Food

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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 • Cooker• JLM 312•Culinary Inquiries reach out www.jlmaggio.com •

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

Working on Farcaster and Warpcast. Longer thoughts at https://dwr.email

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, Buddhist chaplain. co-host of the /okbanger show and vibe imagineer for /christin. https://christinchong.com

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 🤔)

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

ok 

will quietly wait for @giuseppe direction too here 😂