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Tiramisu I

Reviewed: Sep. 2, 2011
I always use this recipe whenever i want to make tiramisu for a special occasion and everyone always loves it. I prefer it over the other popular recipes because it doesn't use any whipping or heavy cream (less calories!). It turns out great every time if you do it right (I have had some failed attempts...). Tips: - Make sure to always use a new bowl without ANY traces left of the yoke mixture when you try to whip the egg whites. Otherwise, this messes up the chemistry and your whites will not turn out fluffy... thus soupy tiramisu. - Also make sure to whip your egg whites until they have stiff peaks and be very gentle when folding the two mixtures together to keep it fluffy. STOP EARLY! they don't have to be perfectly mixed. - The coffee flavor is best if you make it extra strong espresso.. also sometimes it takes making it a few times to discover the perfect amount of soakage.
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