This is the ultimate recipe for authentic Italian tiramisu, a dessert made of layers of coffee-soaked ladyfingers and rich, velvety mascarpone cream using both heavy cream and egg yolks. It requires no baking and is incredibly simple to make!
The mascarpone cream is combined with whipped cream and a sabayon, a mixture of egg yolks, sugar and Marsala wine. Egg yolks add richness and body while Marsala wine adds a lovely, delicate flavor.
It’s easy to tell if you’ve made a tiramisu just right. Each bite will be will filled with slightly sweet yet light and airy mascarpone cream and dreamily soft yet delicate coffee-flavored ladyfingers. A touch of cocoa powder adds a slight chocolatey flavor to the dessert. Tiramisu requires no baking and can be made in a pan, trifle dish, or individual ramekins.
Table of contents
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What is traditional tiramisu made of?
Tiramisu is one of my favorite classic Italian desserts with layers of whipped mascarpone cream and ladyfingers soaked in coffee syrup. Besides needing ladyfingers or Savoiardi biscuits, you’ll need large egg yolks, granulated sugar, marsala wine (see subsititutes below), heavy cream, mascarpone cheese, and sifted cocoa powder. Sometimes I add vanilla extract to the cream as well, but this is optional.
The ingredients in the coffee syrup include: brewed espresso or strong coffee, granulated sugar, and coffee or almond liqueur, Marsala, dark rum, or brandy.
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.
Egg whites or heavy cream?
The majority of recipes use one of these two. Both must be whipped in order to make a light filling, which is then folded into the egg yolks and whipped mascarpone. However, each will contribute a different flavor. Egg whites make the batter more airy, while heavy cream will add richness. One thing to consider is that egg whites are usually used raw, although some recipes do cook them.
In today’s recipe, I use a combination of egg yolks and heavy cream instead of egg whites. Not only do I prefer it because – let’s be honest – heavy cream and I are best friends, but I prefer my desserts to be as rich as possible and I love the flavor heavy cream adds.
Pro tip: If you prefer to use egg whites instead of heavy cream, simply omit the cream and use 3 egg whites instead. Whisk them using an electric mixer until stiff peaks form, then fold them into the mascarpone-egg yolk mixture.
If you use raw egg whites, be sure to use the freshest eggs possible with intact shells. You can also cook them over a double boiler, whisking the eggs constantly so they don’t scramble until they are hot. Then, transfer them to a mixer with a whisk attachment and whip until stiff peaks form.
Marsala is a sweet red wine traditionally used for tiramisu, and my favorite option. Do not use marsala cooking wine, typically found in your local grocery store. It contains added salt, changing the entire flavor profile.
If you’re looking for a substitution, then dark rum is my favorite, but you can also use brandy, coffee liqueur or almond liqueur.
How to make classic tiramisu
- Make a coffee syrup by combining hot coffee, 2 tablespoons sugar, and liqueur. Mix until sugar dissolves. Set aside to cool.
- Make a sabayon, which is a custard made from egg yolks, sugar, and sweet wine (in our case, Marsala). Cook these 3 ingredients together over a bain-marie – a pot of boiling water turned to low heat and over which you cook ingredients in a heatproof bowl. Whisk the mixture while it’s on the bain-marie, either by hand or with an electric mixer (easier), until the mixture is finger hot, has doubled in volume, and has a thick, foamy texture. Once done, remove from the heat and let it cool slightly (about 15 minutes).
- Whisk the heavy cream until stiff peaks form.
- Add mascarpone to the cooled egg yolk mixture and whisk by hand until smooth. Fold in the whipped cream in 2 additions.
- Assemble the dessert. Quickly dip each ladyfinger into the coffee syrup (less than a second) and place in the pan in a single layer. Add half of the mascarpone cream and smooth the top. Repeat with a second layer. Don’t top with cocoa powder yet! Instead cover with plastic wrap and refrigerate for at least 6 hours or up to 2 days.
- Serving tiramisu. Right before serving, dust with cocoa powder or grated chocolate. Serve cold.
Cover and refrigerate your assembled tiramisu for at least 6 hours or up to 2 days. I don’t suggest freezing tiramisu since it will ruin its texture. Right before serving, dust the top with cocoa powder or grated chocolate. Serve cold.
Tiramisu can get too soft or even soggy if the ladyfingers are soaked too long in the coffee syrup. You want to be quick while dipping them – less than a second.
