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Would like to be able to make a solid tiramisu in 2025. Have always felt like the ladyfingers get too soggy. 

@giuseppe any thoughts?

Found this helpful:

Community • Chef • JLM 312•Culinary Inquiries reach out  email:info@jlmaggio.com •Previously @ The Restaurant at Meadowood⭐️⭐️⭐️

Channels: /recipes /cooked

Would like to be able to make a solid tiramisu in 2025. Have always felt like the ladyfingers get too soggy. 

@giuseppe any thoughts?

Found this helpful:

https://youtu.be/Q9UIEi5X-qs?si=TXCEUbzCvSBw0_tm

I have bookmarked this 👀 awaiting @giuseppe wisdom

In the meantime
what is your ideal crust layer from  other cakes you like? maybe fuse the two? 🤔

neuroscience phd, DeSci advocate, interfaith chaplain. co-host of the /okbanger show and vibe imagineer for /christin. https://seemore.tv/christin

I don’t usually soak cakes in coffee when constructing layers

exactly, sooo what other cake layers would you prefer instead

like a graham cracker crust? cake cake?

or are we going for “no it must be lady fingers” and getting into molecular gastronomy to infuse coffee flavor without moisture (I guess one can make lady fingers that are coffee flavored from scratch; labor intensive… or maybe make a thicker coffee syrup instead of plain espresso 🤔)

ok 

will quietly wait for @giuseppe direction too here 😂

But I like tradition! I just want it to taste like the best classic red sauce joint