Eggnog Gingerbread Tiramisu Recipe - Also The Crumbs Please (2024)

FAQs

Is it OK to use raw eggs in tiramisu? ›

Eggs in tiramisu

In most traditional tiramisu recipes, you'll find egg yolks. This adds richness and a decadent flavor to the mascarpone filling. While true classic tiramisu recipes use raw egg yolks, I prefer to cook them to eliminate the risk of salmonella, so that's what this recipe calls for.

Don't soak! Quickly dip the cookies into your coffee or liquor. Try not to leave them in the liquid too long—a quick dip will do. Overly soggy cookies make for a wet texture and a messy dessert.

Fortified wine: The traditionalist's choice is a sweet fortified wine like Marsala. It's lower in alcohol content and adds a light, fragrant note. You could also use Vin Santo or Madeira. Liquor: Rum and brandy are the popular choices for boozy desserts, and when it comes to adding depth to tiramisu, it's no different.

Can I substitute the Marsala wine? While Marsala wine is traditional in tiramisu, you can absolutely make a perfectly delicious dessert without it. If you are okay with using alcohol, you can substitute the wine for dark rum, brandy, or coffee-flavored liqueur.

If a recipe calls for folding raw, beaten egg whites into the eggnog, use pasteurized eggs. It has not been proven that raw egg whites are free of Salmonella bacteria. If you purchase eggnog from your local grocery store, the eggnog has been prepared with pasteurized eggs. You do not need to cook it.

How to Store Tiramisu. Leftovers should be refrigerated immediately and will last 4 days. You can either transfer it to an airtight container or wrap the dish well with plastic. If you plan on making this recipe ahead of time, it's best served after 1-2 days.

For the best results, tiramisu needs at least 3 hours in the fridge before serving. It gives the fingers a chance to soak up the coffee, cream and liquor. You can make tiramisu 1 to 2 days in advance, just keep it refrigerated until you are ready to serve.

Be careful not to over-beat or else the mascarpone will separate and become grainy. With the mixer still on medium speed, gradually add the cream in a thin, slow stream until it's all incorporated. This should take 1 to 2 minutes.

They must be always used – you got it right – at room temperature so for a good tiramisu be careful to take them out of the refrigerator thirty minutes before starting to blend, whip and sweeten!

Alcohol: I prefer Kahlua, but use any of the following: Marsala wine, rum (dark is best!), brandy, or Amaretto. Make it Alcohol-Free: Omit the Kahlua entirely from the coffee mixture and replacing it with coffee in the mascarpone mixture.

Can you substitute Baileys for Kahlua in tiramisu? ›

This irish cream tiramisu is made with bailey's liqueur instead of rum or kahlua. It adds a nice little twist to such a classic, fun dessert!

Wondering if you should use soft or hard ladyfingers for tiramisu? They come in both forms, but we tend to use the soft variety. Espresso powder: We use instant espresso coffee powder ($7, Target) found in the coffee aisle at your grocery store.

If you're preparing a sweeter dish, she suggests reaching for sherry, Moscato, or Port as an easy swap. You could even try a potent dry red tossed in with a bit of sugar and an orange peel as a comparable substitute.

Marsala wine can be added to the recipe, but other liquors are frequently substituted for it in both the coffee and the cheese mixture, including dark rum, Madeira , port , brandy , Malibu , or Irish cream and especially coffee-flavoured liqueurs such as Tia Maria and Kahlúa .

The best substitute for marsala wine is madeira, another kind of fortified wine with a similar flavour profile. Other alternatives include other fortified wines such as commandaria, sherry, vermouth, and port.

Pasteurize whole eggs on the stove

They should be covered at least an inch of water. Heat the eggs to over medium heat until the water reaches 60C /140F. Use a digital thermometer to measure the temperature. Keep the eggs in the water for 3 minutes with a consistent temperature of 60C /140F.

Egg mixtures are safe if they reach 160 °F (71.1 °C). For advice on safely preparing homemade ice cream, eggnog, dry meringue shell, divinity candy, 7-minute frosting, and meringue-topped pies, go to Shell Eggs from Farm to Table. Chiffon pies and fruit whips made with raw, beaten egg whites may not be safe.

Raw eggs are another ingredient in dough and batter that can make you or your loved ones sick. Raw and lightly cooked eggs can contain Salmonella, a germ that causes food poisoning. Find out how to handle and cook eggs properly.