More delicious tiramisu spin-off recipes
- Tiramisu Cake: Enjoy the classic flavors of tiramisu in cake form! Tender, vanilla cake soaked in coffee syrup is topped with sweetened whipped mascarpone cream and cocoa powder.
- Tiramisu Cupcakes: Tiramisu cupcakes are full of the same rich, decadent flavors as classic tiramisu.
- Chocolate Tiramisu: This one’s for the chocolate lovers out there. This recipe has added layers of smooth and creamy chocolate ganache and substitutes dipping ladyfingers in coffee syrup with dipping them in hot chocolate.
- Quick Tiramisu: This is a simpler version of my classic tiramisu recipe. It omits the eggs and Marsala wine but is just as rich, creamy, and delicious.
Classic Tiramisu
Ingredients
Coffee Syrup:
- 1 cup brewed espresso or strong coffee (made of 1 cup hot water mixed with 2 tablespoons instant coffee granules or espresso powder)
- 2 tablespoons granulated sugar
- 2 tablespoons coffee or almond liqueur, Marsala, dark rum, or brandy
Filling:
- 3 egg yolks
- ⅓ cup (70 g/2.5 oz.) granulated sugar
- 2-3 tablespoons Marsala wine , dark rum, or brandy
- ¾ cup (180 ml) heavy cream*
- 1 ½ cups (340 g/12 oz.) mascarpone cheese, at room temperature
- 1 teaspoon vanilla extract, optional
- 200g /7 oz (20-24 units) ladyfingers or Savoiardi biscuits (or less if making individual glasses)
- Sifted cocoa powder or grated chocolate
Instructions
Make the coffee syrup
-
In a shallow bowl, combine hot coffee, 2 tablespoons sugar, and liqueur. Mix until sugar dissolves. Set aside to cool.
Make the filling
-
Place egg yolks, sugar, and Marsala in a medium heatproof bowl and set over a bain marie (i.e. place the heatproof bowl over a saucepan of simmering water on a low heat; the bowl should not touch the water). Whisk constantly using a whisk, or preferably a hand mixer, until the mixture doubles in volume, is hot to the touch, and has a thick, foamy consistency (around 5-7 minutes). Remove from heat and set aside to cool slightly, about 15 minutes.
-
Meanwhile, in a mixer bowl, whisk heavy cream using an electric mixer until stiff peaks form. Once egg yolk mixture has cooled, add the mascarpone and whisk until smooth. Then gently fold in the whipped cream in 2 additions until smooth.
Assemble Tiramisu
-
Quickly dip ladyfingers (less than a second) into the boozy coffee syrup and line them in one layer in an 8-inch baking dish. If necessary, break a few ladyfingers to fit them in the dish. Spoon half of the filling over the ladyfingers and smooth the top.
-
Repeat with a second layer of coffee-dipped ladyfingers, then with the rest of the cream. Cover with plastic wrap and refrigerate for at least 6 hours or up to 2 days.
-
Right before serving, dust with cocoa powder or grated chocolate.
Recipe Notes
*If you prefer to use egg whites instead of heavy cream, simply omit the cream and use 3 egg whites instead. Whisk them using an electric mixer until stiff peaks form, then fold them into the mascarpone-egg yolk mixture. If you use raw egg whites, be sure to use the freshest eggs possible with intact shells. You can also cook them over a double boiler, whisking the eggs constantly so they don’t scramble until they are hot. Then, transfer them to a mixer with a whisk attachment and whip until stiff peaks form.
Storing and serving
Refrigerate tiramisu for up to 2 days. I don’t suggest freezing tiramisu because that will ruin its texture. Right before serving, dust with cocoa powder or grated chocolate. Serve cold.
For individual glass tiramisu desserts:
Spoon a dollop of the mascarpone cream mixture into the bottom of the glass. Break each ladyfinger into 4 pieces, soak in the coffee and place on top of the cream. You don’t have to use all 4 pieces at once; it depends on the size of the glass. Repeat with layering filling and ladyfingers, creating 2-3 layers in total. The amount of ladyfingers you use is up to you. For each ladyfinger, add about 2-3 heaping tablespoons of cream. It doesn’t have to be exact – if you like more cream, go ahead and add more. Cover and refrigerate for at least 6 hours or up to 2 days. Right before serving, dust the top with cocoa powder. Serve cold.
Winnie says
יאווווו תמיד שאני נכנסת לבלוג שלך אני נעשית רעבה ברמות.
התמונות תשלך נהדרות ואני מרגישה כאילו והמנה ממש לידי.
