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Joined Date: Aug 19, 2007
Reviewed Chocolate Tiramisu
I have to say that probably something happened to you during the execution of this recipe. Perhaps the "custard" part was not as thick or creamy as it should be; this is a very important step. I have transformed the Zabaglione into weight measurements and I use it often as cake filling combined with the whipped cream. I have recreated Giada's recipe following her instructions and the tiramisu comes out firm and at the same time soft and super delicious. I even use merlot wine instead of marsala. I have to say that this recipe is super delicious!