A good tiramisù is only ever as good as the mascarpone you use. And let me be clear, I’m a purist: no double cream, crème fraîche, yoghurt or coconut cream will ever deliver the true flavour and texture of an Italian tiramisù. Those versions may be pleasant in their own right, but they belong to a different story. Mascarpone isn’t a substitute ingredient here; it is the dish. Its gentle sweetness, milky richness and soft, spoonable structure are what give tiramisù its unmistakable identity. Alte
1:01
A good tiramisù is only ever as good as the mascarpone you use. And let me be clear, I’m a purist: no double cream, crème fraîche, yoghurt or coconut cream will ever deliver the true flavour and texture of an Italian tiramisù. Those versions may be pleasant in their own right, but they belong to a different story. Mascarpone isn’t a substitute ingredient here; it is the dish. Its gentle sweetness, milky richness and soft, spoonable structure are what give tiramisù its unmistakable identity. Alte
2K views9 months ago
FacebookSilvia Colloca Food Writer
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