הטירמיסו נראה פשוט מעלף!!
מאחלת לך שנה נהדרת ופוריה בהרבה מתוקים
❤ ❤
Tiffany @ Triple Crème Decadence says
Tiramisu is one of my favorite desserts. This looks absolutely delicious!
Shiran says
Thank you Tiffany! 🙂
Jessica Castelan says
Accidentally put the cheese in before letting the egg yolks cool should i start over again?
Shiran says
If it didn’t melt and the texture is fine, you can use it.
Tash says
The ultimate comfort food <3 Light yet utterly filling. Perfect perfect perfecttttt pictures too, Shiran!
Shiran says
Thanks Tash!
Esther says
Hi,
We like your pictures of the tiramisu very much. Would you like to share it with us so we can print it in our Italian magazine? Hope to hear from you, ciao, Esther
Diana says
Thank you for the tiramisu recipe! It’s simply laid out for what I usually consider a difficult dessert. I’ll be testing this or the chocolate lava cake for my next ambitious dessert night. 🙂
Shiran says
Thank you Diana! I promise that it’s not that hard to make! Just read all my tips and you’ll be fine 🙂 The fondant is very easy as well! It’s all about timing and taking it out of the oven on time, but don’t let it intimidate you, because it shouldn’t! 🙂
Laura says
Thanks for what looks to be a great recipe! I just made my first one (unfortunately, not this recipe) and now realized I goofed, thinking I should use each half of a lady finger for a layer, not the whole thing. Ugh…..guess anyone counting carbs will appreciate it? I haven’t tasted it yet, but hope it’s good regardless of the ladyfingers missing! 🙂
Shiran says
Hi Laura! How many ladyfingers in total did you use, and how many for each layer? Even if you mistakenly used less than the recipe suggested, it would still be delicious, and honestly, I think that the mascarpone filling is the best part!
Char says
Fantastic! Better than the restaurants.
Shiran says
Thank you so much!! 🙂
CPJ says
i made your recipe on Saturday and served it on Sunday and my fam cannot stop talking about it! Supremely delicious and pretty easy to make. Looking forward to trying another one of your recipes!!
Shiran says
Thank you so much! My family also LOVES this recipe!
Valerie says
Hi. How do I adjust the ingredients for 6 inch round pan?
Shiran says
Hi Valerie, I recommend checking out my article on how to convert cake pan sizes 🙂
Renee says
I have been looking for a good Tiramisu recipe that yours looks lovely. I have been looking and with no success for mascapone, would cream cheese be a good substitute???
Shiran says
Hi Renee! I wrote about it in the post, but also, Here’s a good answer to your question from nigella.com.
Renee says
Oh thank you so much
Lisa says
The filling recipe is amazing! I was looking for a recipe that calls for cooked egg yolks and I am glad I stumbled upon yours…thanks for sharing!
Shiran says
Thank you so much, Lisa! 🙂
sk says
hi shiran!! is there any sustitute to ladyfinger??? i dint get any from my store… plzzz tell a suitable replacement as my mascarpone will be expired after a week…:(
Shiran says
Hi 🙂 You can use pound cake (or sponge cake) and cut it into similar sized slices. It would soak up the liquid fairly well.
Braiden says
You can use eclair shells, too.
Braiden says
Ilove that u cook eggs
Bbgun says
You can use eclair shells to. Btw I love that you cook the eggs.
Lisa says
This was awesome the first time I made it – but this time the filling separated….?
Maybe I didn’t cook it enough? It still tastes ok, but I’m bummed because it doesn’t have the correct texture. The only difference was that I used coffee instead of the wine/brandy because I was planning to take it to a potluck. Could that have made the difference? Thanks!
Shiran says
Hi Lisa! Using coffee instead of wine didn’t cause it. Did the filling separate after refrigeration or during preparation? Did you cook it over a bain marie? There are two possible ways why it would separate: (1) if it wasn’t cooked gently. High heat causes the eggs to scramble. (2) Over whipping the whipped cream, which causes it to separate. Hope this helps!
Klydie G says
Can I use both egg whites and heavy cream? If yes, how much the measurements should be? Thanks a lot x
Shiran says
Hi Klydie! If you want to use egg whites instead of heavy cream, use 3 egg whites and whisk them using an electric mixer until stiff peaks form, then fold it into the egg yolk-mascarpone mixture. Use either just heavy cream or egg whites. Enjoy 🙂
Emilie says
Thank you Shiran! This recipe has now become a treat and a must at any party that I go to! Your blog has been a lifesaver especially for a novice and so easy to follow! Messed it up once cause.. I’m bad at following recipes but if I do it step by step, it is AMAZING!
