweet). Another possibility is that you might be eating it too soon, as the texture when it sits in the fridge for long enough is supposed to be more of a mousse and not really reminiscent of a soaked lady finger. But if all that fails, maybe tiramisù is just not made for you. Hopefully you find a way to make it work!
Ms. Saffitz, my wife & I are such huge fans of you're content. She's a pretty mean baker herself; but it's a pleasure to pick up some tips from a mistress of the Craft like you.
*Mrs.
@@RentorockMs. is perfectly fine. It’s supposed to be the female equivalent of Mr. in that it doesn’t denote whether the person is married or not, as opposed to Miss, which means not married.
@@Rentorock No, that's wrong on multiple levels. "Saffitz" is her birth name, not one acquired by marriage. Her husband's name is Harris Mayer-Selinger. More importantly, in the US, and other countries, "Ms" is appropriate for women, just as "Mr." is for men regardless of marital status.
Made tiramisu yesterday for Christmas…now I’ll have to try Claire’s recipe for new years!😁
OMG! Claire’s gonna be a Mommy! Congratulations!! 🥹🫶🏼🍼
lol you late..
@m12hequus Don’t feel bad, I missed it too! I was wondering over the last couple of videos but didn’t want to comment and be wrong and look like a tool. 😂❤
A few weeks ago she showed a profile in a video I was watching and I thought, “Is Claire pregnant?” I couldn’t confirm that online until now.
Omg! I’m so happy for Claire and Harris!
🧡
@@puggirl415 thank god someone finally confirmed it! I've been suspicious but of course you can't just ask someone that...
the best wake up call i can get is a new video from claire
Such an incredible tutorial! 🍰✨ Claire’s step-by-step approach makes this classic tiramisu recipe feel so approachable. The creamy layers and perfect balance of flavors are mouthwatering-thank you for sharing this dessert masterpiece!
My favorite!! However, I agree completely that not all tiramisu are created equal… Thank you for this gem!
I've been wanting to make a tiramisu and needed a new recipe so perfect timing 😊 so far the zabaglione tastes fantastic so I'm excited for tomorrow 😁
Hate coffee. But I would watch Claire bake anything
I hate drinking coffee (even flavored coffee 😝) but I love the flavor of tiramisu. Don’t get it 🤷🏼♀️ but I love this recipe!
Honestly you can replace the coffee with other strong flavored liquids. I have made limoncello tiramisu, strawberry tiramisu, etc
😱
@@biscottaishyes, absolutely. I’ve made a blood orange and rhubarb “Tiramisu” with Campari in the soak and sliced toasted almonds on top sprinkled with icing sugar. One of the best things I’ve ever made.
Very intrigued by the new structure that has been appeared outside the kitchen window……🤩🤩
I've been waiting for this recipe! We called it when I was a kid the original most favorite Icebox cake! Thank you so much claire! Your ultimate chocolate cake, birthday cake, pumpkin pie and bread are all hit with my family and friends! Happy Holidays! Im going to try this today! ❤
Tiramisu is such a magical dessert. You can either make it in a day or 15 minutes. In my dorm room with no kitchen I ended up making tiramisu from sugar, lady fingers, instant coffee, labneh and cocoa powder and it was still delicious.
I was LITERALLY thinking about tiramisu (I'm making some in a couple months) And here it is. What a coincidence...
One of my favorites! Thanks, Claire! ❤
My recipe is almost the same, but I don't use marsala and I mix the mascarpone with the zabaglione before adding the whipped cream. Sometimes I have problems with the mixture though (it curdles), so I'll try this technique next time.
Looks so beautiful Claire and ur glowing and look amazing! ❤😊❤😊😊❤😊❤
I hope you had a wonderful Christmas Claire. 🎄🎄
one of my husbands favorite desserts! also happy holidays!
omg Claire I am literally making tiramisu tomorrow
I appreciate sharing your thoughts on the dessert. Kind of like the Cesar Salad, I believe the name Tiramisu is so familiar, that there are many variations on the core ingredients.
Congratulations Claire! ❤❤❤
I love how people like to complain that something isn’t “authentic” because you used store bought ingredients… like no it’s actually more authentic because very few Italians themselves bother with home made ladyfingers. Just like Panettone… NO ONE BOTHERS TO MAKE THEM AT HOME BECAUSE THEYRE SO FR KING DIFFICULT
5:38 OBSESSED with how Claire's holding the hand mixer there 😭😭😭😭😭😭😭
If you are “obsessed” with such stuff,you need an evaluation asap
I tried holding it this way. Much, much easier than having my elbow up to my ear. Claire is a genius!
@@DN-rt7tlit's called hyperbole for comedic effect
@@DN-rt7tl it's a figure of speech, first time online?
Same. I’ve learned so much from Claire, including holding a hand mixer ergonomically.
Do the french dessert Opera Cake next
so needed this to start my day. thank you claire!!
Awesome Claire! Thank you! Love tiramisu!
tiramisu from claire? YES!!
