Food

A place to share what you're cooking and eating on Farcaster.

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

Weird that the chef hates on the Stella d’oro for this. I know a chemical engineer/food scientist who says that brand specifically is a good way to avoid the sogginess