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- Jun 21, 2015
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I'm trying to master tiramisu, but I've been having trouble and I'm hoping you all can give me some pointers. I've made a couple of attempts.
The first time I used store bought lady fingers, and they completely dissolved when I added the coffee/brandy mixture. The whole thing ended up a (delicious) soupy mess.
My second attempt was better, using the recipe in Joy of Cooking, including making the lady fingers from scratch. The ladyfingers turned out kind of flat, though. I don't know if I used too much pressure on the piping bag or what, but they didn't rise at all in the oven either.
Does anyone have a go to tiramisu recipe, or some advice on getting the right consistency for the lady fingers? I saw on the Great British Bake-off that they baked actual cake layers rather than individual lady fingers, which I might try out next. Any advice would be appreciated!
The first time I used store bought lady fingers, and they completely dissolved when I added the coffee/brandy mixture. The whole thing ended up a (delicious) soupy mess.
My second attempt was better, using the recipe in Joy of Cooking, including making the lady fingers from scratch. The ladyfingers turned out kind of flat, though. I don't know if I used too much pressure on the piping bag or what, but they didn't rise at all in the oven either.
Does anyone have a go to tiramisu recipe, or some advice on getting the right consistency for the lady fingers? I saw on the Great British Bake-off that they baked actual cake layers rather than individual lady fingers, which I might try out next. Any advice would be appreciated!