dishL2 · intermediate
Classic Tiramisu
tiramisu-classic · cake · Italian
About
Classic tiramisu with tighter technique, balance, and better component choices.
Building blocks
Top-down view: Ready blocks stay closed; open Make to see nested components.
Classic genoise 250 g · component · structure
Beaten egg 103 g · preparation · structure
Whole egg103 g · ingredient · structure
Sugar62 g · ingredient · sweetener
All-purpose wheat flour62 g · ingredient · structure
Unsalted butter21 g · ingredient · fat
Vanilla extract2 g · ingredient · seasoning
Mascarpone250 g · ingredient · structure
Egg yolk60 g · ingredient · structure
Sugar60 g · ingredient · sweetener
Coffee150 g · ingredient · liquid
Cocoa powder10 g · ingredient · garnish
Recipe build
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Steps
Shopping
History Unverified
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Sources
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Uses
- Classic genoise 250 g
- Mascarpone 250 g
- Egg yolk 60 g
- Sugar 60 g
- Coffee 150 g
- Cocoa powder 10 g
Preparations used
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Used in
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Similar in this layer
- Tiramisu 0.94
- Advanced Tiramisu 0.94
- Advanced genoise plate 0.65
- Tres leches cake 0.59
- Advanced Tres leches cake 0.59
- Classic Tres leches cake 0.59
- Advanced Madeleines 0.59
- Classic Madeleines 0.59
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 250.0 g Mascarponepath tiramisu-classic → mascarpone
- 150.0 g Coffeepath tiramisu-classic → coffee
- 103.4 g Whole eggpath tiramisu-classic → genoise-classic → beaten-egg → whole-egg
- 62.0 g Sugarpath tiramisu-classic → genoise-classic → sugar
- 62.0 g All-purpose wheat flourpath tiramisu-classic → genoise-classic → wheat-flour
- 60.0 g Egg yolkpath tiramisu-classic → egg-yolk
- 60.0 g Sugarpath tiramisu-classic → sugar
- 20.7 g Unsalted butterpath tiramisu-classic → genoise-classic → unsalted-butter
- 10.0 g Cocoa powderpath tiramisu-classic → cocoa-powder
- 1.9 g Vanilla extractpath tiramisu-classic → genoise-classic → vanilla