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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

Just watched, Its a really informative video with valid takeaways from everyones technique. I think Jurgens is a little too complicated with gelatin and sabayon,etc.... I prefer the dip technique similar to Daniel for a lady finger that isnt too soggy but still kinda moist.

 We made one last week and used the Matilde Vicenzi Vicenzovo Ladyfingers from Eataly with Espresso made from a Moka pot. I never worked at a restaurant that had this on menu, but for staff meal we would make a bunch and the pastry chefs always would use instant coffee like cafe bustelo. I think its most important to not overwhip the cream, use strong coffee, and source a good lady finger. 

I think Desi gets MVP IMO especially for the dj part lolz....