Yasss merry claire-mas
My favorite love tiramisu so much! ❤😊😊😊❤😊❤😊❤😊
It would be extremely cool if you would consider revisiting your homemade peanut M&M idea. There’s a panning attachment for your KitchenAid stand mixer called the “Aieve Snack Coater” that will make things much easier for you. It’s a very small version of the same type of machine that Mars uses to make M&Ms. I know how to coat the peanuts in chocolate, but I haven’t figured out yet how to add the hard candy coating, dye it a bright color and polish it. If anyone can figure out this last part, it’s you.
coffee desserts are the absolute goat
I've been craving this, yumm!
I made tiramisu 2 days before this and im blessed with this today
Same. Made it for christmas eve dinner.
Claire, I really want to make croissants and your only recipe is through the NYTimes TH-cam, which doesn’t include the real recipe unless you subscribe. Do you plan to make them on your site any time soon? Also, I loved this recipe. I just wish it was bigger! Hahaha
Love Tiramisu!
now I'll try this tomorrow
The original icebox cake. So delicious!
sears catalog yep
Can we get a Claire x Action Bronson collab?! Baklava episode, maybe?!
James Hoffman did a vid featuring your other recipe from the book, and said it was good but didn't have enough strong coffee flavour. Which isn't surprising considering...well, James.
In this case I always like to see your take on a traditional, classic recipe.
Wow.. that look really good. Thanks for the video
For christmas eve I made the icebox cake, maybe this is what I'll make for New Year's!
Can’t ever go wrong with tiramisu. It’s always a welcome delight especially with Claire’s touch.
ENGLISH PLEASE. 😅😂
I do it very similar to you, I don't like to put the eggs raw either. I make a cream with the yolks, cream and mascarpone, I leave it overnight in the fridge and I whip it. I use amaretto as a liqueur.
Are the egg yolks not considered’ raw’ when stirring over a double boiler?
I dip the biscuits in the coffee earlier in the process and give them time to soak as this avoids it getting watery on the bottom
Been waiting for this! Yay, indeed!
My guilty pleasure is ordering tiramisu in a cafe and hating it because it’s dry, tastes like margarine or has no coffee flavour. Then I make a redemption one at home with cream cheese because I don’t want pay $$$ for mascarpone and it tastes 100% better. So I’m with Claire, I love tiramisu but there is so many bad ones in the wild.
17 minutes, done in one day, nothing to figure out, nothing to re-do, no editorial comments from the camera crew, no long lingering shots of cats - who are you and what have you done with Claire Saffitz?
Tiramisu isn't tiramisu without a zabaglione so I'm glad Claire's includes it 😌
Tiramisu.... Finally
I agree - marsala is essential.
interesting that sabayon is a dessert in its own right. I actually make someething similar, just heavy cream, egg yolks and honey and I just thought of it myself. I put it on baked apple slices and lots of other things
"Zabaglione" - I didn't know how to spell it either until just now, but they helpfully wrote it in the description c:
My favorite dessert 🤎
Usually, I love heavy cream but it has no place in a classic Tiramisu. The simpler, the better here :)
yeah same. mascarpone is enough on its own
100% agree. No need for vanilla, heavy cream and cooking the filling. It is such a beautiful recipe when done like it should be.
I love Claire's recipes often, but this is not traditional and I don't think it improved from the original
@@marijnl I'll have to disagree here. Cooking the eggs when doing Zabaione is for safety reasons, in a lot of places it is really dangerous to eat the eggs raw, it's necessary to do that so you don't get food poisoning (like salmonela) from raw eggs. In most traditional Italian Zabaione recipes the eggs are cooked, exactly the same as Claire's. I used to think the heavy cream was not necessary too, until I tried doing it with the heavy cream and it really elevated the dessert! You should try it!
@@vannychee So I think you already answered my question: When Zabaglione is done properly over a double-boiler, the egg yolks are considered cooked, not raw ?
@@dianeleirer9878 yes, doing on a double-boiler you can keep the fluffy texture but still reach a high enough temperature to cook the eggs and make sure all the bacteria are killed.
Yum😊
I have a quick question: what is a cup of "brewed espresso"? This isn't really something I'm familiar with in the UK. Would it be like a cup of americano? Or is it multiple espresso shots made up until i have a cup/250ml?
multiple shots so that it’s strong in taste :) americano means a higher water to espresso ratio which will dilute the flavor.
yea I have been waiting for this. You had OTHER tiramisu items, but not THIS important one
We don’t add booze to ours. Many in our family are alcoholics and in recovery so we don’t add it. We use some good quick espresso in exchange. It’s really not missed without alcohol.
Thanks for this reminder that it's still great without booze.
Keep it up 👍👍💪💪
Authentic tiramisu has no booze whatsoever so your version is actually more traditional than this one 😂
Lesson learned: high sided plate = good for espresso soaking ladyfingers, not for displaying tiramisu layers
Heads up: The Spanish title of this video is "2024 YT DP Tiramisú Final".
I assume that's an automatic translation of the working title of the video because TH-cam does this when you enable automatic audio dubbing.
You might want to override the title or just disable automatic dubbing (though there's people for which disabling it didn't do anything so pay attention).