Keep up the amazing work! You’re doing a great thing for the world here !!! 🙂
Xoxxxo!
Emilie
Shiran says
What a sweet comment Emilie, thank you so much! It really means a lot to me! I hope you continue to enjoy my recipes 🙂
katie says
Can this be made a day ahead? Want to make it for the holidays but because of timing of events, it would be wonderful if I could make it the day before instead of the day of. Thank you!
Shiran says
Sure! I always make it a day ahead and keep the leftovers in the fridge for 2 more days. Happy holidays, Katie!
Cheryl Haywood says
Shiran, I made this dessert last night. It was a HUGE hit. Compliments received from friends that will eat Italian desserts only from top notch Italian restaurants or genuine Italian pastry shops.
Shiran says
This recipe is actually a result of my attempt to impress my Italian friend 🙂 So happy you like it, and thank you for your comment Cheryl!
juli says
Was vanilla extract intentionally left out? Can I add it in?
Shiran says
You can add it in if you want, I just don’t find it necessary because the filling has plenty of flavor. In my other recipe there are no eggs or alcohol so I used it to add a nice flavor.
Name* says
Hi shiran
I tried your recipe more than three times it turns out awesome and delicious but I have little issue when I make the zabaione it looks less thicker and slightly runny I don’t know why?
For information I use egg whites for whipped cream .
I’ll be happy if you can give me a tips for this problem.
Shiran says
The zabione thickens slightly while cooking, but the consistency should be like a thick sauce. With the mascarpone and whipped cream the filling should be stable after refrigeration. Is your filling runny? It should be quite soft but not runny.
Kate says
I love this recipe. One issue I had and I’m not sure if maybe it’s because I didn’t allow my egg mixture to cool before adding the mascarpone – my mixture slightly curdled when I put in the cheese. Is it because it was not cool enough or because I over beat the eggs in the double boiler? Would love some feedback to help me improve!
Shiran says
Hi Kate! If the egg mixture and mascarpone were smooth before you combined them together, then the difference in temperature was probably the issue. Next time, let the mixture cool before adding the mascarpone.
Miri says
I’ve done this desert with Irish cream. It delicious! Thank you ?
Shiran says
Thank you Miri! 🙂
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Rosh says
Hi, I tried your recipe recently and it came out great. I like the way you write and the way you suggest alternatives. I did with mascaporone and cream and it was soft, not stiff like a cake as the store bought one. Thank you once again. I’ll try the red velvet cake next! Can we substitute jelly crystals for the colouring.
Shiran says
Thank you so much! I’m not familiar with jelly crystals for coloring, can you give me an example?
nivi says
Hi Shiran
Your recipe looks delicious. I would like to make this one for about 15 people.
Can you pls advise
Shiran says
It depends on the size of the serving. It’s made in a 8×8-inch pan, so take a look at the pan and decide. It should be enough for 8-9 people, so you can double the recipe and use 2 pans.
Nivi says
Thanks Shiran! I appreciate it . You have mentioned 227 gms mascarpone in your recipes. So if I’m making for 10-15 people , should I only use 500 gms in total. ? Will that be enough
Emily Chase says
i want to make it for 10 people..is your recipe will gonna be enough for them?
Shiran says
Hi Emily, it depends on the size of the serving. It’s made in a 8×8-inch pan, so take a look at the pan and decide if it’s enough for you. If you want to be on the safe side, you can multiply the recipe by 1.5 or 2.
Valerie says
Hi. How do I adjust the ingredients for 6 inch round pan? Please advise me. Thanks
Anishta says
Hi Shiran
I tried your recipe on Saturday and it was awesome. It turned out to be really very delicious.
Thank you …
Shiran says
Thank you Anishta!
Nikki says
Thanks for sharing, but I have one question. Do you use the soft ladyfingers or the hard ones?
Shiran says
Hi Nikki, the hard/crunchy ones are the best for tiramisu.
Rowena says
Shiran – I would just like to thank you for such a easy, simple recipe for what I would have considered a very complicated dish. I have made this a bunch of times and everyone has loved it. I was wondering if I can make it without the alcohol? My friend is pregnant so I’d rather avoid the alcohol but she loves tiramisu! Anything I can substitute?
