dishL1 · basic
Tiramisu
tiramisu · cake · Italian
About
Espresso-soaked ladyfinger-style sponge layered with mascarpone cream. Genoise stands in for the biscuits.
Building blocks
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Genoise 250 g · component · structure
Beaten egg 104 g · preparation · structure
Whole egg104 g · ingredient · structure
Sugar65 g · ingredient · sweetener
Cake flour65 g · ingredient · structure
Unsalted butter16 g · ingredient · fat
Mascarpone250 g · ingredient · structure
Egg yolk60 g · ingredient · structure
Sugar60 g · ingredient · sweetener
Coffee150 g · ingredient · liquid
Cocoa powder10 g · ingredient · garnish
Recipe build
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Steps
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History Unverified
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Sources
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Uses
- Genoise 250 g
- Mascarpone 250 g
- Egg yolk 60 g
- Sugar 60 g
- Coffee 150 g
- Cocoa powder 10 g
Preparations used
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Used in
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Similar in this layer
- Advanced Tiramisu 0.94
- Classic Tiramisu 0.94
- Advanced genoise plate 0.62
- Madeleines 0.58
- Advanced Tres leches cake 0.57
- Tres leches cake 0.57
- Classic Tres leches cake 0.57
- Advanced Madeleines 0.56
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 250.0 g Mascarponepath tiramisu → mascarpone
- 150.0 g Coffeepath tiramisu → coffee
- 104.2 g Whole eggpath tiramisu → genoise → beaten-egg → whole-egg
- 65.1 g Cake flourpath tiramisu → genoise → cake-flour
- 65.1 g Sugarpath tiramisu → genoise → sugar
- 60.0 g Egg yolkpath tiramisu → egg-yolk
- 60.0 g Sugarpath tiramisu → sugar
- 15.6 g Unsalted butterpath tiramisu → genoise → unsalted-butter
- 10.0 g Cocoa powderpath tiramisu → cocoa-powder