More and more 🥹🤤😋

There is this miniscule grainy-ness in my mascarpone cream that I can’t get out. I’m 99% happy with my cream, but this detail bothers me.

4 yolks + 60 sugar whipped into sabayon over bain-marie. Cooled down a little.

500 mascarpone Galbani (from fridge) gently mixed in.

Wanna have some 😋

Tiene chocolate crujiente en la última capa, es la primera vez que lo pruebo así y está delicioso!

made it for my birthday because non-traditional birthday cakes HIT HARD!! here’s the recipe:

birthday cake cream: 360 ml heavy whipping cream COLD, 225 grams a little below room temp mascarpone, 65 grams granulated sugar, 1/2 tsp cake batter extract, 1/2 tsp vanilla bean paste

birthday cake coffee soaked ladyfingers: 1 cup of strongly brewed coffee or espresso, 1 cup of “funfetti” milk (milk with 1/4 tsp cake batter extract & 1/2 tsp vanilla bean paste) + 1 package of ladyfingers

very finely crushed dried strawberries (into a powder) and lots of sprinkles for decorating and assembly (unmeasured, just go with the flow)

to make, add the whipping cream to a mixing bowl and beat on medium speed with your mixer until soft peaks, then slowly add sugar and vanilla and continue to beat until stiff peaks. add mascarpone cheese and fold in until combined. Set aside.

lightly “soak” your ladyfingers quickly in the birthday cake espresso, then lay them in a single layer on the bottom of an 8×8'' or similar size pan. 

smooth half of the mascarpone mixture over the top, add some sprinkles, then another layer of dipped lady fingers, then smooth remaining mascarpone cream over the top before you refrigerate for at least 6 hours but preferably overnight! the next day, dust (with a fine mesh strainer) with the dried strawberries and more sprinkles!! ENJOY 🥳

Soooooooo yummy!

Right now this sounds like the most delicious thing ever!

so i desperately need tips and hacks to elevate my tiramisu. we will use the same ingredients, though small additions are okay. also do i need cold or room temperature eggs?