Shiran says
Thank you so much Rowena! 🙂 You can just leave out the alcohol, it’s delicious without it too!
amit says
נראה מושלם ומתכננת להכין השבוע!
רק שתי שאלות יש לי, אפשר לוותר על האלכוהול בתערובת?
ושנית, לאיזה טמפרטורה רצוי להגיע עם החלמונים בבן מארי?
אודה לתשובתך, יש לך בלוג מדהים!
Shiran says
Thank you so much Amit! 🙂 You can leave out the alcohol if you prefer, and you can add 1 teaspoon of pure vanilla extract. Cook the yolks until they reach a temperature of 65°-70°C.
Lara says
Thank you for this fabulous, fail-proof recipe. I’ve made it three times now and it was a great success each time. I added a bit of extra rum and extra coffee as I like the flavours to be extra intense.
Angela says
Hi Shiran,
This recipe is fabulous- I’ve served it to my Italian friends and family and theyve even said this is one of the best tiramisus they’ve ever had!! I do find the mascarpone mix being slightly runny, and it doesn’t look as airy as in your picture. After I make the zablione, I cool it in the fridge as opposed to room temperature, only to allow it too cool faster and completely before adding in the whipped cream. Would this have made it more runny?
Shiran says
Thanks Angela, I’m really glad they all like it! The mixture is quite soft and that’s ok. That’s why some prefer to serve it in glasses rather than plates. You can try to whip the cream a bit longer next time, and let the tiramisu set in the fridge for several hours.
Maria-Jose says
This recipe was so easy to follow for my first time making Tiramisu! The results were amazing and my guests absolutely loved it. It is light and cloud like & carries all the delicious flavors of Tiramisu beautifully!
I will always use without change other than cutting the sugar back for the coffee syrup.
Thank you!
Noor says
instead of heavy whipping cream can I use just whipping cream pls do give me a reply
Shiran says
Yes, you can use heavy cream or whipping cream.
Nasreen says
Wow. I love this recipe. My first attempt at a Tiramisu and it is perfect. Of course, I omitted the alcohol ingredients due to religious reasons, but perfect nonetheless.
Thank you Shiran for such a simple, delicious and delectable recipe. 🙂
Eleni Griva says
Can I use half whipped cream and half egg whites so the tiramisu becomes both creamy and airy?
Shiran says
Hi Eleni, you can use both, but I don’t know the exact amounts without testing it.
Jamie says
Hi Shiran,
I am a newbie to making Tiramisu. I observed in some recipe, they include the alcohol into the coffee mixture instead of mascarpone cheese. Some uses Kahlua. Can i substitute with Baileys instead?
Thanks.
Jamie
Shiran says
Hi Jamie, Baileys is more creamy and less strong than Kahlua so it would taste different but still great. So if you like it, you can use it as the alcohol in the recipe.
Devora Marks says
Hey! This looks amazing and I really want to make it!! Unfortunately there was not mascarpone cheese in the supermarket… they only had קרם מסקרפונה של גד. Do you think the recipe will work with that? It’s 38%…
Thanks!!!
Shiran says
Hi Devora, I’m not familiar with this, I suggest to stick to mascarpone. If you’re in Israel it’s 40% (Gad brand is great) and easy to find in supermarkets.
Jaymie says
Hi dear, I was about to try on your recipe until I realised the amount of Mascarpone you’re using – 340g of it. Most of the recipe similar to your servings uses around 250-280g. Do we really need so much of Mascarpone? Pls advise. Thanks!
Shiran says
Hi Jaymie, I always try many recipes and this is my favorite version. You can play with it as you like.
Aizhan says
Do you need to use alchohol?
Shiran says
It adds a great flavor, but you don’t have to use it.
Ri says
Hi, Shiran. Thanks for the no raw eggs recipe. I want to try it for the New Year. What kind of mixer is better for preparing zabayon- hand held one that you use to puree soups or the one you can beat the cream with?
Shiran says
You need to use a hand mixer (the one that is used to make whipped cream) and not a hand blender (the one that is used to puree soups).
Ri says
Thank you!
Sally says
Thank you so much for this! I made it for Christmas – it was easy and perfect. And also, thank you so much for your tips for making a good custard, my custards have always failed on the stovetop, I hadn’t considered using a double boiler and electric whisk! Seems obvious, but I have never read another recipe that suggested making custard this way and it was so easy! Thanks again!
Grace says
I LOVE this recipe!!! I made tiramisu for the first time today for Valentine’s Day tomorrow, and this recipe turned out really well!! Thank you!!!