Uploaded 8 minutes ago is "i would die for claire" worthy
I like a really boozy tiramisu, with unsweetened espresso for the soak, and whisk the eggwhites to soft peaks and fold them into the mascarpone and zabaglione mixture.
love the title
Yum!
everyone, use these savoiardi - dry cookies - instead of the spongy, soft, wide and flat ones, unless you want a super mushy tiramisu...
We usually add Kahlua to our soak. But not super different otherwise
oh shoot just made the icebox cake yesterday!
I too tend to not be much of a fan of tiramasu, but that could just be because the majority of ones I've had have been factory made rather than handmade... :)
You're doing a fantastic job! Just a quick off-topic question: I have a SafePal wallet with USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter). How should I go about transferring them to Binance?
Claire, can you provide more info on the espresso? How did you make it? If you don’t have an espresso machine, are there alternatives?
You can just use regular coffee, but make it extra strong.
Drip coffee is never going to give the exact same flavor as an expresso machine because it's not the same method of extraction, but if you have a moka pot you can use a medium amount of water and a lot of coffee in the filter, and that will give something close enough for this kind of application. Otherwise, if you only have a standard american machine you can make extra strong drip coffee as one other person said, and then adjust it by mixing instant coffee into it.
So are you using actual brewed espresso? Or just strong coffee.. cuz that's a lot of espresso shots 😅
I have to be that Italian and say the traditional method is much simpler which uses just eggs separated into yolks and whites and no cream. Follow the same steps Claire does except whip the egg whites alone until stiff peaks. I also prefer to whip the marscapone separately as well before adding it to the yolks and sugar. Then just fold it together and done, no wasted egg whites and no need for heavy cream. Also for people having issues dunking the lady fingers just dip quick on each side like Claire showed, if they look dry you can always brush on extra espresso after, so always better to undersoak at first. I like to do a layer of cocoa powder before chilling it because it makes like a chocolate pudding on top and then you can always dust a fresh layer. Also PLEASE PLEASE PLEASE use real espresso, buy instant espresso if you have to, or buy a Moka pot. It really makes a big difference.
YES!! One of my absolute favorites, this looks sooo good❤❤ Claire I just got your book and I already love it!
Claire, if someone from Big Tiramisu has forced you into your mea culpa on liking tiramisu, just blink three times while saying the word croquembouche in your next video and your fans will be there to protect you 😅. I smell coercion! (Or that could be the caramelized French toast becoming too caramelized).
Merry Christmas/Happy Hanukkah Dessert People! I made 2 tiramisu trifles in the past few days… with the added bonus of homemade lady fingers. I have an “ok”recipe, but by mistake I put too much rum into the Zabaglione AND my soak 🤦♀️ It got thrown away this morning… what a bummer 😒
❤
Tiramisu seems easy, but I have issues getting the proper lady finger soak - average 1 out of 3 times. too dry, too saturated, but sometimes just right.
Every chef has their signature ingredient... Chef John's is cayenne. I think Claire's is Demerara sugar.
Loving how this came out so close to James Hoffman ultimate tiramisu recipe. Now I'll have to try both... For science!
Why does my mascarpone curdle with the whipping cream?? Every time. I have tried everything to not have bits of it in the filling and it is definitely the mascarpone not scrambled egg.
STL Italian here … that’s how we do it Claire. 🥰
9:53 that's always been the thing I don't like about Tiramisu, that slight acidity where I can taste alcohol somehow
Serve your tiramisu with a few dollops of freshly whipped cream for maximum enjoyment.
Hey Claire, I just have a question about what we can use instead of Marsala or kahlua for people that cannot consume alcohol?
You could easily just leave it out imo. I've done it before and it's delicious regardless c:
Lady fingies and custard.
The alcohol is usually Disaronno, not rum. I prefer it boozy but to each their own.
Claire, where have you been all my life?
somebody tell anti chef Jamie that not even Claire makes her own ladyfingers!
Oh, Jamie and the Ladyfingers. So much disaster.
I thought of poor Jamie too. 😄
I'm here because I need that extra revive (vampire survivors joke)
👍💚
Clicked just to mention that the title of this video probably should be updated by Claire's management team.
Fold in the cheese
6:41 😏
Hi claire,
the video title in German is currently showing as a auto translated version of your working title (it says FINAL at the end lol)
currently TH-cam is messing with automatically adding machine translated titles and descriptions to videos, you have to go through and delete them before publishing. It's a huge mess and super annoying they're forcing this down our throats
The traditional recipe does exist. It has no cream, there's no zabaione, so no booze on tiramisu, no sugar on the coffee.
Why no Christmas themed episode....? What.
Do be careful how much you soak the ladyfingers. I made a different recipe a long time ago and ended up with Tiramisoup... The next time I made it, I put down a layer of dry ladyfingers just in case.
YOU can Never remove your Hometown... THIS So st. Louis is Bonkers
Fun (but shamefull) fact: I've been an assistent cook a few years ago for a while but I always thought that Tiramisu was from Japan. 🥴
Were you thinking of "tsunami"?
Japanese baking style tiramisu is phenomenal though. I forgot the TH-camr's name, but there's a big Japanese food TH-camr who has a banger tiramisu recipe.
Saaame, I also don't like my tiramisu to be boozy!