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Reviewed Tiramisu Italiano
Mar 5, 2013 on FoodNetwork.com
“I just made it for the fourth time. It has been a while since I made it last. I found that letting the egg yolk rest after I thikened it over the boiling water really helped. I then was able to incorporate the marscapone cheese and whipped cream well. It never lost it's volume. Also I chilled the bowl before I whipped the cream.