Sally says
This is a great receipe!! I made it tonight and all the components tasted delicious but when I give it to a friend tomorrow I will know for sure!! Thank you so much for it.
Aryana says
For the coffee syrup did you use coffee liqueur or Marsala
Shiran says
I use whatever I have on hand, I like both of them. If you want a coffee flavor then use coffee liqueur.
Karen says
I see someone else asked about the quantity of mascarpone. Most recipes for tiramisu have a smaller proportion of cheese to other ingredients. I’m sure this recipe works in many cases, but I followed this recipe and for the first time ever in decades of making this dessert, the filling did not set. Everything else seemed right: the egg yolk mixture was thick and smooth, the whipped cream stiff, etc. My theory is twofold: 1) the cheese I used was too soft. I used Whole Foods mascarpone despite never using it before because it was the only store I could get to that evening. When I opened the containers the next morning I thought “is this too soft?” 2) Because the cheese is such a high percentage of this recipe, if the cheese is too soft the risk of not setting is higher. Live and learn – in the future I’m sticking with good old BelGioso. The WF cheese was tasty (and organic) but this was not a successful “bake.”
Wolf says
Quick question. I know that tiramisu traditionally has alcohol but I like the sort of ‘family friendly’ version you can often get in restaurants that doesn’t have any alcohol at all. Instead it has a very nice and strong coffee flavor without being bitter (actually is a touch sweet) and in my opinion tastes better than the traditionally made kind I’ve had. How would one go about this? Just simply not add the alcohol?
Shiran says
Yes, you simply don’t use the alcohol, or if you still want to add it and get more coffee flavor, you can use coffee liqueur. The coffee flavor usually comes from the coffee syrup. You can try this quick version without alcohol.
Srividya Dantuluri says
Hi…is there a video where I can watch you make this Tiramisu? I don’t seem to find it on this page.
Shiran says
I have a video in my quick tiramisu recipe. You can find it here above the recipe.
Yuki says
Can i use cognac replace rum？because I just have cognac in hand
Shiran says
If you like its flavor then yes, it can work 🙂
Nishma says
Hi, I don’t use eggs, what can I use instead to make the filling?
Shiran says
You can use this recipe instead 🙂
Nathalie says
This was amazing! Easy to follow instructions and it turned out so creamy and flavorful!
Braiden says
Can we use large cocoa cream puff shells instead of ladyfingers? That looks delish by the way. Also I am a baker and hope to be a pro one day. Do have any overall tips?
Sincerely,
Braiden
Daleyo says
I have been making this recipe for years now and it has never failed to be a hit. Thank you so much for this. Only occurred to me recently to try other recipes from the same blog.
Talia @ Pretty. Simple. Sweet. says
Hi Daleyo, that’s so sweet and I’m so glad you enjoy the recipe (tiramisu is one of my all-time favorite desserts, too).
Corrinna Adams says
This recipe is fantastic, I will never make Tiramisu with whipped cream again and I truly believe the secret to making this time honored dessert is the sabayon.
Sunny says
It came out all runny and it was a complete disaster, it’s just I am a novice. Ladyfingers were floating up and after putting it in fridge overnight it was still runny. I tasted the runny cream and it was nice but way too sweet.
Sophia says
Can I substitute the sugar with a sweetner? Will it make any difference to the texture of the egg yolk?
Stephanie @ Pretty.Simple.Sweet. says
Hi Sophia, While I have not made this recipe with any sugar substitutes, you could certainly try. I would use something with the same texture and consistency as granulated sugar, like a granulated monk fruit sweetener specifically meant as a 1:1 replacement while baking. This will ensure the best texture and consistency. I would caution against using a liquid sweetener like honey as it will change this consistency and technique required.
Latonya Reischl says
Its superb as your other blog posts : D, appreciate it for putting up. “The squeaking wheel doesn’t always get the grease. Sometimes it gets replaced.” by Vic Gold.
Ms Maria Newton says
Hi how long will
This keep?
Stephanie @ Pretty.Simple.Sweet. says
Hi Maria, as the recipe states: up to 2 days in the refrigerator. Because of the high moisture content, this dessert can get soggy quickly, which is why I suggest serving it within 1-2 of making it.
Yushi says
This is such a good recipe. I have done this so many times. It took me a while to perfect it since some ingredients are not easily available in India. I’m making this again tonight and thought I should thank you!
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Yushi!