Yes! I typically use raw eggs for tiramisu because it is the traditional way to prepare it. I find the egg yolks are creamier and easier to mix into the mascarpone when they are raw, and the texture overall is a lot smoother. the flavor is also better, there's no risk for any overcooked eggy bits to end up in your custard, and it's a lot quicker to prepare in general. of course, there's always a risk with consuming raw eggs. i hope this helps - feel free to message me if you have any trouble :)
1. The bain-marie is definitely best accomplished using a hand mixer, however you can do this instead: hand whisk the eggs and sugar over the heat until the sugar has melted (stick your finger into the egg mixture to check for granules). Once the sugar has dissolved, you can continue to whip the egg mixture using your stand mixer until fully whipped and pale.
2. If you use raw eggs, just go straight to whipping in the stand mixer until pale and fluffy, then add in the mascarpone and whip until combined.
3. If you don't have a 9x9 pan and 8x8 will work! You may have some leftover custard but that's a personal snack for you (:
4. Tiramisu only gets better the longer you let it set. So 2-3 days is within that perfect time range.
um LOVE the intro!! I didn't know you enjoyed movies so much!!
Question on the tiramisu--if I wanted to sub espresso for the 8 oz of brewed coffee, how would you recommend I do that (I have both options of pulling a fresh shot vs. using instant espresso)?
Since espresso shots are roughly 2 ounces (?) you could pull 2 shots (4 oz) and then add 4 oz hot water. If you like it stronger, 3 shots for 6 oz and then just 2 oz water. Instant will also work perfectly fine, I always advocate for using whatever you have on hand!
I'll be honest I struggle with maintaining a top films list, so I'll give you 2 I enjoyed this month and 1 of my all time favs!
- A Different Man (2024) I felt every emotion while watching this movie. Finally learned to appreciate Sebastian Stan as well (shame on me perhaps)
-Paris Blues (1961) if you enjoy jazz, moody romance, flings between friends, the City of love! This is the one
-Moonstruck (1987) this movie has the most beautiful shots of food, kitchens and table settings without it actually being about food. Also, I love Cher.
saving these for future ref !! I totally get the struggle of picking favorites. Life has so many seasons, favorites are always evolving. Bad question on my part because I don't particularly like answering that myself 😆
I had one of your concha recipes saved for a while and finally tried it yesterday. It was so good! Definitely the best enriched bread I’ve had in a long time!! I’ll definitely try your tiramisu recipe next time I’m craving it.
Hi Maggie, I appreciate your comment, and I'm so glad you enjoyed the conchas! I know it's only Monday but trust me when I say this is going to make my week haha, thank you.
Thank you so much!! 💓 I will for sure share pictures :)
And you mentioned you actually enjoy it with raw eggs over the bain-marie method, could you share more on why? 😮
Yes! I typically use raw eggs for tiramisu because it is the traditional way to prepare it. I find the egg yolks are creamier and easier to mix into the mascarpone when they are raw, and the texture overall is a lot smoother. the flavor is also better, there's no risk for any overcooked eggy bits to end up in your custard, and it's a lot quicker to prepare in general. of course, there's always a risk with consuming raw eggs. i hope this helps - feel free to message me if you have any trouble :)
You have convinced me, I am going to try it raw :) thank you for sharing 💕
All good questions!!
1. The bain-marie is definitely best accomplished using a hand mixer, however you can do this instead: hand whisk the eggs and sugar over the heat until the sugar has melted (stick your finger into the egg mixture to check for granules). Once the sugar has dissolved, you can continue to whip the egg mixture using your stand mixer until fully whipped and pale.
2. If you use raw eggs, just go straight to whipping in the stand mixer until pale and fluffy, then add in the mascarpone and whip until combined.
3. If you don't have a 9x9 pan and 8x8 will work! You may have some leftover custard but that's a personal snack for you (:
4. Tiramisu only gets better the longer you let it set. So 2-3 days is within that perfect time range.
Okay.... I've obtained all of the ingredients and plan to make it this week!! A couple of questions:
1. If I don't have a hand mixer (I do have a stand mixer), how would you recommend I approach the custard portion?
2. I may proceed with using raw eggs if that's easiest... but how would the recipe differ if just using raw? And why do you prefer raw eggs?
3. I also don't have a 9x9 pan (😅), what's the next best shape? I do have an 8x8, or can use a rectangular dish...
4. How long can it keep in the fridge prior to serving? I.e., would it get too soggy if left refrigerated for 2-3 days?
um LOVE the intro!! I didn't know you enjoyed movies so much!!
Question on the tiramisu--if I wanted to sub espresso for the 8 oz of brewed coffee, how would you recommend I do that (I have both options of pulling a fresh shot vs. using instant espresso)?
Yes, big movie lover here! 🙋♀️
Since espresso shots are roughly 2 ounces (?) you could pull 2 shots (4 oz) and then add 4 oz hot water. If you like it stronger, 3 shots for 6 oz and then just 2 oz water. Instant will also work perfectly fine, I always advocate for using whatever you have on hand!
Perfect good to know that part is fairly flexible 😂
I'd love to know your top 3 movie recs?!
I'll be honest I struggle with maintaining a top films list, so I'll give you 2 I enjoyed this month and 1 of my all time favs!
- A Different Man (2024) I felt every emotion while watching this movie. Finally learned to appreciate Sebastian Stan as well (shame on me perhaps)
-Paris Blues (1961) if you enjoy jazz, moody romance, flings between friends, the City of love! This is the one
-Moonstruck (1987) this movie has the most beautiful shots of food, kitchens and table settings without it actually being about food. Also, I love Cher.
saving these for future ref !! I totally get the struggle of picking favorites. Life has so many seasons, favorites are always evolving. Bad question on my part because I don't particularly like answering that myself 😆
Sounds bomb, can't wait to try this out once my kitchen is back in working order.
I hope you get your kitchen back soon Elise! And thank you. Enjoy your week. (:
I had one of your concha recipes saved for a while and finally tried it yesterday. It was so good! Definitely the best enriched bread I’ve had in a long time!! I’ll definitely try your tiramisu recipe next time I’m craving it.
Hi Maggie, I appreciate your comment, and I'm so glad you enjoyed the conchas! I know it's only Monday but trust me when I say this is going to make my week haha, thank you.
You’re welcome 🩷