Nah, I was always very particular on sweets and my threshold for too much/too sweet was always pretty low, even as a kid. Something a Hoover like Mongo couldn't possibly relate to.
There is only a real way to make it. I hate reading bastardized recipes from every home cook yahoo house wife that has nothing better to do to cook at home and put their own twist on recipes that real chefs created. Very simple make a sabayon, whisk the egg yolks to a stiff peak , let them cool down, fold in the mascarpone, then fold that into the stiff peak whipped cream, double dip each ladyfinger in an espresso Kalalau mix, rum or brandy) I'm not a fan of deserts but Tiramisu has obviously standed the test of time of something that tastes good
I had to google them shits. When I read the thread title, I though you were talking about a news story or some shit. I had no idea you were talking about food till I googled it.
I researched and spent a lot of time making this recipe. Would be glad to walk anyone through it. Typical baking, so simple yet so hard
Best dessert ever. Fight me. Of course I practically drown mine in fresh whipped cream, like the heathen that I am… https://www.allrecipes.com/recipe/230610/apple-tarte-tatin/
I'ma do that with maple sugar. Maybe tonight. I'll report back how it goes. Then again, maybe I'm just a """home cook yahoo house wife that has nothing better to do to cook at home and put their own twist on recipes that real chefs created"""...
Grew up eating that with crème fraîche, which nicely balances out some of the sweetness and makes it taste perfect. But as was established earlier, there is only so much sugar I can shoved down my throat before I start feeling nauseous. So maybe the extra sugar from whipped cream or even ice cream will work for you.
A lot of American tiramisu is stabilized w gelatin, agar or something and loese the creamy texture. Homemade ladyfingers have to be dried or get to soggy , storebought are hard to tell apart. Mascarpone cannot be substituted w nothing or it turns to shitmisu. I prefer a good simple creme brulee or tres/quattro leches., but I get requests for tiramisu a lot when I bake.